首页> 外文OA文献 >Aroma profiling of an aerated fermentation of natural grape must with selected yeast strains at pilot scale

【2h】

Aroma profiling of an aerated fermentation of natural grape must with selected yeast strains at pilot scale

机译：天然葡萄的充气发酵的芳香谱重必须在先导规模中选择酵母菌菌株

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Jordi Tronchoni; José Antonio Curiel; María Pilar Sáenz-Navajas; Pilar Morales; Arancha de-la-Fuente-Blanco; Purificación Fernández-Zurbano; Vicente Ferreira; Ramon Gonzalez;
展开▼
作者单位

展开▼
年度 2018
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Aroma profiling of an aerated fermentation of natural grape must with selected yeast strains at pilot scale [J] . Jordi Tronchoni, José Antonio Curiel, María Pilar Sáenz-Navajas, Food microbiology . 2018,第APRa期

机译：在中试规模的精选酵母菌株中对天然葡萄必须进行充气发酵的香气分析
2. Influence of Fermentation Temperature, Yeast Strain, and Grape Juice on the Aroma Chemistry and Sensory Profile of Sauvignon Blanc Wines [J] . Rebecca C. Deed, Bruno Fedrizzi, Richard C. Gardner Journal of Agricultural and Food Chemistry . 2017,第40期

机译：发酵温度，酵母菌株和葡萄汁对Sauvignon Blanc葡萄酒香气化学和感官曲线的影响
3. Aroma profiles of selected wheat beer yeast strains [J] . Hubertus Schneiderbanger, M. Strauss, Matthias Hutzler, Brauwelt international . 2013,第4期

机译：精选小麦啤酒酵母菌株的香气特征
4. Fermentation characterization of three brewers yeast strains at 12 °P and 18 °P in laboratory scale and pilot scale fermenters [C] . European Brewery Convention congress . 2005

机译：在实验室规模和先导尺度发酵罐中，在12°P和18°P中发酵表征三种酿造酵母菌株
5. Chemical and Sensory Evaluation of Volatile Aroma Compounds from Selected Cold-Hardy Grapes and Wines [D] . Rice, Somchai. 2019

机译：化学和感官评估精选的冷硬葡萄和葡萄酒中的挥发性香气化合物
6. Nitrogen availability of grape juice limits killer yeast growth and fermentation activity during mixed-culture fermentation with sensitive commercial yeast strains. [O] . K Medina, F M Carrau, O Gioia, 1997

机译：在与敏感的商业酵母菌株混合培养的发酵过程中葡萄汁的氮可用性限制了杀手酵母的生长和发酵活性。
7. Production of fermentation aroma compounds by Saccharomyces cerevisiae wine yeasts: effects of yeast assimilable nitrogen on two model strains [O] . Carrau, F., Medina, K., Farina, L., 2008

机译：酿酒酵母葡萄酒酵母生产发酵芳香化合物：酵母可同化氮对两种模型菌株的影响
8. Selection of a Yeast Strain for Sweet Sorghum Fermentation [R] . Bowling, M. C. 1983

机译：甜高粱发酵酵母菌株的筛选

Aroma profiling of an aerated fermentation of natural grape must with selected yeast strains at pilot scale

著录项

引文网络

相似文献

相关主题

期刊订阅