Wine processing

Wine <Processed food> alcohol, extract content, sugar, titration acidity... 

Moyano, L., Zea, L., Villafuerte, L., and Medina, M. (2009). Comparison of odour active compounds in sherry wines processed from ecologically and conventionally Brown Pedro Ximenez grapes. ]. Agric. Food Chem. 57, 968-973. 

Cooke, G.M. Berg, H.W. Varietal Table Wine Processing Practices. I. Varie-... 

Fumi, M.D., Trioli, G., Colagrande, O. (1987a). Preliminary assessment on the use of immobilized yeast-cells in sodium alginate for sparkling wine processes. Biotechnol. Lett., 9, 339-342. 

Louw, C., La Grange, D., Pretorius l.S van Rensburg P. (2006). The effect of polysaccharidedegrading wine yeast transformants on the efficiency of wine processing and wine flavour. J. BiotechnoL, 125, 447-461. 

Giinata, Y.Z., Bayonove, C., Baumes, R., Cordonnier, C. (1986). Stability of free and bound fractions of some aroma components of grape cv. Muscat during the wine processing preliminary results. Am. J. Enol. Vitic., 37, 112-114. 

Rommel, A., Wrolstad, R. E., and Heatherbell, D.A. 1992. Blackberry juice and wine Processing and storage effects on anthocyanin composition, color and appearance. J. Food Sci. 57, 385-391. Rousseff, R., Raley, L., and Hofsommer, H.-J. 1996. Application of diode array detection with a C-30 reversed phase column for the separation and identification of saponified orange juice. J. Agric. Food Chem. 44, 2176-2181. 

Wine. MF membranes (0.45 n and above) have been used for years to cold sterilize wine and to remove particles and haze. The recent interest in UF of wine is surprising in the past, winemakers have been reluctant to try even a 0.2 n pore size for fear it would affect the taste. Yet, several wines processed with UF have recently won awards as some of the best wines in their class. 

J., Watson, B. et al. (1984) Recent developments in the application of ultrafiltration and protease enzymes to grape juice and wine processing. Proceedings of the International Symposium in Cool Climate Viticulture and Enology, June 1984, pp. 25-28. 

In reverse osmosis, an external excess pressure is exerted upon the side of the concentrated solution that is higher than the osmotic pressure posm of this solution. This causes the solvent s molecules to be forced in the direction opposite to the osmotic effect. They are forced through the semipermeable membrane and into the more diluted solution where they are enriched. This procedure is used in desahni-zation of water as well as wine processing. 

Wine processing by a hybrid membrane process is shown in Figure 3.20. The first UF unit removes microorganisms, coUoids, and high molecular weight materials. The MF step removes yeast used for fermentation. The second UF unit is used for sterifising prior to botding. Membrane pore size plays a crucial part in the retention of colour and aroma compounds. UF membranes with MWCO of between 100,000 and 500,000 Da are best [23]. 

Sulfur dioxide Wine, processed food SO2 gas electrode... 

Sorbic acid should be added to wine just prior to bottling. Additions should be carried out in stainless steel or other containers that can be cleaned and sanitized. Use of wood tanks for prebotding mixing and storage should be avoided. Residual sorbic acid trapped in the wood may be utilized by resident LAB in the production of geranium tone which continually leech into wines processed through that tank. 

Grape seed extract (GSE) (Fig. If) is a by-product derived from the grape seeds Vitis vinifera) (from grape juice and wine processing). It is extracted, dried, and... 

Oszmianski, J. Romeyer, F.M. Sapis, J.C. Macheix, J.J. Grape seed phenolics Extraction as affected by some conditions occuring during wine processing. Am. J. Enol. Vitic. 1986,37, 7—12. 

Ku C, Mun S (2008) Optimization of the extraction of anthocyanin from Bokbunja (Rubus coreanus Miq.) marc produced during badititmal wine processing and characterization of the extracts. Bioresour Technol 99(17) 8325-8330... 

Cold-soaking of musts prior to fermentation is a technique in red wine processing that encourages extraction of desirable grape flavor compounds and pigments from skins. Normally, crushed grape musts are held at cool temperatures (15°C/59°F to 20°C/68°F) for 12 to 24h but also up to 1 to... 

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