Works matching DE "LIQUOR flavor %26 odor"
Results: 29
Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Bacillus licheniformis for Chinese Maotai-flavor liquor making.
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- Journal of Industrial Microbiology & Biotechnology, 2015, v. 42, n. 12, p. 1601, doi. 10.1007/s10295-015-1647-0
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Evaluation of the acetaldehyde production and degradation potential of 26 enological Saccharomyces and non- Saccharomyces yeast strains in a resting cell model system.
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- Journal of Industrial Microbiology & Biotechnology, 2011, v. 38, n. 9, p. 1391, doi. 10.1007/s10295-010-0924-1
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Very high gravity (VHG) ethanolic brewing and fermentation: a research update.
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- Journal of Industrial Microbiology & Biotechnology, 2011, v. 38, n. 9, p. 1133, doi. 10.1007/s10295-011-0999-3
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- Article
Wine flavor and aroma.
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- Journal of Industrial Microbiology & Biotechnology, 2011, v. 38, n. 9, p. 1145, doi. 10.1007/s10295-011-1018-4
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- Article
Characterization of Aromatic Liquor by Gas Chromatography and Principal Component Analysis.
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- Analytical Letters, 2017, v. 50, n. 5, p. 777, doi. 10.1080/00032719.2016.1196365
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- Article
Effect of Fortified Daqu on the Microbial Community and Flavor in Chinese Strong-Flavor Liquor Brewing Process.
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- Frontiers in Microbiology, 2019, p. N.PAG, doi. 10.3389/fmicb.2019.00056
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- Article
The Potential Correlation Between Bacterial Sporulation and the Characteristic Flavor of Chinese Maotai Liquor.
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- Frontiers in Microbiology, 2018, p. N.PAG, doi. 10.3389/fmicb.2018.01435
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- Article
Variations in Main Flavor Compounds of Freshly Distilled Brandy during the Second Distillation.
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- International Journal of Food Engineering, 2014, v. 10, n. 4, p. 809, doi. 10.1515/ijfe-2014-0123
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- Article
Chemical Characterization of Craft Filuferru Spirit from Sardinia, Italy.
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- Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030062
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- Article
Formation of 6-Shogaol of Ginger Oil Under Different Drying Conditions.
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- Drying Technology, 2011, v. 29, n. 16, p. 1884, doi. 10.1080/07373937.2011.589554
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- Article
Performance of Mice in Discrimination of Liquor Odors: Behavioral Evidence for Olfactory Attention.
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- Chemical Senses, 2008, v. 33, n. 3, p. 283, doi. 10.1093/chemse/bjm086
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- Article
Preparation of Liquor Flavoring from Yellow Water Based on Water Absorbent Resin.
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- Agricultural Biotechnology (2164-4993), 2017, v. 6, n. 6, p. 60
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- Article
Investigation of the main parameters during the fermentation of Chinese Luzhou-f lavour liquor.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 1, p. 145, doi. 10.1002/jib.193
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- Article
Microbial community structure of pit mud in a Chinese strong aromatic liquor fermentation pit.
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- Journal of the Institute of Brewing, 2012, v. 118, n. 4, p. 356, doi. 10.1002/jib.52
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Analysis of characteristic flavour compounds in Chinese rice wines and representative fungi in wheat Qu samples from different regions.
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- Journal of the Institute of Brewing, 2012, v. 118, n. 1, p. 114, doi. 10.1002/jib.13
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- Article
The Impact of Copper in Different Parts of Malt Whisky Pot Stills on New Make Spirit Composition and Aroma.
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- Journal of the Institute of Brewing, 2011, v. 117, n. 1, p. 106, doi. 10.1002/j.2050-0416.2011.tb00450.x
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- Article
Characterization of eubacterial and archaeal community diversity in the pit mud of Chinese Luzhou- flavor liquor by nested PCR-DGGE.
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- World Journal of Microbiology & Biotechnology, 2014, v. 30, n. 2, p. 605, doi. 10.1007/s11274-013-1472-4
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- Article
Simultaneous Distillation Extraction of Some Volatile Flavor Components from Pu-erh Tea Samples--Comparison with Steam Distillation-Liquid/Liquid Extraction and Soxhlet Extraction.
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- International Journal of Analytical Chemistry, 2009, v. 2009, p. 1, doi. 10.1155/2009/276713
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- Article
The flavour of fruit spirits and fruit liqueurs: a review.
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- Flavour & Fragrance Journal, 2015, v. 30, n. 3, p. 197, doi. 10.1002/ffj.3237
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- Article
Polyphenols in Traditional Sour Cherry Liqueurs - Beverages with Health Benefits.
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- Journal EJSDR- European Journal of Sustainable Development & Research, 2019, v. 3, n. 1, p. 11
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- Article
A 3D CFD Simulation and Analysis of Flow-Induced Forces on Polymer Piezoelectric Sensors in a Chinese Liquors Identification E-Nose.
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- Sensors (14248220), 2016, v. 16, n. 10, p. 1738, doi. 10.3390/s16101738
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- Article
Mechanisms of the regulation of ester balance between oxidation and esterification in aged Baijiu.
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- Scientific Reports, 2020, v. 10, n. 1, p. N.PAG, doi. 10.1038/s41598-020-74423-z
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- Article
Prokaryotic diversity and biochemical properties in aging artificial pit mud used for the production of Chinese strong flavor liquor.
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- 3 Biotech, 2017, v. 7, n. 5, p. 1, doi. 10.1007/s13205-017-0978-0
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Vintage identification of sauce-flavor liquor based on fluorescence spectroscopy.
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- Quality Assurance & Safety of Crops & Foods, 2023, v. 15, n. 4, p. 125, doi. 10.15586/qas.v15i4.1371
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- Article
Production method and varietal source influence the volatile profiles of spirits prepared from fig fruits (Ficus carica L.).
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- European Food Research & Technology, 2018, v. 244, n. 12, p. 2213, doi. 10.1007/s00217-018-3131-3
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1,1-Diethoxymethane and methanethiol as age markers in Chinese roasted-sesame-like aroma and flavour type liquor.
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- European Food Research & Technology, 2016, v. 242, n. 11, p. 1985, doi. 10.1007/s00217-016-2697-x
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- Article
The use of an optimised organoleptic assessment protocol to describe and quantify different flavour attributes of cocoa liquors made from Ghana and Trinitario beans.
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- European Food Research & Technology, 2008, v. 226, n. 3, p. 405, doi. 10.1007/s00217-006-0551-2
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- Article
Aroma characteristics of Moutai-flavour liquor produced with Bacillus licheniformis by solid-state fermentation.
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- Letters in Applied Microbiology, 2013, v. 57, n. 1, p. 11, doi. 10.1111/lam.12087
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- Article
Changes of enological variables, metal ions, and aromas in Fenjiu during 3 years of ceramic and glass bottle ageing.
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- CyTA: Journal of Food, 2015, v. 13, n. 3, p. 366, doi. 10.1080/19476337.2014.986765
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- Article