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Effect of Fermentation on the Composition of Centella asiatica Teas
Centella asiatica Teas Fermentation
2016/6/1
Centella asiatica leaves were exposed to fermentation/oxidation for varying amounts of time: no fermentation (0 min), partial fermentation (120 min) and full fermentation (24 h). The chemical composit...
The lipid fraction of the Saccharomyces uvarum yeast obtained as a by-product of industrial beer production was analyzed in order to evaluate nutritive and potential pharmacological properties of the ...
Influence of Yeast on Polyphenol Composition of Wine
fermentation phenolics red wine wine yeast
2009/3/19
Two strains of Saccharomyces cerevisiae were employed for winemaking of must from red grapes. Twenty-two parameters were determined in the red wines produced. Very significant (p<0.01) differences wer...
Influence of Saccharomyces cerevisiae Strains on General Composition and Sensorial Properties of White Wines Made from Vitis vinifera cv. Albariño
Albariñ o wine Galicia wine composition
2009/3/16
Yeast strains contribute to the oenological and sensorial characteristics of the wines they produce. The present study was performed to determine the influence of Saccharomyces cerevisiae strains on t...
Influence of media composition and temperature on volatile aroma production by various wine yeast strains
fermentation Saccharomyces bayanus Saccharomyces cerevisiae volatile aroma compounds wine yeast
2014/3/3
Volatile aroma compounds production by two autochthonous Saccharomyces cerevisiae strains, isolated from Istria region, and three other yeast strains (Saccharomyces bayanus and two commercial Saccharo...