Physical Contact between Torulaspora delbrueckii and Saccharomyces cerevisiae Alters Cell Growth and Molecular Interactions in Grape Must.
- Published in:
- Beverages, 2023, v. 9, n. 3, p. 81, doi. 10.3390/beverages9030081
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- Publication type:
- Article
Works matching IS 23065710 AND DT 2023 AND VI 9 AND IP 3
Results: 27
1
2
Innovations in Sparkling Wine Production: A Review on the Sensory Aspects and the Consumer's Point of View.
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- Beverages, 2023, v. 9, n. 3, p. 80, doi. 10.3390/beverages9030080
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- Article
3
Preliminary Study of the Effect of Short Maceration with Cherry and Oak Wood Chips on the Volatile Composition of Different Craft Beers.
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- Beverages, 2023, v. 9, n. 3, p. 79, doi. 10.3390/beverages9030079
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- Article
4
Evaluating the Economic Feasibility of Verjus Production in Texas Vineyards and Wineries.
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- Beverages, 2023, v. 9, n. 3, p. 78, doi. 10.3390/beverages9030078
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- Publication type:
- Article
5
Serving Sizes and Energy Content of Grab-and-Go Sweetened Beverages in Australian Convenience Stores, Supermarkets, and Fast-Food Outlets.
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- Beverages, 2023, v. 9, n. 3, p. 77, doi. 10.3390/beverages9030077
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- Publication type:
- Article
6
Determination of Sage Tea Polyphenols and Their Antioxidant Effects Using an Electrochemical DNA-Based Biosensor.
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- Beverages, 2023, v. 9, n. 3, p. 76, doi. 10.3390/beverages9030076
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- Publication type:
- Article
7
Effect of Recipient's Tactile Properties and Expectations on Beer Perception.
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- Beverages, 2023, v. 9, n. 3, p. 75, doi. 10.3390/beverages9030075
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- Publication type:
- Article
8
Sensory Analysis as a Simple and Low-Cost Tool to Evaluate and Valorize a New Product from Local Fruits in Rural Communities: The Case of Highly Aromatic Vinegar from Prickly Pear Fruits.
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- Beverages, 2023, v. 9, n. 3, p. 74, doi. 10.3390/beverages9030074
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- Publication type:
- Article
9
Protein Soft Drinks: A Retail Market Analysis and Selected Product Characterization.
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- Beverages, 2023, v. 9, n. 3, p. 73, doi. 10.3390/beverages9030073
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- Publication type:
- Article
10
Effect of Maturation with American Oak Chips on the Volatile and Sensory Profile of a Cabernet Sauvignon Rosé Wine and Its Comparison with Commercial Wines.
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- Beverages, 2023, v. 9, n. 3, p. 72, doi. 10.3390/beverages9030072
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- Publication type:
- Article
11
Advances in Extraction Techniques for Beer Flavor Compounds.
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- Beverages, 2023, v. 9, n. 3, p. 71, doi. 10.3390/beverages9030071
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- Article
12
Phenolic Compounds in Wine.
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- Beverages, 2023, v. 9, n. 3, p. 70, doi. 10.3390/beverages9030070
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- Publication type:
- Article
13
Role of p-Coumaric Acid and Micronutrients in Sulfur Dioxide Tolerance in Brettanomyces bruxellensis.
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- Beverages, 2023, v. 9, n. 3, p. 69, doi. 10.3390/beverages9030069
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- Publication type:
- Article
14
Fast and Non-Invasive Evaluation of Yeast Viability in Fermentation Processes Using Raman Spectroscopy and Machine Learning.
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- Beverages, 2023, v. 9, n. 3, p. 68, doi. 10.3390/beverages9030068
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- Publication type:
- Article
15
Exploring Hop Varieties with Discriminating Flavan-3-ol Profiles Likely to Improve Color and Colloidal Stability of Beers.
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- Beverages, 2023, v. 9, n. 3, p. 67, doi. 10.3390/beverages9030067
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- Publication type:
- Article
16
Comparison of Two Commercially Available Strains, Saccharomycodes ludwigii and Torulaspora delbrueckii , for the Production of Low-Alcohol Beer.
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- Beverages, 2023, v. 9, n. 3, p. 66, doi. 10.3390/beverages9030066
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- Publication type:
- Article
17
Analysis of the Volatile Organic Compound Fingerprint of Greek Grape Marc Spirits of Various Origins and Traditional Production Styles.
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- Beverages, 2023, v. 9, n. 3, p. 65, doi. 10.3390/beverages9030065
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- Publication type:
- Article
18
Sources of Volatile Aromatic Congeners in Whiskey.
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- Beverages, 2023, v. 9, n. 3, p. 64, doi. 10.3390/beverages9030064
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- Publication type:
- Article
19
Influence of Different Alcohol Reduction Technologies on the Volatile Composition of La Mancha Tempranillo Rosé Wines.
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- Beverages, 2023, v. 9, n. 3, p. 63, doi. 10.3390/beverages9030063
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- Publication type:
- Article
20
Novel Beverages and Novel Technologies for Their Production.
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- Beverages, 2023, v. 9, n. 3, p. 57, doi. 10.3390/beverages9030057
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- Publication type:
- Article
21
Perceptions of Probiotics and Kombucha Consumption in Relation to Emotion Regulation: An Exploratory Study Comparing Portugal and Brazil.
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- Beverages, 2023, v. 9, n. 3, p. 61, doi. 10.3390/beverages9030061
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- Publication type:
- Article
22
Exploring the Mineral Composition of Grapevine Canes for Wood Chip Applications in Alcoholic Beverage Production to Enhance Viticulture Sustainability.
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- Beverages, 2023, v. 9, n. 3, p. 60, doi. 10.3390/beverages9030060
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- Article
23
Live, Probiotic, or Neither? Microbial Composition of Retail-Available Kombucha and "Hard" Kombucha in the Pacific Northwest of the United States.
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- Beverages, 2023, v. 9, n. 3, p. 59, doi. 10.3390/beverages9030059
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- Publication type:
- Article
24
Optimization of Ultrasound-Assisted Cold-Brew Method for Developing Roselle (Hibiscus sabdariffa L.)-Based Tisane with High Antioxidant Activity.
- Published in:
- Beverages, 2023, v. 9, n. 3, p. 58, doi. 10.3390/beverages9030058
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- Publication type:
- Article
25
Phytochemical and Structural Changes of Chickpea Beverage Prepared Using Ultrasound-Assisted Fermentation with Optimized Ultrasound Parameters Modelled by Response Surface Methodology.
- Published in:
- Beverages, 2023, v. 9, n. 3, p. 62, doi. 10.3390/beverages9030062
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- Publication type:
- Article
26
Determination of Caffeine and Elements in Hypertonic, Isotonic, and Hypotonic Beverages.
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- Beverages, 2023, v. 9, n. 3, p. 56, doi. 10.3390/beverages9030056
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- Publication type:
- Article
27
Destination-Centric Wine Exports: Offering Design Concepts and Sustainability.
- Published in:
- Beverages, 2023, v. 9, n. 3, p. 55, doi. 10.3390/beverages9030055
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- Publication type:
- Article