Results 101 to 107 of about 163,068 (107)

Physicochemical characteristics and antioxidant activity of persimmon wine by technology of pectinase addition and different pre‐macerations

Journal of Food Processing and Preservation, 2017
Effects of pectinase addition and different pre-maceration technologies on physicochemical characteristics and antioxidant activity of persimmon wine brewed from two cultivars, Amahyakume and Jinpingshi, were investigated. Results showed that pectinase addition significantly promoted increases of clarity and malic acid, meanwhile reduced titratable ...
Miaomiao Liu, Kun Yang, Yiman Qi, Mingtao Fan, Xinyuan Wei   +4 more
openaire   +1 more source

Effect of Heat Treatment on the Physicochemical Properties of Wine and Alcohol Derived from Persimmon

NA
Ardzenadze, Merab, Papunidze, Guram, Chikovani, Darejan, Papunidze, Sophio, Davitadze, Ruslan   +4 more
openaire   +1 more source

Evaluation of antioxidant activity and total phenols index in persimmon vinegars produced by different processes

LWT - Food Science and Technology, 2011
Albert Mas, C Ubeda, M L Morales
exaly  

Physicochemical characteristics and volatile flavor compounds of produced mixture wine with kiwi and permission fruits using wild yeast, Saccharomyces cerevisiae Y28

Korean Journal of Microbiology, 2016
Kye Man Cho, Weon Taek Seo, Heeyul Lee
exaly  

Staged Fermentation with a Saccharomyces cerevisiae Consortium and Monascus purpureus for Sustainable Valorization of Persimmon into High-Quality Wine

Fermentation
Tao Zhao, Xiuhe Liu, Ruoxuan Xu
exaly  

Evaluation of the formation of volatiles and sensory characteristics of persimmon (Diospyros kakiL.f.) fruit wines using different commercial yeast strains ofSaccharomyces cerevisiae

Natural Product Research, 2014
exaly  

Nisin as a safe and effective alternative to sulfur dioxide in enhancing dateplum persimmon (Diospyros lotus L.) wine quality

LWT - Food Science and Technology
exaly