Journal articles: 'Fruit of the Spirit'

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Cvetković, Dragan, Petra Stojilković, Jelena Zvezdanović, Jelena Stanojević, Ljiljana Stanojević, and Ivana Karabegović. "The identification of volatile aroma compounds from local fruit based spirits using a headspace solid-phase microextraction technique coupled with the gas chromatography-mass spectrometry." Advanced Technologies 9, no. 2 (2020): 19–28. http://dx.doi.org/10.5937/savteh2002019c.

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The optimization of the headspace solid-phase microextraction in combination with the gas chromatography-mass spectrometry (HS-SPME-GC/MS) for the qualitative identification of the aroma compounds in fruit spirits (Williams, plum spirit, grape spirit , apricot spirit) was the subject of the presented paper. The SPME extraction conditions (temperature, time, and NaCl amount) have been varied in order to achieve the more efficient chromatographic separation of the gas mixtures, to efficiently salt-out a higher number of less volatile compounds, and to save the energy during the sample preparation. Optimal parameters were determined as: T = 40 °C; m NaCl = 2 g; dilution = 10 times. According to the results obtained, the analyzed samples of Serbian fruit spirits produced from different fruits have a comparable composition of volatile aroma compounds to whiskey. The detection and definition of specific compounds that are "fingerprint" of fruit spirits could be an efficient method of the product authentication developing.

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Balcerek, M., and J. Szopa. "Ethanol biosynthesis and hydrocyanic acid liberation during fruit mashes fermentation." Czech Journal of Food Sciences 30, No. 2 (March 9, 2012): 144–52. http://dx.doi.org/10.17221/251/2010-cjfs.

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The biosynthesis of ethanol and release of hydrocyanic acid are important factors characterising the fermentation process of fruit mashes. The effects were determined of the fruit pretreatment and method of fermentation (with or without the addition of wine yeast) on the dynamics of ethanol biosynthesis and hydrocyanic acid liberation during fruit mashes fermentation and its concentrations in the spirits obtained. Depending on the fermentation variants, the highest rate of ethanol biosynthesis was observed between the first and third days of plum mashes fermentation, and between the first and fourth days of chokeberry mashes fermentation. In the majority of fermented mashes, the maximum dynamics of HCN liberation was recorded on the first day of the process. Spontaneous fermentation of fruit pulp resulted in much higher amounts of HCN in the spirits obtained (10.5 mg/l of plum spirit 40%, v/v, and 28.90 mg/l of chokeberry spirit 40%, v/v) in relation to the contents observed in the distillates from the mashes fermented with the addition of S. bayanus wine yeast (2.80 mg/l of plum spirit 40%, v/v, and 12.46 mg/l of chokeberry spirit 40%,v/v). The treatment with the pectolytic preparation (PEKTOZYME<sup>TM</sup> POWERMash) had no significant effect on the concentration of HCN in fruit spirits, whereas the pressure/thermal treatment reduced HCN content, especially in chokeberry distillate, by ca. 71% as compared to the reference spirit (obtained from raw pulp).  

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Einfalt, Daniel, Klaus Meissner, Lena Kurz, Kiatkamjon Intani, and Joachim Müller. "Fruit Spirit Production from Coffee Cherries—Process Analysis and Sensory Evaluation." Beverages 6, no. 3 (September 16, 2020): 57. http://dx.doi.org/10.3390/beverages6030057.

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Coffee fruit production is an important agricultural sector in more than 70 tropical countries. However, the production of fruit spirits based on coffee fruits has not been investigated to date. This study evaluated, for the first time, its fermentation and distillation performance, ethanol yield and sensorial attributes. A selected yeast strain (Saccharomyces cerevisiae L.) fermented coffee cherry mash within five days and produced ethanol concentrations of 31.0 g/L. The mash was distilled and distillate fractions were categorized for heads/hearts/tails by sensory evaluation, resulting in an ethanol mass ratio of 1.0:4.2:0.8 with a total yield of 1.8% (w/w) ethanol based on coffee cherry mash. Analysis of fermentative volatiles indicated comparatively high methanol contents of 26 ± 4 g/L ethanol in the hearts fraction. Sensory evaluation of the hearts fraction resulted in 15 spirit specific descriptors, with vegetal and nutty indicating the most important terms to describe the perception of coffee cherry spirit. The results suggested that there is a high potential to introduce a fruit spirit based on coffee fruits.

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Wang, Xiaoqin, Wenwen Cui, Wentao Guo, Baoguo Sun, Mingquan Huang, Jinchen Li, Hehe Li, and Nan Meng. "Separation techniques for manufacturing fruit spirits: From traditional distillation to advanced pervaporation process." Comprehensive Reviews in Food Science and Food Safety 23, no. 1 (December 31, 2023): 1–37. http://dx.doi.org/10.1111/1541-4337.13278.

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AbstractSeparation process is one of the key processes in the production of fruit spirits, including the traditional distillation method and the new pervaporation membrane method. The separation process significantly determines the constituents and proportions of compounds in the fruit spirit, which has a significant impact on the spirit quality and consumer acceptance. Therefore, it is important and complex to reveal the changing rules of chemical substances and the principles behind them during the separation process of fruit spirits. This review summarized the traditional separation methods commonly used in fruit spirits, covering the types, principles, and corresponding equipment of distillation methods, focused on the enrichment or removal of aroma compounds and harmful factors in fruit spirits by distillation methods, and tried to explain the mechanism behind it. It also proposed a new separation technology for the production of fruit spirits, pervaporation membrane technology, summarized its working principle, operation, working parameters, and application in the production of fruit spirits, and outlined the impact of the separation method on the production of fruit spirits based on existing research, focusing on the separation of flavor compounds, sensory qualities, and hazard factors in fruit spirits, along with a preliminary comparison with distillation. Finally, according to the current researches of the separation methods and the development requirement of the separation process of fruit spirits, the prospect of corresponding research is put forward, in order to propose new ideas and development directions for the research in this field.

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Bezerra, Mário, Fernanda Cosme, and Fernando M. Nunes. "Production and Characterization of Red Fruit Spirits Made from Red Raspberries, Blueberries, and Strawberries." Foods 13, no. 8 (April 13, 2024): 1187. http://dx.doi.org/10.3390/foods13081187.

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This study demonstrated the feasibility of fermenting and distilling low-commercial-value red fruits such as red raspberries, blueberries, and strawberries to produce high-value red fruit spirits. The fermentation process was efficient, with all red berry wines achieving a notable ethanol conversion yield (46.33 to 66.31%), without the need for nutrient supplementation or fruit juice solid separation, which showed no significant effect on the quality of the final product. Small-scale copper Charentais alembic distillation of the fermented red fruit juices resulted in fruit spirits equivalent to 1%, 7%, and 2% of the initial volume for red raspberries, blueberries, and strawberries, respectively. Except for the blueberry spirit, which had a lower volatile compound concentration (79.4 g/hL, absolute alcohol), all the produced red fruit spirits complied with legislation, including ethanol (37.9–40.2% v/v) and methanol (22.8–877.9 g/hL, absolute alcohol) concentrations and exhibited favorable aromatic profiles. The findings highlight that fermentation and distillation are straightforward, consistent, and reproducible methods, enabling the production of high-quality red fruit spirits from economically viable red fruit sources. This presents a significant opportunity in the spirits market, offering versatile applications as low-alcohol options, base spirits, or, with re-distillation, high-alcohol spirits.

