Suchergebnisse - "FRUIT wines"

Aroma generation of fermented fruit wines: potential enhancement strategies via fermentation and aging process.

Autoren: Lou, Xinman Sun, Jiashu Yang, Haojun et al.

Quelle: Critical Reviews in Food Science & Nutrition. 2025, Vol. 65 Issue 34, p9004-9025. 22p.

Schlagwörter: *FRUIT wines, *FERMENTATION, *ENZYMES, *TECHNOLOGICAL innovations, *AGING, *AROMATIZATION, *VOLATILE organic compounds

Dynamic study on quality of low-alcohol Haihong fruit wine during fermentation based on conventional physicochemical analysis and electronic sensor technology.

Autoren: ZHENG, Yi SONG, Fang ZHANG, Yifan et al.

Quelle: Journal of Light Industry. Oct2025, Vol. 40 Issue 5, p20-28. 9p.

Schlagwörter: *SACCHAROMYCES cerevisiae, *FRUIT wines, *SMELL, *WINES, *INTELLIGENT sensors, *ANALYTICAL chemistry, *WINE ratings, *FERMENTATION

HS-SPME-GC/MS 结合 ROAV 法分析 井冈蜜柚果酒关键香气成分.

Alternate Title: The key aroma components of Jinggang pomelo wine were analyzed by HS-SPME-GC / MS combined with ROAV method.

Autoren: 刘佩佩 周新生 殷铮 et al.

Quelle: Journal of Nanchang University (Natural Science). Aug2025, Vol. 49 Issue 4, p399-405. 7p.

Schlagwörter: *AROMATIC compounds, *FRUIT wines, *OLFACTORY perception, *FLORAL products, *FERMENTED beverages, *SCIENTIFIC method, *FRUIT flavors & odors, *ANALYTICAL chemistry techniques

Advance in brewing process, flavour detection technologies and functional components of fruit wine: a review.

Autoren: Lan, Wei Cheng, Wei Shen, Nana et al.

Quelle: International Journal of Food Engineering. Jul2025, Vol. 21 Issue 7, p463-474. 12p.

Schlagwörter: *FRUIT wines, *FERMENTATION, *NUTRITION, *MICROORGANISMS, *TASTE testing of food, *PRODUCTION methods, *EXCELLENCE, *BIOACTIVE compounds

Characterization of Red Dragon Fruit Wine Fermented with a Newly Identified Yeast Strain Saccharomyces cerevisiae M7.

Autoren: Tran Thanh Quynh Anh Nguyen Tien An Do Thi Bich Thuy

Quelle: Food Technology & Biotechnology. Jan-Mar2025, Vol. 63 Issue 1, p4-13. 10p.

Schlagwörter: PITAHAYAS, FRUIT wines, FERMENTATION, FRUIT juices, SACCHAROMYCES cerevisiae, ANTHOCYANINS, GALLIC acid

IN-VITRO ANTIOXIDANT AND CYTOTOXIC POTENTIAL OF BANANA WINE.

Autoren: Panchal, Durva Ansari, Aakifa Pawar, Apoorva et al.

Quelle: Journal of Microbiology, Biotechnology & Food Sciences. Jun/Jul2025, Vol. 14 Issue 6, p1-6. 6p.

Schlagwörter: *FRUIT wines, *GALLIC acid, *OXIDANT status, *GRAPES, *PROPIDIUM iodide, *WHITE wines

INDIGENOUS FOOD SYSTEMS AS ECONOMIC CATALYSTS: UNLOCKING THE NUTRITIONAL AND MARKET POTENTIAL OF HAEMATOSTAPHIS BARTERI IN THE UPPER WEST REGION OF GHANA.

Autoren: Saan, R. Kaburi, S. A. Donani, M.

Quelle: African Journal of Applied Research. 2025, Vol. 11 Issue 2, p587-604. 18p.

Schlagwörter: *WINE flavor & odor, *FRUIT wines, *FRUIT composition, *NUTRITIONAL value, *MINERAL analysis

Prevention of browning during the saccharification of juicy peach syrup and storage of peach wine.

Autoren: Yuxin Liu Fangfang He Jiandi Zhou et al.

Quelle: ESTEEM. Mar2025, Vol. 21, p31-40. 10p.

Schlagwörter: *WINE storage, *FRUIT wines, *VITAMIN C, *FRUIT processing, *FRUIT quality, *PEACH

Aromatic and sensorial profiles of Guichang kiwi wine fermented by indigenous Saccharomyces cerevisiae strains.

Autoren: Guan, Tongwei Gui, Xuemei Wu, Yao et al.

Quelle: Journal of Food Science (John Wiley & Sons, Inc.). Feb2025, Vol. 90 Issue 2, p1-17. 17p.

Schlagwörter: *WINE flavor & odor, *FRUIT wines, *ORGANIC acids, *ETHYL esters, *VITAMIN C, *KIWIFRUIT

Quality characteristics of peach wine as affected by different pretreatment techniques.

Autoren: ZHANG Xiaoqing PAN Junkun LYU Zhenzhen et al.

Quelle: Journal of Light Industry. Feb2025, Vol. 40 Issue 1, p1-10. 10p.

Schlagwörter: *FRUIT skins, *FRUIT wines, *COLOR of wine, *PEACH, *CHLOROGENIC acid

OPTIMIZATION OF FRUIT WINE PRODUCTION FROM PINEAPPLE (ANANAS COMOSUS (L.) MERR.) USING SACCHAROMYCES CEREVISIAE RV002.

