Aroma Profile of Apple Spirits Fermented With non- <i>Saccharomyces</i> Yeasts and Their Dynamic Changes During Maturation-Reference-Cited by-同舟云学术

Aroma Profile of Apple Spirits Fermented With non- Saccharomyces Yeasts and Their Dynamic Changes During Maturation

Published:2024-04-04 Issue: Volume: Page:1-9
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Fejzullahu Fatjona¹²^ORCID,Ladányi Márta³^ORCID,Kun-Farkas Gabriella¹^ORCID,Kun Szilárd¹^ORCID

Affiliation:

1. Department of Bioengineering and Alcoholic Drink Technology, Institute of Food Science, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary

2. Department of Food Technology, Faculty of Agriculture and Veterinary, University of Prishtina, Prishtina, Kosovo

3. Department of Applied Statistics, Institute of Mathematics and Basic Science, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary

Funder

New Széchenyi Plan

Environment and Energy Efficiency Operational Programme

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/03610470.2024.2327911

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3. Note: Influence of the Packaging Material on the Major Volatile Compounds of Tsipouro, A Traditional Greek Distillate

4. The flavour of fruit spirits and fruit liqueurs: a review

5. Saccharomyces bayanus Enhances Volatile Profile of Apple Brandies