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Incidence of osmophilic yeasts and Zygosaccharomyces rouxii during the production of concentrate grape juices
(Academic Press Ltd - Elsevier Science Ltd, 2017-06)
Zygosaccharomyces rouxii is the main spoilage yeast of grape juice concentrates. Detection and identification of Z. rouxii during the production of grape juice concentrate is critical to prevent spoilage in the final ...
Yeast identification in grape juice concentrates from Argentina
(Wiley, 2008-02)
Aims: The purpose of this study was to identify yeast species present in spoiled and unspoiled grape juice concentrates from Argentine industries.
Methods and Results: Osmophilic and osmotolerant yeasts were isolated from ...
Influência da crioconcentração nas propriedades reológicas de sucos de uva
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2015-07-01)
Grape juice is a clear or turbid liquid extracted from grape by means of suitable technological processes. Freeze concentration is a technique that has the advantage of maintaining nutritional quality and volatile compounds ...
Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing
(Springer, 2019-02-21)
Zygosaccharomyces rouxii is the most frequent spoilage yeast species detected in concentrated grape juice. In order to reduce Z. rouxii populations and consequently extend the microbiological shelf life of this product, ...
The improvement of grape juice quality using Thermomucor Indicae-Seudaticae pectinase
(2020-04-01)
The effect of pectinolytic enzyme preparation (PEP) produced by the fungus Thermomucor indicae-seudaticae-N31 (PEP-N31) on total phenolic content, concentrations of methanol and color of grape juice was studied. Positive ...
Incidence of osmophilic yeasts and Zygosaccharomyces rouxii during the production of concentrate grape juices
(2017)
Zygosaccharomyces rouxii is the main spoilage yeast of grape juice concentrates. Detection and identification of Z. rouxii during the production of grape juice concentrate is critical to prevent spoilage in the final ...
Experimental study of physical and rheological properties of grape juice using different temperatures and concentrations. Part I: Cabernet Sauvignon
(2017-10-01)
The effect of the temperature and concentration on rheological behavior of Cabernet Sauvignon juice concentrates was assessed using a rheometer over a wide range of temperature (1–66 °C) and concentrations (13.6–45.0 Brix) ...
Spray Drying of Grape Juice From Hybrid CV. BRS Violeta: Microencapsulation of Anthocyanins Using Protein/Maltodextrin Blends as Drying Aids
(Wiley-Blackwell, 2017-02-01)
Grape juice contains high amounts of anthocyanins, with great potential for substituting synthetic food dyes. Carrier agents used in spray drying entraps anthocyanins, allowing their preservation. This work appraised whey ...
Effects of pH and sugar concentration in Zygosaccharomyces rouxii growth and time for spoilage in concentrated grape juice at isothermal and non-isothermal conditions
(Elsevier, 2013-09)
The effect of pH (1.7–3.2) and sugar concentration (64–68 °Brix) on the growth of Zygosaccharomyces rouxii MC9 using response surface methodology was studied. Experiments were carried out in concentrated grape juice ...
Experimental study of physical and rheological properties of grape juice using different temperatures and concentrations. Part II: Merlot
(2018-03-01)
The effect of the temperature and concentration on rheological behavior of Merlot juice concentrates was assessed using a rheometer over a wide range of temperature (1–66 °C) and concentrations (13.6–45.0 Brix) at shear ...