منابع مشابه
A study of the cider-sickness bacillus; a new variety of Zymomonas anaerobia.
Cider sickness is a disorder of sweet low-acid ciders and perries. The causal organism was isolated after anaerobic incubation of the centrifuged deposit from infected cider on a medium which contained apple juice, 1 yo (w/v) yeast extract and 10 pg. Actidione/ml., at pH 4.5. The causal organism found was a Gram-negative motile rod for which the name Zymomonas anaerobia var. ponuzceae is propos...
متن کاملScreening of cider yeasts for sparkling cider production (Champenoise method).
A total of 350 colonies isolated from a cider cellar in Asturias (Spain) were identified by rDNA ITS-RFLP restriction analysis. Saccharomyces spp. strains were characterized by mitochondrial DNA (mtDNA) restriction analysis. Fifty-four different Saccharomyces spp. strains were identified and tested to ascertain their capacity to carry out secondary fermentation of sparkling ciders. The screenin...
متن کاملBeer, Cider, and Wine Allergy
Background. Allergy to beer is often due to specific proteins in barley and sometimes to lipid transfer protein. Allergy to wine is frequently due to a sensitivity to grape proteins. We present a rare case of allergy to beer, wine, and cider resulting from IgE reactivity to yeasts and moulds which also explained the patient's additional sensitivity to yeast extracts and blue cheese. Case Presen...
متن کاملChemical characterization of asturian cider.
Ninety-four samples of Asturian natural cider were analyzed for titratable and volatile acidities, pH, alcoholic, total polyphenol, and acidic polysaccharide contents, nonvolatile acids, polyalcohols, residual sugars, and major volatile compounds. A partial least-squares regression analysis (PLR-1) was performed to correlate the chemical composition and the origin of the raw material, the cider...
متن کاملTypification of cider brandy on the basis of cider used in its manufacture.
A study of typification of cider brandies on the basis of the origin of the raw material used in their manufacture was conducted using chemometric techniques (principal component analysis, linear discriminant analysis, and Bayesian analysis) together with their composition in volatile compounds, as analyzed by gas chromatography with flame ionization to detect the major volatiles and by mass sp...
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ژورنال
عنوان ژورنال: The Journal of Agricultural Science
سال: 1912
ISSN: 0021-8596,1469-5146
DOI: 10.1017/s0021859600001799