Isolation of Soluble Proteins from Juice, Must and Wines from Muscat Bailey A Grapes
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Extraction of Proanthocyanidins during Fermentation of Muscat Bailey A and Cabernet Sauvignon Wines
As we reported earlier, Muscat Bailey A (MBA) wine has very low proanthocyanidin (PA) content compared with Cabernet Sauvignon (CS) and Merlot wines. Whereas PA concentration in CS was maintained at the maximum level during maceration, that in MBA reached a maximum approximately four days after maceration and drastically decreased thereafter. In this study, the model wine extraction profiles of...
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Grape and wine phenolics are structurally diverse, from simple molecules to oligomers and polymers usually designated as tannins. They have an important impact on the organoleptic properties of wines, that's why their analysis and quantification are of primordial importance. The extraction of phenolics from grapes and from wines is the first step involved in the analysis. Then, several analytic...
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background and objectives: microbial spoilage of juices and industries related with alicyclobacillus are considerable international issues. this spore-forming bacterium causes changes in juices odor and taste. the isolation and identification of alicyclobacillus contamination in juice producing and packaging industries has an essential role in the prevention and control of this type of spoilage...
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ژورنال
عنوان ژورنال: JOURNAL OF THE BREWING SOCIETY OF JAPAN
سال: 1995
ISSN: 0914-7314,2186-4012
DOI: 10.6013/jbrewsocjapan1988.90.646