The Performance of Biogas Production from Pome at Different Temperatures by Sarono, Ono Suparno, Suprihatin, Udin Hasanudin

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Variation of bioactive compounds content in fermented cabbage: influence of fermentation temperature by Drašković Mirna, Horecki-Tepić Aleksandra, Šumić Zdravko, Malbaša Radomir, Vitas Jasmina, Pavlić Branimir, Vakula Anita

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Mesopic fermentation contributes more to the formation of important flavor compounds and increased growth of Lactobacillus casei Zhang than does high temperature during milk fermen... by Yaru Sun, Chuantao Peng, Jicheng Wang, Shuai Guo, ZhiHong Sun, Heping Zhang

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Influence of Temperature during Pre-Fermentative Maceration and Alcoholic Fermentation on the Phenolic Composition of ‘Cabernet Sauvignon’ Wines by Ana Ruiz-Rodríguez, Miguel Palma, Carmelo G. Barroso

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Investigation of Different Winemaking Protocols to Mitigate Smoke Taint Character in Wine by Anita Oberholster, Yan Wen, Sandra Dominguez Suarez, Jesse Erdmann, Raul Cauduro Girardello, Arran Rumbaugh, Bishnu Neupane, Charles Brenneman, Annegret Cantu, Hildegarde Heymann

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Acetate metabolism of Saccharomyces cerevisiae at different temperatures during lychee wine fermentation by Yu-hui Shang, Ying-jie Zeng, Ping Zhu, Qiu-ping Zhong

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Effects of different fermentation and storage conditions on methanol content in Chinese spine grape (Vitis davidii Foex) wine by Xiaofeng Wei, Uwamahoro Francoise, Minyang Qin, Qiuchong Chen, Yumeng Li, Xiangyu Sun, Yu-Lin Fang

Subjects: “…fermentation temperature…”
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A preliminary study on temperature rising mechanism of fermented grains during heap fermentation process of sauce-flavor Baijiu in winter by ZHANG Deqin, HU Jianfeng, WU Cheng, ZHANG Erkang, LI Lingzhuo

Subjects: “…sauce-flavor baijiu|heap fermentation|temperature|microbial community|correlation…”
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Comparison between the phenolic composition of Petit Verdot wines elaborated at different maceration/fermentation temperatures by J. Pérez-Navarro, E. García Romero, S. Gómez-Alonso, P. M. Izquierdo Cañas

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Antimicrobial Activity of Lactic Acid Bacteria from Bamboo Shoot Pickles Fermented at 15 oC by LAKSMI HARTAYANIE, LINDAYANI LINDAYANI, MONIKA PALUPI MURNIATI

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Secondary Aroma Compounds in Fresh Grape Marc Distillates as a Result of Variety and Corresponding Production Technology by Borislav Miličević, Mara Banović, Srećko Tomas, Sanja Radeka, Đordano Peršurić, Igor Lukić

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Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented Foods by Chang-Hwan Jeong, Sol-Hee Lee, Yohan Yoon, Hyung-Youn Choi, Hack-Youn Kim

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Effects of different fermentation temperatures on microbiomes of cigar tobacco leaves by Yun Jia, Yun Jia, Sida Guo, Wanrong Hu, Qianying Zhang, Yue Wang, Zhengcheng Zhang, Zhishun Chai, Dongliang Li

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The Effect of Autochthonous Starter Culture, Sugars and Temperature on the Fermentation of Slavonian Kulen by Krešimir Mastanjević, Dragan Kovačević, Jadranka Frece, Ksenija Markov, Jelka Pleadin

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Descriptive temporal sensory properties and volatile composition of Pinot noir wines produced with contrasting alcoholic fermentation temperatures and cap management regimes by Emily S. Stoffel, Taylor M. Robertson, Anibal A. Catania, Luis F. Castro, L. Federico Casassa

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Effect of fermentation temperature on the non-volatile components and in vitro hypoglycemic activity of Jinxuan black tea by Guangneng Li, Guangneng Li, Jianyong Zhang, Hongchun Cui, Ying Gao, Debao Niu, Junfeng Yin

Subjects: “…fermentation temperature…”
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The Impact of Fermentation Temperature and Cap Management on Selected Volatile Compounds and Temporal Sensory Characteristics of Grenache Wines from the Central Coast of California by Emily S. Stoffel, Taylor M. Robertson, Anibal A. Catania, L. Federico Casassa

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Effect of Fermentation Temperature on the Main Flavor Substances in Low-Salt Shrimp Paste by YANG Bingbing, WANG Liwen, CHEN Zhihui, LIU Yangliu, CHEN Chunjiang, SUN Jilu

Subjects: “…fermentation temperature; low-salt shrimp paste; free amino acids; free fatty acids; volatile compounds…”
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The Role of <i>Enterococcus faecium</i> as a Key Producer and Fermentation Condition as an Influencing Factor in Tyramine Accumulation in <i>Cheonggukjang</i> by Young Kyoung Park, Young Hun Jin, Jun-Hee Lee, Bo Young Byun, Junsu Lee, KwangCheol Casey Jeong, Jae-Hyung Mah

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Effects of Post-Fermentation Temperature on Amino Nitrogen Formation Kinetics and Physicochemical Properties of Bacterial-type Douchi from Different Soybean Varieties by LI Aijun, WANG Di, YANG Gang, SONG Jun, KONG Xiangbing, LIAO Shenglan, KAN Jianquan

Subjects: “…bacterial-type douchi; soybean varieties; post-fermentation temperature; amino nitrogen; free amino acids; correlation analysis…”
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