Juice treatment

Folk healers prescribe kava everywhere the drink is consumed. Island pharmacists gather various parts of the plant, including the root, leaves, bark, stems, and their juices. Treatments include infusions and also poultices of leaf, stem, or root applied to the body. Observers have recorded uses of kava to treat a range of conditions. These include urogenital and menstrual problems, headaches and migraines, asthma and other respiratory problems, toothache, boils, sores and wounds, conjunctivitis, both diarrhea and constipation, earache, sore throat, sleeping difficulties, leprosy and other skin diseases, and more (Lebot etal., 1992 Kilham, 1996). Kava, occasionally, served also as an abortifacient (Riesenberg, 1968). 

Table I. Summary of juice treatments for the preparation of wines made with and without glycosides...

Difference Testing at Different Stages of Cellar Storage. To determine whether any flavor change for the wines had occurred as a result of the juice treatments, duo-trio aroma difference tests were done between control replicates and treatment replicates after 6, 12, 20, and 27 months cellar storage. The first three series of comparisons were done between randomly selected pairs of control and treatment replicates. 

To assess the effect of the juice treatments on wine flavor, sensory descriptive analysis was undertaken by a trained panel of 11 judges, scoring a subset of the samples fix)m these experiments in duplicate. There was insufficient volume of sample... 

Ultnaym. [NovoNndisk] Pectinase f(cv mash and juice treatment processing aid in wine industry. 

Ormtge juice treatment used to deactivate pectincstcrase) 35-60 C 7-34 MPa 15-180 min 46... 

Flores, J.H. et al. Ultrahltration of White Riesling juice Effect of oxidation and pre-UF juice treatment on flux, composition, and stability. Am. J. Enol. Vitic., 39, 180,1988. 

De-pectinization, mashing Juice treatment, low calorie beer Mashing... 

Vas (1949) studied the kinetics of the addition of glucose and bisulfite under controlled conditions probably best suited for conclusions in fruit juice treatments with sulfur dioxide, using concentrations of glucose far in excess of the sulfur dioxide contents. For such conditions the system would be expected to behave in a pseudomonomolecular manner, since the proportion of change of glucose from beginning to end of the reaction would be very small. However, values for ki at 20° C. and ki at 20 C. 

Main, G.L. Morris, J.R. Color of Riesling and Vidal wines as affected by bentonite, cufex, and sulfur dioxide juice treatments. Am. J. Enol. Vitic. 1991, 42, 354—357. 

The juice treatment step involves fining and clarification, i. e. removal of turbidity, and stabilization to prevent additional turbidity. The former step commonly involves treatment with enzymes, mostly pectinolytic, and, if necessary, removal of starch and poljfphenols using gelatin, alone or together with colloidal silicic acid or tannin, or polyvinylpjnrolidone. Finally, proteins are removed by adsorption on bentonite. 

---