The Experts below are selected from a list of 2193 Experts worldwide ranked by ideXlab platform
Yan Hong-guang - One of the best experts on this subject based on the ideXlab platform.
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Study on Clarification of Jinqiu Pear Fruit Wine with Pectinase
Journal of Anhui Agricultural Sciences, 2011Co-Authors: Yan Hong-guangAbstract:[Objective] The study aimed to discuss the optimum technology conditions for the clarification of Jinqiu pear Fruit Wine with pectinase.[Method] Jinqiu pear Fruit Wine was obtained through the fermentation after extracting the juice of Jinqiu pear and then the Wine was added with different amount of pectinase.The effects of pectinase adding amount,and different temperature,time and pH value of enzymolysis on the clarification of Jinqiu pear Fruit Wine were studied through the single factor experiment.The optimum technology conditions for the clarification of Jinqiu pear Fruit Wine with the pectinase were confirmed through an orthogonal test.The possibility of avoiding the postturbidity occurrence of the Jinqiu pear Fruit Wine through the clarification by the pectinase was also studied.[Result] The optimum technology conditions for the clarification of Jinqiu pear Fruit Wine with the pectinase were the pectinage of 0.2 ml/L,temperature of 30 ℃,pH of 3.5 and enzymolysis time of 90 min.The clarified Wine was light golden and transparent clear and had the features of rich nutrition,pure taste and natural color of Jinqiu pear.[Conclusion] The use of the pectinase could well avoid the postturbidity occurrence of the Jinqiu pear Fruit Wine,so the pectinase used to clarify Jinqiu pear Fruit Wine had the good application prospect.
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Comparative Study on Clarification Technology for Jinqiu Pear Fruit Wine
Journal of Anhui Agricultural Sciences, 2011Co-Authors: Yan Hong-guangAbstract:[Objective] The study aimed to compare the clarification effects of 3 clarification methods on the Jinqiu pear Fruit Wine.[Method] The Jinqiu pear Fruit Wine was obtained through the fermentation and aging of the pear juice after the Jinqiu pears bought from the supermarket were extracted.With the diatomite,chitosan and gelatin as the clarifying agents,the dosage of 3 clarifying agents were confirmed,the clarification effects of 3 clarification methods on the Jinqiu pear Fruit Wine were compared and the effects of 3 clarification methods on the appearance and taste of the Fruit Wine were discussed.[Result] Among 3 clarifying agents,the gelatin with the dosage of 0.015% could get an optimal clarification effect on the Jinqiu pear Fruit Wine.The clarified Fruit Wine had the light transmittance of 92.2%,total soluble solids of 11.5 and total acidity of 5.2 g/L and colourimetry of 0.335,with pure and fresh fragrance,crisp taste.The clarified Fruit Wine was golden yellow,showing the nature color and rich Fruit aroma of the Jinqiu pear.Moreover,the chitosan had a greatest effect on the fragrance and taste of the Jinqiu pear.[Conclusion] The gelatin with the dosage of 0.015% showed the best clarification effect on the Jinqiu pear Fruit Wine.
Chen Zhili - One of the best experts on this subject based on the ideXlab platform.
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Studies on Process for Producing Banana-Pineapple Compound Fruit Wine by Immobilized Yeast Fermentation
Journal of Anhui Agricultural Sciences, 2010Co-Authors: Chen Zhili, Yang Changpeng, Guo JingzuoAbstract:[Objective] The study aimed to discuss the process conditions for producing the banana-pineapple compound Fruit Wine by immobilized yeast fermentation.[Method] With the matured banana and pineapple as the raw materials,the effects of different raw material ratio of banana and pineapple on the quality of the compound Fruit Wine and the effects of some factors such as the initial sugar content and the fermentation temperature on the formation of Wine degrees in banana-pineapple compound Fruit Wine were studied by single factor experiment and the optimum fermentation process conditions for the banana-pineapple compound Fruit Wine were conformed by the orthogonal experiment.[Result] Under the immobilized yeast fermentation conditions,using the 1∶1 ratio of bananas and pineapples for fermenting and making the compound Fruit Wine could get optimum quality of the Fruit Wine.The range analysis showed that the factors effecting the fermentation process of the compound Fruit Wine were in order of the initial sugar fermentation temperature hydrogen sulfite sodium dosage pH value in the fermentation.The optimal fermentation process conditions for the Wine were as follows: the initial sugar content was 30%,the fermentation temperature was 25 ℃,the hydrogen sulfite sodium dosage was 80 mg/L and pH value in the fermentation was 4.0.[Conclusion] The compound Fruit Wine produced under the optimal fermentation process conditions had the optimum quality with the typical banana-pineapple Fruit Wine flavor.
