منابع مشابه
Starter Cultures for Sparkling Wine
The sparkling wine market has expanded in recent years, boosted by the increasing demand of the global market. As for other fermented beverages, technological yeasts and bacteria selected to design commercial starter cultures represent key levers to maximize product quality and safety. The increasing economic interest in the sector of sparkling wine has also implied a renewed interest in microb...
متن کاملSensory and foaming properties of sparkling cider.
The effect of yeast strain and aging time on the chemical composition, analytical, and sensory foam properties of sparkling ciders has been studied. The analytical foam parameters (foamability, HM; Bikerman coefficient, sigma; and foam stability time, T(s)) were significantly influenced by aging and yeast strain. The sensory attributes (initial foam, foam area persistence, bubble size, foam col...
متن کاملMultimodal Optimization by Sparkling Squid Populations
The swarm intelligence of animals is a natural paradigm to apply to optimization problems. Ant colony, bee colony, firefly and bat algorithms are amongst those that have been demonstrated to efficiently to optimize complex constraints. This paper proposes the new Sparkling Squid Algorithm (SSA) for multimodal optimization, inspired by the intelligent swarm behavior of its namesake. After an int...
متن کاملScreening of cider yeasts for sparkling cider production (Champenoise method).
A total of 350 colonies isolated from a cider cellar in Asturias (Spain) were identified by rDNA ITS-RFLP restriction analysis. Saccharomyces spp. strains were characterized by mitochondrial DNA (mtDNA) restriction analysis. Fifty-four different Saccharomyces spp. strains were identified and tested to ascertain their capacity to carry out secondary fermentation of sparkling ciders. The screenin...
متن کاملClassification of Sparkling Wine Style and Quality by MIR Spectroscopy.
In this study, the suitability of attenuated total reflection (ATR) mid-infrared (MIR) spectroscopy, combined with principal component analysis (PCA) and partial least squares (PLS) regression, was evaluated as a rapid analytical technique for the classification of sparkling wine style and quality. Australian sparkling wines (n = 139) comprising a range of styles (i.e., white, rosé, red, Prosec...
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ژورنال
عنوان ژورنال: Nature Reviews Genetics
سال: 2016
ISSN: 1471-0056,1471-0064
DOI: 10.1038/nrg.2016.113