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Journal articles on the topic 'Grape juice flavor'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Trappey, Alfred F., and Charles E. Johnson. "(377) Consumer Acceptance of Mayhaw (Crataegus opca Hook. and Arn.) Fruit Juice Blended with Muscadine (Vitisrotundifolia Michx.) Grape Juice." HortScience 40, no. 4 (2005): 1068A—1068. http://dx.doi.org/10.21273/hortsci.40.4.1068a.

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Growth in juice-based products is supported by an increasing consumer base, which perceives fruit and fruit-based beverages as an integral component of nutritious food types that can benefit health. New flavor combinations, as well as added ingredients (i.e., vitamins) continue to help boost juice appeal as a nutraceutical. New juice-based food products such as blends, jellies, marinades, and pastry fillings could benefit from the unique flavor attributes specific to mayhaw fruit juice. Juice from one cultivar of muscadine grape (Vitisrotundifolia Michx.) `Carlos' (bronze skinned) was mixed wi

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Cruz, Maria, Deived Carvalho, Ronan Colombo, et al. "Exploratory analysis of the sensory attributes of american grape juice blends." Agronomy Science and Biotechnology 4, no. 2 (2018): 79. http://dx.doi.org/10.33158/asb.2018v4i2p79.

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Grape juices are blended in order to balance the organoleptic characteristics of juice, as well as to reduce off-season costs. The aim of this study was to evaluate the acceptance of consumers, through sensory analysis, of ‘Bordô’, ‘Niagara Rosada’, ‘BRS Nubia’ and ‘Isabel’ grape juices and their blends. The experiment was conducted during two periods. In the first, the grape juices analyzed were: ‘Niagara Rosada’ 100%, ‘Bordô’ 100%, ‘Isabel’ 100%, ‘Isabel’ 90% + ‘Bordô’ 10% and ‘Isabel’ 80% + ‘Bordô’ 20%. In the second, the following juices were evaluated: ‘Bordô’ 100%, ‘Niagara Rosada’ 100%,

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Berketova, L. V. "Investigation of bitter taste masking in the development of functional beverages based on sedative collection." Proceedings of the Voronezh State University of Engineering Technologies 85, no. 3 (2023): 136–42. http://dx.doi.org/10.20914/2310-1202-2023-3-136-142.

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The article considers the possibility of masking bitter taste in the development of a functional drink based on sedative collection and juices: grape and cherry, used as masking agents. Sensory studies were conducted on the formulation of the proposed beverages. In the study, respondents were asked to analyze samples with cherry and grape juices without added sugar with successively decreasing concentrations of sedative levy from 25 to 5%, then samples with added sugar and answer the question whether an unpleasant bitter taste and herbal aroma were present and at which sample the bitter taste

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Sondhi, Sonica, Palki Sahib Kaur, Himansi Sura, Manisha Juglani, and Deepali Sharma. "Amylase Based Clarification of Apple, Orange and Grape Juice." CGC International Journal of Contemporary Technology and Research 3, no. 2 (2021): 187–90. http://dx.doi.org/10.46860/cgcijctr.2021.06.31.187.

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Amylases are starch-degrading enzymes produced by many bacteria, plants, fungi and animals. It has found tremendous application in industry. One of its applications is in fruit industry wherein amylases are used to clarify fruit juices and reduce its viscosity. In fruits, high amount of starch is present which resulted in increased viscosity of the prepared juices. This may also lead to settling of juice at bottom. Amylases act on starch component and degrade it. In the current study, amylase from B. licheniformis was used for the clarification of apple, orange and grape juices. Total suspende

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Scheerens, Joseph C., Todd E. Steiner, Artemio Z. Tulio, et al. "(386) The Commercial Potential and Antioxidant Characteristics of Unique Varietal Grape Juices." HortScience 40, no. 4 (2005): 1069E—1070. http://dx.doi.org/10.21273/hortsci.40.4.1069e.

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Eight unique varietal grape juices were examined for their antioxidant characteristics and commercial potential compared to that of commercial `Niagara' and `Concord'. Grape juices were cold-pressed from mature grapes, clarified, preserved, analyzed for pH, soluble solid and titratable acidity levels, pasteurized at 73 °C for 12 seconds, and sampled for microbial testing. A preliminary panel of 41 routine evaluators assessed all juices for 18 quality characteristics against known and blind controls. Based on these results, `Reliance', `Traminette', and New York 73 juices were presented to a 10

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Coelho, Olívia G. L., Rita de Cássia G. Alfenas, Hawi Debelo, JoLynne D. Wightman, Mario G. Ferruzzi, and Richard D. Mattes. "Effects of Concord grape juice flavor intensity and phenolic compound content on glycemia, appetite and cognitive function in adults with excess body weight: a randomized double-blind crossover trial." Food & Function 12, no. 22 (2021): 11469–81. http://dx.doi.org/10.1039/d1fo02049h.

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7

BUREAU, S., A. RAZUNGLES, R. BAUMES, and C. BAYONOVE. "Glycosylated Flavor Precursor Extraction by Microwaves from Grape Juice and Grapes." Journal of Food Science 61, no. 3 (1996): 557–60. http://dx.doi.org/10.1111/j.1365-2621.1996.tb13156.x.

