Anthocyanin colors and factors which stabilize and enhance these labile pigments were studied in this thesis. Berry anthocyanin colors were successfully improved by phenolic acid and natural plant extract addition. The results obtained contribute to the understanding of the chemical behavior of anthocyanins. The color quality of black currant wine was improved by the addition of crowberry juice...

Background and goals Economic considerations water shortages associated with climate change are driving the conversion of many hand-pruned furrow- or sprinkler-irrigated juice grape vineyards in arid eastern Washington to mechanical pruning drip irrigation. However, producers have traditionally avoided plant deficits, fearing a decline vineyard productivity. Methods key findings</h...

Todays, parallel to growing in acceptance of functional products, various additives are used to improve the characteristics of functional food products. The coenzyme Q10 is an essential component for energy conversion and production of adenosine triphosphate (ATP) in the membranes of all body cells and organelles, especially the inner mitochondrial membrane is found. Coenzyme Q10 plays a vital ...

Winemakers use technical enzymes to assist with clarification, extraction, and other processes in winemaking. In some cases, enzyme mixes are found be ineffective for a variety of reasons. This study characterizes difficult-to-clarify juices from the Muscat family, examines effects pasteurization, classifies these based on cultivar, harvest date, geographical location, harvesting technique. add...