Production and characterization of distilled alcoholic beverages obtained by solid-state fermentation of black mulberry (morus nigra l.) and black currant (Ribes nigrum L.)

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 4, 2010, Pages 2529-2535

  González, Elisa Alonso ^a   Torrado Agrasar, A N A ^a   Pastrana Castro, Lorenzo M ^a   Fernández, Ignacio Orriols ^b   Guerra, Nelson Pérez ^a  

^a UNIVERSITY OF VIGO   (Spain)

^b Estación de Viticultura   (Spain)

Author keywords

Black currant (ribes nigrum l.); Black mulberry (moms nigra l.); Ethanol; Solid state fermentation; Volatile compounds

Indexed keywords

NITROGEN; PHOSPHORUS;

ALCOHOLIC BEVERAGE; ARTICLE; BLACK CURRANT; CHEMISTRY; DISTILLATION; ECONOMICS; FERMENTATION; FRUIT; GRAPE; GREECE; HUMAN; INCOME; METABOLISM; METHODOLOGY; MICROBIOLOGY; MULBERRY; PORTUGAL; SACCHAROMYCES CEREVISIAE; SPAIN;

ALCOHOLIC BEVERAGES; DISTILLATION; FERMENTATION; FRUIT; GREECE; HUMANS; INCOME; MORUS; NITROGEN; PHOSPHORUS; PORTUGAL; RIBES; SACCHAROMYCES CEREVISIAE; SPAIN; VITIS;

MORUS (PLANT); MORUS NIGRA; RIBES HUDSONIANUM; RIBES NIGRUM; RUBUS;

EID: 77249134132     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf9037562     Document Type: Article

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