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Ingredient
Turkish white wine
Turkish white wine
Derived from flavor compounds · verified measured labels + AI-predicted descriptors
4 compounds identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
Pairs well with — ingredients that share aroma compounds
Based on shared flavor compounds · click to explore
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Instant aeration while pouring — no waiting for decanting
Ruby port — cheese pairing, reductions, poaching pears
Ruby port — cheese pairing, reductions, poaching pears
Sicilian fortified wine — chicken Marsala, zabaglione, tiramisu
“The effects of these combinations on the physicochemical and microbiological properties of Beyaz cheeses were investigated.”
Beyaz cheese → analyzed for → physicochemical and microbiological properties
“Dry matter, fat in dry matter, titratable acidity, pH, salt in dry matter, total N, water-soluble N, and ripening index were determined.”
Beyaz cheese → determined for → dry matter, fat in dry matter, titratable acidity, pH, salt in dry matter, total N, water-soluble N, and ripening index
“Lactic acid bacteria, total mesophilic aerobic bacteria, yeast, molds, and coliforms were also counted.”
Beyaz cheese → counted for → lactic acid bacteria, total mesophilic aerobic bacteria, yeast, molds, and coliforms
“All cheeses were ripened in brine at 4 degrees C for 90 d.”
Beyaz cheese → ripened in → brine
“These cheeses were compared with Beyaz cheeses that were produced with a commercial starter culture containing Lc. lactis ssp. lactis and Lc. lactis ssp. cremoris as control.”
Beyaz cheese → compared with → commercial starter culture