搜索结果: 1-13 共查到“食品科学技术基础学科 wine”相关记录13条 . 查询时间(0.118 秒)
Hidden exogenous proteins in wine:problems,methods of detection and related legislation–a review
fining proteins technological enzymes residual protein detection allergy food ethics wine labelling laws
2016/5/11
Fining agents are commonly used in the winemaking process to clarify and stabilise wines. They have different origins (animal, vegetal or mineral) and are added to wines in order to remove specificall...
Wine Grape Production
Wine Grape Production
2013/6/28
Grapes are produced in many areas throughout the Commonwealth and lend themselves well to small-scale and part-time farming operations. Due to the nature of grape production, considerable production c...
Must characteristics of selected grapevine varieties used for local wine production
earliness Pinot noir précoce sugar accumulation Traminer white Zenit
2014/3/10
The must characteristics of some old varieties (present on the list of varieties allowed for land wine making) were compared with their commercial relatives, in order to estimate their specific benefi...
Improvement of Protein Content of Garri by Inoculation of Cassava Mash with Biomass from Palm Wine
Protein Content Cassava Mash
2016/5/31
This study was done to determine the suitability of the biomass contained in the dregs of palm wine, an alcoholic beverage, as an alternative to pure cultures of microorganisms suggested earlier as in...
Inter- and Intra-Specific Differentiation of Natural Wine Strains of Hanseniaspora（Kloeckera）by Physiological and Molecular Methods
wine yeast Hanseniaspora (Kloeckera) RAPD-PCR
2009/3/20
Six different species and five different strains within one species of the Hanseniaspora (anamorph Kloeckera) were obtained from CBS Culture Collection, Delft, Netherlands, to analyze and compare with...
Occurrence of Killer Yeast Strains in Fruit and Berry Wine Yeast Populations
dsRNA immunity killer activity
2009/3/17
Apple, cranberry, chokeberry and Lithuanian red grape wine yeast populations were used for the determination of killer yeast occurrence. According to the tests of the killer characteristics and immuni...
Potential Antimicrobial Activity of Red and White Wine Phenolic Extracts against Strains of Staphylococcus aureus,Escherichia coli and Candida albicans
wine phenolics antimicrobial pathogens
2009/3/16
The aim of this study was to assess antimicrobial activities of wine phenolic extracts. The potential antimicrobial activity of alcohol-free red and white wine extracts against pathogenic strains of S...
Inhibition of the Decrease of Linalool in Muscat Wine by Phenolic Acids
aroma linalool muscat wine oxidation
2009/3/16
Two white wine extracts rich in phenolic acids, caffeic acid and gallic acid were tested as inhibitors of the decrease of linalool in Muscat wine. Each wine extract was added at 60 ppm and each phenol...
Scavenging Capacities of Some Wines and Wine Phenolic Extracts
wine phenolics scavenging activity antioxidant activity
2009/3/16
The aim of this study was to assess the ability of different wines – a sweet red, a dry red, a sweet white, and a dry white – to scavenge the stable 1,1’-diphenyl-2-picryl-hydrazyl radical (DPPH.) and...
Production of Glycerol by Two Endogenic Wine Yeast Strains at Different Inoculum Size
glycerol production kinetics wine yeast
2009/3/9
In this study, effects of inoculum size on growth and batch glycerol production kinetics of two endogenic wine yeast strains Saccharomyces cerevisiae Kalecik 1 and Saccharomyces cerevisiae Narince 3 w...
Total luminescence spectroscopy for differentiating between brandies and wine distillates
brandy wine distillate fluorescence spectroscopy multivariate data analysis
2014/3/7
In this study, the differentiation was investigated between brandy and wine distillate samples by fluorescence spectroscopy in combination with multivariate analysis. The samples corresponding to eigh...
Effect of Different Maceration Treatments on Free and Bound Varietal Aroma Compounds in Wine of Vitis vinifera L. cv. Malvazija istarska bijela
Malvazija istarska wines cryomaceration varietal aroma
2009/2/25
During a two-year study, the effect of different grape mash maceration treatments (skin contact at 20 °C for 10, 20 and 30 h) and cryomaceration (skin contact at 7 °C for 10, 20 and 30 h) on the conce...
Liquid Chromatographic Determination of Malvidin-3-O-Glucoside and Malvidin 3, 5-O-Diglucoside in Wine Samples by Direct Injection
Chromatographic analysis direct injection malvin oenin wine
2009/1/14
A method for the determination of malvidin 3-O-glucoside (Oenin), and malvidin 3, 5-O-diglucoside (Malvin) in wines by on line HPLC coupled with UV, and fluorescence detectors is described. With the p...