Autoren: Hao Thien Vo Kien Thi Ngoc Nguyen Chau Minh Luu et al.

Quelle: Acta Scientiarum Polonorum. Technologia Alimentaria. 2025, Vol. 24 Issue 1, p67-76. 10p.

Schlagwörter: *PINEAPPLE juice, *FRUIT wines, *TROPICAL fruit, *FERMENTATION, *ALCOHOLIC beverages, *PINEAPPLE

The Impact of Yeast Strains and Oenological Procedures on the Chemical Composition, Antioxidant Potential, and Aromatic Profile of Blueberry Wines.

Autoren: Zhang, Jiaxin Pei, Hairu Zhou, Renjie et al.

Quelle: Foods; Nov2025, Vol. 14 Issue 22, p3930, 14p

Schlagwörter: YEAST, WINES, AROMATIZATION, AROMATIC compounds, BIOCHEMISTRY, FRUIT wines, ANTIOXIDANTS, FERMENTATION

Development and Quality Evaluation of Mixed Wine Production Process of Aronia melanocarpa and Shine-Muscat. (English)

Autoren: XUE, Wen WANG, Yue LI, Xinling et al.

Quelle: Science & Technology of Food Industry; Nov2025, Vol. 46 Issue 21, p266-277, 12p

Schlagwörter: ARONIA, FRUIT wines, ANTIOXIDANTS, PHENOLIC acids, MIXING machinery, SENSORY evaluation, GRAPES

Evaluation of Physico-chemical Properties, Total Phenolic Content, and Antioxidant Activities of Bignay [Antidesma bunius (L.) Spreng.] Wine Aged in Non-oak Wooden Barrels.

Autoren: Balagot, Kim Wilmer M. Delica-Balagot, Kimberly M. Emprese, Melvie C. et al.

Quelle: Philippine Journal of Science; Oct2025, Vol. 154 Issue 5, p1141-1152, 12p

Schlagwörter: CHEMICAL properties, ANTIOXIDANTS, WINE barrels, WINE aging, PHENOLS, FRUIT wines

Geografische Kategorien: PHILIPPINES

基于线性功效系数法及响应面法优化香蕉桃金娘酒 发酵工艺及其营养、风味成分分析. (Chinese)

Alternate Title: Optimization of Banana-myrtle Wine Fermentation Using Linear Efficacy Coefficient and Response Surface Methodology and Nutritional and Flavor Component Analysis. (English)

Autoren: 孙钦菊 韦璐 成显波 et al.

Quelle: Modern Food Science & Technology; 2025, Vol. 41 Issue 10, p338-351, 14p

Schlagwörter: FRUIT wines, FERMENTATION, TASTE testing of food, ANTIOXIDANTS, VOLATILE organic compounds, SACCHAROMYCES cerevisiae, RESPONSE surfaces (Statistics)

Fermenting Dragon Fruit: Elevating Homemade Wine through Sensory and Microbiological Insights.

Autoren: Tomas, Elvie O.¹ etomas@nvsu.edu.ph

Quelle: Pakistan Journal of Life & Social Sciences. 2024, Vol. 22 Issue 2, p18912-18926. 15p.

Schlagwörter: *ANALYSIS of variance, PITAHAYAS, FRUIT wines, WINE ratings, SENSORY evaluation

Comparative study on the effectiveness of herbal holy basil non-alcoholic wine over commercially available wine and the analysis of enrichment of flavonoids and antioxidants.

Autoren: Meenakshi, R. Manikandan, S. Shakila, M. et al.

Quelle: AIP Conference Proceedings. 2024, Vol. 3161 Issue 1, p1-7. 7p.

Schlagwörter: *FRUIT wines, *HEALTH expectancy, *OCIMUM sanctum, *STATISTICAL hypothesis testing, *LIFE expectancy

Volatile compositions and sensorial properties of strawberry fruit wines fermented with Torulaspora delbrueckii and Saccharomyces cerevisiae in sequential and simultaneous inoculations.

Autoren: Zhang, Haiwei Li, Jiaye Xu, Xinying et al.

Quelle: European Food Research & Technology. Nov2024, Vol. 250 Issue 11, p2863-2875. 13p.

Schlagwörter: *PARTIAL least squares regression, *FRUIT wines, *ETHYL esters, *SACCHAROMYCES cerevisiae, *REGRESSION analysis, *STRAWBERRIES

Influence of inoculation with different non-Saccharomyces yeasts and Saccharomyces cerevisiae on the aroma chemical composition and sensorial features of red dragon fruit wine.

Autoren: Li, Yinfeng Zhao, Hubing Liu, Xiaozhu

Quelle: International Journal of Food Engineering. Nov2024, Vol. 20 Issue 11/12, p743-754. 12p.

Schlagwörter: *FRUIT wines, *PITAHAYAS, *SACCHAROMYCES cerevisiae, *RED wines, *YEAST

蓝莓酒渣不同提取方法对花青素含量的影响.

Alternate Title: The effects of different extraction methods on anthocyanin content from blueberry wine pomace.

Autoren: 李红雨 曾令文 吉姆·哈迪

Quelle: Journal of Nanchang University (Natural Science). Oct2024, Vol. 48 Issue 5, p447-454. 8p.

Schlagwörter: *FRUIT wines, *CITRIC acid, *ETHANOL, *PECTIC enzymes, *FREE radicals, *ANTHOCYANINS, *ORGANIC solvents