Grape juice fermentation by wine yeast is an interesting model to understand aging under conditions closer to those in nature. Grape juice is rich in sugars and, unlike laboratory conditions, the limiting factor for yeast growth is nitrogen. We tested the effect of deleting sirtuins and several acetyltransferases to find that the role of many of these proteins during grape juice fermentation is...

Will it be profitable to add an unfermented juice line to an existing winery in order to generate supplemental income? Research conducted at the University of Arkansas focusing on the economic considerations of smallto medium-sized wineries has been extended to incorporate the necessary components to analyze juice production as an additional product line for wineries. In a previous article in t...

M ore than 7,000 years ago, when grapes and yeast joined forces for the first time to lift the spirit of humankind, the ancients imbibed with joy, unknowingly celebrating the beginnings of one of the world’s oldest biotechnological processes. The first “magical” juice came from spontaneously fermented grapes cultivated in the Zagros Mountains of Ancient Persia and the Caucasus Mountain Range be...

The total phenolic content of 13 commercially available fruit juices and juice drinks, selected to represent the most popular juice flavors in the United Kingdom, were analyzed using the Folin-Ciocalteu assay. Individual phenolic compounds were identified and quantified using HPLC-PDA-MS2. The catechin content and degree of polymerization of proanthocyanidins were also analyzed. Purple grape ju...

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 ...

Price and availability of pomegranate juice (PJ) are indeed two major issues. The daily cost of PJ consumption is ranging from 0.5 to 1 $ per day, according to the dose used. PJ is available in almost all Western and several Asian countries. PJ is preserved in deep refrigeration and is readily available during the entire year. PJ circulates mainly in two forms: pure juice in 200 to 500 mL bottl...

Utilization of grapes for juice concentrate production is an important market for grape growers in the San Joaquin Valley. Approximately 536,000 tons of grapes were crushed during the 2001 season for juice concentrate production. The majority of fruit crushed for this purpose was from Thompson Seedless cultivar, In addition, red cultivars such as Royality and Rubired were also used to produce h...

Grapes are widely known for health benefits due to their antioxidant content. In wine production, grape stems are often discarded, though they has a higher content of antioxidants than the juice. The effectiveness of using an environmentally friendly solvent, ethanol, as a superheated liquid and supercritical fluid to extract antioxidant compounds from grape stems of organically grown Crimson S...

Value We used the following juices, listed in roughly decreasing order of preference (associated colors in parenthesis): high-sugar lemon Kool-Aid (dark yellow), grape juice (bright green), fruit punch (magenta), apple juice (diluted to 1/2 with water, dark green), cranberry juice (diluted to 1/3 or 1/4 with water, pink), water (white), milk (red), peppermint tea (bright blue), tea (light brown...