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Lauer, Jeanette C., and H. Roger Grant. "Spirit Fruit: A Gentle Utopia." Journal of American History 76, no. 3 (December 1989): 959. http://dx.doi.org/10.2307/2936512.

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Barnes, Howard A. "Spirit Fruit: A Gentle Utopia." History: Reviews of New Books 18, no. 2 (October 1990): 61. http://dx.doi.org/10.1080/03612759.1990.9945642.

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Radović, Aleksandar, Predrag Vukosavljević, Teodora Radenković, Sofija Rankov, Ivana Karabegović, Jelena Milanović, and Mile Veljović. "Influence of quince variety on alcohol content and quality of spirit." Advanced Technologies 11, no. 2 (2022): 48–54. http://dx.doi.org/10.5937/savteh2202048r.

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Some of the specific characteristics of quince fruits, such as the high content of pectin substances and relatively low content of fermentable sugars, lead to certain challenges during alcoholic fermentation. The aim of this research was to evaluate the effect of quince variety on fermentation dynamics, alcohol yield and chemical composition of produced spirits. Nine quince varieties grown at the experimental field "Radmilovac" (University of Belgrade - Faculty of Agriculture), were used in this study: Vranjska (SRB), Leskovačka (SRB), Morava (SRB), Pazardžijska (BLG), Hemus (BLG), Asenica (BLG), Portugal (POR), Triumph (BLG) and Rea's Mammoth (USA). The investigation was carried out in 2018. Soluble solids content in quince fruits was in the range from 12.90% (Pazardžijska) to 16.80% (Morava). Total sugars and total acids expressed as malic acid were in the range from 6.74 % and 0.53% w/w (Pazardžijska) to 9.76 % and 1.27% w/w (Morava), respectively. The highest alcohol content had spirits made from quince varieties Leskovačka and Asenica (9.88 litres of 40% vol. alcohol from 100kg of fruit), while the lowest alcohol content had spirit made from variety Rea's Mammoth (7.20 litres of 40% vol. alcohol from 100 kg of fruit). All spirit samples had methanol content (up to 1350 g/hl, calculated at 100% of alcohol) and other quality parameters in accordance with the legal regulations.

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Mrvčić, Jasna, Renata Sahor, Damir Stanzer, Renata Petrović, Vlasta Rubeša Vili, Mirela Krajnović, Vesna Jurak, et al. "Chemical and sensorial characteristics of traditional fruit spirits from Southeast Europe." Glasnik zaštite bilja 44, no. 6 (December 15, 2021): 80–89. http://dx.doi.org/10.31727/gzb.44.6.9.

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Spirits have proliferated and become an indispensable part of most gastronomic cultures around the world. The production and consumption of fruit brandies, especially plum and grape brandies as well as pear and apple brandies, have a long tradition in the countries of Southeast Europe. The aim of this study was to evaluate 47 fruit brandies produced in small distilleries and industrial plants from five countries. The content of the most common volatile compounds (methanol, higher alcohols and fatty acid esters) and the sensory quality of the fruit brandies were analysed. Principal component analysis (PCA) was performed using theconcentrations of the main volatile compounds in the spirit samples and sensory evaluation to identify similarities or differences between the spirit samples based on distillery size. The methanol concentration in all samples was below the EU legal limit. Methanol concentration was highest in Williams pear spiritsand lowest in grape pomace spirits. The PCA sample distribution confirms the good quality of samples from both small distilleries (SD) and industrial plants (IP), with some exceptions - samples with identified defects produced in some small distilleries. The results of the sensory evaluation show high sensory quality of fruit spirits from this part of Europe.

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Mulyono, Yehezkiel Sugeng, Hana Suparti, and Paulus Sentot Purwoko. "IMPLEMENTASI PENGAJARAN HIDUP BENAR MENURUT ROH KUDUS BERDASARKAN GALATIA 5:16-26." Metanoia 3, no. 1 (March 30, 2022): 59–74. http://dx.doi.org/10.55962/metanoia.v3i1.47.

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The teaching of righteous living according to the Holy Spirit is a life that is always receiving, filled and led by the Holy Spirit. In this sense, every believer must continue to live walking in the Holy Spirit. The Apostle Paul narrated his teaching to every believer in Galatians 5: 16-26 that every believer must give himself to live righteously according to the Holy Spirit. Because for the Apostle Paul, living rightly according to the Holy Spirit is living according to God's will and being able to practice the truth that has been revealed through Jesus Christ. Right living according to the Holy Spirit is defined by three theories. First, life receives holy spirit. Receiving the Holy Spirit absolutely, is also something that God promises to every believer. The presence of the Holy Spirit makes every believer live in Him, which then guides the believer to become true disciples of Christ, and can also live to produce the fruit of the Holy Spirit which is the hallmark of the believer's life. Second, Life Produces the fruit of the Holy Spirit. From the fruit you know the tree, the fruit is the natural flow of the divine nature through the human being created, the fruit of the holy Spirit is the greatest and highest expression of human character and culture as a believer. The fruit of the Holy Spirit is also the fulfillment of salvation that will reach glorious perfection. Third, life belongs to Christ. Christ's is a believer whose life is always led by the Holy Spirit, will produce divine attributes as advised by the Apostle Paul in (Galatians 5: 22-23).

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Heller, Daniel, and Daniel Einfalt. "Reproducibility of Fruit Spirit Distillation Processes." Beverages 8, no. 2 (March 24, 2022): 20. http://dx.doi.org/10.3390/beverages8020020.

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Fruit spirit distillations processes are based on physical principles of heat and mass transfer. These principles are decisive for the separation of desired and undesired aroma compounds, which affect the quality of the distilled product. It is mandatory to control heat and mass transfer parameters to be able to perform fruit spirit distillation processes in a reproducible manner and to achieve equal products with similar volatile compound compositions repeatedly. Up to now, only limited information is available on the magnitude of reproducibility errors since fruit spirit distillation columns are typically not equipped with a suitable control or monitoring technique. We upgraded a batch distillation column with digitized instrumentation and a control technique to be able to control crucial parameters such as thermal energy inputs and reflux rates. This study aimed to identify whether control over two distillation parameters has the potential to enable us to perform distillation processes repeatedly. This study analyzed the magnitude of reproducibility errors for (i) six monitored distillation process parameters and (ii) 13 quantified volatile compounds in the product between duplicated distillation runs performed with equal setups. A total of eight different distillations were performed in duplicate (n = 16), while the six distillation parameters were monitored and logged every ten seconds. The produced distillates were equally subsampled into 20 fractions and each fraction analyzed for 13 volatile compound concentrations. Based on a dataset of 28,600 monitored duplicate distillation process data points, this study showed that process parameters can indeed be replicated with a median relative standard deviation (RSD) of <0.1% to 7% when two crucial process parameters are controlled. The comparison of 1540 volatile compound concentrations in the product fractions showed a reproducibility error with an average median RSD of 9 ± 8%. This illustrated that by gaining control over thermal energy input and reflux rates, the reproducibility of fruit spirit distillation processes and their associated products can largely be met. It is advisable to equip distillation columns with a suitable control technique to be able to reproduce the performance of fruit spirit distillations.

