Now showing items 1-4 of 4
Identification of yeast isolated from laboratory sourdoughs prepared with grape, apple, and yogurt
(Journal of Microbiology, Biotechnology and Food Sciences, 2018-02-01)
Yeast strains collected from three spontaneous laboratory sourdoughs, prepared over 10 days and using a traditional Spanish protocol, and formulated with (non-essential) different ingredients were identified and described. ...
Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling wines
(Food Chemistry, 2018-01-04)
Production of sparkling wines involve a second alcoholic fermentation and contact with yeast less over an extended period of time, which influences the aroma composition and sensory quality of the resulting wines. Sparkling ...
Effect of kaolin silver complex on the control of populations of Brettanomyces and acetic acid bacteria in wine
(Journal of Food Science and Technology, 2018-03-19)
In this work, the effects of kaolin silver complex (KAgC) have been evaluated to replace the use of SO2 for the control of spoilage microorganisms in the winemaking process. The results showed that KAgC at a dose of 1 ...
Use of Ultra-High Pressure Homogenization processing in winemaking:Control of microbial populations in grape musts and effects in sensory quality
(Innovative Food Science and Emerging Technologies, 2018-10-06)
Ultra-High Pressure Homogenization (UHPH) is a fast and efficient technique that can sterilizefluid foods at lowtemperatures or even under cooling conditions. A white must (Vitis viniferaL.) was processed at 300 MPa ...