Physicochemical property changes during the fermentation of longan (Dimocarpus longan) mead and its aroma composition using multiple yeast inoculations-Reference-Cited by-同舟云学术

Physicochemical property changes during the fermentation of longan (Dimocarpus longan) mead and its aroma composition using multiple yeast inoculations

Published:2013-10-24 Issue:4 Volume:119 Page:303-308
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Chen Chien-Hao¹,Wu Yi-Lin²,Lo Diana²,Wu Ming-Chang²

Affiliation:

1. Department of Food and Beverage Management; National Kaohsiung University of Hospitality and Tourism; No. 1 Songhe Road Xiaogang District Kaohsiung City 81271 Taiwan

2. Department of Food Science; National Pingtung University of Science and Technology; No. 1 Hsueh Fu Road, Nei-Pu Hsiang Pingtung 91201 Taiwan

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.95/fullpdf

Reference23 articles.

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2. Effect of heat treatment on antioxidant capacity and flavour volatiles of mead;Wintersteen;J. Food Sci.,2005

3. A Comparative study of different methods of yeast strain characterization;Querol;Syst. Appl. Microbiol.,1992

4. Optimization of honey wort fermentation in double mead technology;Wzorek;Pol. J. Food Nutr. Sci.,1983

5. Effects of co-fermentation with Candida stellata and Saccharomyces cerevisiae on the aroma and composition of Chardonnay wine;Soden;Aus. J. Grape Wine Res.,2000

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