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Anjos, Ofélia, Sara Canas, José Carlos Gonçalves, and Ilda Caldeira. "Development of a Spirit Drink Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Honey." Beverages 6, no. 2 (June 5, 2020): 38. http://dx.doi.org/10.3390/beverages6020038.

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Food safety and diversification of agri-food products are increasingly important. A new spirit drink produced from the arbutus fruit (strawberry tree fruit) and honey was designed, taking advantage of the best features of these two ingredients and limiting the methanol content. This work reports the first approach to its development, considering in particular its chemical composition, especially the volatile components, and sensory properties. Methanol, acetaldehyde, ethyl acetate, and fusel alcohols were quantified and identified by GC–FID/GC–MS. Sensory analyses were performed by a trained panel. Promising results were obtained, showing that the new spirit has features close to those of honey spirit. Significantly lower contents of methanol, acetaldehyde, and ethyl acetate were observed in the new spirit compared to arbutus spirit (359.0 vs. 994.4 g/hL of pure alcohol (P.A.), 20.5 vs. 25.6 g/hL P.A., and 35.5 vs. 53.9 g/hL P.A., respectively), which is advantageous from the food safety and quality perspectives. The total content of fusel alcohols in the new spirit was significantly lower than in honey spirit (261.4 vs. 388.85 g/hL P.A.). Distinct aroma and flavor profiles were examined, but only four attributes were significantly different between the these spirit drinks: dried fruits, unctuous, varnish (although at very low perception), and sweet.

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Putri, Amelinda Zabrina Iko, T. Arie Setiawan Prasida, and Jasson Prestiliano. "Board Game Teaching the Fruit of the Spirit in Daily Life for Children." Jurnal Ilmiah Sekolah Dasar 6, no. 3 (December 13, 2022): 385–95. http://dx.doi.org/10.23887/jisd.v6i3.46416.

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The behaviour of Christian children, along with the times, does not reflect the behaviour of children who make religious values a guide in everyday life. In addition, the fruit of the Spirit as a solution to the problem of Christian children's behaviour is not always taught in the environment around children. This study aims to develop a board game about the fruit of the Spirit as a guide for behaviour in daily life for children aged 10-12 years. This study uses the Research and Development with ADDIE model. The research subjects involved were elementary school teachers, pastors, parents, Sunday school seniors, fifth-grade elementary school children, and orphans. This study uses quantitative and qualitative data collection methods. The research instruments used were observations, interviews, literature studies, and questionnaires. The analytical method used is the descriptive qualitative method. The result of this research is that using board games as a medium for learning the fruit of the Spirit in daily life can make 89.7% of children understand the fruit of the Spirit better after playing the board game. Children become aware that the behaviour done so far does not reflect good and proper behaviour. Therefore, board games can be an effective and interesting learning medium for children aged 10-12 years to teach the fruit of the Spirit in daily life and make the fruit of the Spirit a behavioural guide in everyday life.

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Fauziah, Fara El Alfa, Nasikhatul Azlia, Naila Aliqotul Ulya, and Yusnaini Yusnaini. "Nilai Kewirausahaan dalam Kegiatan Membuat Sate Buah di RA Nahdlatus Shibyan Welahan Jepara." Journal of Early Childhood and Character Education 3, no. 1 (May 26, 2023): 81–92. http://dx.doi.org/10.21580/joecce.v3i1.12165.

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ABSTRACTThe activity of making fruit sate for early childhood can foster the entrepreneurial spirit of a child. This activity can also educate children to become independent and responsible individuals by doing the work they do. That way children can learn entrepreneurship from an early age by being able to grow and develop the character that already exists in the child. The purpose of the cooking class activity by making fruit satay at RA NAHDLATUS SHIBYAN WELAHAN JEPARA will teach children to increase the entrepreneurial spirit of early childhood. This study uses a descriptive method with a qualitative approach. In this research, it is hoped that children will be able to develop entrepreneurial values by making fruit satay activities. Fruit satay making activities for early childhood can foster the entrepreneurial spirit of a child. This activity can also educate children to become independent and responsible individuals by doing the work they do. That way children can learn entrepreneurship from an early age by being able to grow and develop the character that already exists in the child. The purpose of the cooking class activity by making fruit satay at RA NAHDLATUS SHIBYAN WELAHAN JEPARA will teach children to increase the entrepreneurial spirit of early childhood. This study uses a descriptive method with a qualitative approach. In this research, it is hoped that children will be able to develop entrepreneurial values by making fruit satay activities. Keywords: Early childhood, fruit satay, entrepreneurship

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Bohn, Jens, Simon Roj, Luis Hoppert, Daniel Heller, and Daniel Einfalt. "Absorbance Spectroscopy of Heads, Hearts and Tails Fractions in Fruit Spirits." Beverages 7, no. 2 (April 21, 2021): 21. http://dx.doi.org/10.3390/beverages7020021.

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There is a large economic interest to characterize heads, hearts and tails fractions during fruit spirit distillation by simple, fast, low-volume and low-cost analytical methods. This study evaluated the potential of ultraviolet (UV)-visible-infrared spectroscopy (230–1000 nm) to characterize and differentiate these distillate fractions. Heads, hearts and tails fractions of 10 different fruit spirits were separated by sensory evaluation and investigated by absorbance spectroscopy. Principal component analysis indicated that UV spectroscopy at a wavelength range from 230 to 310 nm had the highest potential to differentiate all three distillate fractions. While all tails fractions showed significantly different UV spectra, a clear differentiation between heads and hearts fractions was limited. However, an additional UV spectroscopy of 100 mL subfractions sampled during the shift from heads to hearts in three additional distillations did reveal significant differences. The calculated integrals of the according best-fit trendline functions of the spectra indicated a trend towards reduced area-under-the-curve and zero-point values during the shift. This could be a new lead to implement an analytical method for in-line process control during fruit spirit production.

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Oliveira, Patrícia Natielly, Paula Caroline dos Santos Gomes, André Ricardo Alcarde, Aline Marques Bortoletto, Maria Terezinha Santos Leite Neta, Narendra Narain, Ana Karla de Souza Abud, and Antonio Martins Oliveira Júnior. "Characterization and volatile profile of passion fruit spirit." International Journal of Gastronomy and Food Science 21 (October 2020): 100223. http://dx.doi.org/10.1016/j.ijgfs.2020.100223.

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Belo, Yosia. "BUAH ROH DALAM GALATIA 5:22-23 DAN PENERAPANNYA BAGI PENDIDIKAN AGAMA KRISTEN." JURNAL LUXNOS 6, no. 1 (June 21, 2020): 89–95. http://dx.doi.org/10.47304/jl.v6i1.30.

