GC/MS-based metabolic profiling for the evaluation of solid state fermentation to improve quality of Arabica coffee beans
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DOI: 10.1007/s11306-020-01678-y
Abstract: Introduction Coffee fermentation has been reported as one key process in aroma and flavor development of coffee. However, natural fermentation often results in inconsistent quality of coffee. In this study, second fermentation using isolates from… read more here.
Keywords: second fermentation; fermentation; coffee beans; improve quality ... See more keywords
Chemical and sensory features of Torrontés Riojano sparkling wines produced by second fermentation in bottle using different Saccharomyces strains
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DOI: 10.1177/1082013220910534
Abstract: Chemical and sensory properties of Torrontés Riojano sparkling wines, prepared using second fermentation with Saccharomyces strains EC1118, bayanus C12 and IFI473I, were explored. All sparkling wines showed high levels of several volatile ethyl esters and… read more here.
Keywords: second fermentation; torront riojano; sparkling wines; chemical sensory ... See more keywords