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Characterisation of hop varieties grown in Romania based on their contents of bitter acids by HPLC in combination with chemometrics approach
α-acids β-acids Romanian hop cultivars Humulus lupulus principal component analysis
2015/3/30
Reverse-phase high performance liquid chromatography technique was used for studying the evolution of bitter acids from three varieties of hop growing in Romania during the development of hop cones an...
Agricultural distillates from Polish varieties of rye
by-products of fermentation ethanol fermentation higher alcohols Secale cereale
2014/8/11
We evaluated the effect of Polish cultivars of rye on the dynamics of fermentation and the amount and composition of the by-products in agricultural distillates obtained. The scope of research include...
Brewing trials with spring and winter barley varieties
Hordeum vulgare L. saccharification saccharide composition beer
2014/2/25
The effects of a set of barley varieties on the brewing process and quality of beer production intermediaries were studied in trial brews (40 l) prepared using the two-mash decoction process. The vari...
Profiling of primary metabolites in grapes of interspecific grapevine varieties: sugars and organic acids
grapevine interspecific variety sugars organic acid profiling
2014/2/25
The quality of grapes is determined above all by the contents of the primary and secondary metabolites. The primary metabolites involve sugars and organic acids, and just these compounds are dealt wit...
Aroma is a phenomenon that occurrs when food and live organism mutually react during the process of consumption. Many factors influence the making of aroma of wine distillates (e.g. cognac) during the...