Soft wine

In 1979, the California Department of Health lowered the minimum alcohol requirements for red table wines from 10.5 percent to the federal standard of 7 percent. This opened the door for the production of a completely new style of red table wine. Friedrich (13) calls this soft wine and it is made with ethanol contents of from 7 percent to 10 percent, usually... 

Because pure aluminum is n picaUy too soft to be drawn into a fine wine, it is often alloyed with 1° o sihcon or 1° o magnesium to provide a sofid solution-strengthening mechanism. The resistance of Al-1° o Mg wine to fatigue failure and to degradation of ultimate strength after exposure to elevated temperatures is superior to that of Al—1° o Si wine. 

Sodium and potassium benzoate are substances that may be added direcdy to human food and are affirmed as GRAS (33—35). Benzoic acid and sodium and potassium benzoate are now used as preservatives in such foods as sauces, pickles, cider, fmit juices, wine coolers, symps and concentrates, mincemeat and other acidic pie fillings, margarine, egg powder, fish (as a brine dip component), bottled carbonated beverages, and fmit preserves, jams, and jellies. The popularity of diet soft drinks has led to increased demand for both benzoate salts. 

Inorganic Acids. Strong inorganic acids have little antimicrobial activity in themselves but inhibit microorganism growth by lowering the pH. Disinfectant toilet bowl cleaners that contain 9.5% HCl or more are antimicrobial. Carbonic acid [463-79-6] in soft drinks provides some antibacterial preservation. Sulfurous acid [7782-99-2] is an effective preservative used to preserve wines (see Wine), fmit juices (qv), and dried fmits. 

Retail display cold and freezer cabinets and counters. Cooling trays for bottles (beer, soft drinks, wines). Instantaneous draught beer coolers. These usually comprise a tank of constantly chilled water, through which the beverage flows in stainless steel piping. 

GA is used as an emulsifier in beverages such as citrus juices, beer, and cola drinks. GA ability to stabilize foams is used in the manufacture of beer and soft drinks. Besides, it can be used for clarifying wines. 

The winemaker is always facing problems due to the weakness of grapes which composition is variable and different for each vintage. He tries to prevent oxidation and to work with soft conditions to preserve grapes components important for the wine s equilibrium. The sanitary state of the harvest is of first importance Grapes composition depends on the variety, terroir, viticulture and climatic conditions. The main objective for the winemaker is to keep and valorize grape components like aromas which will determine the quality of the wine... 

Carbon dioxide gas is used to carbonate soft drinks, beers and wine and to prevent fungal and bacterial growth. C02 has an inhibitory effect on bacterial growth, especially those that cause discoloration and odours. 

The refractive index also varies with the amount of substance in a mixture. Most often, refractive index is used to assess the concentration of sugar in wine, soft drinks, cough medicines and other preparations having relatively high concentrations of sucrose. Refractive index is also used to determine the concentration of alcohol in fermented products. For sucrose solutions the refractive index varies from 1.3330 (pure water) to 1.5033 when the solution contains 85% sucrose. This is an increase of approximately 0.0002 in the refractive index for each 0.1%... 

Condamin et al. 1976, Stern et al. 2000). Although Condamin et al. (1976) identified oil residues from Mediterranean amphorae, their claim of identifying olive oil is supported by archaeological evidence alone (similar to the case of wine discussed above), and not by the molecular evidence, which is probably limited to the identification of a generic plant oil. Fatty acids have also been found in preserved human soft tissues (Evershed and Connolly 1988, Evershed 1990) and bones (Evershed et al. 1995). 

Beverage Soft drinks, fruit juice, wine, beer... 

There is increasing interest in the use of specific sensor or biosensor detection systems with the FIA technique (Galensa, 1998). Tsafack et al. (2000) described an electrochemiluminescence-based fibre optic biosensor for choline with flow-injection analysis and Su et al. (1998) reported a flow-injection determination of sulphite in wines and fruit juices using a bulk acoustic wave impedance sensor coupled to a membrane separation technique. Prodromidis et al. (1997) also coupled a biosensor with an FIA system for analysis of citric acid in juices, fruits and sports beverages and Okawa et al. (1998) reported a procedure for the simultaneous determination of ascorbic acid and glucose in soft drinks with an electrochemical filter/biosensor FIA system. 

Pick sweet cherries as soon as they are ripe either eat them immediately, refrigerate for a short time, or freeze. Sour cherries do not pull away easily from the tree and may need to be snipped off. Fruit is ready when very dark in color and soft to the touch. It can be used to make jam or wine, preserved in brandy, or cooked for immediate use or freezing. 

A rehable flash distillation unit as described above has many apphcations for AAI methodology, and it can also he used coupled to AAII technology. For the determination of sulphur dioxide in wine and soft drinks it has many advantages over the commercial methods based on a gas membrane. 

Mass spectrometry methods based on soft ionization techniques, 59,61,88,89 matrix-assisted laser desorption ionization/time-of-flight (MALDI-TOF), have been successfully applied for the direct analysis of grape and wine extracts and for monitoring flavonoid reactions in model solution studies. They give access to the molecular weights of the different species present in a fraction or extract and, through fragmentation patterns, provide important information on their constitutive units. Description of the various MS techniques can be found in Chapters 1 and 2. 

An)nvay, the principal use of artificial tongues is within the food sciences. The applications concern almost exclusively liquid food mainly wine (about 18% of the studies examined), fruit juices (almost 15%), mineral water (about 13%), followed by infusions like tea and coffee, soft drinks, milk, beer, and other alcoholic beverages. All these liquid foods are characterized by both low-viscosity and high-polarity values. 

NP-based soft drinks Wine Coffee NP-rich fragrances Rubber Wheat Tea Cocoa Rice... 

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