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Rocha, Pamela S. M., Graziela F. B. Cruz, and Ricardo J. Cassella. "Evaluation of Copper and Manganese Concentrations in Commercial Fruit Juices and Nectars Consumed in Brazil by GF AAS." Journal of Analytical Methods in Chemistry 2020 (October 16, 2020): 1–10. http://dx.doi.org/10.1155/2020/8816068.

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The present work proposes a simple method for direct determination of Cu and Mn in commercial fruit juices and nectars by graphite furnace atomic absorption spectrometry (GF AAS). We analyzed samples of different flavors (orange, mango, passion fruit, peach, and grape) and brands of Brazilian commercial fruit juices and nectars. We also carried out a study to define a suitable temperature program and to optimize the calibration conditions. It was possible to determine Cu and Mn in the samples just after a simple dilution of samples with a 0.70 mol L−1 HNO3 solution, except in the case of grape

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9

A. HARIKA, K. LAKSHMI*, G. NIRMALA DEVI and VIMALA BEERA. "ORGANOLEPTIC CHARACTERISTICS AND NUTRITIONAL COMPOSITION OF WHEY-GRAPE JUICE BLENDED BEVERAGE." Journal of Research ANGRAU 51, no. 1 (2023): 52–57. http://dx.doi.org/10.58537/jorangrau.2023.51.1.07.

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The study was conducted to develop whey and grape juice blended beverage by using whey, grape juice and sugar in the year 2022. Three beverage compositions were prepared: WGB1 (90%Whey:10%GJ), WGB2 (80%Whey:20%GJ) and WGB3 (70%Whey:30%GJ). Five grams of sugar was added to every 100 ml of the beverage. Organoleptic evaluation of the beverages was carried out by 25 semi-trained panel members. A 9- point hedonic scale was used to assess the sensory attributes such as color, appearance, flavor, taste, consistency and overall acceptability. The one-way ANOVA was used to test for significant differe

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KUMAR SINGH, AJIT. "Effect of pasteurization methods on physicochemical constituents and optimization of blends for anthocyanin rich guava nectar." Annals of Plant and Soil Research 24, no. 4 (2022): 529–35. http://dx.doi.org/10.47815/apsr.2022.10204.

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juice from guava and grapes and a process for development of anthocyanin rich guava nectar. The pulp of guava variety Allahabad Safeda and juice of coloured grape variety, Pusa Navrang was extracted and used in different proportions for optimization of blends of extracted pulp/ juice from both the fruits for preparation of anthocyanin rich guava nectar without deterioration of guava flavor. Among the different pasteurization methods in respect of irradiation, microwave with 600 W microwave power level, followed by pasteurization at 700C as thermal treatment, found to be the best methods for ma

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SINGH, AJIT KUMAR. "Effect of pasteurization methods on physicochemical constituents and optimization of blends for anthocyanin rich guava nectar." Annals of Plant and Soil Research 24, no. 4 (2022): 529–35. http://dx.doi.org/10.47815/apsr.2021.10204.

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An investigation carried out to standardize the pasteurization method for the extraction of maximum pulp/juice from guava and grapes and a process for development of anthocyanin rich guava nectar. The pulp of guava variety Allahabad Safeda and juice of coloured grape variety, Pusa Navrang was extracted and used in different proportions for optimization of blends of extracted pulp/ juice from both the fruits for preparation of anthocyanin rich guava nectar without deterioration of guava flavor. Among the different pasteurization methods in respect of irradiation, microwave with 600 W microwave

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ALVES, A. A. R., and E. dos S. BARBOSA. "QUALITATIVE ANALYSIS OF THE COMPOSITION NON-VOLATILE BRAZILIAN WHOLE GRAPE JUICES USING QEXACTIVE™ (HYBRID QUADRUPOLE-ORBITRAP MASS SPECTROMETER) AND PRINCIPAL COMPONENT ANALYSIS (PCA)." Periódico Tchê Química 15, no. 29 (2018): 82–95. http://dx.doi.org/10.52571/ptq.v15.n29.2018.82_periodico29_pgs_82_95.pdf.

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The main constituents of grape juice are non-volatile compounds and are responsible, in most cases, the organoleptic characteristics of the product, particularly flavor and color, attributes related to quality and acceptance product by consumers. The aim of this paper was to study, in a qualitative way, the non-volatile compounds of Brazilian whole grape juices using QExactive ™ (Hybrid Quadrupole-Orbitrap Mass Spectrometer) and principal component analysis (PCA). With QExactive™, high resolution and precision equipment, it was possible to identify organic acids, phenolic acids and certain ami

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Silva, M. L., A. C. Macedo, and F. X. Malcata. "Review: Steam distilled spirits from fermented grape pomace Revision: Bebidas destiladas obtenidas de la fermentación del orujo de uva." Food Science and Technology International 6, no. 4 (2000): 285–300. http://dx.doi.org/10.1177/108201320000600403.

