Juice California

B) Coolers, refreshment wines made from white or red wine according to a proprietary formula. Low alcohol, often because of blending with various fmit juices California Cooler brand and others. 

MMWR. 1984. Poisoning from elderberry juice—California. 

Spice Market s cocktail menu includes a mai tai, the drink invented in 1944 by Victor Trader Vic Bergeron at his restaurant in Oakland, California. But the rum cocktail that is more to the point is rum tamarind punch, a Spice Market original, which extends the tradition of exotic punches popularized by Trader Vic s international franchise in the 1950s with pedigree and surprise. It is two ingredients, aged rum and tamarind nectar, a juice beverage, and it is sensational. 

Like most events in New York now, the party boasted its own specialty cocktail. It was a Cosmic Cocktail, which is a cosmopolitan with pomegranate juice. Pomegranate was die it fruit juice of 2003, mostly due to the promotional efforts of a California pomegranate producer who introduced POM Wonderful, a bottled juice, nationally in 2003. A pomegranate martini developed by Dale DeGroff, die ex—Rainbow Room bartender and the King of Cocktails, was the official cocktail of the 2004 Academy Awards Governor s Ball. 

Stevens, J.W. and Baier W.E. (1939) Refractometric Determination of Soluble Solids on Citrus Juices, Industrial and Eng. Chem. Cal. Fruit Growers Assn., California. 11, 447-9. 

In California, the color requirements are much different (58). The color of the peel is tied in with the juice quality, namely, the ratio which is the soluble solids divided by the acid content. Fruit having a bright peel color can be marketed with poorer juice quality (lower ratio) than that with poor peel color. This is a case where the best looking fruit may not be the best tasting. 

Processed orange products accounted for the usage of about 81% of the domestic orange crop between the years 1973 and 1978, as can be seen in Table II. Frozen concentrated orange juice in that period was by far the major product of the U.S. citrus industry, which is concentrated in 4 states Florida, California, Texas, and Arizona, with Florida being the dominant factor in the industry. 

About 94% of the Florida orange crop went into the production of orange juice products during the 6-year period, 1973-1978, and frozen concentrated orange juice accounted for approximately 81% of that usage. About half of the orange crop of Texas and about 40% of the Arizona crop were utilized in processed products, but only about one-third of the California crop was so utilized. The major portion of the latter crop went to the fresh fruit market. These data are summarized in Table III. 

Table IV. Elemental Content of California Valencia and Navel Orange Juices (PPM) (l96l)a...

In an attempt to update the earlier studies on orange juice and to try to arrive at some quantitative values for a broad range of elements in Florida and other source juice samples, we undertook the analytical project described in the following discussion. Orange juice sources of primary interest to us were from Florida and Brazil but some values were obtained on juices from other locales, i.e., Mexico and California are included for comparison. 

Vandercook and Rolle (11) investigated the ultraviolet absorption characteristics of alcoholic solutions of California-Arizona lemon juice. They reported that the ratio of the absorbance of 273-277 nm to the absorbance of 326-332 nm was essentially constant. From analyses of the spectra obtained of other fruit juices, they indicated if one were added to lemon juice its presence could be detected by a displacement of this ratio. Vandercook et aK (12) observed a significant increase in total poly-phenolic absorbance at 330 nm, of lemon juice, with extraction pressure. However, there was no significant change in the A/B absorbance ratio (273/326). 

Prohibition closed down the Eastern wine industry as quickly and as firmly as it did the California industry. However, the vineyards were partially saved by the increasingly popular grape juice industry, to which Concord was suited admirably. Furthermore, a large amount of grapes were sold to home winemakers, which was legal. 

To accomplish this it is common practice for small wineries to punch the cap down at least twice daily. Larger wineries usually draw the juice from the bottom of the vat and pump it over the cap. There are a number of automatic fermentors designed that utilize the pressure of the generated carbon dioxide to force the liquid over the top of the cap. These have not become popular in northern California mostly because of their costs and difficulty of cleaning. They also produce a very rapid fermentation and generally are considered to be useful only for ordinary quality wines. 

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