Zobrazeno 1 - 10
of 614
pro vyhledávání: '"fruit wine"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 20, Pp 290-299 (2024)
To explore the quality characteristics of fermented passion fruit wine, this study used high performance liquid chromatography, gas chromatography-mass spectrometry (GC-MS), electronic nose technology and sensory evaluation methods to determine its o
Externí odkaz:
https://doaj.org/article/46395f810568492eade6a8a8a5ca90af
Publikováno v:
Shipin yu jixie, Vol 40, Iss 7, Pp 224-230 (2024)
Based on recent domestic and foreign research results, the health care function and fruit wine development of Aronia melanocarpa were reviewed. The types and technology research progress of the fruit wine were emphasized, and the challenges and oppor
Externí odkaz:
https://doaj.org/article/14b9a3b534e24a5ea957545b3be9dbe0
Publikováno v:
Shipin Kexue, Vol 45, Iss 10, Pp 158-166 (2024)
To evaluate the fermentation potential of Guizhou’s specialty fruits, the contents of organic acids and polyphenols juices in juices and laboratory prepared wines from crystal grapes, brier grapes, kiwifruits, golden prickly pears and blueberries g
Externí odkaz:
https://doaj.org/article/c1f2d3c9176c46bba4d6807a035733ec
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 10, Pp 49-56 (2024)
In order to study the effect of different low temperature impregnation temperature and impregnation time on the quality of orah fruit wine. This study took Guangxi Wuming orah as raw material, and pretreated orah fruit mash at different low temperatu
Externí odkaz:
https://doaj.org/article/b36a525e860641e49bb52ec3037b4fd5
Publikováno v:
Arhiv za farmaciju, Vol 74, Iss 4, Pp 582-597 (2024)
Fruit wines are products obtained after the processing of fruit crops which are not grapes. Water and alcohol are the most abundant constituents of fruit wines, along with biologically active compounds which are present in small amounts. Taken togeth
Externí odkaz:
https://doaj.org/article/9ef7fd7ff1cd4037b028d903e20f9025
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 23, Pp 184-193 (2023)
In order to develop a new brewing technology of compound fruit wine and analyze its antioxidant activity, the compound fruit wine was prepared from Malus doumeri (Bois) Chevalier and Ziziphus jujube Mill. as main raw material, the medicine-food homol
Externí odkaz:
https://doaj.org/article/f8bafb0f84d04e30b02bbc991238030a
Autor:
Mengrui Wang, Chunhe Gu, Ziqing Chang, Junxia Chen, Junping Zhou, Mingzhe Yue, Fei Liu, Zhen Feng
Publikováno v:
Fermentation, Vol 10, Iss 11, p 539 (2024)
This study aimed to evaluate the nutritional requirements of Saccharomyces cerevisiae to improve low ethanol production in some fruit wines. The growth kinetics, ethanol production and nutrient requirements of S. cerevisiae were analyzed in chemicall
Externí odkaz:
https://doaj.org/article/0cd9ec9a73e94a67a7b9a53087b9a98a
Publikováno v:
Horticulturae, Vol 10, Iss 10, p 1043 (2024)
The modern analytical technique of Fourier-transform mid-infrared spectroscopy (FT-MIR) has found its place in routine wine quality control. It allows rapid and nondestructive analysis, with easy sample preparation and without the need for chemical p
Externí odkaz:
https://doaj.org/article/999bae94c5c749d08f4dbcd529cf19bf
Publikováno v:
Shipin yu jixie, Vol 39, Iss 6, Pp 201-209 (2023)
Objective: In order to develop and enrich fruit wine categories and diversify sensory levels, plum and peppermint were chosen out as the main materials for fermenting a compound fruit wine. Methods: Single factor test and response surface test were u
Externí odkaz:
https://doaj.org/article/c4a42cf60af14d82992f1bc2495fc1d2
Autor:
Truong Bao Ngoc, Pham Van Thinh, Dang Thuy Mui, Le Hanh Uyen, Nguyen Ngoc Kim Ngan, Ngo Thi Kim Tran, Pham Hoang Tien Khang, Le Quang Huy, Truong Ngoc Minh, Nguyen Quang Trung
Publikováno v:
Beverages, Vol 10, Iss 3, p 61 (2024)
Red dragon fruit (Hylocereus polyrhizus), recognized globally for its substantial nutrient content and health benefits, has been extensively studied; studies have particularly focused on the fruit, while the composition of the stem remains less explo
Externí odkaz:
https://doaj.org/article/417aeca1ae95477880daf711da5d7f1e