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Grape Juice

Xem 1-9 trên 9 kết quả Grape Juice
  • The ability of a genotype to produce different phenotypes according to its surrounding environment is known as phenotypic plasticity. Within different individuals of the same species, phenotypic plasticity can vary greatly. This contrasting response is caused by gene-by-environment interactions (GxE).

    pdf20p vitzuyu2711 29-09-2021 8 1   Download

  • The wine-making industries produce millions of tons of residues (grape pomace) after fermentation, which represents a waste management issue both ecologically and economically. After juice extraction from grape fruit, grapes pomace collectively includes stems, seeds and skins that is discarded as waste accounted for 55 – 65 per cent of the fruit. The most important variety grown in Coimbatore district, Tamil Nadu state is Muscat Hamburg (local name is Panner grapes), hence this variety of grapes is used in the study.

    pdf8p trinhthamhodang11 27-04-2021 8 1   Download

  • This study was conducted to standardize a processing method for the development of a protocol for making nectar from guava pulp and grape juice. The pulp of guava variety Allahabad Safeda and the juice of coloured grape variety, PusaNavrang juice was extracted and evaluated for quality parameters such as titratable acidity, TSS, ascorbic acid, total anthocyanins and phenol content.

    pdf9p angicungduoc6 22-07-2020 10 1   Download

  • Production of wine from fermentation of grape (Vitis vinifera) and sweet orange (Citrus seninsis) juice using Saccharomyces cerevisiae isolated from palm wine was investigated. The isolation of Saccharomyces cerevisiae from palm wine, fermentation of grape and orange juice, and determination of physicochemical and microbiological parameters were carried out using standard procedures...

    pdf14p nguaconbaynhay6 23-06-2020 26 1   Download

  • This research was conducted to explore the possibility of utilization of grape pomace obtained during grape juice extraction for the preparation of value added dairy product viz. Drinkable yoghurt. The obtained grape pomace was dried using solar drier at 65ºC for 6 hours and made into powder.

    pdf6p kequaidan4 05-05-2020 14 1   Download

  • Ohmic heating is an alternative fast heating technique of foods. It is important to determine electrical conductivity in order to decide on the applicability of ohmic heating technology for specific food products. In this study, grape juice was heated at different voltage gradients 10, 20, 30 and 40 V cm-1 holding at different temperature 55, 65 75 and 85 oC using a laboratory scale static ohmic heating system.

    pdf8p angicungduoc4 04-05-2020 28 1   Download

  • The present study was planned to investigate the possibility of blending different fruit juices for preparation of blended wine and to observe its effects on physico-chemical, sensorial and microbiological quality. During the preparation of wine three ratio of different concentration of guava and noni were used by keeping the grape juice concentration constant, because it has more fermentable sugar compared to the others which was easily fermentable for yeast to convert them into alcohol. The blended samples along with control one was allowed to ferment for period of ten days.

    pdf11p nguaconbaynhay3 07-02-2020 25 1   Download

  • The study was conducted on six red wine varieties (Syrah, Caladoc, Grenache Noir, Tempranillo, Cabernet Franc and Nielluccio) at the farm of ICAR-National Research Centre for Grapes, Pune. Five year old vines of these varieties were selected for the study. The grapes were harvested at about 23°Brix TSS. Anthocyanins, total phenols, tannins, reducing sugar, carbohydrate and protein were quantified in different parts of berries viz.; seed, skin and pulp. Among the different varieties, TSS and acidity showed non-significant effect while highest pH value (3.

    pdf10p kequaidan2 11-12-2019 11 0   Download

  • In food processing industry blending is an art to develop different colours, aroma, astringency, taste to suit the requirement. Grape squash is a healthy drink both for children and adults. Grape juice has all good quality present in grape wine. Considering nutritional value and to prevent post harvest losses the present investigation was carried out with the objective to explore the compatibility and acceptability of grape squash by blending four varieties of grapes i.e. PusaNavarang, Concord, H23 and Banglore Blue in different proportions (1:1 and 1:2) with 8 treatments.

    pdf8p chauchaungayxua1 04-12-2019 9 1   Download

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