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Determinação do perfil de compostos voláteis e avaliação do sabor e aroma de bebidas produzidas a partir da erva-mate (Ilex paraguariensis)
(Sociedade Brasileira de Química, 2007-06-01)
Volatile compounds from green and roasted yerba mate were analyzed by gas chromatography/mass spectrometry and the flavor profile from yerba mate beverages was determined by descriptive quantitative analyses. The main ...
Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines
(Elsevier Science, 2021-05)
Different winemaking practices have been tried to improve wine quality and differentiate wine styles. Low temperature fermentation has been proposed to enhance the aroma profile in young red wines. The aim of this work was ...
Evaluation of an aroma similar to that of sparkling wine: Sensory and gas chromatography analyses of fermented grape musts
(Elsevier Sci LtdOxfordInglaterra, 2005)
Impact of berry size at harvest on red wine composition: a winemaker's approach
(John Wiley and Sons Ltd, 2020)
Chilean strawberry (Fragaria chiloensis): An integrative and comprehensive review
(Elsevier Ltd, 2019)