Aroma profiling of an aerated fermentation of natural grape must with selected yeast strains at pilot scale.
Sign Up to like & getrecommendations! Published in 2018 at "Food microbiology"
DOI: 10.1016/j.fm.2017.10.008
Abstract: The use of non-Saccharomyces strains in aerated conditions has proven effective for alcohol content reduction in wine during lab-scale fermentation. The process has been scaled up to 20 L batches, in order to produce lower alcohol… read more here.
Keywords: non saccharomyces; aroma; fermentation; aroma profiling ... See more keywords
Volatile and aroma profiling of flower and rhizome of Hedychium flavescens growing in North Western Himalayan region.
Sign Up to like & getrecommendations! Published in 2022 at "Natural product research"
DOI: 10.1080/14786419.2022.2069106
Abstract: The present investigation was carried out for a comparative volatile study and aroma profiling of Hedychium flavescens. The headspace gas chromatography mass spectrometry (GC-MS) analysis of flowers (HS-F) and rhizome (HS-R); GC-MS analysis of flower… read more here.
Keywords: volatile aroma; aroma profiling; flower rhizome; profiling flower ... See more keywords