Changes in the physicochemical components, polyphenol profile, and flavor of persimmon wine during spontaneous and inoculated fermentation. [PDF]
Food Sci Nutr, 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.
Lu Y, Liu Y, Lv J, Ma Y, Guan X.
europepmc +6 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 ...
Ok-Soo Joo +5 more
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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 +2 more sources
Fermentation temperature and the phenolic and aroma profile of persimmon wine [PDF]
Journal of the Institute of Brewing, 2018 Miaomiao Liu +5 more
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Effect of nitrogen source and citric acid addition on wine preparation from Japanese persimmon [PDF]
Journal of the Institute of Brewing, 2017 Somesh Sharma +3 more
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Korean Journal of Food Preservation, 2023 100 different yeast colonies were isolated from spontaneously fermented kiwis, persimmons, apples, pears, watermelons, grapes, grape fruits, peachs, and plums, and selected yeast strains were used to produce kiwi-persimmon mixed wine (KPMW). Among the isolates,
Hee Yul Lee, Kye Man Cho, Ok Soo Joo
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Statement on the dietary risk assessment for proposed temporary maximum residue levels (t-MRLs) for fosetyl-Al in certain crops [PDF]
, 2014 In accordance with Article 43 of Regulation (EC) No 396/2005, the European Commission requested EFSA to perform a dietary risk assessment of the proposed temporary MRLs for fosetyl-Al.
EFSA (European Food Safety Authority) +5 more
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Fruit and Leaf Sensing for Continuous Detection of Nectarine Water Status [PDF]
, 2019 Continuous assessment of plant water status indicators might provide the most precise information for irrigation management and automation, as plants represent an interface between soil and atmosphere.
Lo Bianco, Riccardo +3 more
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Identifikacija bakterija octenog vrenja izoliranih iz organski i konvencionalno proizvedenog jabučnog octa [PDF]
, 2016 Organic apple cider vinegar is produced from apples that go through very restricted treatment in orchard. During the first stage of the process, the sugars from apples are fermented by yeasts to cider.
Aleksandra Štornik +2 more
core +4 more sources
Polyphenols prevent lipid abnormalities and arterial dysfunction in hamsters on a high-fat diet: a comparative study of red grape and white persimmon wines [PDF]
Food & Function, 2011 We compared the effects of two dealcoholized wines, persimmon (P) and Merlot (M), in hypercholesterolemic hamsters.Four groups of hamsters received a standard (ST) or an atherogenic diet (AT) for 12 weeks. AT animals received either dealcoholized persimmon wine (AT + P) or Merlot wine (AT + M) by gavage, while controls received water (AT and ST ...
Suh, Jin-Hyang +7 more
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