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Novel Non-<i>Cerevisiae</i> <i>Saccharomyces</i> Yeast Species Used in Beer and Alcoholic Beverage Fermentations
Published 2020-11-01Subjects: Get full text
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Improving the Functionality of Chocolate by Incorporating Vegetal Extracts
Published 2022Subjects: “…Food Chemistry and Molecular Gastronomy (excl. Wine)…”
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FERMENTASI SORGUM MERAH (Sorghum bicolor L. Moench) SOSOH OLEH Amylomyces rouxii ATAU Rhizopus oligosporus SERTA PENGARUHNYA TERHADAP KECERNAAN PATI DAN PROTEIN
Published 2012Subjects: “…Food Chemistry and Molecular Gastronomy (excl. Wine)…”
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Should I Pay or Should I Grow? Factors Which Influenced the Preferences of US Consumers for Fruit, Vegetables, Wine and Beer during the COVID-19 Pandemic
Published 2022-05-01“…This study examines the key factors that determine the preferences of US consumers towards the growing and processing used for horticultural products such as fruit, vegetables, wine and beer over their preferences for buying them both before and after the COVID-19 pandemic. …”
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Meeting the Challenge of Viral Disease Management in the US Wine Grape Industries of California and Washington: Demystifying Decision Making, Fostering Agricultural Networks, and Optimizing Educational Resources
Published 2023-01-01“…Australian Journal of Grape and Wine Research…”
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Biodiversity among <i>Brettanomyces bruxellensis</i> Strains Isolated from Different Wine Regions of Chile: Key Factors Revealed about Its Tolerance to Sulphite
Published 2020-04-01“…<i>Brettanomyces bruxellensis</i> is regarded as the main spoilage microorganism in the wine industry, owing to its production of off-flavours. …”
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An integrated strategy of secondary metabolomics and glycomics to investigate multi-component variations in wine-processing of medicinal herbs and functional foods: A case study on Fructus Corni
Published 2023-03-01“…Generally, FC needs to be processed according to the limited standard policy in China before clinical application, while the investigations on the specific processing methods (such as wine steaming or high-pressure wine steaming) are unclear. …”
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Differentiation of Commercial PDO Wines Produced in Istria (Croatia) According to Variety and Harvest Year Based on HS-SPME-GC/MS Volatile Aroma Compound Profiling
Published 2017-01-01Subjects: “…monovarietal wine…”
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Combined Use of <i>Schizosaccharomyces pombe</i> and a <i>Lachancea thermotolerans</i> Strain with a High Malic Acid Consumption Ability for Wine Production
Published 2023-02-01Subjects: “…wine…”
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Cultivar-Dependent Effects of Non-<i>Saccharomyces</i> Yeast Starter on the Oenological Properties of Wines Produced from Two Autochthonous Grape Cultivars in Southern Italy
Published 2022-10-01“…Bombino nero, a neutral cultivar, showed a clear effect on wine composition, with both an increase in lactic acid and a change in the volatile profile. …”
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Can a Corn-Derived Biosurfactant Improve Colour Traits of Wine? First Insight on Its Application during Winegrape Skin Maceration versus Oenological Tannins
Published 2020-11-01Subjects: “…wine grapes…”
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Article