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Grape pomace is the solid residue left after juice extraction from grapes, and represents in Mediterra nean countries the most important by-product of the winemaking industry. Steam distillation of fer mented grape pomace will eventually produce a spirit, designated as bagaceira in Portugal, orujo in Spain and grappa in Italy. This paper comprehensively reviews fundamental and applied aspects of the manufacture of these spirits, encompassing their composition as well as metabolic reactions and microbial ecology that determine such composition during fermentation. These spirits adhere to maxi m

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14

Zhu, Li-Xia, Meng-Meng Zhang, Zheng Liu, Yin Shi, and Chang-Qing Duan. "Levels of Furaneol in Msalais Wines: A Comprehensive Overview of Multiple Stages and Pathways of Its Formation during Msalais Winemaking." Molecules 24, no. 17 (2019): 3104. http://dx.doi.org/10.3390/molecules24173104.

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4-Hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol) is present in food. It has a caramel-like flavor, which affects the quality of food, and is formed via multiple pathways. Msalais is a traditional wine fermented from boiled local grape juice in Xinjiang (China). It has a strong caramel odor, which suggests high furaneol content. Furaneol formation during Msalais-making had not been investigated to date. Here, high-performance liquid chromatography and different fermentation models of Msalais-making were used to investigate the furaneol content and formation during Msalais-making. The furaneol c

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15

İnce, Ayşenur, Hande Baltacıoğlu, Hasan Tangüler, and Hasan Uslu. "A traditional food: Köfter (Köftür), A grape-based central Anatolian dessert." Eurasian Journal of Science Engineering and Technology 6, no. 1 (2025): 53–60. https://doi.org/10.55696/ejset.1620334.

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Grape (Vitis vinifera) is a widely cultivated and highly consumed agricultural product around the world. Owing to their high content of sugars, vitamins, minerals, and antioxidants, they hold an important place in human nutrition. In addition to being consumed raw or dried, due to their perishable nature, grapes are processed into various fruit-based products to extend their shelf life and make them available for consumption throughout the year. Köfter (köftür) is a traditional Turkish product prepared using grape juice, wheat flour, and starch. In Central Anatolia, particularly in provinces s

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16

Holt, Sylvester, Antonio G. Cordente, Simon J. Williams, et al. "Engineering Saccharomyces cerevisiae To Release 3-Mercaptohexan-1-ol during Fermentation through Overexpression of an S. cerevisiae Gene,STR3, for Improvement of Wine Aroma." Applied and Environmental Microbiology 77, no. 11 (2011): 3626–32. http://dx.doi.org/10.1128/aem.03009-10.

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ABSTRACTSulfur-containing aroma compounds are key contributors to the flavor of a diverse range of foods and beverages. The tropical fruit characters ofVitis viniferaL. cv. Sauvignon blanc wines are attributed to the presence of the aromatic thiols 3-mercaptohexan-1-ol (3MH), 3-mercaptohexan-1-ol-acetate, and 4-mercapto-4-methylpentan-2-one (4MMP). These volatile thiols are found in small amounts in grape juice and are formed from nonvolatile cysteinylated precursors during fermentation. In this study, we overexpressed aSaccharomyces cerevisiaegene,STR3, which led to an increase in 3MH release

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17

Bartholomew, Henry M., and Garth A. Cahoon. "CANE GIRDLING AS A MEANS TO IMPROVE EASTERN SEEDLESS TABLE GRAPE QUALITY." HortScience 28, no. 5 (1993): 517c—517. http://dx.doi.org/10.21273/hortsci.28.5.517c.

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Seedless table grapes are of increasing interest to fruit growers in the Eastern U.S. The flavor of many cultivars is excellent, but fruit quality, from an appearance standpoint, needs improvement to be competitive with California grapes. This paper will summarize results from a two year study of cane girdling Einset and Vanessa cultivars. Cane girdling was applied as whole vine treatments at pre-bloom, shatter, veraison, double girdle at both shatter and veraison, and control. The experiment was replicated on both single and double curtain training systems.Cluster length, cluster weight, berr

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18

Nicomrat, Duongruitai, and Siriphatrc Chamutpong. "Diversified Microbial Community Developed in Different Fruit Juice of Wine Fermentation." Applied Mechanics and Materials 866 (June 2017): 57–60. http://dx.doi.org/10.4028/www.scientific.net/amm.866.57.

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In the process of grape wine fermentation, it has been long known that different flavor, aroma and taste characteristics are usually from various microbes associated grape strains and grape varieties. In the study, we were interested in understanding diversity of microbial niches of fermented glutinous rice ball developed in variety of fruit wine fermentation. Since different raw materials, fruits together with different microbial consortium associated with fruit surface itself affected various dominant culturable bacterial and fungal species. In the study, freshly prepared juices of fruits; m

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Hwang, In-Seo, and Mina K. Kim. "Influence of Processing Conditions on the Flavor Profiles of Mulberry (Morus alba Linn) Fruits Using Instrumental Flavor Analysis and Descriptive Sensory Analysis." Foods 9, no. 5 (2020): 581. http://dx.doi.org/10.3390/foods9050581.

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The purpose of this study was to identify the influence of drying method on flavor profiles of mulberry fruit using purge and trap (P&T) flavor extraction followed by gas chromatography–mass spectrometry (GC-MS) and descriptive sensory analysis using a highly trained sensory panel. Mulberry fruit samples were prepared at different temperatures (−20, 0, 50, and 60 °C). The results showed that more diverse volatile compound profiles were produced overall and had increased levels of benzaldehyde, nonanal, and 3,3-dimethylhexane in Sample 3 and 4, which were dried at higher temperature (50 °C

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Wu, Baimin, Jiechao Liu, Wenbo Yang, et al. "Nutritional and flavor properties of grape juice as affected by fermentation with lactic acid bacteria." International Journal of Food Properties 24, no. 1 (2021): 906–22. http://dx.doi.org/10.1080/10942912.2021.1942041.