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Abstract: This research is a literature study of the fruits of the Spirit in Galatians 5: 22-23. By using a qualitative approach, the results are found that the fruits of the Spirit should be owned by every student who has studied Christian Religious Education. Therefore it is a sign of the presence of the Holy Spirit in each of their lives and at the same time shows the change or transformation brought about by the Bible study they learned in the Christian Religious Education class. Keywords: Spirit Fruit, Galatians, Christian Religious Education Abstraksi: Penelitian ini merupakan penelitian pustaka terhadap buah-buah Roh dalam Galatia 5:22-23. Dengan menggunakan pendekatan kualitatif, maka ditemukan hasil bahwa buah-buah Roh sudah seharusnya dimiliki oleh setiap peserta didik yang telah belajar Pendidikan Agama Kristen. Oleh karena itu sebagai tanda kehadiran Roh Kudus dalam setiap kehidupan mereka dan sekaligus menunjukkan perubahan atau transformasi yang ditimbulkan oleh pelajaran Alkitab yang mereka pelajari dalam kelas Pendidikan Agama Kristen. Kata Kunci: Buah Roh, Galatia, Pendidikan Agama Kristen

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Vulić, Todor, Ninoslav Nikićević, Ljubiša Stanković, Milovan Veličković, Marina Todosijević, Branko Popović, Ivan Urošević, Miroslava Stanković, Isidora Beraha, and Vele V. Tešević. "Chemical and sensorial characteristics of fruit spirits produced from different black currant (Ribes nigrum l.) and red currant (Ribes rubrum l.) cultivars." Macedonian Journal of Chemistry and Chemical Engineering 31, no. 2 (December 20, 2012): 217. http://dx.doi.org/10.20450/mjcce.2012.17.

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Chemical characteristics of fruit spirits produced from three black currant cultivars (Malling Juel, Ometa, Ben Sarek) and two red currant cultivars (Rondom and Versailles) grown in Serbia were examined using gas chromatography. In addition, sensory evaluation of the spirit samples was performed using the Buxbaum model of positive rating. Fruit spirits produced from black currant cultivars displayed the highest contents of methanol (267.2 - 595.0 g/hl A. A) and amyl alcohols (74.2 - 204.8 g/hl A. A). Total sensory scores of currant brandies ranged between 17.60 and 18.40, while currant brandy produced from Ben Sarek black currant cultivar received the highest score (18.40). All tested samples of currant brandies fulfilled EU requirements as regards their content of methanol and other components such as acetaldehyde, ethyl acetate and high alcohols. The currant distillates were compared with other commercial spirits, including plum and grape brandies.

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Jakubíková, Michaela, Jana Sádecká, and Pavel Májek. "Determination of adulterants in adulterant-fruit spirit blends using excitation-emission matrix fluorescence spectroscopy." Acta Chimica Slovaca 8, no. 1 (April 1, 2015): 52–58. http://dx.doi.org/10.1515/acs-2015-0010.

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Abstract This study introduces a reliable method to detect adulteration of spirit drinks. Excitation-emission matrix (EEM) fluorescence in combination with parallel factor analysis (PARAFAC) and partial least squares (PLS) regression was used to determine the content of water and ethanol in adulterated fruit spirit samples. EEM fluorescence spectra recorded in the emission wavelength range of 315–450 nm and in the excitation wavelength range of 240–305 nm were used for PARAFAC. The model created using PARAFAC-PLS was able to predict the water and ethanol level in adulterated apple spirit with the root mean square error of prediction (RMSEP) values of 1.9 % and 1.8 %, respectively. Regarding adulterated plum spirit, the RMSEP values of 0.7 % and 3.5 % were obtained for water and ethanol, respectively. The aim of this work was to determine whether EEM-PARAFAC can be used to distinguish between plum and apple spirit. Better results were obtained for apple spirit and the method is useful also for water-apple spirit blends.

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Moser, Paul K. "Moral Rapport in Communion of the Spirit." Pneuma 45, no. 1 (June 12, 2023): 40–54. http://dx.doi.org/10.1163/15700747-bja10083.

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Abstract The communion (koinōnia) of the Spirit calls for moral rapport with God, based on the reception of divine righteousness in the “fruit of the Spirit” among humans. This article explains the centrality of such moral rapport to the koinōnia of the Spirit, on the basis of insights from the book of Genesis, some of the Hebrew psalmists, and the apostle Paul. It gives special attention to Paul’s perspective on the “fruit of the Spirit,” thereby identifying distinctive evidence for the reality and the goodness of God, by way of contrast with either a purely mystical or a purely intellectual approach. Paul offers a perspective including “koinōnia of Jesus Christ,” pointing to his koinōnia with God in Gethsemane and thus confirming the central role of moral and volitional personal rapport with God. This approach gives moral and christological depth to the koinōnia of the Spirit, enriching it with divine righteousness.

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Pham, Tuan M., Weizhe Sun, Erika Bujna, Ágoston Hoschke, László Friedrich, and Quang D. Nguyen. "Optimization of Fermentation Conditions for Production of Hungarian Sour Cherry Spirit Using Response Surface Methodology." Fermentation 7, no. 4 (September 27, 2021): 209. http://dx.doi.org/10.3390/fermentation7040209.

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Pálinka is a traditional fruit spirit and a kind of gastronomic heritage in Hungary. In Pálinka production, fermentation is one of the most important processes affecting the quality and yield of spirits. Based on single-factor and three-factor influence level tests by following the Plackett–Burman design, the fermentation process from sour cherry juice concentrate and Saccharomyces cerevisiae by using Response Surface Methodology (RSM) coupled with the central composite rotatable design was investigated to optimize fermentation conditions through three variables in a defined range of temperature (15–25 °C), pH (2.75–3.75), and total soluble solid (18–30 °Brix). After eight fermentation days, production yields of alcohol and volatile compounds were a maximum of 9.02% v/v and 337.37 mg/L at an optimized temperature of 24.71 °C, pH of 3.25, and total soluble solid of 22.49 °Brix. The GC-FID analysis results showed 1-propanol, 2-methyl-1-propanol, 2-methyl-1-butanol, 3-methyl-1-butanol, and ethyl acetate were considered the major aroma compound in the cherry spirits. These results provided important information in serving the basic to develop standard fruit spirits production from sour cherry.

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Wattimena, Raga Etsenna, Andi Kristian, Wai Wai Soe, Bojia Ran, Selena Delgado, Ahmad Alfahad, and Dhuha Alomar. "ENHANCING BUSINESS PERFORMANCE OF CV PRIMANTO PANGAN SELARAS INDONESIAN FRUIT CHIPS GOES INTERNATIONAL." International Journal of Applied Business and International Management 2, no. 1 (December 2, 2017): 145. http://dx.doi.org/10.32535/ijabim.v2i1.8.

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Javanis Food is a trademark of Malang kripik factory which is a form of entrepreneurship spirit, based on the processing technology of various fruits and vegetables into chips as food. We want to develop the potential of chips into a delicious and nutritious product, and perform the production stages based on non-chemical research experience and hygienic supervision. Since 2015, Javanis Food has conducted production trials and cooperated with fruit farmer groups in Malang and extends to East Java. Javanis Food learns with farmers and suppliers to produce quality standards of raw materials, through desirable quality standard education and discussion during the development and planting of fruit trees. Javanis Food wants to continue to improve the partnership standards with fruit farmers, suppliers and business partners throughout Indonesia, to produce internationally-qualified local products.

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Wang, Xiaoqin, Wentao Guo, Baoguo Sun, Hehe Li, Fuping Zheng, Jinchen Li, and Nan Meng. "Characterization of Key Aroma-Active Compounds in Two Types of Peach Spirits Produced by Distillation and Pervaporation by Means of the Sensomics Approach." Foods 11, no. 17 (August 26, 2022): 2598. http://dx.doi.org/10.3390/foods11172598.

