Development of Theory and Practice in Fermentation and Secondary Fermentation of Beer. by G. BASAŘOVÁ

Subjects: Get full text

Karakteristik Kombucha dengan Penambahan Ekstrak Kayu Manis (Cinnamomum burmannii) dan Kayu Secang (Caesalpinia sappan) pada Proses Fermentasi Sekunder by Ikwan Wahyudi, Lisdiana Lisdiana, Budi Astuti

Subjects: “…secondary fermentation, physicochemistry, secang wood, cinnamon, kombucha…”
Get full text

The Influence of Traditional and Immobilized Yeast on the Amino-Acid Content of Sparkling Wine by Kamil Prokes, Mojmir Baron, Jiri Mlcek, Tunde Jurikova, Anna Adamkova, Sezai Ercisli, Jiri Sochor

Subjects: Get full text

Assessment of Lemon Juice Starter Addition on Secondary Fermented Soy Sauce by Yun-Hsi Chang, GiGi Chin Wen Lim, Ju-Yun Chien, Lu-Sheng Hsieh, Shinn-Dar Wu, Jhih-Ying Ciou

Subjects: Get full text

Analysis of differential metabolites during the secondary fermentation of Zhacai by LIU Yuling, REN Ting, ZHAO Zhiping, LUO Yuanli

Subjects: Get full text

Influence of Different Secondary Fermentation Yeasts on Aromatic Profiles of Sparkling wines by Iva Šikač, Ana Jeromel, Ivana Tomaz, Bernarda Kozina, Ana-Marija Jagatić Korenika

Subjects: Get full text

Microbiological, physicochemical, and sensory characteristics of kefir produced by secondary fermentation by Filiz Yıldız-Akgül, Atila Yetişemiyen, Ebru Şenel, Zeliha Yıldırım

Subjects: “…kefir, secondary fermentation…”
Get full text

Performance of Different Saccharomyces Strains on Secondary Fermentation during the Production of Beer by Brooke A. Dilmetz, Gurpreet Brar, Christopher T. Desire, Jon Meneses, Manuela Klingler-Hoffmann, Clifford Young, Peter Hoffmann

Subjects: Get full text

Research on pH Value Detection Method during Maize Silage Secondary Fermentation Based on Computer Vision by Xianguo Ren, Haiqing Tian, Kai Zhao, Dapeng Li, Ziqing Xiao, Yang Yu, Fei Liu

Subjects: Get full text