Changes of aroma components of pineapple wine during fermentation with ADT strain

被引：0
|
作者：
Jiang, Y.C. [1 ,2 ]
Ma, L.N. [1 ,2 ]
Yuan, Y. [2 ]
Gong, X. [1 ]
Lin, L.L. [1 ]
机构：
[1] School of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei,430000, China
[2] Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong,524001, China
来源：
IOP Conference Series: Materials Science and Engineering | 2018年 / 392卷 / 05期
关键词：
Compendex;
D O I：
052004
中图分类号：
学科分类号：
摘要：
Esters
引用
收藏
相关论文
共 50 条
  • [41] COMPARATIVE STUDY ON THE CHANGES OF AROMA COMPONENTS IN THE GRAPE AND DRY RED WINE OF CABERNET SAUVIGNON
    Boran, H. U.
    Jie, L. U.
    Wenbiao, X. U.
    Fengmin, Z.
    JOURNAL OF ANIMAL AND PLANT SCIENCES, 2015, 25 (03): : 240 - 246
  • [42] Changes in acidity, some aroma compounds and sensory properties of Frankovka wine after malolactic fermentation
    Herjavec, S
    Tupajic, P
    FOOD TECHNOLOGY AND BIOTECHNOLOGY, 1998, 36 (03) : 209 - 213
  • [43] A comparison of aroma components of pineapple fruits ripened in different seasons
    Liu, Chuanhe
    Liu, Yan
    Yi, Ganjun
    Li, Wenlong
    Zhang, Guiping
    AFRICAN JOURNAL OF AGRICULTURAL RESEARCH, 2011, 6 (07): : 1771 - 1778
  • [44] Changes and Distribution of Aroma Volatile Compounds from Pineapple Fruit during Postharvest Storage
    Wei, C. B.
    Liu, S. H.
    Liu, Y. G.
    Zang, X. P.
    Lu, L. L.
    Sun, G. M.
    VII INTERNATIONAL PINEAPPLE SYMPOSIUM, 2011, 902 : 431 - 436
  • [45] Microbial changes during malolactic fermentation in red wine elaboration
    Renouf, V
    Gindreau, E
    Claisse, O
    Lonvaud-Funel, A
    JOURNAL INTERNATIONAL DES SCIENCES DE LA VIGNE ET DU VIN, 2005, 39 (04): : 179 - 190
  • [46] CHANGES IN AROMA COMPONENTS OF GREEN TEA DURING THE FIRING PROCESS
    HARA, T
    KUBOTA, E
    JOURNAL OF THE AGRICULTURAL CHEMICAL SOCIETY OF JAPAN, 1984, 58 (01): : 25 - 30
  • [47] Ester synthesis and hydrolysis in an aqueous environment, and strain specific changes during malolactic fermentation in wine with Oenococcus oeni
    Sumby, Krista M.
    Jiranek, Vladimir
    Grbin, Paul R.
    FOOD CHEMISTRY, 2013, 141 (03) : 1673 - 1680
  • [48] From grape to sparkling wine: Analysis of glycosylated aroma compounds during grape processing and fermentation
    Fischer, Ulrich
    Schober, Doreen
    Wacker, Michael
    Schmarr, Hans-Georg
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2014, 248
  • [49] Optimization of fermentation technology for composite fruit and vegetable wine by response surface methodology and analysis of its aroma components
    Liu, Yanbo
    Wei, Yafei
    Li, Haideng
    Li, Feifei
    Song, Mengjiao
    Li, Zihong
    Zhang, Taotao
    Han, Suna
    Pan, Chunmei
    RSC ADVANCES, 2022, 12 (55) : 35616 - 35626
  • [50] Wine Made from a Blend of Red Globe and Glutinous Rice: Optimization of Fermentation Process and Analysis of Aroma Components
    Ye, Linlin
    Yang, Juan
    Chen, Tong
    Li, Yuanyuan
    Wu, Fenghua
    Liu, Xingquan
    He, Zhiping
    Shipin Kexue/Food Science, 2019, 40 (18): : 182 - 188
12345