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21

Boistean, Alina, Aurica Chirsanova, and Boris Gaina. "Valorization of Baco Noir grapes in the technology of obtaining of gummy candies." Akademos, no. 3(74) (November 2024): 37–44. https://doi.org/10.52673/18570461.24.3-74.01.

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The number of people suffering from food allergies is continuously increasing. Allergic reactions to synthetic additives widely used in candy production are part of this category. The aim of this study was to develop alternative gummy candies based on natural ingredients that substitute synthetic analogs, as well as to study their effect on organoleptic and microbiological characteristics. The developed candies contain Baco Noir grape juice as a source of color, flavor, and biologically active compounds. Organic wine vinegar was added as a natural preservative and color stabilizer. The results

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22

Choné, Xavier, Valérie Lavigne-Cruège, Takatoshi Tominaga, et al. "Effect of vine nitrogen status on grape aromatic potential: flavor precursors (S-cysteine conjugates), glutathione and phenolic content in Vitis vinifera L. Cv Sauvignon blanc grape juice." OENO One 40, no. 1 (2006): 1. http://dx.doi.org/10.20870/oeno-one.2006.40.1.880.

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<p style="text-align: justify;">Vine nitrogen status influence on S-cysteine conjugate precursors of volatile thiols, glutathione and phenolic content of the berries of Vitis vinifera L. cv. Sauvignon blanc have been assessed. Despite an increase in berry weight, the increase in nitrogen supply in the vine leads to higher cysteine precursor levels in grape juice. We also show that a late addition of nitrogen at berry set leads to a lower level of phenolic compounds in white grapes and to higher glutathione levels. Therefore, in white varieties, and particularly Sauvignon blanc, improving

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23

Zhang, Wenxia, Xuanhan Zhuo, Lanlan Hu та Xiuyan Zhang. "Effects of Crude β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Characteristics of Wines". Microorganisms 8, № 6 (2020): 953. http://dx.doi.org/10.3390/microorganisms8060953.

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To investigate the effects of crude β-glucosidases from Issatchenkia terricola SLY-4 (SLY-4E), Pichia kudriavzevii F2-24 (F2-24E), and Metschnikowia pulcherrima HX-13 (HX-13E) on flavor complexity and characteristics of wines, grape juice was fermented by Saccharomyces cerevisiae with the addition of SLY-4E, F2-24E and HX-13E, respectively. The growth and sugar consumption kinetics of S. cerevisiae, the physicochemical characteristics, the volatile compounds, and the sensory dimensions of wines were analyzed. Results showed that adding SLY-4E, F2-24E, and HX-13E into must had no negative effec

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Varela, C., D. R. Kutyna, M. R. Solomon, et al. "Evaluation of Gene Modification Strategies for the Development of Low-Alcohol-Wine Yeasts." Applied and Environmental Microbiology 78, no. 17 (2012): 6068–77. http://dx.doi.org/10.1128/aem.01279-12.

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ABSTRACTSaccharomyces cerevisiaehas evolved a highly efficient strategy for energy generation which maximizes ATP energy production from sugar. This adaptation enables efficient energy generation under anaerobic conditions and limits competition from other microorganisms by producing toxic metabolites, such as ethanol and CO2. Yeast fermentative and flavor capacity forms the biotechnological basis of a wide range of alcohol-containing beverages. Largely as a result of consumer demand for improved flavor, the alcohol content of some beverages like wine has increased. However, a global trend has

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25

Vladei, Natalia. "INFLUENCE OF ENZYMATIC TREATMENT AND STORAGE TEMPERATURE ON THE AROMATIC COMPOSITION OF VIORICA WINES." Journal of Engineering Science XXVII (4) (December 15, 2020): 163–71. https://doi.org/10.5281/zenodo.4288313.

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The subjects of this paper are the grapes and wines obtained from local selection variety Viorica from Republic of Moldova. Following the spectrophotometric analysis of grape juice, significant differences between the content of free volatile terpenes and potentially volatile terpenes were noticed. In order to determine the influence of the enzymatic treatment on flavor compounds, the wines were subjected to GC-MS analysis. The analysis showed that musts that were not treated with enzymes have a concentration of about 40% lower terpenes compared to those macerated with pectolytic enzymes. Wine

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Feng, Chun, Xue Du, and Josephine Wee. "Microbial and Chemical Analysis of Non-Saccharomyces Yeasts from Chambourcin Hybrid Grapes for Potential Use in Winemaking." Fermentation 7, no. 1 (2021): 15. http://dx.doi.org/10.3390/fermentation7010015.