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Research Progress in Fruit Wine Fermented by Immobilized Yeast
Journal of Anhui Agricultural Sciences, 2009Co-Authors: Chen ZhiliAbstract:The characteristics,preparation methods and research status of Fruit Wine fermented by immobilized yeast were summarized,and the application prospects of immobilized yeast in Fruit Wine were outlined.
Rosane Freitas Schwan - One of the best experts on this subject based on the ideXlab platform.
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Methods of Evaluation of Fruit Wines
Science and Technology of Fruit Wine Production, 2017Co-Authors: Disney Ribeiro Dias, W.f. Duarte, Rosane Freitas SchwanAbstract:Abstract Since 1995 there has been rising interest in the production of Fruit Wines, as evidenced by the high number of published papers and books covering this matter. The range of colors, textures, flavors, and compounds present in these Fruits is attractive for the production of Wine, which may contain many compounds beneficial for health as well as being a way to use an overproduction of Fruit, decreasing losses and adding value to the Fruit. When aiming to produce quality Fruit Wines, it is essential to evaluate the analytical parameters of the beverage. These analyses, whether physical (e.g., pH, density), chemical (e.g., ethanol, acids, carbohydrates), microbiological (e.g., presence of desirable yeasts and bacteria, presence of contaminating microorganisms), or sensory (product acceptance), are performed during the Fruit Wine production process and on the Fruit Wine itself to establish and ensure Wine identity and quality standards. In this context, there are a large number of analyses for the evaluation of Wines and Fruit Wines. This chapter addresses methodologies used in the analysis of Fruit Wines, emphasizing those related to the quality of the beverage, as a discussion of all the methodologies would be unreasonable for a book chapter. For better organization, methodologies are grouped into physicochemical analysis (Section 2), chromatographic analysis (Section 3), microbiological analysis (Section 4), and sensory analysis (Section 5) and are addressed encompassing the classic and current concerns.
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Characterization of different Fruit Wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu
Lwt - Food Science and Technology, 2010Co-Authors: Whasley Ferreira Duarte, Disney Ribeiro Dias, José M. Oliveira, José A. Teixeira, João B. Almeida E Silva, Rosane Freitas SchwanAbstract:The main aim of this work was to produce Fruit Wines from pulp of gabiroba, cacao, umbu, cupuassu and jaboticaba and characterize them using gas chromatographyemass spectrometry for determination of minor compounds and gas chromatography-flame ionization detection for major compounds. Ninetynine compounds (C6 compounds, alcohols, monoterpenic alcohols, monoterpenic oxides, ethyl esters, acetates, volatile phenols, acids, carbonyl compounds, sulfur compounds and sugars) were identified in Fruit Wines. The typical composition for each Fruit Wine was evidenced by principal component analysis and Tukey test. The yeast UFLA CA 1162 was efficient in the fermentation of the Fruit pulp used in this work. The identification and quantification of the compounds allowed a good characterization of the Fruit Wines. With our results, we conclude that the use of tropical Fruits in the production of Fruit Wines is a viable alternative that allows the use of harvest surpluses and other underused Fruits, resulting in the
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Indigenous and inoculated yeast fermentation of gabiroba (Campomanesia pubescens) pulp for Fruit Wine production
Journal of Industrial Microbiology & Biotechnology, 2009Co-Authors: Whasley Ferreira Duarte, Disney Ribeiro Dias, Gilberto Vinicius Melo Pereira, Ivani Maria Gervásio, Rosane Freitas SchwanAbstract:The objectives of this study were to evaluate the potential of gabiroba Campomanesia pubescens (DC) O. Berg in the production of a beverage fermented using selected and wild yeasts from indigenous fermentation, analyze the volatile compounds profile present during the process of fermentation, and evaluate the sensory quality of the final beverage produced. Throughout the process of fermentation, when Saccharomyces cerevisiae UFLA CA 1162 was inoculated, there were stable viable populations around 9 log cells ml^−1. During indigenous fermentation, yeast population increased from 3.7 log CFU ml^−1 to 8.1 log CFU ml^−1 after 14 days. The diversity and dynamics of the yeast population during indigenous fermentation observed by PFGE analysis showed five different karyotyping profiles in the first days of fermentation. After the seventh day, there was a higher frequency of a similar S. cerevisiae profile. The yeast non- Saccharomyces were identified by sequencing of the ITS region as Candida quercitrusa and Issatchenkia terricola . Inoculated fermentations yielded a higher amount of alcohol than indigenous ones, indicating the efficiency of selected strains. There was also a greater concentration of higher alcohols, which are usually responsible for the flavor found in alcoholic beverages. Based on the characteristics of the pulp and acceptance in the sensory analysis, gabiroba Fruits showed good potential for use in the production of fermented beverage.
