Small stone fruits

Pure-culture yeasts are used in order to avoid extraneous fermentation. The degree of fermentation in low-nitrogen berry musts can be increased by adding small quantities of ammonium salts. Up to 3 g/1 of lactic acid will be added to low-acidic musts, mainly musts derived from pears. In order to achieve a pure fermentation and to improve the often acidic character of berry and stone-fruit wines, it is common practice to add sugar water. Juices from pomaceous fruits are improved through blending in approx. 10% water and sugar. 

The almond is a small deciduous, nut-bearing tree which is closely related to the peach, apricot, and cherry tree—all belong to the genus Prunus, and bear stone fruits. Edible almonds are also called sweet almonds because there is a variety which is inedible and called bitter almonds. The fruit of the almond is classified botanically as a drupe, like that of the peach but the outer fleshy layer of the almond is astringent, tough, and becomes dry at maturity. This fleshy layer the hull—splits and releases the nut. 

Aminosol (Lebosol Danger) Pome, stone and small fruit 0.5-1.0%... 

This formula contains cephalanoplos (small thistle), lotus rhizome node, dry-fried cattail pollen, rehmannia, talc, mutong, lophatheri, gardenia fruit, dang gui, and honey-fried licorice. These herbs are antibacterial, antiinflammatory, demulcent, and astringent. The formula is used for bloody, painful urinary conditions with urinary frequency and burning pain on voiding. From a Western perspective, this formula is used for acute cystitis, polycystic kidneys, kidney stones, and BPH. 

Black Diamond plums Prunus domestica) were obtained at the local market. Analysis of the fruits resulted in 16.65 0.89 g of total sugars/100 g moist sample, including 5.20 0.24 g of reducing sugars/100 g moist sample, and 6.21 0.44 g of pectin/100 g dry matter. The fruits had their stone removed and were cut in small pieces, being immediately frozen by immersion in liquid nitrogen and freeze-dried in a Heto HDl (Heto Lab Equipment). The separated skin and pulp of some fruits were also frozen and freeze-dried. 

The heat capacity data of these cheny stones and other fruit seeds (natural micro and nanomaterials), shells and pits, are shown, as a function of temperature, in Figure 12. These include walnut and hazelnut shells, annona (custard apple) fruit seeds, peach pats and olive stones (Queiros, 2010). The plot shows that the heat capacity of all samples increases up to a maximum between 350 and 370 K, decreasing then to very small values (around 1 Jg-iR-i). 

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