Results 11 to 20 of about 163,068 (107)

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

Fermentation
Persimmon 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, Yangyang Sun, Rongqi Chen, Ruoxuan Xu, Qing Li, Xiuhe Liu, Lanxiao Li, Tao Zhao   +7 more
doaj   +3 more sources

Fermentation temperature and the phenolic and aroma profile of persimmon wine [PDF]

Journal of the Institute of Brewing, 2018
Mingtao Fan, Xinyuan Wei, Yiman Qi
exaly   +3 more sources

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

Kiwi-persimmon wine produced using wild Saccharomyces cerevisiae strains with sugar, acid, and alcohol tolerance

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
openaire   +2 more sources

Effect of Persimmon Wine Residue as a Dietary Supplement on the Fatty Acid Composition and Sensory Traits of Cultured Ayu Fish

Journal of the Japanese Society for Food Science and Technology, 2015
Hiroyuki Yamazawa, Tomonori Kuwada, Kazuko Yamazawa, Masayo Terazima, Yoshinori Nozawa   +4 more
exaly   +4 more sources

Artificial Botrytization Improves Fermentation Performance of Persimmon Wine

Fermentation
While sucrose chaptalization is commonly used in persimmon wine production to achieve adequate fermentable sugar levels, the fermentation suitability of a persimmon substrate modified by artificial botrytization has not been adequately investigated.
Jun-Su Choi, Su-Hyun Lee, Sae-Byuk Lee
doaj   +2 more sources

Fermentation characteristics of persimmon wine by the mixed culture of Pichia anomala JK04 and Saccharomyces cerevisiae Fermivin cells

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, Jun-Su Choi, Soo-Hwan Yeo, Heui-Dong Park   +3 more
openaire   +3 more sources

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

LWT, 2023
Xingchen Zhai, Yanxia Feng, Ruijie Zhao, Yu Guo, Ziqi Li, Difeng Ren   +5 more
openaire   +2 more sources

Effect of Sweet Persimmon Wine on Alcoholic Fatty Livers in Rats

Journal of the Korean Society of Food Science and Nutrition, 2011
Kyung-Sook Nam, Ju-Youn Kim, Sang-K. Noh, Joong-Hyeop Park, Eon-Gi Sung   +4 more
openaire   +2 more sources

Effect of drying temperature on the volatile aromatic profile and quality characteristics of Amarone-style persimmon wine

LWT
Su-Hyun Lee, Jun-Hwan Bae, Jungmin Kang, Jun-Su Choi, Hyun Mo Jung, Myung Hee Lee, Hyun-Dong Cho, Jeong-Seok Cho, Sae-Byuk Lee   +8 more
openaire   +2 more sources