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Native microorganisms present on grapes can influence final wine quality. Chambourcin is the most abundant hybrid grape grown in Pennsylvania and is more resistant to cold temperatures and fungal diseases compared to Vitis vinifera. Here, non-Saccharomyces yeasts were isolated from spontaneously fermenting Chambourcin must from three regional vineyards. Using cultured-based methods and ITS sequencing, Hanseniaspora and Pichia spp. were the most dominant genus out of 29 fungal species identified. Five strains of Hanseniaspora uvarum, H. opuntiae, Pichia kluyveri, P. kudriavzevii, and Aureobasid

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Issa-Issa, Hanán, Marina Cano-Lamadrid, Ángel Calín-Sánchez, Aneta Wojdyło, and Ángel A. Carbonell-Barrachina. "Volatile Composition and Sensory Attributes of Smoothies Based on Pomegranate Juice and Mediterranean Fruit Purées (Fig, Jujube and Quince)." Foods 9, no. 7 (2020): 926. http://dx.doi.org/10.3390/foods9070926.

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To increase the intake of fruits and vegetables—especially among young people—the food industry is trying to develop new, easy-to-eat and long-shelf-life products, such as smoothies. Nowadays, consumers are choosing their foods based not only on nutritional/functional properties (content of polyphenols, vitamins, minerals, among others), but also on sensory attributes. The aim of this study was to investigate the volatile composition by HS-SPME and the sensory profile by descriptive sensory analysis of novel smoothies prepared by blending fig, jujube or quince purée with pomegranate juices (cv

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28

Liakhovska, N., O. Zadorozhna, and A. Blahopoluchna. "CHEMISTRY OF WINE AROMAS." Sciences of Europe, no. 109 (January 23, 2023): 14–19. https://doi.org/10.5281/zenodo.7560286.

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The perception of the taste and aroma of wine is the result of many interactions between a large number of chemical compounds and sensory receptors. Compounds interact, combine and exhibit synergistic and antagonistic interactions. The chemical profile of wine is determined on the basis of grapes, fermentation microflora (in particular, Saccharomyces cerevisiae yeast), secondary microbial fermentation, as well as aging and storage conditions. The composition of grapes depends on the varietal and clonal genotype of the vine, as well as on the interaction of the genotype and its phenotype with m

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Singh, Rajesh Kumar, Pratiksha Singh, Mohini Prabha Singh та ін. "Yeast α-L-Rhamnosidase: Sources, Properties, and Industrial Applications". SDRP Journal of Food Science & Technology 6, № 1 (2021): 313–24. http://dx.doi.org/10.25177/jfst.6.1.ra.10742.

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Yeasts have been used for the heterologous production of a range of enzymes. However, α-L-rhamnosidase production in yeasts as well as its vast potential for biotechnological processes is less reported. α-L-Rhamnosidase is one of the important biotechnologically attractive enzymes in several industrial and biotechnological processes. In food and agriculture industries, the enzyme catalyzes the hydrolysis of hesperidin to release L-rhamnose and hesperidin glucoside, industrial removal of bitterness from citrus juices caused by naringin, and enhancing aroma in grape juices and derived beverages.

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Nurul Afwa Yustika Sari, Sumardi, Salman, Ika Julianti Tambunan, Kanne Dachi, and Siti Muliani Julianty. "Fermentasi Seduhan Kopi Arabika Dengan Bakteri Lactobacillus Casei Dan Ragi Saccharomyces Cerevisiae Dan Uji Toksisitas." Jurnal Indah Sains dan Klinis 2, no. 3 (2021): 7–16. http://dx.doi.org/10.52622/jisk.v2i3.32.

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Coffee drinks are one of the most popular drinks for people of all ages, especially adults. But now with the addition of flavor, most people are enjoying coffee drinks.The purpose of the study was to see the effect of fermentation on the taste and aroma of brewed Arabica coffee with Lactobacillus casei and yeast Saccharomyces cerevisiae isolates with the addition of grape juice and sucrose and the level of toxicity of the fermentation of brewed Arabica coffee with the Brine Shrimp Lethality Test (BSLT).This research is experimental, namely the fermentation of brewed Arabica coffee with Lactoba

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Студенникова, Наталия Леонидовна, and Зинаида Викторовна Котоловець. "Study of uvological parameters of ‘Gurzufskiy Rozovyi’ grape variety cultivated in the eastern area of the South Coast zone of Crimea." Magarach Vinogradstvo i Vinodelie, no. 1(111) (March 18, 2020): 15–17. http://dx.doi.org/10.35547/im.2020.22.1.003.

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С целью сохранения в Республике Крым дефицитных перспективных сортов винограда, в статье представлено ботаническое описание взрослого листа, ягоды и грозди сорта Гурзуфский розовый. Приведены увологические показатели гроздей и ягод за 2018-2019 гг. при культивировании сорта в условиях восточного района Южнобережной зоны Крыма (филиал «Морское» ГУП РК «ПАО «Массандра»).Гурзуфский розовый - универсальный сорт винограда раннего срока созревания получен в результате скрещивания сорта Мускат ВИРа и гибридной формы Магарач 124-66-26. Отличается приятным гармоничным вкусом с сильным мускатным аромато

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Stafne, Eric T. "(121) `Rubaiyat': An Old Cultivar with New Potential." HortScience 41, no. 4 (2006): 1068D—1068. http://dx.doi.org/10.21273/hortsci.41.4.1068d.

