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Influence of Saccharomyces uvarum on Volatile Acidity, Aromatic and Sensory Profile of Malvasia delle Lipari Wine
Malvasia delle Lipari DOC wine Saccharomyces uvarum volatile acidity
2009/3/5
The present study investigated chemical and sensory properties of Malvasia delle Lipari DOC (Denomination of Controlled Origin) wine fermented with a cryotolerant strain of Saccharomyces uvarum, chara...
Inhibition of the Decrease of Volatile Esters and Terpenes During Storage of Wines and a Model Wine Medium by Wine Phenolic Extracts
wine volatiles aroma acetate esters
2009/3/3
The effect of red wine phenolic extracts on the stability of wine volatile esters and terpenes was examined. Muscat (white) and Xinomavro (red) wines were enriched with each extract at 120 or 200 mg/L...
Effect of Different Maceration Treatments on Free and Bound Varietal Aroma Compounds in Wine of Vitis vinifera L. cv. Malvazija istarska bijela
Malvazija istarska wines cryomaceration varietal aroma
2009/2/25
During a two-year study, the effect of different grape mash maceration treatments (skin contact at 20 °C for 10, 20 and 30 h) and cryomaceration (skin contact at 7 °C for 10, 20 and 30 h) on the conce...
Potential of Yeasts Isolated in Botrytized Grape Juice to be New Wine Yeasts
wine yeast fermentation botrytized grape
2010/2/3
Strains of wine yeast are differentiated based on their ability to ferment grape juice. To advance enology and food technology, many efforts have been invested in the detection and breeding of yeast w...
Liquid Chromatographic Determination of Malvidin-3-O-Glucoside and Malvidin 3, 5-O-Diglucoside in Wine Samples by Direct Injection
Chromatographic analysis direct injection malvin oenin wine
2009/1/14
A method for the determination of malvidin 3-O-glucoside (Oenin), and malvidin 3, 5-O-diglucoside (Malvin) in wines by on line HPLC coupled with UV, and fluorescence detectors is described. With the p...
The changes of selected phenolic substances in wine technology
polyphenols piceid resveratrol caftaric acid colour antioxidative capacity grape must pressing red wine clarifying agents
2014/3/3
The effects of the pressing technology and clarification of white grape musts on concentrations of phenolic compounds and their antioxidative capacity were investigated. Four different varieties were ...
Effect of juice clarification by flotation on the quality of white wine and orange juice and drink – Short Communication
must wine orange juice orange drink flotation hyperoxidation pectolytic enzyme
2014/3/3
White wines of Debina cultivar were made from musts clarified by flotation using nitrogen as foaming agent. Flotation using air as the foaming agent (must hyperoxidation), without SO2 addition, was al...
Influence of media composition and temperature on volatile aroma production by various wine yeast strains
fermentation Saccharomyces bayanus Saccharomyces cerevisiae volatile aroma compounds wine yeast
2014/3/3
Volatile aroma compounds production by two autochthonous Saccharomyces cerevisiae strains, isolated from Istria region, and three other yeast strains (Saccharomyces bayanus and two commercial Saccharo...
Distribution of selected elements as wine origin markers in the wine-making products
elements atomic absorption spectrometry winemaking process factor analysis correlation
2014/3/17
The analysis of the trace elements has been shown to be a valuable tool to discriminate wines according to their region of origin. As, Ba, Ca, Co, Cr, Li, Mg, Rb, Sn, Sr, and V were selected as specif...
Changes in Color Parameters during Fermentation and Storage of Red Wine Using Thai Roselle under Different pHs and SO2 Concentrations
color parameters anthocyanins pigments in wine
2010/11/23
A red wine was made from must consisting of dried roselle calyces, water, yeast extract, sugar, and NH4H2PO4. The pHs of wine samples were adjusted to various values within the range 2.5 to 4.0, or SO...