Impact of different techniques involving contact with lees on the volatile composition of cider-Reference-Cited by-同舟云学术

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Impact of different techniques involving contact with lees on the volatile composition of cider

Published:2016-01 Issue: Volume:190 Page:1116-1122
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Antón-Díaz María José,Suárez Valles Belén,Mangas-Alonso Juan José,Fernández-García Ovidio,Picinelli-Lobo Anna

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. Aromatic profile of ciders by chemical quantitative, gas chromatography-olfactometry and sensory analysis;Antón;Journal of Food Science,2014

2. Effect of the contact with fermentation-lees or commercial-lees on the volatile composition of white wines;Bautista;European Food Research & Technology,2007

3. Cider and Perry;Beech,1977

4. Effect of a short contact time with lees on volatile composition of Airen and Macabeo wines;Bueno;Biotechnology Letters,2006

5. Screening of representative cider yeast and bacteria for volatile phenol-production ability;Buron;Food Microbiology,2011

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1. Assessing the Impact of Simultaneous Co-Fermentation on Malolactic Bioconversion and the Quality of Cider Made with Low-Acidity Apples;Fermentation;2023-12-13

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3. Non-Saccharomyces Yeast Strains, Aromatic Compounds and Sensory Analysis of Italy and Negra Criolla Pisco from the Moquegua Region of Peru;Fermentation;2023-08-14

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5. Sparkling Cider Paired with Italian Cheese: Sensory Analysis and Consumer Assessment;Beverages;2022-12-13

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