Characterization of Bioactivity of Selective Molecules in Fruit Wines by FTIR and NMR Spectroscopies, Fluorescence and Docking Calculations [PDF]
Molecules, 2023 Fourier transform infrared (FTIR) and proton nuclear magnetic resonance (1H NMR) spectroscopies were applied to characterize and compare the chemical shifts in the polyphenols’ regions of some fruit wines.
Young-Mo Kim +7 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
exaly +3 more sources
Screening, identification and application of yeasts for persimmon wine [PDF]
Zhongguo niangzaoIn order to screen superior strains for persimmon wine, and improve the quality of persimmon wine, using commercial starter as the control, yeast with excellent fermentation performance was screened from naturally fermented persimmon wine and applied to ...
REN Caixia, WANG Lixia, NONG Ruyun, WU Dan, LI Baicun, YANG Miaomiao, HUA Yuxin
doaj +2 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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BeveragesWhile studies on the co-fermentation of fruits and grapes are reported in the literature, blends of wine and fruit wine have never been investigated before.
Lorenzo Marsili +6 more
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Natural Product Research, 2014 This study evaluated the effects of five strains (IFFI 1346, IFFI 1363, CICC 31482, D254 and CGMCC2.346) of the yeast Saccharomyces cerevisiae on the aromatic profiles of fermented persimmon (Diospyros kaki L.f.) musts. A total of 50 and 60 compounds were identified in persimmon wine by stir bar sorptive extraction coupled with gas chromatography–mass ...
Jian Cai, Zhu +7 more
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Physicochemical and volatile compounds analysis of fruit wines fermented with saccharomyces cerevisiae: FTIR and microscopy study with focus on anti-inflammatory potential [PDF]
Int J Mol SciThe growing trend in fruit wine production reflects consumers’ interest in novel, diverse drinking experiences and the increasing demand for healthier beverage options.
Martinez, Victor Velazquez +25 more
core +2 more sources
Temporal Dynamics of Host Use by Drosophila suzukii in California’s San Joaquin Valley: Implications for Area-Wide Pest Management [PDF]
Insects, 2019 A major challenge to the area-wide management of Drosophila suzukii is understanding the fly’s host use and temporal dynamics, which may dictate local movement patterns. We determined D.
Xingeng Wang +2 more
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Korean Journal of Food Preservation, 2015 Persimmon contains high levels of vitamins and phenolic compounds, as well as soluble solids, necessary for the fermentation of persimmon wine. Co-fermentation of persimmon wine was carried out using a mixed culture of Pichia anomala JK04, a Korean indigenous yeast that improves wine quality and flavor, and Saccharomyces cerevisiae Fermivin, an ...
Soo-Jin Kwon +3 more
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Production of persimmon- and kiwifruit-wine using immobilized cells.
NIPPON SHOKUHIN KOGYO GAKKAISHI, 1989 OHTA, Shumei +5 more
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