Showing 1 - 20 results of 113 for search '"Fermentation (wine)"', query time: 2.49s Refine Results
  1. 1
    Formulation process and development of functional fermented wine
    by Chen, Yu-Ling, 陳侑伶
    Published 101
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    Others
  2. 2
    Yeast diversity in new, still fermenting wine "federweisser"
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    Article
  3. 3
    Discriminating wine yeast strains and their fermented wines : an integrated approach
    by Osborne, Charles D.
    Published 2008
    “... wine yeast strains as well as between their fermented wines has been investigated in this pilot study...”
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  4. 4
    Influence of Storage Temperature on the Viscous Behaviour of Partially Fermented Wine Must (Pinot Gris)
    by Vojtěch Kumbár, Jiří Votava
    Published 2015-01-01
    Subjects: “...partially fermented wine must...”
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    Article
  5. 5
    Comparison of bayberry fermented wine aroma from different cultivars by GC‐MS combined with electronic nose analysis
    by Yuxi Cao, Zufang Wu, Peifang Weng
    Published 2020-02-01
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    Article
  6. 6
    Grape Expectations
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  7. 7
    n Fisiologiese studie van vier Suid-Afrikaanse gisrasse met betrekking tot vlugtige suur- en alkoholvorming
    by Van Zyl, J. A.
    Published 2012
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    Others
  8. 8
    Die bydrae van sommige gistingsgeurstowwe tot die geur van droe witwyne
    by Van der Merwe, C. A.
    Published 2012
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  9. 9
    From the Vineyard to the Winery: How Microbial Ecology Drives Regional Distinctiveness of Wine
    by Di Liu, Pangzhen Zhang, Deli Chen, Kate Howell
    Published 2019-11-01
    “... diversity and their effects on wine fermentation, wine production can be optimised with enhancing...”
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    Article
  10. 10
    Co-Digestion of Grape Marc and Cheese Whey at High Total Solids Holds Potential for Sustained Bioenergy Generation
    by Josue Kassongo, Esmaeil Shahsavari, Andrew S Ball
    Published 2020-12-01
    “...At the end of fermentation, wine contains approximately 20% (<i>w</i>/<i>v</i>) of solid material...”
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    Article
  11. 11
    Molecular Properties of Red Wine Compounds and Cardiometabolic Benefits
    “... after the process of fermentation, wine conserves different organic compounds from grapes...”
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    Article
  12. 12
    Enhanced 3-sulfanylhexan-1-ol production in sequential mixed fermentation with Torulaspora delbrueckii/Saccharomyces cerevisiae reveals a situation of synergistic interaction between two industrial strains
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    Article
  13. 13
    Study on Antioxidant Activities of Purple Rice Wine Dregs
    by Te-Tsuen Chung, 鍾德村
    Published 2009
    “...% ethanol extract of three weeks fermentation wine of smashed group showed the maximum of 1.99 ± 0.20...”
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  14. 14
    Non-saccharomyces yeast and acetic acid bacteria in balsamic-styled vinegar production : a biochemical process analysis
    by Hutchinson, Ucrecia Faith
    Published 2017
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  15. 15
    Study of the production and release of aromas during winemaking carried out by different Saccharomyces species and hybrids
    by GAMERO LLUNA, AMPARO
    Published 2011
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    Doctoral Thesis
  16. 16
    The ICY1 gene from Saccharomyces cerevisiae affects nitrogen consumption during alcoholic fermentation
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    Article
  17. 17
    Identification of yeasts Isolated from processed and frozen cocoa (Theobroma cacao) pulp for wine production
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    Article
  18. 18
    Evaluating the impact of yeast co-inoculation on individual yeast metabolism and wine composition
    by Mains, Arlene Olive
    Published 2015
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  19. 19
    The breeding of yeast strains for novel oenological outcomes
    by Mocke, Bernard A
    Published 2008
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  20. 20
    Deciphering the genetic and metabolic basis of yeast aroma properties
    by Eder, Matthias
    Published 2017
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