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In 2005, 212 ha of grapes were grown in Oklahoma and more than 30 licensed wineries were in operation. With this increase in grape growing and wine making comes the necessity to evaluate commercially appropriate cultivars. `Rubaiyat' was a cross between Seibel 5437 and `Bailey' made at Oklahoma State University by Herman Hinrichs in 1952. The overall genetic constitution of `Rubaiyat' (based on disomic inheritance) is 37.5% V. lincecumii, 31.25% V. vinifera, 18.75% V. labrusca, 6.25% V. rupestris, and 6.25% V. riparia. `Rubaiyat' is a dark blue-black grape that ripens in mid-August. The berrie

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D’Ambrosio, Michele. "Advances in the Dereplication of Aroma Precursors from Grape Juice by Pretreatment with Lead Acetate and Combined HILIC- and RP-HPLC Methods." Foods 8, no. 1 (2019): 28. http://dx.doi.org/10.3390/foods8010028.

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Glycosidic aroma precursors (GAPs) contribute to the varietal flavor of wine. Researchers have applied various sample preparation and analytical methods in attempts to achieve their separation and identification. However, mass spectrometric methods still fail to unequivocally define their structures. We have previously reported the separation of GAPs in their natural form and elucidated their structures by nuclear magnetic resonance (NMR) spectroscopy. In this study, we confirm the effectiveness of our established procedure and present methodological improvements. Grape juice was treated with

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Tang, Xiaojian, Xi He, and Yuxia Sun. "Effects of non-Saccharomyces Cerevisiae Hanseniaspora Uvarum on Wine Fermentation." Highlights in Science, Engineering and Technology 84 (February 27, 2024): 119–26. http://dx.doi.org/10.54097/vhxmy832.

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Single strain fermentation with simple active dry yeast is easy to cause wine homogenization. Saccharomyces cerevisiue and non-saccharomyces cerevisiue mixed fermentation have different effects on wine flavor. In this study, Hanseniaspora uvarum Hu2010 isolated from wild grape juice was taken as the object, and Saccharomyces cerevisiue D254 was used for single fermentation and mixed fermentation respectively. The influence of different yeast fermentation processes on wine aroma was studied by analyzing the physical and chemical indicators such as sugar and organic acid content in the fermentat

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Kuerban, Dilinu, Jing Lu, Zekun Huangfu, Liang Wang, Yanan Qin, and Minwei Zhang. "Optimization of Fermentation Conditions and Metabolite Profiling of Grape Juice Fermented with Lactic Acid Bacteria for Improved Flavor and Bioactivity." Foods 12, no. 12 (2023): 2407. http://dx.doi.org/10.3390/foods12122407.

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To enrich the flavor compounds and retain the content of polyphenolics in grape juice (GJ) under long-term storage, Lactiplantibacillus plantarum, Lactobacillus acidophilus, Lacticaseibacillus casei, and Lacticaseibacillus paracasei, were screened and the optimal fermentation conditions were determined as fermentation temperature of 41.2 °C for 24 h with an initial LAB density of 8.5 × 106 CFU/mL. Surprisingly, the retention rates of TPC still remained at 50% after storage for 45 days at 4 °C. Moreover, 251 different metabolites were identified, include 23 polyphenolics, 11 saccharides, and 9

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Álvarez-Fernández, Maria Antonia, Edwin Fernandez-Cruz, Maria del Carmen García-Parrilla, et al. "Saccharomyces cerevisiae and Torulaspora delbrueckii Intra- and Extra-Cellular Aromatic Amino Acids Metabolism." Journal of Agricultural and Food Chemistry 67, no. 28 (2019): 7942–53. https://doi.org/10.1021/acs.jafc.9b01844.

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Tryptophan, phenylalanine, and tyrosine play an important role as nitrogen sources in yeast metabolism. They regulate biomass production and fermentation rate, and their catabolites contribute to wine health benefits and sensorial character through the yeast biotransformation of grape juice constitutes into biologically active and flavor-impacting components. A UHPLC-MS/MS method was applied to monitor 37 tryptophan/phenylalanine/tyrosine yeast metabolites both in extra- and intracellular extracts produced by the fermentation of two Saccharomyces cerevisiae strains and one Torulaspora delbruec

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Heng-Yu, Liang, Su Ning, Guo Kun, Wang Yuan, and Yang De-Yu. "Effects of Saccharomyces Cerevisiae Strains on Chemical Profiles of Cabernet Sauvignon Wines: Based on the Combined Results of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS." Current Topics in Nutraceutical Research 18, no. 2 (2018): 115–31. http://dx.doi.org/10.37290/ctnr2641-452x.18:115-131.

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Five Saccharomyces cerevisiae strains (Chinese indigenous yeasts SC5, WC5, SC8, CC17 and commercial starter F15) were inoculated into Cabernet sauvignon grape must and fermented at pilot scale. For the first time, combination of <sup>1</sup>H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS metabonomic profiling techniques was performed to analyze the global chemical fingerprints of sampled wines at the end of alcoholic and malolactic fermentation respectively, then 13 non-volatile flavor compounds, 52 volatile organic aromas and 43 polyphenolic molecules were identified and determined correspondentl

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Zhao, Yue, Qingyang Sun, Bin Tian, et al. "Evaluation of Four Indigenous Non-Saccharomyces Yeasts Isolated from the Shangri-La Wine Region (China) for Their Fermentation Performances and Aroma Compositions in Synthetic Grape Juice Fermentation." Journal of Fungi 8, no. 2 (2022): 146. http://dx.doi.org/10.3390/jof8020146.

