Journal title
Fermentation

   

 Articles related

D.-H. KIM, S.-B. LEE, H.-D. PARK    

The aim of this study was to test the possibility of using yeast cells encapsulated in calcium alginate (Ca-alginate) beads as a starter for wine fermentation. Characteristics of Korean Campbell Early wines fermented by five free yeast cell types and tho... see more


S. Suriano, M. Savino, T. Basile, L. Tarricone, D. Di Gennaro    

A study has been carried out to determine the effects of lactic acid bacteria inoculation time on the fundamental components, procyanidins and biogenic amines content of Aglianico wines produced in Apulia region. Three different malolactic fermentation (... see more


Y. Lu,J.-Y. Chua,M.K.W. Voon,D. Huang,P.-R. Lee,S.-Q. Liu    

This work evaluated the effects of inoculation time of Oenococcus oeni on the kinetics of fermentation and chemical constituents of durian wine produced using a non-Saccharomyces yeast, Torulaspora delbrueckii.  The growth of T. delbrueckii in mixed... see more


P.P. Minnaar,H.W. du Plessis,V. Paulsen,N. Ntushelo,N.P. Jolly,M. du Toit    

Wine consumers predominantly use visual, sensory and textual descriptors as quality/preference indicators to describe olfactory sensations. In this study, different wines were analysed to generate relevant chemical and sensory characterisation data and a... see more


Y.-Q. Wang,D.-Q. Ye,P.-T. Liu,L.-L. Duan,C.-Q. Duan,G.-L. Yan    

The effects of adding branched-chain amino acids (BCAAs, including L-valine, L-leucine and L-isoleucine),L-phenylalanine and a mixture of them (BCAAs + Phe) on the fermentation profiles of wine yeastEC1118 and the production of volatile compounds were in... see more