Influence of the temperature and the origin of CO2 (anaerobiosis methodology) on the intracellular fermentation of wines made by carbonic maceration
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the Science of Food and Agriculture"
DOI: 10.1002/jsfa.12078
Abstract: Abstract BACKGROUND The present study aimed to determine the optimal conditions for making wines by the carbonic maceration (CM) method. In this test, we attempted to identify the causes of the higher volatile acidity of… read more here.
Keywords: co2; carbonic maceration; intracellular fermentation; methodology ... See more keywords
Microbial fermentation affects sensorial, chemical, and microbial profile of coffee under carbonic maceration.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.128296
Abstract: In view of the possibility of diversifying metabolic routes promoted by fermentation, this study proposed a new processing method for coffee, which consists of adapting a technique already consolidated in winemaking, carbonic maceration. The assay… read more here.
Keywords: carbonic maceration; chemical microbial; sensorial chemical; fermentation ... See more keywords