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As a deep-processed product of peach, the aroma characteristics of peach spirit have not been systematically studied, and there has been no research on improving the aroma quality through process improvement. Pervaporation technology was used for the first time in the production of peach spirit instead of distillation, and its critical aroma compounds were analyzed compared with distilled peach spirit. Compared to the distilled peach spirit, pervaporation produced peach spirit presented stronger fruity, honey, and acidic aromas, and lighter cooked-apple aroma. Sixty-two and 65 aroma-active regions were identified in the distilled and pervaporation produced peach spirits, and 40 and 43 of them were quantified. The concentrations of esters, lactones, and acids were significantly higher in the pervaporation produced peach spirit than those in the distilled peach spirit, while terpenoids showed opposite tendency. Both of the overall aromas of distilled and pervaporation produced peach spirits were reconstituted successfully by the compounds with OAV ≥ 1. The omission tests identified 10 and 18 compounds as important aroma compounds for distilled and pervaporation-produced peach spirits, respectively. The differences in the key aroma compounds between the two types of peach spirits explained the differences in the aroma profiles.

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Wicaksono, Iwan, Sutarto, and Indrawati. "Millennial Santri Business Workshop: Empowering Tanwirut Thullab Islamic Boarding School Students to Diversify the Potential of Processed Dragon Fruit Products." Jurnal Inovasi Sains dan Teknologi untuk Masyarakat 1, no. 2 (November 30, 2023): 52–62. http://dx.doi.org/10.19184/instem.v1i2.434.

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A Santriwati, of course, does not rule out the opportunity to be able to start a business to maximize the potential of dragon fruit agricultural products. The aim of empowerment is to form a Millennial Santri Business Workshop at the Tanwirut Thullab Islamic Boarding School, encouraging understanding of the potential of dragon fruit, building an entrepreneurial spirit, and the process of making processed dragon fruit products. The situation analysis indicated that problems were found, including: the decline in selling prices at the peak of the dragon fruit harvest, the poverty level of female students when they left the boarding school, and a lack of understanding of the potential of Sambirejo Village. The empowerment participants included 38 female students aged 17 - 18 years and who were about to complete their education. The approach used during the process of implementing this empowerment is an approach that includes: team formation, formulating goals, gathering stakeholders, gathering needs, determining problem priority analysis, preparation, implementation, mentoring, review and evaluation, determining new needs and targets. As a result of empowering Santriwati, they gain understanding and skills to make processed Dragon Fruit Pudding, Jam and Jenang Grendul products as entrepreneurial provisions. The response shown by Santriwati, 72% gave a very positive response and 18% gave a positive response regarding product understanding, entrepreneurial spirit and the product manufacturing process. The series of empowering Santriwati in the Millennial Santri Business Workshop to build an entrepreneurial spirit starts from the stage of selecting ingredients, composition and processing of processed products that have the potential to be produced and sold to consumers.

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Archer, Kenneth J. "The Spirit in the Pastoral Epistles." Pneuma 43, no. 3-4 (December 13, 2021): 532–37. http://dx.doi.org/10.1163/15700747-bja10061.

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Abstract The pneumatology of the Pastoral Epistles (PE) appears at first glance to be rather limited. The term pneuma occurs only seven times in the PE. In this essay, I will address the seven references in canonical order and then summarize the pneumatology of the PE. The PE reinforce the traditional systematic theological perspective of the role of the Spirit as active in revelation and the salvation process and as empowering persons for service. The Holy Spirit is the main person of the Trinity actively working in eschatological salvation for all by bringing forth the fruit of holiness and working powerfully through the sufferings of gifted persons.

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Kántor, Andrea, Loránd Alexa, Béla Kovács, and Nikolett Czipa. "Determination of element contents of commercial and homemade jams." Acta Agraria Debreceniensis, no. 74 (June 30, 2018): 71–75. http://dx.doi.org/10.34101/actaagrar/74/1667.

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Various products could be prepared by using fruits as raw materials. In Hungary, the most popular fruit products are spirit, jams, preserves, juices and dried fruits. Jams are made from different fruits, with different fruit content, technology and additives. They can be used for different products or they can be consumed by themselves. These products and their related production processes have great traditions in Hungary. In addition, they are widely used. The aim of our study was to determine the element content of jams and to compare these samples based on their micro- and macroelement content. In this study, 26 fruit jams with different botanical origins were examined. 10 samples were commercial, and 16 samples were homemade products. The determination of micro- and macroelements was carried out by using Inductively Coupled Plasma Mass Spectrometer and Inductively Coupled Plasma Optical Emission Spectrometer. Different element contents were measured [B (249.7), Ca (422.6), Fe (259.9), K (769.8), Mg (280.2), Na (589.5), P (185.9), S (182.0), Al (27), Mn (55), Cu (65), Zn (66), Sr (88), Ba (137)]. Based on element contents, the jams showed statistical differences.

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Yupita, Rico, Ridwan Sanjaya, and Bernadinus Harnadi. "Designing Game For Spirituality Education At Primary School." Journal of Business and Technology 1, no. 2 (August 9, 2021): 54. http://dx.doi.org/10.24167/jbt.v1i2.3534.

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The purpose of this research is to find out the ways to make Catholic Subject learning more enjoyable, convenient, and helpful by designing "A New Me" game that were in accordance with primary student’s necessity. This educational game was designed to teach students about the Fruit and Gifts of the Holy Spirit. The game has been examined to 50 Primary School students in age range of 10–12 years old. The subject matter used is the Fruit and Gifts of the Holy Spirit. The results of this research showned that the desire to play “A New Me” game is greatly influenced by the experience of playing digital games before, effort expectancy, enjoyment, and usability in playing the game.

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Tatarková, Mária, Tibor Baška, Romana Ulbrichtová, Stanislav Kuka, Miroslava Sovičová, Eliška Štefanová, Eva Malobická, and Henrieta Hudečková. "Determination of Cadmium and Chromium in Fruit Spirits Intended for Own Consumption Using Graphite Furnace Atomic Absorption Spectrometry." Acta Medica (Hradec Kralove, Czech Republic) 64, no. 4 (2021): 213–17. http://dx.doi.org/10.14712/18059694.2022.4.

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Introduction: Analysis of the occurrence of cadmium and chromium in selected samples of fruit spirits intended for own consumption. Material and methods: In our pilot study, we analysed 89 samples of fruit spirits intended for own consumption. The samples were mineralized with use of microwave decomposition system MULTIWAVE 60 50 Hz and analysed by atomic absorption spectrometry with a graphite furnace (AAS GBC XPLORAA 5000 with GF 5000). Results: Most of the analysed samples originated from plums (39), apples (38) and pears (5). The average ethanol concentration was 53.7%. Cadmium and chromium were detected in all samples. The highest concentration of chromium and cadmium was found in the apple spirit (31.9 ± 6.6 μg/l and 40.1 ± 8.3 μg/l). Conclusions: The ethanol concentration in the samples was higher than in distribution spirits. Concentrations of chromium in all samples did not exceed the limit given by the Slovak legislation or the limit of the AMPHORA. The permissible cadmium concentration (10 μg/l according to the AMPHORA) was exceeded in 9 samples. This indicates the potential importance of cadmium compared to chromium. Due to the lack of information in this field, the study presents an important starting point for further research.

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Kwon, Ohoon. "John Wesley and Missiological Implications of the Fruit of the Spirit." Theology of Mission 34 (November 30, 2013): 47–72. http://dx.doi.org/10.14493/ksoms.2013.3.47.