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This study investigated the fermentation performances and aroma compositions of synthetic grape juice that was fermented by four indigenous non-Saccharomyces yeast isolates that were obtained from the Shangri-La wine region (China): Meyerozyma guilliermondii (AD-58), Saccharomycopsis vini (BZL-28), Saturnispora diversa (BZL-11), and Wickerhamomyces anomalus (DR-110), in comparison to those of Saccharomyces cerevisiae (EC1118). The four indigenous non-Saccharomyces yeasts showed a lower fermentative capacity and a lower conversion rate of sugar to alcohol, but a higher yield of volatile acidity

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Yang, Huimin, Yue Wei, Wenqian Feng, Haoran Zhang, Jiao Jiang, and Yi Qin. "Screening of Indigenous Hanseniaspora Strains from China for Ethanol Reduction in Wine." Foods 14, no. 7 (2025): 1113. https://doi.org/10.3390/foods14071113.

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Non-Saccharomyces yeasts have the potential to ameliorate wine ethanol levels, but such fit-for-purpose yeast strains are still lacking. Seventy-one indigenous non-Saccharomyces yeasts isolated from spontaneous fermentations of four wine regions in China (Ningxia, Xinjiang, Gansu, and Shaanxi) were screened for ethanol formation and were characterized for major metabolite profiles in synthetic grape juice fermentation to obtain non-Saccharomyces yeasts with low ethanol yields. Four Hanseniaspora strains with less volatile acidity production were primarily selected, and their ethanol yield was

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Grigoryan, Bella, Mikayel Mikayelyan, Karen Kazumyan, A. Samvelyan, and A. Ohanyan. "The study of biochemical composition of grape and wine from Armenian selectionvariety Nrneni." Bioactive Compounds in Health and Disease - Online ISSN: 2574-0334; Print ISSN: 2769-2426 7, no. 10 (2024): 476–88. http://dx.doi.org/10.31989/bchd.v7i10.1434.

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Background: In Armenia, autochthonous, modern cultivars, and wild grape populations are highly diverse. Different types of wine can be produced due to the climatic zones. Grapes are a popular fruit all over the world, consisting of bioactive compounds and antioxidants, such as proanthocyanidins, anthocyanins, flavonols, organic and phenolic acids, and stilbenes. It is well known that grape varieties have different yields as well as quantitative and qualitative characteristics of the berry, which impact the quality of wine. Objective: Conduct an in-depth study of Indigenous grape varieties and

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Esteves, Barbosa, Vasconcelos, et al. "Characterizing the Potential of the Non-Conventional Yeast Saccharomycodes ludwigii UTAD17 in Winemaking." Microorganisms 7, no. 11 (2019): 478. http://dx.doi.org/10.3390/microorganisms7110478.

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Non-Saccharomyces yeasts have received increased attention by researchers and winemakers, due to their particular contributions to the characteristics of wine. In this group, Saccharomycodes ludwigii is one of the less studied species. In the present study, a native S. ludwigii strain, UTAD17 isolated from the Douro wine region was characterized for relevant oenological traits. The genome of UTAD17 was recently sequenced. Its potential use in winemaking was further evaluated by conducting grape-juice fermentations, either in single or in mixed-cultures, with Saccharomyces cerevisiae, following

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Riou, Christine, Jean-Michel Salmon, Marie-Jose Vallier, Ziya Günata та Pierre Barre. "Purification, Characterization, and Substrate Specificity of a Novel Highly Glucose-Tolerant β-Glucosidase fromAspergillus oryzae". Applied and Environmental Microbiology 64, № 10 (1998): 3607–14. http://dx.doi.org/10.1128/aem.64.10.3607-3614.1998.

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ABSTRACT Aspergillus oryzae was found to secrete two distinct β-glucosidases when it was grown in liquid culture on various substrates. The major form had a molecular mass of 130 kDa and was highly inhibited by glucose. The minor form, which was induced most effectively on quercetin (3,3′,4′,5,7-pentahydroxyflavone)-rich medium, represented no more than 18% of total β-glucosidase activity but exhibited a high tolerance to glucose inhibition. This highly glucose-tolerant β-glucosidase (designated HGT-BG) was purified to homogeneity by ammonium sulfate precipitation, gel filtration, and anion-ex

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Kumsa, Negasa Andersa. "Review on the Effect of Fruit Wine Quality and Fermentation Conditions on the Quality of Wine." Food Science & Nutrition Technology 5, no. 5 (2020): 1–9. http://dx.doi.org/10.23880/fsnt-16000226.

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Fruit wine is an important part of our diet that contains essential part of vitamin and minerals that contribute to overall strength for our health. Like other beverages fruit wines are undistilled alcoholic beverages usually made from grapes or other fruits such as peaches, plums or apricots, banana, elderberry, or black berry which are nutritive, more tasty, and mild stimulants. These fruits undergo a period of fermentation and aging. They usually have an alcohol content ranging between 5 and 13%. Wines made from fruits are often named after the fruits. No other drinks, except water and milk

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Dana, Huțu, and Amariei Sonia. "Substituting Sugar in Pastry and Bakery Products with Functional Ingredients." Applied Sciences 14, no. 18 (2024): 8563. http://dx.doi.org/10.3390/app14188563.

