140 related articles for article (PubMed ID: 26770917)
1. Quality Characteristics and Quantification of Acetaldehyde and Methanol in Apple Wine Fermentation by Various Pre-Treatments of Mash.
Won SY; Seo JS; Kwak HS; Lee Y; Kim M; Shim HS; Jeong Y
Prev Nutr Food Sci; 2015 Dec; 20(4):292-7. PubMed ID: 26770917
[TBL] [Abstract][Full Text] [Related]
2. Grape and apple wines volatile fermentation products and possible relation to spoilage.
Polychroniadou E; Kanellaki M; Iconomopoulou M; Koutinas AA; Marchant R; Banat IM
Bioresour Technol; 2003 May; 87(3):337-9. PubMed ID: 12507876
[TBL] [Abstract][Full Text] [Related]
3. The influence of Wickerhamomyces anomalus killer yeast on the fermentation and chemical composition of apple wines.
Satora P; Tarko T; Sroka P; Blaszczyk U
FEMS Yeast Res; 2014 Aug; 14(5):729-40. PubMed ID: 24750993
[TBL] [Abstract][Full Text] [Related]
4. Relationship of the methanol production, pectin and pectinase activity during apple wine fermentation and aging.
Han Y; Du J
Food Res Int; 2022 Sep; 159():111645. PubMed ID: 35940771
[TBL] [Abstract][Full Text] [Related]
5. Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts in sequential fermentations: Effect on phenolic acids of fermented Kei-apple (Dovyalis caffra L.) juice.
Minnaar PP; Jolly NP; Paulsen V; Du Plessis HW; Van Der Rijst M
Int J Food Microbiol; 2017 Sep; 257():232-237. PubMed ID: 28697384
[TBL] [Abstract][Full Text] [Related]
6. Effect of bentonite and calcium chloride on apple wine.
Han Y; Du J; Wang Y
J Sci Food Agric; 2022 Jan; 102(1):425-433. PubMed ID: 34143901
[TBL] [Abstract][Full Text] [Related]
7. Effect of Co-Inoculation with
Pielech-Przybylska K; Balcerek M; Ciepielowski G; Pacholczyk-Sienicka B; Albrecht Ł; Dziekońska-Kubczak U; Bonikowski R; Patelski P
Int J Mol Sci; 2019 Apr; 20(7):. PubMed ID: 30987119
[TBL] [Abstract][Full Text] [Related]
8. Improving the chemical and sensory characteristics of red and white wines with pectinase-producing non-Saccharomyces yeasts.
Paup VD; Barton TL; Edwards CG; Lange I; Lange BM; Lee J; Ross CF
J Food Sci; 2022 Dec; 87(12):5402-5417. PubMed ID: 36357987
[TBL] [Abstract][Full Text] [Related]
9. The profile of organic acids and polyphenols in apple wines fermented with different yeast strains.
Maslov Bandić L; Žulj MM; Fruk G; Babojelić MS; Jemrić T; Jeromel A
J Food Sci Technol; 2019 Feb; 56(2):599-606. PubMed ID: 30906017
[TBL] [Abstract][Full Text] [Related]
10. Response of wine yeast (Saccharomyces cerevisiae) aldehyde dehydrogenases to acetaldehyde stress during Icewine fermentation.
Pigeau GM; Inglis DL
J Appl Microbiol; 2007 Nov; 103(5):1576-86. PubMed ID: 17953569
[TBL] [Abstract][Full Text] [Related]
11. High variation of congener alcohols in apple wines.
Klinger CSE; Derra KA; Reiter G; Wunder C; Toennes SW; Paulke A
Arch Kriminol; 2016 Mar; 239(5-6):167-180. PubMed ID: 29869865
[TBL] [Abstract][Full Text] [Related]
12. The Impact of the Fermentation Strategy on the Flavour Formation of
Ruppert V; Innerhofer G; Voit J; Hiden P; Siegmund B
Foods; 2021 Oct; 10(10):. PubMed ID: 34681397
[TBL] [Abstract][Full Text] [Related]
13. A comparative study of the effect of bacteria and yeasts communities on inoculated and spontaneously fermented apple cider.
Han Y; Du J
Food Microbiol; 2023 May; 111():104195. PubMed ID: 36681399
[TBL] [Abstract][Full Text] [Related]
14. Effect of reduced glutathione on the quality characteristics of apple wine during alcoholic fermentation.
Xu J; Qi Y; Zhang J; Liu M; Wei X; Fan M
Food Chem; 2019 Dec; 300():125130. PubMed ID: 31325746
[TBL] [Abstract][Full Text] [Related]
15. Sensory properties of 6- and 18-month-stored wines made with pectinase-producing non-Saccharomyces yeasts.
Paup VD; Aplin JJ; Potter RI; Edwards CG; Lee J; Ross CF
J Food Sci; 2023 Jan; 88(1):462-476. PubMed ID: 36529878
[TBL] [Abstract][Full Text] [Related]
16. Optimization of Mopan Persimmon Wine Fermentation with Pectinase and Analysis of Its Mechanism of Action.
Wang Z; Hao Q; An X; Chitrakar B; Li J; Zhao Z; Ao C; Sun J
Foods; 2023 Mar; 12(6):. PubMed ID: 36981176
[TBL] [Abstract][Full Text] [Related]
17. Influence of prefermentative treatments and fermentation on the antioxidant and volatile profiles of apple wines.
Satora P; Tarko T; Duda-Chodak A; Sroka P; Tuszyński T; Czepielik M
J Agric Food Chem; 2009 Dec; 57(23):11209-17. PubMed ID: 19911770
[TBL] [Abstract][Full Text] [Related]
18. Acetaldehyde contents and quality characteristics of commercial alcoholic beverages.
Shin KS; Lee JH
Food Sci Biotechnol; 2019 Aug; 28(4):1027-1036. PubMed ID: 31275702
[TBL] [Abstract][Full Text] [Related]
19. Acetaldehyde released by Lactobacillus plantarum enhances accumulation of pyranoanthocyanins in wine during malolactic fermentation.
Wang S; Li S; Zhao H; Gu P; Chen Y; Zhang B; Zhu B
Food Res Int; 2018 Jun; 108():254-263. PubMed ID: 29735055
[TBL] [Abstract][Full Text] [Related]
20. Characteristics and in vitro Anti-diabetic Properties of the Korean Rice Wine, Makgeolli Fermented with Laminaria japonica.
Choi JS; Seo HJ; Lee YR; Kwon SJ; Moon SH; Park SM; Sohn JH
Prev Nutr Food Sci; 2014 Jun; 19(2):98-107. PubMed ID: 25054108
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
