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Evaluación de la producción de cerveza artesanal "Tawala" usando kiwi como fruta adicional
(Fundación Universidad de América, 2018-08-22)
En el presente trabajo se describen las actividades relacionadas con la producción de cerveza de forma artesanal con sabor a kiwi. Se efectuó una clara descripción de cada una de las etapas requeridas en el proceso de ...
Purification and biochemical characterization of an alkaline pectin lyase from Fusarium decemcellulare MTCC 2079 suitable for Crotolaria juncea fiber retting
(Wiley-Blackwell, 2014-07-01)
An extracellular pectin lyase secreted by Fusarium decemcellulare MTCC 2079 under solid state fermentation condition has been purified to electrophoretic homogeniety by using ammonium sulfate fractionation, carboxymethyl ...
Multi-method sensory approach to describe the effect of microwave-assisted extraction and addition of stems on the mouthfeel sensations of Bonarda wines from Mendoza (Argentina)
(PAGEPress, 2022-11-25)
The Bonarda variety has been used as a base for common red wines due to its contribution to color and low level of astringency as a consequence of its relative low tannin concentration. The use of MicrowaveAssisted Extraction ...
Compostos fenólicos em uvas e vinhos da variedade Merlot
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2012-04-23)
The main aim of this work was to evaluate the phenolic compounds of Merlot grapes and wines, from vineyards located at Dom Pedrito (Campanha Gaúcha) and Bento Gonçalves (Serra Gaúcha). The following aspects were evalueted: ...
Avaliação físico-química do vinho cabernet sauvignon com diferentes períodos de maceração pré-fermentativa a frio na região da campanha gaúcha
(Universidade Federal do PampaUNIPAMPABrasilCampus Dom Pedrito, 2018)