Optimization and Kinetic Modeling of Honey Fermentation for Laboratory and Pilot-Scale Mead Production-Reference-Cited by-同舟云学术

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Optimization and Kinetic Modeling of Honey Fermentation for Laboratory and Pilot-Scale Mead Production

Published:2021-09-14 Issue: Volume: Page:1-10
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:

Cuenca Marta¹,Blanco Amaury²,Quicazán Marta²,Zuluaga-Domínguez Carlos³

Affiliation:

1. Facultad de Ingeniería – Programa de Ingeniería Química, Universidad de Cartagena, Cartagena, Colombia

2. Instituto de Ciencia y Tecnología de Alimentos, Universidad Nacional de Colombia, Bogotá DC, Colombia

3. Facultad de Ciencias Agrarias – Departamento de Desarrollo rural y Agroalimentario, Universidad Nacional de Colombia, Bogotá DC, Colombia

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/03610470.2021.1966590

Reference44 articles.

1. Impact of Saccharomyces cerevisiae single inoculum and mixed inoculum with Meyerozyma caribbica on the quality of mead

2. Selection of low nitrogen demand yeast strains and their impact on the physicochemical and volatile composition of mead

3. Yeast Assimilable Nitrogen Concentrations Influence Yeast Gene Expression and Hydrogen Sulfide Production During Cider Fermentation

4. Establishment of influence the nitrogen content in musts and volatile profile of white wines associated to chemometric tools

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Kinetic Evaluation of the Production of Mead from a Non-Saccharomyces Strain;Foods;2024-06-20

2. Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii;Food Science and Biotechnology;2023-11-29

3. Kinetic Modeling of Mead Production;Journal of the American Society of Brewing Chemists;2023-07-25

4. Use of sequentially inoculation of Saccharomyces cerevisiae and Hanseniaspora uvarum strains isolated from honey by-products to improve and stabilize the quality of mead produced in Sicily;Food Microbiology;2022-10

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