Optimization of Mopan Persimmon Wine Fermentation with Pectinase and Analysis of Its Mechanism of Action [PDF]
Foods, 2023 Due to the high sugar content of Mopan persimmon, which has an annual output of more than 0.5 million tons in China, it can be processed to make fruit wine. In this study, a strain of yeast screened from different persimmon samples was used for persimmon
Zijuan Wang +2 more
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Process Optimization for Production of Persimmon Wine with Lower Methanol [PDF]
FoodsPersimmon wine has various nutritional elements and high commercial potential. However, the high content of methanol, which is derived from the fruit’s pectin, always hinders persimmon wine production.
Xiaobing Yang
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Analysis of Antioxidant Activity and Volatile Components in Rapeseed Flower-Enriched Persimmon Wine [PDF]
FoodsThe quality of persimmon wine is closely related to various compounds, including polysaccharides. Polysaccharides are an essential class of macromolecules that modulate the wine’s chemical and physical characteristics by influencing the colloidal state ...
Zhijie Li +4 more
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Changes in Physicochemical Properties and Antioxidant Activities of Persimmon Wine During Fermentation [PDF]
FoodsIn this study, persimmons, which are rich in various nutrients and bioactive compounds, were used as the raw material for wine production. Persimmon wine was produced by inoculating with Saccharomyces cerevisiae and fermenting the mixture at 30 °C for ...
So-Won Jang +5 more
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Changes in the physicochemical components, polyphenol profile, and flavor of persimmon wine during spontaneous and inoculated fermentation [PDF]
Food Science and Nutrition, 2020 AbstractChanges in the oenological parameters, total phenols, total flavonoids, and individual phenols of persimmon during spontaneous and inoculated fermentation were investigated. The volatile compounds and sensory character of the persimmon wine were compared and evaluated simultaneously.
Yao Lu, Yaqiong Liu, Yanli Ma
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Influence of Ripe Persimmon on Quality Characteristics and Antioxidant Potential of Sparkling Wine
Journal of Pure and Applied Microbiology, 2017 Sparkling wine has widely been consumed because of its high added value. Sparkling wine is mainly produced using grape, however different fruits have been studied to ferment the wine.
Ji-Hyeong Cho +5 more
doaj +3 more sources
FermentationPersimmon waste, accounting for up to 30% of annual harvests, presents economic and environmental challenges due to limited processing options. This study introduces a staged fermentation process to transform persimmon into high-quality wine using a ...
Yamin Du +7 more
doaj +3 more sources
Manufacturing of the Enhances Antioxidative Wine Using a Ripe Daebong Persimmon (Dispyros kaki L)
Journal of Applied Biological Chemistry, 2011 In this study, the characteristics of alcohol fermentation using ripe Daebong persimmon juice were studied in static fermentation condition by Saccharomycess cerevisiae CS02 in an effort to develop new types of functional wine. Attempts were made to modify the ripe Daebong persimmon juice in order to find suitable conditions for alcohol fermentation ...
Kye-Man Cho
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Fermentation temperature and the phenolic and aroma profile of persimmon wine [PDF]
Journal of the Institute of Brewing, 2018 Yiman Qi, Mingtao Fan, Xinyuan Wei
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Shipin gongye ke-ji, 2023 In this study, persimmon wine was brewed with fresh persimmon pulp (S), frozen persimmon pulp (D), persimmon peel (P), and persimmon pulp treated with tannins (M) under the same conditions.
Yanfeng ZHANG, Xiaoyun ZHANG
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