Manufacture of Unfermented Grape Juice in California
نویسندگان
چکیده
منابع مشابه
Producing Quality Grape Juice
INTRODUCTION The first grape juice known to be processed in the United States was produced by Dr. Thomas B. Welch, a New Jersey dentist, in 1869 with the newly developed pasteurization process. Assisted by his wife and their 17-year-old son, Charles, he extracted juice from 18 kg (40 lb) of grapes (Vitis labrusca L.). They filtered and bottled the juice and pasteurized it in hot water to kill t...
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Ochratoxin A (OTA) is one of the most important mycotoxins that contaminate a broad range of agricultural and food products. In this study, the occurrence of OTA in available brands of grape juice in Iran purchased from retail outlets or producer were determined for the first time using high-performance liquid chromatography (HPLC) with immunoaffinity columns(IAC) as the clean-up step. The aver...
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Differential Pulse Anodic Stripping Voltammetry, DPASV, has been used to monitor the initial stages of grape juice fermentation, focusing on Zn interactions with natural occurring ligands. Langmuir and Scatchard linearization methods have been employed. A 1:1 ratio has been found by either method; from Langmuir data analysis only one ligand population was found, while Scatchard approach gave ri...
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• Bentonite fining is widely used to increase the protein stability of a wine. Some authors have proposed treatment of the juice itself, rather than the wine, to enhance fermentation performance and flavor, and increase stability. Some authors have reported that this practice yields stable wines not requiring further fining, whereas others have found no increase in stability when treating the j...
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ژورنال
عنوان ژورنال: Journal of Industrial & Engineering Chemistry
سال: 1914
ISSN: 0095-9014,1943-2968
DOI: 10.1021/ie50064a011