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Ortinero, Cesar, Rosalie Rafael, Charmaine Eljie Rayos, Katherine Bautista, Mark Aldren Feliciano, Lexter Natividad, and Gaudencio Natividad. "Distilled Spirit Extraction of Phenolic Antioxidants from Fruit and Vegetable Residues." Journal of Ecological Engineering 22, no. 1 (January 1, 2021): 125–31. http://dx.doi.org/10.12911/22998993/128864.

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Cherry, Stephen. "The Fellowship of the Holy Spirit and Personal Fulfilment." Modern Believing 63, no. 4 (October 1, 2022): 380–88. http://dx.doi.org/10.3828/mb.2022.29.

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This article presents an understanding of the Spirit as that which creates and sustains an authentic and open form of common life. It develops an insight of C. K. Barrett to illuminate a reading of the fruit of the Spirit in Galatians 5 finding it complementary to the understanding of the interconnecting Spirit developed by John V. Taylor. The sense of the Spirit that derives from these late twentieth-century considerations, as the opposite of the ego, and as a force which fosters community, is one that has the potential to reshape Christian mission in a context where the spiritual quest is framed as one for well-being and where many expect to find helpful guidance not from ‘religion’ but from ‘spirituality’. In short, the suggestion here is that a renewed understanding of the Spirit might facilitate the re-imagining of Christian mission to contemporary western society.

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Blumenthal, Patrik, Marc C. Steger, Andrès Quintanilla Bellucci, Valerie Segatz, Jörg Rieke-Zapp, Katharina Sommerfeld, Steffen Schwarz, Daniel Einfalt, and Dirk W. Lachenmeier. "Production of Coffee Cherry Spirits from Coffea arabica Varieties." Foods 11, no. 12 (June 7, 2022): 1672. http://dx.doi.org/10.3390/foods11121672.

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Coffee pulp, obtained from wet coffee processing, is the major by-product accumulating in the coffee producing countries. One of the many approaches valorising this underestimated agricultural residue is the production of distillates. This research project deals with the production of spirits from coffee pulp using three different Coffea arabica varieties as a substrate. Coffee pulp was fermented for 72 h with a selected yeast strain (Saccharomyces cerevisiae L.), acid, pectin lyase, and water. Several parameters, such as temperature, pH, sugar concentration and alcoholic strength were measured to monitor the fermentation process. Subsequently, the alcoholic mashes were double distilled with stainless steel pot stills and a sensory evaluation of the products was conducted. Furthermore, the chemical composition of fermented mashes and produced distillates were evaluated. It showed that elevated methanol concentrations (>1.3 g/L) were present in mashes and products of all three varieties. The sensory evaluation found the major aroma descriptor for the coffee pulp spirits as being stone fruit. The fermentation and distillation experiments revealed that coffee pulp can be successfully used as a raw material for the production of fruit spirits. However, the spirit quality and its flavour characteristics can be improved with optimised process parameters and distillation equipment.

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Krikunova, L. N., E. V. Dubinina, E. V. Uljanova, A. A. Moiseeva, and S. M. Tomgorova. "Scientific and practical aspects of assessing the biochemical composition of raw materials for the production of fruit distillates." Food systems 5, no. 2 (July 11, 2022): 121–31. http://dx.doi.org/10.21323/2618-9771-2022-5-2-121-131.

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Quality characteristics of spirit drinks based on fruit distillates are formed mainly due to the concentration and the ratio of aroma-forming volatile components, part of which is transferred to a product from the initial raw materials. Analysis of data on the biochemical composition of the individual types of stone raw materials makes it possible to substantiate scientifically the regime parameters of the individual production stages and allows revealing adulteration. The present review considers questions concerning the search of chemical markers for fruit vodkas made on the basis of distillates from plum, cherry plum, cherry, sweet cherry, apricot and peach. The data are presented on the content of reducing sugars, titratable acidity, free amino acids, pH and sugar-acid index of the fruit raw materials under consideration. Significant variations of these indices depending on a raw material type and region of cultivation are shown. The questions of evaluation of the pectin complex in the individual types of stone raw materials are considered. The scheme of hydrolysis of pectin substances of fruit raw materials occurring at the stage of its preparation for distillation is presented. An important role of this process in formation of quality characteristics of fruit distillates and spirit drinks on their basis (fruit vodkas) is shown. The data on the composition and concentration of aroma-forming volatile components of individual types of stone raw materials are given. The data on the main physico-chemical characteristics of aroma-forming volatile components found in the fresh fruit types under consideration and methods for their analysis are presented. The generalized estimation of technological peculiarities of preparation of individual types of fruit raw materials for fermentation and distillation depending on their biochemical composition is given. In general, analysis of the data presented in this review allowed making a conclusion about prospects of investigations aimed to the development of identification indices of fruit distillates and fruit vodkas using the primary aroma-forming volatile components of raw materials.

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BEALE, G. K. "The Old Testament Background of Paul's Reference to "the Fruit of the Spirit" in Galatians 5:22." Bulletin for Biblical Research 15, no. 1 (January 1, 2005): 1–38. http://dx.doi.org/10.2307/26422749.

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Abstract "The fruit of the Spirit" in Gal 5:22 and its manifestations appear to be a general allusion to Isaiah's promise that the Spirit would bring about abundant fertility in the coming new age. Uppermost in mind are Isaiah's repeated prophecies (especially chap. 32 and, above all, 57) that in the new creation the Spirit would be the bearer of plentiful fruitfulness, which Isaiah often interprets to be godly attributes such as righteousness, patience, peace, joy, holiness, and trust in the Lord, traits either identical or quite similar to those in Gal 5:22–23. Paul's rhetorical effect and thematic emphasis are increased by the readers' being able to situate themselves as those who are part of the dawning eschatological promises made to Israel, and hence they are true Israelites who play a significant role in this cosmic redemptive-historical drama. If they are really part of this drama, then they will pay heed to Paul's exhortations.

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BEALE, G. K. "The Old Testament Background of Paul's Reference to "the Fruit of the Spirit" in Galatians 5:22." Bulletin for Biblical Research 15, no. 1 (January 1, 2005): 1–38. http://dx.doi.org/10.2307/bullbiblrese.15.1.0001.

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Abstract "The fruit of the Spirit" in Gal 5:22 and its manifestations appear to be a general allusion to Isaiah's promise that the Spirit would bring about abundant fertility in the coming new age. Uppermost in mind are Isaiah's repeated prophecies (especially chap. 32 and, above all, 57) that in the new creation the Spirit would be the bearer of plentiful fruitfulness, which Isaiah often interprets to be godly attributes such as righteousness, patience, peace, joy, holiness, and trust in the Lord, traits either identical or quite similar to those in Gal 5:22–23. Paul's rhetorical effect and thematic emphasis are increased by the readers' being able to situate themselves as those who are part of the dawning eschatological promises made to Israel, and hence they are true Israelites who play a significant role in this cosmic redemptive-historical drama. If they are really part of this drama, then they will pay heed to Paul's exhortations.

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Harni, Mimi, Fidela Violalita, Ermiati Ermiati, Irwan Roza, Yenni Muchrida, Tety Desrita Handayani, Henny Fitri Yanti, and Agustina Agustina. "Pengolahan Buah Naga menjadi Produk Pangan pada Kelompok Tani Nagari Simpang Sugiran, Kabupaten Lima Puluh Kota." Jurnal Warta Pengabdian Andalas 28, no. 1 (March 23, 2021): 36–43. http://dx.doi.org/10.25077/jwa.28.1.36-43.2021.

