123 related articles for article (PubMed ID: 26770917)
21. 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]
22. 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]
23. Yeasts Induce Acetaldehyde Production in Wine Micro-oxygenation Treatments.
Ji J; Henschen CW; Nguyen TH; Ma L; Waterhouse AL
J Agric Food Chem; 2020 Dec; 68(51):15216-15227. PubMed ID: 33289562
[TBL] [Abstract][Full Text] [Related]
24. The aromatic profile of wine distillates from Ugni blanc grape musts is influenced by the nitrogen nutrition (organic vs. inorganic) of Saccharomyces cerevisiae.
Guittin C; Maçna F; Barreau A; Poitou X; Sablayrolles JM; Mouret JR; Farines V
Food Microbiol; 2023 May; 111():104193. PubMed ID: 36681397
[TBL] [Abstract][Full Text] [Related]
25. Effect of temperature on Chinese rice wine brewing with high concentration presteamed whole sticky rice.
Liu D; Zhang HT; Xiong W; Hu J; Xu B; Lin CC; Xu L; Jiang L
Biomed Res Int; 2014; 2014():426929. PubMed ID: 24672788
[TBL] [Abstract][Full Text] [Related]
26. Degradation of free and sulfur-dioxide-bound acetaldehyde by malolactic lactic acid bacteria in white wine.
Osborne JP; Dubé Morneau A; Mira de Orduña R
J Appl Microbiol; 2006 Aug; 101(2):474-9. PubMed ID: 16882156
[TBL] [Abstract][Full Text] [Related]
27. Non-Saccharomyces and Saccharomyces strains co-fermentation increases acetaldehyde accumulation: effect on anthocyanin-derived pigments in Tannat red wines.
Medina K; Boido E; Fariña L; Dellacassa E; Carrau F
Yeast; 2016 Jul; 33(7):339-43. PubMed ID: 26888345
[TBL] [Abstract][Full Text] [Related]
28. Study of carbonyl compounds in white wine production.
Herzan J; Prokes K; Baron M; Kumsta M; Pavlousek P; Sochor J
Food Sci Nutr; 2020 Nov; 8(11):5850-5859. PubMed ID: 33282237
[TBL] [Abstract][Full Text] [Related]
29. Development of apple wine from Golden Delicious cultivar using a local yeast isolate.
Sukhvir S; Kocher GS
J Food Sci Technol; 2019 Jun; 56(6):2959-2969. PubMed ID: 31205351
[TBL] [Abstract][Full Text] [Related]
30. Oenococcus oeni cells immobilized on delignified cellulosic material for malolactic fermentation of wine.
Agouridis N; Kopsahelis N; Plessas S; Koutinas AA; Kanellaki M
Bioresour Technol; 2008 Dec; 99(18):9017-20. PubMed ID: 18501594
[TBL] [Abstract][Full Text] [Related]
31. The influence of different strains of Oenococcus oeni malolactic bacteria on profile of organic acids and phenolic compounds of red wine cultivars Rondo and Regent growing in a cold region.
Wojdyło A; Samoticha J; Chmielewska J
J Food Sci; 2020 Apr; 85(4):1070-1081. PubMed ID: 32125714
[TBL] [Abstract][Full Text] [Related]
32. Impact of Acetaldehyde Addition on the Sensory Perception of Syrah Red Wines.
Garcia L; Perrin C; Nolleau V; Godet T; Farines V; Garcia F; Caillé S; Saucier C
Foods; 2022 Jun; 11(12):. PubMed ID: 35741891
[TBL] [Abstract][Full Text] [Related]
33. Effect of enzymatic mash treatment and storage on phenolic composition, antioxidant activity, and turbidity of cloudy apple juice.
Oszmiański J; Wojdylo A; Kolniak J
J Agric Food Chem; 2009 Aug; 57(15):7078-85. PubMed ID: 19572518
[TBL] [Abstract][Full Text] [Related]
34. Revealing the yeast modulation potential on amino acid composition and volatile profile of Arinto white wines by a combined chromatographic-based approach.
Pereira C; Mendes D; Dias T; Garcia R; da Silva MG; Cabrita MJ
J Chromatogr A; 2021 Mar; 1641():461991. PubMed ID: 33640805
[TBL] [Abstract][Full Text] [Related]
35. Pyruvic acid and acetaldehyde production by different strains of Saccharomyces cerevisiae: relationship with Vitisin A and B formation in red wines.
Morata A; Gómez-Cordovés MC; Colomo B; Suárez JA
J Agric Food Chem; 2003 Dec; 51(25):7402-9. PubMed ID: 14640591
[TBL] [Abstract][Full Text] [Related]
36. Flor yeast immobilization in microbial biocapsules for Sherry wine production: microvinification approach.
Pastor-Vega N; Carbonero-Pacheco J; Mauricio JC; Moreno J; García-Martínez T; Nitin N; Ogawa M; Rai R; Moreno-García J
World J Microbiol Biotechnol; 2023 Aug; 39(10):271. PubMed ID: 37541980
[TBL] [Abstract][Full Text] [Related]
37. Oenological influences on the D/H ratios of wine ethanol.
Fauhl C; Wittkowski R
J Agric Food Chem; 2000 Sep; 48(9):3979-84. PubMed ID: 10995300
[TBL] [Abstract][Full Text] [Related]
38. The effect of SO2 on the production of ethanol, acetaldehyde, organic acids, and flavor volatiles during industrial cider fermentation.
Herrero M; García LA; Díaz M
J Agric Food Chem; 2003 May; 51(11):3455-9. PubMed ID: 12744683
[TBL] [Abstract][Full Text] [Related]
39. Development of air-blast dried non-Saccharomyces yeast starter for improving quality of Korean persimmon wine and apple cider.
Kim DH; Lee SB; Jeon JY; Park HD
Int J Food Microbiol; 2019 Feb; 290():193-204. PubMed ID: 30347355
[TBL] [Abstract][Full Text] [Related]
40. Influence of Lachancea thermotolerans on cv. Emir wine fermentation.
Balikci EK; Tanguler H; Jolly NP; Erten H
Yeast; 2016 Jul; 33(7):313-21. PubMed ID: 27113383
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]