Fermented fruit

Most-sirup, m. arrope (boiled-down must). -wa(a)ge, /, must hydrometer, -wein, m. a lightly fermented fruit juice, motivieren, v.t. give the reason for motivate. 

The compound predominantly responsible for the characteristic flavour and smell of vanilla is vanillin (4-hydroxy-3-methoxyben-zaldehyde, MW 152.14), which is an aromatic aldehyde (Fig. 15.1). The fermented fruit... 

Cloud stability in citrus juices Pectin manufacture from citrus pomace Distillates from fermented fruit pulps Enzymatic maceration of fruits and vegetables Self-clarification of lemon/lime and apple juices Pressing characteristics of citrus pomace Ca2 -firming of fruits and vegetables... 

Blanching temperatures, holding times, sometimes with the aid of calcium ions or pH shift are manipulated in such a way that the esterases are activated, causing a partial de-esterification of the pectins which then react with (added) calcium ions resulting in stronger intercellular cohesion. To prevent accumulation of methanol in distillates from fermented fruit pulps pectin esterases should be inactivated (59). 

Acetic Fermentation.—Acetic acid in addition to its occurrence in nature in the form of esters is produced on the large scale by the acid fermentation (oxidation) of the alcohol obtained as the result of fermenting fruit juices which contain sugar, especially apple juice or cider, and wine. When the sugar present in cider is fermented, dueTo the action of the enzyme zymase, alcohol is produced (p. 95). This alcohol is then oxidized through the activity of an aerobic bacterial organism Bacterium aceti, which is present naturally in the fruit juice. The product is acetic acid. 

Kernels at tips or upper half of ears hollowed out. Cause Sap beetles. These small black beetles with yellow spots invade ears after the silks turn brown. Handpick beetles, or spray ear tips with a commercial pyrethrin solution for severe infestations. Sap beetles can be trapped in containers baited with fermenting fruit. 

Control I he best control is sanitation, removing garbage and fermenting fruit grow crack-resistant tomato cultivars to prevent fruit from being infested in the field. 

Micro-organisms also have a potential to form fruity components like alcohols, esters, lactones, ketones and terpenes. These substances are, however, also obtainable by chemical syntheses as well as by relatively simple extraction from the natural fruit. Additionally, fermented fruit flavours in many cases are not very typical for a certain fruit species and therefore may be used only as raw materials for compounded flavours. Presumably this is the reason why the corresponding processes have not yet been transferred onto an industrial scale. This is not true for the fermentative generation of well defined single substances which may serve as natural flavour raw materials for compounded flavours (cf. chapter 3.2.1.1.2). 

As stated by Scott (1984), published information on mycotoxins in foods processed for human consumption is limited. Information on the extent that mycotoxins persist through processing is important for risk management by food processors and regulatory authorities. Whereas past research mainly focused on cereal processing, this chapter summarizes available literature on major categories of fruit products dried fruits, fruit juices, wine and cider as fermented fruit juices, and fruit purees and jams. 

FAO Agricultural Services Bulletin. 1998. Fermented Fruits and Vegetables A Global Perspective. Chapter 5. 

Very powerful and diffusive oily-fatty, rancid odor. Penetrating and pungent at high concentration, almost fruity, fermented-fruit -like in extreme dilution (Arctander, 1967). 

Liqueurs or cordials are spirits sweetened and flavored with veg-.etable aromatics, and frequently colored anisette is flavored with aniseed absinthe, with wormwood curafoa, with orange-peel kirschwasser, with cherries, the stones being cracked and the spirits distilled from the bruised fermented fruit kilmmel, with cummin and caraway seeds maraschino, with cherries noyedu, with peach and apricot kernels. 

Methanol occurs in high concentrations in brandy and other drinks (distillates from fermented fruit). It is metabolized to formaldehyde and then formic acid, which, because it is eliminated slowly, can lead to severe acidosis (acidic products of metabolism). 

Battcock, M. and Azam-Ali, S., Fermented fruits and vegetables. A global perspective, FAO Agricultural Services Bulletin, No. 134,1998. 

While many civilizations learned how to make dyes and pigments, or ferment fruit into wine, the earliest theories about atoms and what makes up the chemical world came from ancient Greece and India. Leucippus in Greece and Kanada in India both came up with the idea that there must be a small, indivisible part of matter. The Greek word for uncuttable is atomos, clearly the root of the modern term atom. Kanada s term for this similar concept was paramanu or simply anu, the indivisible element of matter. 

Fruit marc spirit (produced by distillation of fermented fruit marc) 1500 5.0... 

Tanganurat, W., Quinquis, B., Leelawatcharamas, V., Bolotin, A. (2009). Genotypic and phenotypic characterization of Lactobacillus plantarum strains isolated from Thai fermented fruits and vegetables. Journal of Basic Microbiology, 49, 377-385. 

Create new products for new markets, e.g. fermented fruit juices (Wiesenberger, Kolb, Schildmann, Dechent, 1986) or tempeh-hke products from Vkia faba beans (Berghofer Werzer, 1986). 

If the fermented fruit and vegetables are to be distributed unpasteurized, it is essential that all fermentable carbohydrates have been metabolized. Otherwise, a secondary fermentation may occur caused by yeasts and resulting in gaseous spoilage, brine turbidity and probably an alcoholic fermentation. In the case of cucumbers, secondary fermentation may cause bloater formation (Daeschel Fleming, 1984). 

But nevertheless, it can be expected that the use of starter cultures in the manufacture of lactic acid-fermented fruit and vegetable products will gain importance in the future. Some reasons for this are as follows (Buckenhueskes Hammes, 1990) ... 

Table 22A Problems that may occur during production and storage of lactic add fermented fruits and v etables...

Splittstoesser, D.F. 1982. Microorganisms involved in the spoilage of fermented fruit juices. /. Food Protect. 45 874-877. 

The low surface tension of silicone oils have allowed their use as antifoam agents in various applications such as textile dyeing, fermentation, fruit juice processing, antacid tablets and so on. 

Gases have always been a mystery. Ancient humans saw bubbles of gas form when they brewed ales and spiced ciders from grain and fermented fruit. Some tribes believed intestinal gases were somehow connected to the spirit. When the spirit was unhappy, ill humors (sickness) would plague a person with an excess of gas. When naturally occurring pockets of natural gas from the earth were discovered, it was thought the earth s spirit was releasing the errors of the people upon the land. 

Brandy Spirit liquor made by distilling grape wine or fermented fruit juice. 

Brandy is another liquor produced by distilling grapes. To make brandy, the fermented juice is boiled until alcohol vapors rise from the liquid, at which point the vapors are captured and recondensed into a spirit. This process, called distillation, can also be used with other types of fermented fruits or vegetables to make spirits. 

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