Enzymes modulation by dried grape pomace from the manufacture of wines and juices

Production of invertase enzymes from Saccharomyces cerevisiae strain isolated from sugarcane and grape juices

Aim of the present studySaccharomyces cerevisiaewas isolated from sugarcane and grape samples by using the standardize immobilization and non-immobilized technique. To test the sucrose hydrolysis activity ofimmobilized and non-immobilized form of Saccharomyces cerevisiae in sucrose broth, and quantitative and qualitative analysis of glucose by using Benedict’s method, Folin Wu method and Thin l...

Recovery of aromatic aglycones from grape pomace

Quantification of chitinase and thaumatin-like proteins in grape juices and wines.

Chitinases and thaumatin-like proteins are important grape proteins as they have a great influence on wine quality. The quantification of these proteins in grape juices and wines, along with their purification, is therefore crucial to study their intrinsic characteristics and the exact role they play in wines. The main isoforms of these two proteins from Chardonnay grape juice were thus purifie...

Efficacy of ultraviolet radiation as an alternative technology to inactivate microorganisms in grape juices and wines.

Since sulphur dioxide (SO(2)) is associated with health risks, the wine industry endeavours to reduce SO(2) levels in wines with new innovative techniques. The aim of this study was, therefore, to investigate the efficacy of ultraviolet radiation (UV)-C (254 nm) as an alternative technology to inactivate microorganisms in grape juices and wines. A pilot-scale UV-C technology (SurePure, South Af...

Grape Juices and Their Grape-Apple Blends

This study investigated the effects of ethyl maltol and carbonation on cold-pressed Venus (new Arkansas seedless grape release, 60% Vitis vinifera L. x 40% Vitis labrusca L.) and Concord (Vitis labrusca L.) grape juices and their grape-apple blends. Sensory analysis indicated Venus juice rated higher than Concord in flavor and aroma after two months of storage at 37°C. Sensory and laboratory an...