[HTML][HTML] Floral scents and fruit aromas: Functions, compositions, biosynthesis, and regulation
S Mostafa, Y Wang, W Zeng, B Jin - Frontiers in plant science, 2022 - frontiersin.org
Floral scents and fruit aromas are crucial volatile organic compounds (VOCs) in plants. They
are used in defense mechanisms, along with mechanisms to attract pollinators and seed …
are used in defense mechanisms, along with mechanisms to attract pollinators and seed …
Microorganisms in fermented apple beverages: current knowledge and future directions
FJ Cousin, R Le Guellec, M Schlusselhuber… - Microorganisms, 2017 - mdpi.com
Production of fermented apple beverages is spread all around the world with specificities in
each country.'French ciders' refer to fermented apple juice mainly produced in the northwest …
each country.'French ciders' refer to fermented apple juice mainly produced in the northwest …
An overview of the factors influencing apple cider sensory and microbial quality from raw materials to emerging processing technologies
Given apple, an easily adapted culture, and a large number of apple varieties, the
production of apple cider is widespread globally. Through the fermentation process, a series …
production of apple cider is widespread globally. Through the fermentation process, a series …
Biodiversity of oenological lactic acid bacteria: Species-and strain-dependent plus/minus effects on wine quality and safety
V Capozzi, M Tufariello, N De Simone, M Fragasso… - Fermentation, 2021 - mdpi.com
Winemaking depends on several elaborate biochemical processes that see as protagonist
either yeasts or lactic acid bacteria (LAB) of oenological interest. In particular, LAB have a …
either yeasts or lactic acid bacteria (LAB) of oenological interest. In particular, LAB have a …
Aroma formation by immobilized yeast cells in fermentation processes
Immobilized cell technology has shown a significant promotional effect on the fermentation
of alcoholic beverages such as beer, wine and cider. However, genetic, morphological and …
of alcoholic beverages such as beer, wine and cider. However, genetic, morphological and …
Effects of fermentation temperature on key aroma compounds and sensory properties of apple wine
B Peng, F Li, L Cui, Y Guo - Journal of food science, 2015 - Wiley Online Library
Fermentation temperature strongly affects yeast metabolism during apple wine making and
thus aromatic and quality profiles. In this study, the temperature effect during apple wine …
thus aromatic and quality profiles. In this study, the temperature effect during apple wine …
Classification of juices and fermented beverages made from unripe, ripe and senescent apples based on the aromatic profile using chemometrics
CM Braga, AAF Zielinski, KM da Silva, FKF de Souza… - Food chemistry, 2013 - Elsevier
The aim of this study was to assess differences between apple juices and fermented apple
beverages elaborated with fruits from different varieties and at different ripening stages in …
beverages elaborated with fruits from different varieties and at different ripening stages in …
[HTML][HTML] Production of prickly pear (Opuntia ficus-indica) vinegar in submerged culture using Acetobacter malorum and Gluconobacter oxydans: Study of volatile and …
I Es-sbata, R Castro, E Durán-Guerrero… - Journal of Food …, 2022 - Elsevier
Prickly pear (Opuntia ficus-indica (L). Mill.) vinegar has been produced by submerged
culture using scale laboratory fermenters at three acetification temperatures (30° C, 37° C …
culture using scale laboratory fermenters at three acetification temperatures (30° C, 37° C …
Volatile compounds in table olives (Olea Europaea L., Nocellara del Belice cultivar)
N Sabatini, V Marsilio - Food chemistry, 2008 - Elsevier
Table olive quality depends on a number of factors, including fruit characteristics, ripening
and processing technologies. Volatile and semi-volatile organic compounds, present both in …
and processing technologies. Volatile and semi-volatile organic compounds, present both in …
Effect of different yeast strains and temperature of fermentation on basic enological parameters, polyphenols and volatile compounds of Aurore white wine
J Samoticha, A Wojdyło, J Chmielewska, J Nofer - Foods, 2019 - mdpi.com
The aim of this study was to investigate the content of phenolics by Ultra Performance Liquid
Chromatography–Photodiode Array (UPLC–PDA), and volatile compounds by Gas …
Chromatography–Photodiode Array (UPLC–PDA), and volatile compounds by Gas …