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Replacing the amount of sugar in pastries with functional ingredients may be a strategy of interest to food manufacturers. Reducing the content of sugar in pastries and bakery products could be a measure to reduce diseases such as obesity, diabetes, cardiovascular disease, tooth decay, and cognitive impairment. Additionally, energy consumption, greenhouse gas emissions, and global warming potential are the main issues in sugar beet agricultural production systems. Due to the multiple roles that sugar has in the dough (i.e., provide energy, sweeten, improve the structural characteristics, exten

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Sistrunk, W. A., and J. R. Morris. "Quality Acceptance of Juices of Two Cultivars of Muscadine Grapes Mixed with Other Juices." Journal of the American Society for Horticultural Science 110, no. 3 (1985): 328–32. http://dx.doi.org/10.21273/jashs.110.3.328.

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Abstract Juices from 2 cultivars of muscadine grapes (Vitis rotundifolio Michx.), ‘Noble’ (dark-skinned) and ‘Carlos’ (bronze-skinned), were mixed with juices of ‘Concord’ and ‘Niagara’ grapes, cranberry or apple. ‘Noble’ juice, combined with ‘Concord’ juice, resulted in the highest quality among the dark mixtures prepared. Also, the mixtures retained most color and flavor during a 12 month storage period. ‘Carlos’ juice rated higher in quality when blended with the light-colored juices of apple and ‘Niagara’ than with the dark colored juice. The light amber color was stable during a 12 month

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Bhattarai, Gaurab, Orestis Giannopoulos, Ramsey Nathanal Corn, et al. "Analysis of the Aroma Volatile Profile of Muscadine Grape Germplasm by Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry." Horticulturae 9, no. 9 (2023): 1054. http://dx.doi.org/10.3390/horticulturae9091054.

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Muscadine grapes (Vitis rotundifolia) are native to the southeastern U.S., where they are valued for their unique flavor and fruity aroma. Despite having a diverse aroma profile, muscadine germplasm is virtually unexplored in terms of its aroma volatile content and composition, which is crucial in determining the value of its products. The aim of this research was to characterize 24 muscadine genotypes with distinct uses and origin for their aroma-related volatile profiles using the headspace solid-phase microextraction method coupled with gas-chromatography mass spectrometry. In total, 63 vol

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Guerrini, Simona, Damiano Barbato, Lorenzo Guerrini, et al. "Selection of Indigenous Saccharomyces cerevisiae Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery." Fermentation 7, no. 3 (2021): 99. http://dx.doi.org/10.3390/fermentation7030099.

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The inoculation of grape juice with Saccharomyces cerevisiae strains selected from indigenous yeast populations can be a suitable tool to control alcoholic fermentation, contributing to producing wines with typical flavor and aroma and, hence, the demand for native starter cultures is increasing. However, since low amounts of indigenous yeast biomasses are usually required for local winemaking, the industrial production of these yeasts can be expensive. Therefore, in this study, after selecting an indigenous S. cerevisiae strain based on relevant oenological and technological features, a pilot

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Culbert, Julie A., WenWen Jiang, Eleanor Bilogrevic, et al. "Compositional Changes in Smoke-Affected Grape Juice as a Consequence of Activated Carbon Treatment and the Impact on Phenolic Compounds and Smoke Flavor in Wine." Journal of Agricultural and Food Chemistry 69, no. 35 (2021): 10246–59. http://dx.doi.org/10.1021/acs.jafc.1c02642.

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Казарцев, Д. А., А. И. Ключников, А. И. Галкин та Е. В. Груздова. "Научно-практическое обоснование применения виноградного сусла и винных дрожжей при производстве пивных напитков". Beer and beverages, № 2 (23 червня 2025): 8–12. https://doi.org/10.52653/pin.2025.02.02.

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В статье были рассмотрены научные и практические аспекты применения виноградного сусла и винных дрожжей в технологии производства пивных напитков. Цель исследования заключалась в обосновании возможности расширения сырьевой базы и улучшения органолептических характеристик пива за счет интеграции компонентов, традиционно используемых в виноделии. Авторами проведены эксперименты по замещению части пивного сусла на виноградное и применению культур винных дрожжей вместо классических пивоваренных штаммов. Описаны результаты исследований физико-химического состава пивного сусла в процессе сбраживания

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Vítová, Eva, Kateřina Sůkalová, Martina Mahdalová, Lenka Butorová, Libor Babák, and Aleš Matějíček. "Comparison of Flavour and Volatile Flavour Compounds of Mixed Elderberry Juices." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 63, no. 1 (2015): 147–52. http://dx.doi.org/10.11118/actaun201563010147.

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The aim of this work was to find the best composition for fruit drink based on elderberries with optimal flavour characteristics. For this purpose elderberry juice was mixed with various fruit juices (grape, black currant, apple, orange, carrot) in various ratios, flavour was evaluated sensorially and instrumentally as the content of aroma compounds. Five flavour characteristics (sweet, acid/sour, bitter, astringent, characteristic elderberry), off-flavour, odour, texture (mouth-feel), colour and overall acceptability were evaluated sensorially using scale. Aroma compounds were extracted by so

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