About: Effects of Six Commercial Saccharomyces cerevisiae Strains on Phenolic Attributes, Antioxidant Activity, and Aroma of Kiwifruit (Actinidia deliciosa cv.) Wine.

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About: Effects of Six Commercial Saccharomyces cerevisiae Strains on Phenolic Attributes, Antioxidant Activity, and Aroma of Kiwifruit (Actinidia deliciosa cv.) Wine. Goto Sponge NotDistinct Permalink

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scientific article published on 30 January 2017

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rdf:type	Item
description	videnskabelig artikel (da) article científic (ca) articolo scientifico (it) artigo científico (pt) bilimsel makale (tr) vedecký článok (sk) vetenskaplig artikel (sv) vědecký článek (cs) wetenschappelijk artikel (nl) wissenschaftlicher Artikel (de) научни чланак (sr) article scientifique (fr) artículu científicu espublizáu en 2017 (ast) наукова стаття, опублікована в січні 2017 (uk) scientific article published on 30 January 2017 (en) مقالة علمية نشرت في 30 يناير 2017 (ar)
publication date	wds:Q37637790-E86AB1C6-265C-4802-9B44-FA67980A5A48
publication date	2017-01-30 00:00:00Z (xsd:dateTime)
language of work or name	wds:Q37637790-BAE07EC9-388B-401C-83A3-3DBE466969CF
language of work or name	English
cites work	wds:Q37637790-00ED9014-524C-4A78-A91A-020E9AB1277B wds:Q37637790-3318CBCE-6361-4CAD-8F2A-A58F813C3129 wds:Q37637790-4336E41E-598F-435B-8862-82E888E2E08A wds:Q37637790-524F41F3-386A-4F82-9229-CB691F28C077 wds:Q37637790-6A9B2EDC-FC01-4FDD-8C14-6EA2AD207958 wds:Q37637790-8453FB96-95FE-4B21-914E-225A03744758 wds:Q37637790-911F3ABE-BD19-46B3-A94D-89F77A063A92 wds:Q37637790-99C274D3-2BEB-4EE3-A4A5-5B3331B4E102 wds:Q37637790-A1686C8C-EF01-4B80-9CE4-C2CC4339D643 wds:Q37637790-A674A67F-A5DC-47A6-834E-75CA82AA4306 wds:Q37637790-A846432D-2B66-4177-9EAC-E1E6A1D09F96 wds:Q37637790-A959E958-173A-4619-9FE4-EC505C35FB8C wds:Q37637790-B205A855-8651-4EC5-9566-DD5251A04655 wds:Q37637790-CAF6F003-1FCF-488C-B1E1-537B4E7B14FF wds:Q37637790-CBB500C3-1EBE-4DA1-BB2B-A0361C47D247 wds:Q37637790-D0993B29-9E4C-4E64-A4D1-2F5C682650D5 wds:Q37637790-D373C572-B46C-4BC6-9D2C-50107F7A9F8A wds:Q37637790-D7E779F4-DBE7-4506-9067-2F186EDA47A1 wds:Q37637790-E900AD52-9F1D-43BF-8946-951E5A5C3C35 wds:Q37637790-F13F1009-0D62-4079-8925-C08708CCC052 wds:Q37637790-FAB73087-DFC4-4DDB-889F-BCAEBCFF0201
cites work	Antioxidant activity applying an improved ABTS radical cation decolorization assay Evaluation of sequential inoculation of Saccharomyces cerevisiae and Oenococcus oeni strains on the chemical and aromatic profiles of cherry wines Effects of chitosan-oil coating on blue mold disease and quality attributes of jujube fruits. Bioactive compounds and the antioxidant capacity in new kiwi fruit cultivars Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography-olfactometry and gas chromatography-mass spectrometry Analytical characterization of the aroma of Tinta Negra Mole red wine: Identification of the main odorants compounds A robust method for quantification of volatile compounds within and between vintages using headspace-solid-phase micro-extraction coupled with GC-MS--application on Semillon wines. Influence of yeast strain on Shiraz wine quality indicators Effect of Saccharomyces strains on the quality of red wines aged on lees. Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains Characterization of red wines from South America based on sensory properties and antioxidant activity. Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains Selection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strains. The profile of volatile compounds and polyphenols in wines produced from dessert varieties of apples Antiradical–antimicrobial activity and phenolic profile of pomegranate (Punica granatum L.) juices from different cultivars: a comparative study Volatile Composition of Macedonian and Hungarian Wines Assessed by GC/MS Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds and polyphenols in cherry wines Associations between the Sensory Attributes and Volatile Composition of Cabernet Sauvignon Wines and the Volatile Composition of the Grapes Used for Their Production Characterisation of free and glycosidically bound aroma compounds of La Mancha Verdejo white wines. Effect of in vitro gastrointestinal digestion on the bioavailability of phenolic components and the antioxidant potentials of some Turkish fruit wines. Effect of different aging techniques on the polysaccharide and phenolic composition and sensory characteristics of Syrah red wines fermented using different yeast strains.
author name string	wds:Q37637790-0A25ACF3-7AAD-46F7-A9CC-B00C520845BD wds:Q37637790-1BFD6571-AFE3-4D21-90FE-092F07FBC3EF wds:Q37637790-26B8AC79-5C0C-4359-B9B3-A2B0DCC5F8D9 wds:Q37637790-46661420-32CC-4414-8EF4-EA3F30BBC6F5 wds:Q37637790-47257BB7-09A4-4F65-88DA-73A296620212 wds:Q37637790-B461A66F-B720-4F48-8FC7-6EBBF41C2AC0 wds:Q37637790-BBC5EFA8-8DEB-4356-AFF1-FC1A62801C17
author name string	Shaohua Li Hongbin Lin Ranran Wang Zhenming Che Lin Cao Xingchen Li Zijing Jiang
rdfs:label	Effects of Six Commercial Saccharomyces cerevisiae Strains on Phenolic Attributes, Antioxidant Activity, and Aroma of Kiwifruit (Actinidia deliciosa cv.) Wine. (en) Effects of Six Commercial Saccharomyces cerevisiae Strains on Phenolic Attributes, Antioxidant Activity, and Aroma of Kiwifruit (Actinidia deliciosa cv.) Wine. (nl) Effects of Six Commercial Saccharomyces cerevisiae Strains on Phenolic Attributes, Antioxidant Activity, and Aroma of Kiwifruit (Actinidia deliciosa cv.) Wine. (ast)
skos:prefLabel	Effects of Six Commercial Saccharomyces cerevisiae Strains on Phenolic Attributes, Antioxidant Activity, and Aroma of Kiwifruit (Actinidia deliciosa cv.) Wine. (en) Effects of Six Commercial Saccharomyces cerevisiae Strains on Phenolic Attributes, Antioxidant Activity, and Aroma of Kiwifruit (Actinidia deliciosa cv.) Wine. (nl) Effects of Six Commercial Saccharomyces cerevisiae Strains on Phenolic Attributes, Antioxidant Activity, and Aroma of Kiwifruit (Actinidia deliciosa cv.) Wine. (ast)
name	Effects of Six Commercial Saccharomyces cerevisiae Strains on Phenolic Attributes, Antioxidant Activity, and Aroma of Kiwifruit (Actinidia deliciosa cv.) Wine. (en) Effects of Six Commercial Saccharomyces cerevisiae Strains on Phenolic Attributes, Antioxidant Activity, and Aroma of Kiwifruit (Actinidia deliciosa cv.) Wine. (nl) Effects of Six Commercial Saccharomyces cerevisiae Strains on Phenolic Attributes, Antioxidant Activity, and Aroma of Kiwifruit (Actinidia deliciosa cv.) Wine. (ast)
author	wds:Q37637790-26B3FEF8-3C80-41D9-B7F4-F60B12DD407F wds:Q37637790-C24798E0-BB3F-4248-9852-57DCC10F7539
author	Yage Xing Qinglian Xu
title	wds:Q37637790-C0DC5265-24C3-4ABF-A71D-13539A5E3A90
title	Effects of Six Commercial Saccharomyces cerevisiae Strains on Phenolic Attributes, Antioxidant Activity, and Aroma of Kiwifruit (Actinidia deliciosa cv.) Wine (en)
page(s)	wds:Q37637790-114A863F-9080-449D-81C0-605DD5BC3727
page(s)	2934743
instance of	wds:Q37637790-5E1CC778-BB73-45CD-B5FB-456CDF835E8E
instance of	scholarly article
main subject	wds:Q37637790-0A4B05C8-29A0-4DF0-925C-F1F8CD9E9A40 wds:Q37637790-B452D2B5-603C-4290-9051-BC86FA9410DE
main subject	Actinidia deliciosa Saccharomyces cerevisiae

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