Whasley Ferreira Duarte - One of the best experts on this subject based on the ideXlab platform.
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Characterization of different Fruit Wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu
Lwt - Food Science and Technology, 2010Co-Authors: Whasley Ferreira Duarte, Disney Ribeiro Dias, José M. Oliveira, José A. Teixeira, João B. Almeida E Silva, Rosane Freitas SchwanAbstract:The main aim of this work was to produce Fruit Wines from pulp of gabiroba, cacao, umbu, cupuassu and jaboticaba and characterize them using gas chromatographyemass spectrometry for determination of minor compounds and gas chromatography-flame ionization detection for major compounds. Ninetynine compounds (C6 compounds, alcohols, monoterpenic alcohols, monoterpenic oxides, ethyl esters, acetates, volatile phenols, acids, carbonyl compounds, sulfur compounds and sugars) were identified in Fruit Wines. The typical composition for each Fruit Wine was evidenced by principal component analysis and Tukey test. The yeast UFLA CA 1162 was efficient in the fermentation of the Fruit pulp used in this work. The identification and quantification of the compounds allowed a good characterization of the Fruit Wines. With our results, we conclude that the use of tropical Fruits in the production of Fruit Wines is a viable alternative that allows the use of harvest surpluses and other underused Fruits, resulting in the
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Indigenous and inoculated yeast fermentation of gabiroba (Campomanesia pubescens) pulp for Fruit Wine production
Journal of Industrial Microbiology & Biotechnology, 2009Co-Authors: Whasley Ferreira Duarte, Disney Ribeiro Dias, Gilberto Vinicius Melo Pereira, Ivani Maria Gervásio, Rosane Freitas SchwanAbstract:The objectives of this study were to evaluate the potential of gabiroba Campomanesia pubescens (DC) O. Berg in the production of a beverage fermented using selected and wild yeasts from indigenous fermentation, analyze the volatile compounds profile present during the process of fermentation, and evaluate the sensory quality of the final beverage produced. Throughout the process of fermentation, when Saccharomyces cerevisiae UFLA CA 1162 was inoculated, there were stable viable populations around 9 log cells ml^−1. During indigenous fermentation, yeast population increased from 3.7 log CFU ml^−1 to 8.1 log CFU ml^−1 after 14 days. The diversity and dynamics of the yeast population during indigenous fermentation observed by PFGE analysis showed five different karyotyping profiles in the first days of fermentation. After the seventh day, there was a higher frequency of a similar S. cerevisiae profile. The yeast non- Saccharomyces were identified by sequencing of the ITS region as Candida quercitrusa and Issatchenkia terricola . Inoculated fermentations yielded a higher amount of alcohol than indigenous ones, indicating the efficiency of selected strains. There was also a greater concentration of higher alcohols, which are usually responsible for the flavor found in alcoholic beverages. Based on the characteristics of the pulp and acceptance in the sensory analysis, gabiroba Fruits showed good potential for use in the production of fermented beverage.
Xiao Dong-guang - One of the best experts on this subject based on the ideXlab platform.
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Screening of Yeast Strains in the Fermentation of Apple Fruit Wine
Liquor-making Science & Technology, 2006Co-Authors: Xiao Dong-guangAbstract:The properties of yeast are the key determining factor to Fruit Wine quality.Apple Fruit Wine was used as research object in the experiments.Ten Fruit Wine yeast strains(3#～11#,522#) developed by Angel Yeast Co.were also used in the test.Through the contrast experiments and the results evaluation,it proved that 9# yeast strain was the most suitable strain for apple Fruit Wine production.(Tran.by YUE Yang)
