Sökning: "apple wine"

Visar resultat 1 - 5 av 7 uppsatser innehållade orden apple wine.

  1. 1. Hur påverkar olika lokala jäststammar aromutveckling och smak vid fermentering av äppeljuice?

    Kandidat-uppsats, Högskolan Kristianstad/Fakulteten för naturvetenskap

    Författare :Philip Lavin; [2021]
    Nyckelord :Fermentation; yeast; apple juice; volatile compounds; sensory analysis; Fermentering; jäst; äppeljuice; aromgivande ämnen; sensorisk analys;

    Sammanfattning : Intresset för lokalproducerad dryck ökar. Konsumenten efterfrågar produkter med mer komplexa smaker. Främst gäller detta produktkategorin öl, vin och cider. LÄS MER

  3. 2. Identifiering av flyktiga substanser från äppelvin med jästdoft

    Kandidat-uppsats, Linnéuniversitetet/Institutionen för kemi och biomedicin (KOB)

    Författare :Elinor Lindelöw; [2016]
    Nyckelord :Äppelvin; cider; jäst; smak; doft; flyktiga substanser; Saccharomyces cerevisiae; HS-SPME; GCMS;

    Sammanfattning : An apple wine produced by Kiviks Musteri AB have an undesirable flavor of yeast. As a step in the development to reduce this off-flavour the wine flavor was analyzed by gas chromatography-mass spectrometry (GCMS) with headspace solid-phase microextraction (HS-SPME). Two other wines without the flavor of yeast where analyzed as references. LÄS MER

  4. 3. Ice cider product development : effects of concentration, yeast strains and processing conditions on biochemical and sensory quality traits

    Master-uppsats, SLU/Dept. of Food Science

    Författare :Lisa Åkerman; [2016]
    Nyckelord :ice cider; apple; fermentation; cryoconcentration; yeast;

    Sammanfattning : Ice cider is produced by fermenting apple juice that has been concentrated by freezing (cryoconcentration or cryoextraction). Ice cider is more a sweet wine than a cider, with an intense apple flavour and sweetness, and acidity to balance the flavours. LÄS MER

  5. 4. Broadband Photon Time-of-Flight Spectroscopy on Pharmaceutical Tablets and Dairy Products

    Master-uppsats, Lunds universitet/Fysiska institutionen; Lunds universitet/Atomfysik

    Författare :Sören Johansson; [2015]
    Nyckelord :Compositional Analysis; Dairy; Tablets; Pharmaceutics; Scattering; Absorption; Spectroscopy; Photonics; Optics; Chemometrics; Partial Least Squares; PLS; Physics and Astronomy;

    Sammanfattning : In this thesis, Photon Time-of-Flight Spectroscopy (PTOFS) is presented as a method to measure absorption and scattering spectra of turbid media samples in the near infra red wavelength range. In particular, absorption and scattering spectra measured on pharmaceutical tablets and dairy products are used to analyse the composition of the samples. LÄS MER

  7. 5. The effects of dissolved oxygen and enological treatments on quality parameters in wine and cider

    Kandidat-uppsats, Institutionen för kemi och biomedicin (KOB)

    Författare :Johan Ragnemalm; [2014]
    Nyckelord :Red wine; apple cider; pear wine; dissolved oxygen; oxidation; foaming; fining agents;

    Sammanfattning : Dissolved oxygen has previously been shown to affect the colour and sensory properties of red and white wine during storage. A number of different wines and wine based sparkling ciders are made at Kiviks Musteri AB. LÄS MER