Applied microbiology and biotechnology, 101(15), 5973-5984 (2017-05-14)
Succinic acid (SA) was esterified with ethanol using Candida antarctica lipase B immobilized on acrylic resin at 40 and 50 °C. Enzyme activity in the reaction medium was assured prior to reaction experiments. Reaction-equilibrium experiments were performed for varying initial molalities
Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu.
Duarte WF, et al.
LWT--Food Science and Technology, 43(10), 1564-1572 (2010)
Brandy de Jerez is a European Geographical Indication for grape-derived spirits aged in oak casks that have previously contained any kind of Sherry wine and, therefore, are known as Sherry Casks®. Wood compounds have a substantial influence in the quality
Journal of agricultural and food chemistry, 65(35), 7736-7748 (2017-08-02)
Cognac wine spirit has a complex composition in volatile compounds which contributes to its organoleptic profile. This work focused on the batch distillation process and, in particular, on volatile compounds specifically produced by chemical reactions during the distillation of Cognac
Food research international (Ottawa, Ont.), 116, 249-257 (2019-02-06)
Cooperage wood is a porous material and beverages exchange compounds with it by penetrating into its pores. This work demonstrates the enrichment of wood with wine during ageing. Three oak varieties were cut into different sized chips and immersed in
Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.