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Red dragon fruit is one of the agricultural commodities in Simpang Sugiran Village. Dragon fruit has many functions and properties for health. Based on monitoring in the field, farmers do not have the knowledge and skills in processing dragon fruit into various processed dragon fruit products to increase their selling value. In addition, the price of dragon fruit and farmer acceptance continues to decline while the number of farmers cultivating is increasing. The purpose of this activity was to increase community knowledge and skills in processing dragon fruit, and business management to increase the added value of dragon fruit cultivation. The results of community service activities indicated that the diversification of dragon fruit processing is one of the most effective ways to increase community income in the Simpang Sugiran village. Dragon fruit can be processed into various processed products using simple technology and can be done as a home industry. This community service activity can motivate and encourage the entrepreneurial spirit of the Farmer Group of Simpang Sugiran, Guguak Sub District, Lima Puluh Kota, West Sumatra.

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Piasecki, Piotr. "Sources of Inspiration in Understanding Missionary Spirituality in the Thought of John Paul II." Poznańskie Studia Teologiczne 43 (January 19, 2024): 251–68. http://dx.doi.org/10.14746/pst.2023.43.13.

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The concept of missionary spirituality falls within the mainstream of Christian spirituality. John Paul II understands it in the personalistic and Christological perspective. According to the Pope’s thought, the missionary spirituality is the fruit of the total submission to the Holy Spirit in the missionary’s aim to become permanently conformed to Christ. This attitude results from a deep union with the Holy Trinity in the experience of the Father through Jesus Christ, in the Holy Spirit. Imitating Christ, the preacher of the Gospel, is essential for an authentic missionary spirituality. Following the ideal of missionary spirituality leads to an authentic inculturation, love of the Church, shapes the proper spirit of prayer and missionary asceticism, dynamises apostolic commitment and lays the foundations for a true dialogue, inseparable from the missionary activity.

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Imbrisca, Ionuţ Eremia. "La direzione spirituale come relazione di aiuto." DIALOG TEOLOGIC XXIII, no. 46 (December 1, 2020): 5–18. http://dx.doi.org/10.53438/jmxt2197.

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This article, entitled The spiritual direction as a relationship based on offering help highlights the task of the Spiritual Director, who walks alongside the seminarian, aiding him in the art of discernment. This ongoing process is always under the guidance of the Holy Spirit, who works through the gifts of the Spiritual Director and the seminarian. In this article, we will begin with the fact that, in order to accompany someone in spiritual growth it is necessary to engage well in a period of discernment. Both spiritual direction and discernment bear fruit under the guidance of the Holy Spirit.

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Opara, E., and G. A. Udourioh. "Garden Egg (Solanum aethiopicum) as a Mystical plant in Akabo, South Eastern Nigeria: Health and Economic Implications." Journal of Applied Sciences and Environmental Management 27, no. 11 (November 28, 2023): 2651–60. http://dx.doi.org/10.4314/jasem.v27i11.38.

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Garden egg, popularly known as eggplant, is one of the strange and enigmatic vegetable plants that can energize and heal the body as well as the spirit. It is a manifestation of the wonders of God’s creation and magnanimity. As recorded in the holy books, God made man and woman and told them to eat vegetables to keep their bodies and spirits healthy and together. Garden egg is one fruit that is highly acceptable and valued when offered to visitors. In Akabo, South eastern Nigeria, there is a practice called "Ofe", which translates to "garden eggplant mystics". It is a significant mystical practice that helps to maintain harmony among people and between bodies and spirits. In this study, the mystical, medicinal and economic implications of garden egg as applied in Akabo community are presented. Interview data and library databases were used to analyze the sources of information by theme. The origin, classes, and chemical composition of garden eggs as it affects its medicinal efficacy have been highlighted. Insights to the cultural significance of garden egg in Africa are also documented. The overall benefits of the various parts of the eggplant, viz: fruits, leaves, stems and roots and their economic importance to the global society have been presented. This study will serve as a useful piece to the global community to unravel the untapped potentials of garden egg.

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Gause, Hollis. "Pentecostal Understanding of Sanctification from a Pentecostal Perspective." Journal of Pentecostal Theology 18, no. 1 (2009): 95–110. http://dx.doi.org/10.1163/174552509x442174.

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AbstractThe doctrine of the Holy Trinity is the product of divine revelation, and is a doctrine of divine worship. The expressions of this doctrine come out of worshipful response to divine revelation demonstrating the social nature of the Trinity and God's incorporating the human creature in His own sociality and personal pluralism. The perfect social union between God and the man and woman that he had created was disrupted by human sin. God redeemed the fallen creature, and at the heart of this redemptive experience lies the doctrine of Holy Trinity, with the Holy Spirit as the communing agent of all the experiences of salvation. The Spirit is especially active in the provision and fulfillment of sanctification, which is presented here as the continuum of 'holiness-unity-love'. He produces the graces of the Holy Spirit – the fruit of the Spirit. He implants the Seed of the new birth which is the word of God. He purifies by the blood of Jesus. He establishes union and communion among believers and with God through His Son Jesus. This is holiness.

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SJ, Jos Moons. "Lumen Gentium’s Pneumatological Renewal." Ecclesiology 12, no. 2 (May 21, 2016): 147–64. http://dx.doi.org/10.1163/17455316-01202003.

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Yves Congar famously stated that Vatican ii ‘has begun to restore to us the pneumatological dimension of the Church .… [but] stopped halfway’. Focusing on Lumen gentium (lg), this article explores what its pneumatological renewal consists of. Two aspects in particular are studied: the number of references to the Holy Spirit, and the activities that the Spirit is said to undertake. lg is more consistent in referring to the Spirit than earlier drafts and the preconciliar encyclical Mystici corporis (mc), but not in all instances. Further, lg articulates the Spirit’s active contribution to the Church in a more specific manner than mc, but not always. Thus lg’s pneumatological renewal is a work in progress. As a fruit of the conciliar discussions, lg develops a more theological and trinitarian view of the Church, yet textual and redactional exploration suggests lg sometimes still uses the preconciliar Christ-focused and hierarchy-focused framework.

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Krivda, Andrej, and Dávid Rodziňák. "The Filioque Controversy: Analysing Theological Differences between the Western and Eastern Churches." International Journal of Religion 5, no. 4 (March 26, 2024): 66–74. http://dx.doi.org/10.61707/k992k910.

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The Filioque is a theological issue that has caused a divide in the Christian Churches, with the Western Churches (Latin Church) and Eastern Churches having different understandings of the procession of the Holy Spirit. The Western Churches believe that the Holy Spirit proceeds from the Father and the Son, while the Eastern Churches believe that the Holy Spirit proceeds from the Father alone. The Western Churches have a strong emphasis on the one divine nature, while the Eastern Churches have a strong focus on the monarchy of the Father. This difference in theological perspective has created complications in the theological dialogue between the two regions. Despite these differences, the two theological traditions share the same faith perspective and can bear valuable fruit in theological thinking. The Filioque debate has been a longstanding issue in the Christian Churches, and despite efforts to regain unity, the problem remains unresolved.

