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Showing 1 to 3 of 3 for “"aroma profiling"”.
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Assessment of Non-Saccharomyces Yeast Species as Secondary Fermenters in Beer
… secondary fermentation. Additionally, headspace aroma profiling of beers secondarily fermented with the studied species was conducted via SPME-GC-MS to elucidate the contributing volatile constituents. The evaluated species showed distinct growth profiles related to physiochemical conditions and …
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Physicochemical and aroma characterization of Arbutus pavarii honey
… Furthermore, there is a lack of research on the aroma composition of this honey. This research represents first to investigate the aroma characteristics of Arbutus pavarii honey. Three Arbutus pavarii samples obtained from local beekeepers in Derna city, harvested in 2015, 2016 and 2017, were …
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Reflective mulch effects on the grapevine environment, Pinot noir vine performance, and juice and wine characteristics
… (GC-O) was used to analyse aroma profiles of wine and juice. Mulches affected various soil parameters. MS buffered soil temperature and all mulches increased soil water retention especially MS. MS had higher microbial biomass carbon than glass. Soil pH levels increased under …