Impact of fining agents on the volatile composition of sparkling mead-Reference-Cited by-同舟云学术

Impact of fining agents on the volatile composition of sparkling mead

Published:2018-12-27 Issue:1 Volume:125 Page:125-133
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Pascoal Ananias¹^ORCID,Anjos Ofélia²³^ORCID,Feás Xesús⁴,Oliveira José M.⁵,Estevinho Letícia M.⁶^ORCID

Affiliation:

1. CIMO-Mountain Research Center, Department of Biology and Biotechnology, Agricultural College of Bragança; Polytechnic Institute of Bragança; Campus Santa Apolónia E 5301-855 Bragança Portugal

2. Polytechnic Institute of Castelo Branco; 6000-084 Castelo Branco Portugal

3. Center for Forest Studies; Institute of Agronomy, Universidade Lisboa; 1349-017 Lisbon Portugal

4. Academy of Veterinary Sciences of Galicia; Edificio EGAP; Rúa Madrid, no. 2-4 15707 Santiago de Compostela (A Coruña) Spain

5. CEB - Centre of Biological Engineering; University of Minho; 4710-057 Braga Portugal

6. Agricultural College of Bragança, Polytechnic Institute of Bragança; Campus Santa Apolónia E; 5301-855 Bragança Portugal

Funder

BioTecNorte

Fundação para a Ciência e a Tecnologia

European Regional Development Fund

Centre of Molecular and Environmental Biology

Programa Operacional Pontencial Humano and the European Union

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.549/fullpdf

Reference59 articles.

1. Production technology and quality characteristics of mead and fruit-honey wines, A review;Gupta;Nat. Prod. Rad.,2009

2. Optimization of honey-must preparation and alcoholic fermentation by Saccharomyces cerevisiae for mead production;Mendes-Ferreira;Int. J. Food Microbiol.,2010

3. Mead production: tradition versus modernity;Ramalhosa;Adv. Food Nutr. Res.,2011

4. High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production;Pereira;Food Microbiol.,2013

5. Developments in the fermentation process and quality improvement strategies for mead production;Iglesias;Molecules,2014

Cited by 9 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. Impact of Fining Agents on Color, Phenolics, Aroma, and Sensory Properties of Wine: A Review;Beverages;2024-08-02

2. Key Odorants Forming Aroma of Polish Mead: Influence of the Raw Material and Manufacturing Processes;Journal of Agricultural and Food Chemistry;2024-04-26

3. Development of mixed starter culture for the fermentation of Ethiopian honey wine, Tej;Scientific Reports;2022-08-04

4. Characterization of a new type of mead fermented with Cannabis sativa L. (hemp);Journal of Food Science;2021-02-08

5. Development of a Spirit Drink Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Honey;Beverages;2020-06-05