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Anjos, Ofélia, Soraia Inês Pedro, Débora Caramelo, Andreia Semedo, Carlos A. L. Antunes, Sara Canas, and Ilda Caldeira. "Characterization of a Spirit Beverage Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Aged with Oak Wood at Laboratorial Scale." Applied Sciences 11, no. 11 (May 30, 2021): 5065. http://dx.doi.org/10.3390/app11115065.

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Arbutus unedo spirit is a valuable product in Mediterranean countries. This spirit is usually marketed in Portugal without wood ageing. This work aims to characterize the ageing effect on the Arbutus unedo spirit, for three and six months with oak wood (Quercus robur L.) submitted to different toasting levels, based on its chemical composition and its sensory properties. For this purpose, several parameters were analysed: acidity, pH, dry extract, and volatile compounds (methanol, acetaldehyde, ethyl acetate and fusel alcohols). The volatile compounds were identified by GC-MS and quantified by GC-FID. Sensory analysis was performed by a trained panel, who have profiled this beverage, as well as the changes acquired during ageing. Spectroscopic techniques, namely FTIR–ATR, were applied to discriminate the different beverages produced. The results highlighted an increase in Arbutus unedo spirit’s quality with the wood contact, mainly based on the sensory attributes. Additionally, they showed that the best beverages were produced using oak wood with medium toasting levels during three months of ageing.

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Sorensen, K. A., and K. A. Kidd. ">Evaluation of Insecticides for Control of Insect Pests of Tomatoes, 1985." Insecticide and Acaricide Tests 11, no. 1 (January 1, 1986): 199–200. http://dx.doi.org/10.1093/iat/11.1.199.

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Abstract Plots were direct seeded on 4 Feb, ’85 in Rockdale soil. Each plot was a single row on 6-ft centers, 15 ft long. Normal cultural practices were followed using black plastic mulch and overhead irrigation. There were 4 replications per treatment in a randomized complete block design. Treatments were applied weekly from 25 Mar (1st bloom) to 6 May for a total of 7 applications. They were applied with a Spirit Mfg. Inc. model 902 high-clearance sprayer with 5 nozzles per row, 80 psi, and in 100 gal of water/acre. Mature green to ripe fruit were harvested on 10 May. The % of fruit damaged by SGSB and SAW were determined by examining 25 randomly selected fruit per plot. The populations of both pests were lower than usual.

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Waddill, Van. "Evaluation of Insecticides for Control of Insect Pests of Tomatoes, 1985." Insecticide and Acaricide Tests 11, no. 1 (January 1, 1986): 199. http://dx.doi.org/10.1093/iat/11.1.199a.

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Abstract Plots were direct seeded on 4 Feb, ’85 in Rockdale soil. Each plot was a single row on 6-ft centers, 15 ft long. Normal cultural practices were followed using black plastic mulch and overhead irrigation. There were 4 replications per treatment in a randomized complete block design. Treatments were applied weekly from 25 Mar (1st bloom) to 6 May for a total of 7 applications. They were applied with a Spirit Mfg. Inc. model 902 high-clearance sprayer with 5 nozzles per row, 80 psi, and in 100 gal of water/acre. Mature green to ripe fruit were harvested on 10 May. The % of fruit damaged by SGSB and SAW were determined by examining 25 randomly selected fruit per plot. The populations of both pests were lower than usual.

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Kunst, Jennifer, and Siang-Yang Tan. "Psychotherapy as “Work in the Spirit”: Thinking Theologically about Psychotherapy." Journal of Psychology and Theology 24, no. 4 (December 1996): 284–91. http://dx.doi.org/10.1177/009164719602400402.

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This article is an exploration of the meaning, value, and function of psychotherapy within a theology of work. Using Volf's (1991) three-fold model of “work in the Spirit,” psychotherapy is seen as cooperation with God, as eschatological work, and as pneumatological or Spirit-centered work. Psychotherapy's most basic goal is to repair the broken personality. The work of psychotherapy is cooperation with God in God's own work of preserving and transforming the original, now-fallen creation. The fruit of such work—the healed and restored human person—will be the raw material from which God will build the new creation. Thus, the work of psychotherapy is God's work in both its intrinsic and instrumental value, as it honors the original creation and makes way for the new. Finally, psychotherapy is seen as God's work in that it is empowered by the Holy Spirit, who gifts, calls, and enables psychotherapists to participate in God's own preserving and transforming work in the world.

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Lupu, Stefan. "Il fondamento e la natura della sinodalità ecclesiale nella teologia di Dumitru Staniloae." DIALOG TEOLOGIC XXIV, no. 47 (June 1, 2021): 108–39. http://dx.doi.org/10.53438/ecef8829.

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In the vision of the Orthodox theologian Dumitru Stăniloae, ecclesial synodality has a double foundation: natural and theological, and manifests itself as a communion in the Holy Spirit. The natural foundation of ecclesial synodality consists in the fact that humanity was created as a “whole,” identical in being, but different in its constituents. The theological foundation of ecclesial synodality results from the dogma of the Holy Trinity and from the creation of man in the image and likeness of God. Reffering to the nature of ecclesial synodality, Staniloae states that this is the full actualization of natural synodality in Christ and in Church, that is, the “healthy balance” between the unity of human nature and the diversity of persons. The organic and symphonic unity of the Church mystical body, is the fruit of the Holy Spirit. Therefore, ecclesial synodality is an expression of the organic unity of the mystical Body of Christ and manifests itself as a communion in the Holy Spirit.

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Siwecki, Leon. "John Paul II's Idea of Trinitarian Ecclesiology." Teologia w Polsce 4, no. 1 (April 6, 2020): 33–48. http://dx.doi.org/10.31743/twp.2010.4.1.03.

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The Church is the fruit of the eternal divine plan of salvation. John Paul II underlines that the Church comes out of the eternal and abundant love of the Father; this love is manifested and realized through the coming, death and resurrection of the Son and through the continuing and vivifying presence of the Holy Spirit. The Church is therefore the work of the Trinity.

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Fejzullahu, Fatjona, Zsuzsanna Kiss, Gabriella Kun-Farkas, and Szilárd Kun. "Influence of Non-Saccharomyces Strains on Chemical Characteristics and Sensory Quality of Fruit Spirit." Foods 10, no. 6 (June 10, 2021): 1336. http://dx.doi.org/10.3390/foods10061336.

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The use of non-Saccharomyces yeasts for alcoholic beverage improvement and diversification has gained considerable attention in recent years. The effect of pure and mixed inocula (of Torulaspora delbrueckii, Lachancea thermotolerans, and Saccharomyces cerevisiae) on apple mash fermentation has been determined for the production of Hungarian fruit spirit (Pálinka), with a special emphasis on the chemical, volatile, and sensory attributes. The enological parameters were followed during the fermentation process. Sugar consumption and organic acid production were determined by HPLC, whereas the aromatic profile of the distillates was characterized by GC-FID. According to the results, single and mixed cultures showed similar characteristics during mash fermentation. The identified volatile compounds included aldehydes, esters, and higher alcohols. Mixed culture fermentation trials revealed a significantly higher concentration of volatile compounds and better sensorial attributes compared to those exhibited by the pure culture of S. cerevisiae.

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Phipps, Gregory. "The dialectic of love and the motif of fruit in Hegel’s Phenomenology of Spirit." Textual Practice 31, no. 1 (June 30, 2016): 99–115. http://dx.doi.org/10.1080/0950236x.2016.1188142.

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Journal articles on the topic 'Fruit of the Spirit'

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