Aroma enhancement of cherry juice and wine using exogenous glycosidases from mould, yeast and lactic acid bacteria.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.05.120
Abstract: This study investigates the collateral activity of glycosidases in commercial pectinase preparations, and the release of aromas from their glycosidic counterparts in model cherry juices. It also examines possibilities for further enzymatic flavor modifications to… read more here.
Keywords: cherry; aroma enhancement; juice wine; cherry juice ... See more keywords
An effervescence tablet-assisted microextraction based on the solidification of deep eutectic solvents for the determination of strobilurin fungicides in water, juice, wine, and vinegar samples by HPLC.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.126424
Abstract: In this study, a simple, efficient, and green effervescence tablet-assisted microextraction method based on the solidification of deep eutectic solvent (ETA-ME-SDES) was developed to determine picoxystrobin, pyraclostrobin, and trifloxystrobin in water, juice, wine, and vinegar… read more here.
Keywords: vinegar samples; juice wine; water juice; effervescence ... See more keywords
A Reproducible Capillary Gas Chromatographic Technique for the Determination of Specific Terpenes in Grape Juice and Wine
Sign Up to like & getrecommendations! Published in 2017 at "South African Journal of Enology and Viticulture"
DOI: 10.21548/7-1-2342
Abstract: A reliable and highly reproducible technique for the Freon 11 extraction of 16 terpenes from grape juice and wine and their gas chromatographic analyses is presented. Terpene concentrations were calculated as relative values by means… read more here.
Keywords: juice wine; grape juice; gas chromatographic;