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EFFECT OF FERMENTATION METHOD, ROASTING AND CONCHING CONDITIONS ON THE AROMA VOLATILES OF DARK CHOCOLATE

✍ Scribed by MARGARET OWUSU; MIKAEL AGERLIN PETERSEN; HANNE HEIMDAL


Book ID
111340972
Publisher
John Wiley and Sons
Year
2011
Tongue
English
Weight
863 KB
Volume
36
Category
Article
ISSN
0145-8892

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The effects of grape must fermentation c
✍ Mauricio, Juan C; Moreno, Juan; Zea, Luis; Ortega, JosΓ© M; Medina, Manuel πŸ“‚ Article πŸ“… 1997 πŸ› John Wiley and Sons 🌐 English βš– 358 KB πŸ‘ 2 views

Changes in aroma compounds synthesised from grape must during fermentation carried out by Saccharomyces cerevisiae, in semi-aerobic, anaerobic, short aeration conditions and after adding ergosterol and oleic acid to the must were studied. The biosynthesis of these aroma compounds was strongly depend