Insufficient wine acidity can affect wine quality and stability. To overcome this problem, DL-malic acid can be added to the grape juice prior to fermentation. We have investigated the effect of DL-malic acid on wine fermentations and its influence on the final concentration of L-malic acid, naturally present in grape juice. To this end yeast strains that metabolise L-malic acid in different wa...

Juice prepared from lemon (Eureka), mandarin (Kinnow) and orange (Orlando) fruits cultivated in Saudi Arabia were analyzed for different physico-chemical properties, total phenolics, ascorbic acid and antiradical activities. Juices from lemon, mandarin and orange 8.97, 16.1 and 11.78% total soluble solids; 5.73, 1.37 and 1.69% titrable acidity; 79.21, 91.18 and 107.37 mg GAE/100mL total phenoli...

Synthetic juice clarification was done through spiral wound ultrafiltration (UF) membrane module. Synthetic juice was clarified at two different operating conditions, such as, with and without permeates recycle at turbulent flow regime. The performance of spiral wound ultrafiltration membrane was analyzed during clarification of synthetic juice. Synthetic juice was the mixture of deionized wate...

Patulin is a mycotoxin produced by a wide range of molds involved mainly in apple spoilage and is a health concern primarily in fresh apple juice and cider. Patulin can lead to acute, but more commonly, chronic condition when consumed at levels greater than 50 ppb that is a current regulatory standard. The toxicity and high occurrence of patulin in apple cider/juice promoted to establish tolera...

In the present study suitability of different packaging materials for microbiological quality of Japanese quail (Coturnix coturnix) meat (bone in) pickle at room temperature for three months was assessed. Pickle was prepared using common products recipes contains common salt, sodium pyro-phosphate, spice ingredients etc. Pressure cooking with water was applied for 20 minutes (400 ml water/ kg o...

AIMS To determine acetic acid, acetaldehyde and glycerol production by wine yeast throughout Icewine fermentation. The expression of yeast cytosolic aldehyde dehydrogenases (ALD3 and ALD6) and glycerol-3-phosphate dehydrogenase (GPD1) were followed to relate metabolites in the wines to expression patterns of these genes. METHODS AND RESULTS Icewine juice (38.8 degrees Brix, 401 +/- 7 g l(-1) ...

Enriched beverage prepared by supplementing pear juice with jamun pulp was assessed for antioxidant activity and quality. Jamun pulp was supplemented at the levels of 5,10,15,20 and 25 per cent and optimized on the basis of sensory evaluation and color characteristics. Sensory scores were highest for pear juice supplemented with 20 per cent jamun pulp and was further chosen for storage studies....

The suitability of litchi [Litchi chinensis (Gaertn.) Sonn.] juice concentrate was investigated for the production of litchi wine. The large amount of fermentable sugars (85.20%) and acid content (4.25%) present in litchi juice concentrate were found suitable for its use in wine making. Amongst the four yeast strains screened for alcoholic fermentation of reconstituted litchi juice, Saccharomyc...