A new analytical method to measure S-methyl-L-methionine in grape juice reveals the influence of yeast on dimethyl sulfide production during fermentation.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9983
Abstract: BACKGROUND Dimethyl sulfide (DMS) is a small sulfur-containing impact odorant, imparting distinctive positive and/or negative characters to food and beverages. In white wine, the presence of DMS at perception threshold is considered to be a… read more here.
Keywords: dms; smm; methionine; grape juice ... See more keywords
New oenological practice to promote non-Saccharomyces species of interest: saturating grape juice with carbon dioxide
Sign Up to like & getrecommendations! Published in 2018 at "Applied Microbiology and Biotechnology"
DOI: 10.1007/s00253-018-8861-4
Abstract: Non-Saccharomyces yeast species, naturally found in grape must, may impact wine quality positively or negatively. In this study, a mixture of five non-Saccharomyces species (Torulaspora delbrueckii, Metschnikowia spp., Starmerella bacillaris (formerly called Candida zemplinina), Hanseniaspora… read more here.
Keywords: grape; non saccharomyces; grape juice; saccharomyces species ... See more keywords
Tuscany Sangiovese grape juice imparts cardioprotection by regulating gene expression of cardioprotective C-type natriuretic peptide
Sign Up to like & getrecommendations! Published in 2019 at "European Journal of Nutrition"
DOI: 10.1007/s00394-019-02134-x
Abstract: A regular intake of red grape juice has cardioprotective properties, but its role on the modulation of natriuretic peptides (NPs), in particular of C-type NP (CNP), has not yet been proven. The aims were to… read more here.
Keywords: sgj; tuscany sangiovese; grape juice; sangiovese grape ... See more keywords
Effect of Dipping Pre-treatment with Unripe Grape Juice on Dried “Golden Delicious” Apple Slices
Sign Up to like & getrecommendations! Published in 2018 at "Food and Bioprocess Technology"
DOI: 10.1007/s11947-018-2186-2
Abstract: The consumption of apple chips is increasing in the last decades because of the consumer’s preferences towards healthy snacks. However, the enzymatic browning, which is attributed mainly to polyphenol oxidase (PPO, EC 1.10.3.1) activity, negatively… read more here.
Keywords: dipping pre; apple slices; unripe grape; grape juice ... See more keywords
Modelling the isothermal degradation kinetics of metrafenone and mepanipyrim in a grape juice analog.
Sign Up to like & getrecommendations! Published in 2018 at "Food research international"
DOI: 10.1016/j.foodres.2018.03.058
Abstract: Five photodegradation products of metrafenone (MTF) and six of mepanipyrim (MEP) were identified in synthetic grape juice at 25 °C and the structures of the main reaction products established. The degradation of MTF and MEP was… read more here.
Keywords: degradation; grape juice; parent compound;
Efficient hydrolysis of wine and grape juice anthocyanins by Malbranchea pulchella β-glucosidase immobilized on MANAE-agarose and ConA-Sepharose supports.
Sign Up to like & getrecommendations! Published in 2019 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2019.06.106
Abstract: β-glucosidases (BGLs) hydrolyze short-chain cellulooligosaccharides. Some BGLs can hydrolyze anthocyanins and be applied in the clarification process of food industries, especially grape juice and wine. Enzyme immobilization is a valuable tool to increase enzyme stabilization.… read more here.
Keywords: bgl; manae; wine; grape juice ... See more keywords
Characterization of edible film based on grape juice and cross-linked maize starch and its effects on the storage quality of chicken breast fillets
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.111012
Abstract: Abstract Grape juice, maize starch cross-linked with sodium trimetaphosphate and glycerol were used to prepare edible film. The effects of grape juice:water volume ratio (10:90–50:50), cross-linked maize starch (3–5%, w/v), and glycerol (0.5–1.0%, w/v) concentration… read more here.
Keywords: grape juice; juice; starch; edible film ... See more keywords
Assessing the effect of chitosan on pesticide removal in grape juice during clarification by gas chromatography with tandem mass spectrometry
Sign Up to like & getrecommendations! Published in 2020 at "Process Biochemistry"
DOI: 10.1016/j.procbio.2020.04.035
Abstract: Abstract The main objective of this study was to assess the pesticide removal efficiency of chitosan in grape juice during clarification. The grape juice was spiked with six selected pesticides (chlorpyrifos, ethion, diazinon, fenitrothion, fenthion… read more here.
Keywords: removal; grape juice; pesticide; juice clarification ... See more keywords
Grape juice blends treated with gamma irradiation evaluated during storage
Sign Up to like & getrecommendations! Published in 2020 at "Radiation Physics and Chemistry"
DOI: 10.1016/j.radphyschem.2019.108570
Abstract: Abstract The blend is an important resource for the offering of differentiated beverages in the market and the influence of this non-thermal technology (gamma irradiation) on grape-based products has yet to be investigated in terms… read more here.
Keywords: juice blends; gamma irradiation; grape; grape juice ... See more keywords
Viability of IR spectroscopy for the accurate measurement of yeast assimilable nitrogen content of grape juice.
Sign Up to like & getrecommendations! Published in 2020 at "Talanta"
DOI: 10.1016/j.talanta.2019.120241
Abstract: Up to date, there have been only a few reports on the measurement of YAN and/or its components using IR spectroscopy, suffering from various limitations (number of samples, validation strategies, etc.). In this work, three… read more here.
Keywords: spectroscopy; viability spectroscopy; measurement; grape juice ... See more keywords
Changes in the Major Odorants of Grape Juice during Manufacturing of Dornfelder Red Wine.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c06234
Abstract: Application of the aroma extract dilution analysis (AEDA) on a distillate prepared from freshly squeezed juice of Dornfelder grapes revealed (3Z)-hex-3-enal and trans-4,5-epoxy-(2E)-dec-2-enal with the highest flavor dilution (FD) factors. In contrast, in the final… read more here.
Keywords: dornfelder grapes; grape juice; dornfelder; odorants grape ... See more keywords