Quality Characteristics and Quantification of Acetaldehyde and Methanol in Apple Wine Fermentation by Various Pre-Treatments of Mash-Reference-Cited by-同舟云学术

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Quality Characteristics and Quantification of Acetaldehyde and Methanol in Apple Wine Fermentation by Various Pre-Treatments of Mash

Published:2015-12-31 Issue:4 Volume:20 Page:292-297
ISSN:2287-1098
Container-title:Preventive Nutrition and Food Science
language:en
Short-container-title:JFN

Author:

Won Seon Yi,Seo Jae Soon,Kwak Han Sub,Lee Youngseung,Kim Misook,Shim Hyoung-Seok,Jeong Yoonhwa

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201503264232819.pdf

Reference36 articles.

1. Polyphenolic Compounds and Antioxidant Activity of New and Old Apple Varieties

Cited by 6 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. Effects of acidified apple juice before fermentation on ethyl carbamate and volatile components of apple distillate;Italian Journal of Food Science;2023-04-11

2. Evaluating the effect of bentonite, malic acid on pectin methyl esterase, methanol in fermented apple juice;Journal of Food Composition and Analysis;2022-06

3. Effect of bentonite and calcium chloride on apple wine;Journal of the Science of Food and Agriculture;2021-07-06

4. Formulation of Novel Liqueurs from Juice Industry Waste: Consumer Acceptance, Phenolic Profile and Preliminary Monitoring of Antioxidant Activity and Colour Changes During Storage;Food Technology and Biotechnology;2021

5. Effects of different fermentation and storage conditions on methanol content in Chinese spine grape (Vitis davidii Foex) wine;CyTA - Journal of Food;2020-01-01

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