Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 5 of 5 for “"Acetate esters"”.
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Effects of Capture and Return on Chardonnay (Vitis vinifera L.) Fermentation Volatiles
… aroma-active volatiles including ethyl esters, acetate esters, fusel alcohols, and fatty acids, were quantified using head-space solid phase microextraction with GC/MS. Volatile analysis of fermentations maintained at 15ºC demonstrated a trend of increased concentrations of ethanol, …
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Isolation and Characterisation of Yeasts with Biotechnological Properties
… to produce high levels of aroma compounds (esters, higher alcohols) and secrete enzymes (β-glucosidases, esterases, lipases, proteases) releases aroma compounds from odourless precursors to positively enhance the sensorial profile of wines. The 77 yeast isolates previously isolated from a …
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Relationships between berry sensory assessment and wine quality in Vitis vinifera L. Shiraz
… treatments in three groups of aroma compounds (acetate esters, ethyl esters and higher alcohols) in both seasons. The results of wine quality scores from two seasons showed that the un-grafted treatment had the lowest quality and 110 Richter and Schwarzmann the highest. The findings from this …
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Precision fermentation for enhanced production of food ingredients, fermented foods, and chemicals
… the accumulation of savory amino acids. Second, acetate esters producing and degrading genes (ATF1, alcohol acetyltransferase 1 and IAH1, isoamyl alcohol dehydrogenase 1) were perturbated in yeast to intensify the production of ester-based compounds in fermented foods. Third, the control of …