Influence of Plant Protein Fining Agents on the Phenolic Composition of Organic Grape Musts

Authors: Áron Pál Szövényi, Annamária Sólyom-Leskó, Anna Szabó, Balázs Nagy, Zsuzsanna Varga, Diána Ágnes Nyitrainé Sárdy

Source: Fermentation, Vol 10, Iss 12, p 642 (2024)

Subject Terms: plant protein fining agent, pea protein, PVPP, phenolic composition, yeast assimilable nitrogen, sedimentation, Fermentation industries. Beverages. Alcohol, TP500-660

File Description: electronic resource

Relation: https://www.mdpi.com/2311-5637/10/12/642; https://doaj.org/toc/2311-5637

Access URL: https://doaj.org/article/4addd6dc958b4e80b519e5b70d7dd144

1,1,6-Trimethyl-1,2-dihydronaphthalene Content of Riesling Wines in Hungary

Authors: Eszter Antal, Zsuzsanna Varga, Miklós Kállay, Szabina Steckl, Péter Bodor-Pesti, István Fazekas, Annamária Sólyom-Leskó, Barnabás Zoltán Kovács, Balázs Nagy, Áron Pál Szövényi, Diána Ágnes Nyitrai-Sárdy

Source: ACS Omega, Vol 8, Iss 40, Pp 36677-36685 (2023)

Subject Terms: Chemistry, QD1-999

File Description: electronic resource

Relation: https://doaj.org/toc/2470-1343

Access URL: https://doaj.org/article/9af9068fa243489fa2271cd3d6016fcf

Analysis of a Special Sulphite-Producing Yeast Starter after Fermentation and during Wine Maturation

Authors: Diána Sárdy Nyitrai, Zsuzsanna Varga, Annamária Sólyom-Leskó, Miklós Kállay, Szabina Steckl, Balázs Nagy, Dorottya Kocsis, Eszter Antal

Source: Applied Sciences, Vol 12, Iss 17, p 8848 (2022)

Subject Terms: sulfur-dioxide, dry yeast starter, Saccharomyces cerevisiae, Technology, Engineering (General). Civil engineering (General), TA1-2040, Biology (General), QH301-705.5, Physics, QC1-999, Chemistry, QD1-999

File Description: electronic resource

Relation: https://www.mdpi.com/2076-3417/12/17/8848; https://doaj.org/toc/2076-3417

Access URL: https://doaj.org/article/756367b174634029956f363210e24522