Chemical composition and sensory profiles of mulberry wines as fermented with different Saccharomyces cerevisiae strains

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Chemical composition and sensory profiles of mulberry wines as fermented with different Saccharomyces cerevisiae strains

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im Dezember 2017 veröffentlichter wissenschaftlicher Artikel

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wetenschappelijk artikel

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наукова стаття, опублікована в грудні 2017

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Chemical composition and senso ...... ccharomyces cerevisiae strains

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Chemical composition and senso ...... ccharomyces cerevisiae strains

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Chemical composition and senso ...... ccharomyces cerevisiae strains

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Chemical composition and senso ...... ccharomyces cerevisiae strains

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Chemical composition and senso ...... ccharomyces cerevisiae strains

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Chemical composition and senso ...... ccharomyces cerevisiae strains

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Chemical composition and senso ...... ccharomyces cerevisiae strains

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Jianzhong Zhou

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Jun Yang

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Na Jiang

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Qi Wang

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Yang Tao

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Yilin Wang

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Yongbin Han

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P2860

Impact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on high-sugar fermentation

Taste sensor

Structural analysis and anti-obesity effect of a pectic polysaccharide isolated from Korean mulberry fruit Oddi (Morus alba L.).

The use of glucose oxidase and catalase for the enzymatic reduction of the potential ethanol content in wine.

Antioxidant activity applying an improved ABTS radical cation decolorization assay.

Advances in wine aging technologies for enhancing wine quality and accelerating wine aging process.

Interplay between anthocyanins and gut microbiota.

Production and characterization of distilled alcoholic beverages obtained by solid-state fermentation of black mulberry (Morus nigra L.) and black currant (Ribes nigrum L.).

Free amino acids and biogenic amines in Alicante Monastrell wines.

Characterization of odor-active compounds in Californian chardonnay wines using GC-olfactometry and GC-mass spectrometry.

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1-16

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scholarly article

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10.1080/10942912.2017.1361970

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Dinh-Toi Chu

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2017-12-27T00:00:00Z

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Saccharomyces cerevisiae