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 4 of 4 for “"Fermentation Management"”.
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The Effect of Fungicide Residues and Yeast Assimilable Nitrogen on Fermentation Kinetics and H2S Production during Cider Fermentation
… demands research-based recommendations for cider fermentation. This study evaluated relationships between the unique chemistry of apples and production of hydrogen sulfide (H2S) in cider fermentations. Yeast assimilable nitrogen (YAN) concentration and composition and residual fungicides influence …
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Virginia-grown Cider: How do Cultivar and Fermentation Strategies affect Cider Chemistry, Flavor and Consumer Valuation?
… research-based information is available on fermentation management. This study investigates how apple cultivar and yeast inoculation affect the chemical and sensory properties of cider. Four ciders were produced in triplicate using combinations of two different apple cultivars - Harrison, a …
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Management of wine aroma using biotechnical tools
… may originate from grapes, emerge during fermentation, or evolve during aging. Among them, yeast-derived VOCs present a particular appeal for the wine industry as they are linked to pleasant fruity and floral scents and characterize the aroma of young wines. These compounds are formed as a …
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Management Strategies for Natural Cider Fermentation: Effects of sulfite addition and acidification in high- and low- tannin cultivars
… cideries in the US. Natural, or un-inoculated, fermentation methods are of interest to cider producers due to the potential for generating unique and complex aromas and flavors via fermentation with naturally present microbiota. The objective of this study was to determine the effect of common …