Search Results

You are looking at 1 - 10 of 49 items for :

  • fermentation protocol x
  • Refine by Access: All x
Clear All
Full access

Harry C. Bittenbender, Loren D. Gautz, Ed Seguine, and Jason L. Myers

. Food Res. Technol. 226 405 413 Sukha, D. Seguine, E. 2015 Protocols for the preparation and flavour evaluation of samples and small-scale fermentation techniques, p. 71–92. In: M.J. End and R. Dand (eds.). Cocoa beans: Chocolate and cocoa industry

Open access

Adam D. Karl, Michael G. Brown, Sihui Ma, Ann Sandbrook, Amanda C. Stewart, Lailiang Cheng, Anna Katharine Mansfield, and Gregory M. Peck

affect economic returns, fruit quality, fermentation dynamics, and the sensory attributes of the finished product. Nitrogen is a macronutrient that is essential for plant metabolism, and its role in fresh-market apple production is well studied ( Cheng

Free access

Matthew Clark, Peter Hemstad, and James Luby

ethanol varied depending on the season, and was directly related to the SSC of the juice at harvest. Table 2. Mean values and sd for wine chemistry attributes after fermentation to dryness using a standard winemaking protocol for vintages 2010–13. Juice

Open access

Adam D. Karl, Michael G. Brown, Sihui Ma, Ann Sandbrook, Amanda C. Stewart, Lailiang Cheng, Anna Katharine Mansfield, and Gregory M. Peck

tannin concentrations, fermentation kinetics, and cider sensory attributes ( Boudreau et al., 2017a ; Lea and Beech, 1978 ; Santos et al., 2016 ; Wargo et al., 2003 ). There are currently no standard nitrogen fertilization recommendations for cider

Free access

Gregory Peck, Megan McGuire, Thomas Boudreau IV, and Amanda Stewart

measured by titrating a 5-mL juice aliquot against a 0.1 n NaOH solution to an endpoint of pH 8.1 with an autotitrator (848 TitrinoPlus, Herisau, CH). A separate 50 mL juice subsample was frozen (−80 °C) and shipped to the Enology and Fermentation

Free access

Jian Xin Shi, Joseph Riov, Raphael Goren, Eliezer E. Goldschmidt, and Ron Porat

Pyruvate decarboxylase (PDC) and alcohol dehydrogenase (ADH) are two enzymes specifically required for ethanol fermentation. Pyruvate decarboxylase catalyzes the irreversible conversion of pyruvate to acetaldehyde (AA), and ADH subsequently

Open access

Travis R. Alexander, Thomas S. Collins, and Carol A. Miles

minimize the observed reductions in juice total tannins. At the same time, using the fermentation protocol pursued in this study, it was demonstrated that the total tannins of cider derived from machine- and hand-harvested fruit was not significantly

Free access

Darin A. Sukha, Pathmanathan Umaharan, and David R. Butler

sticker solution (0.5 mL·m −2 ) during the 6-month growing period to protect against black pod disease ( Phytophthora sp.) Fully mature disease-free pods from successful pollinations were harvested and both primary (fermentation and drying) and secondary

Full access

Jorge A. Cardona, Allen F. Wysocki, and Stephen T. Talcott

into the liquid extract, were removed to facilitate further processing. Sugars were removed by aerobic fermentation followed by a series of filtrations that allowed separation of insoluble compounds. Lastly, a drying protocol was necessary to obtain an

Full access

Travis Robert Alexander, Carolyn F. Ross, Emily A. Walsh, and Carol A. Miles

were thawed for fermentation at NWREC. Juice fermentation. Frozen juice samples were thawed to 68 °F and juice fermented pursuant to a varietal protocol established for this study by a regional cider expert ( Zimmerman et al., 2015 ). The following key