Grape - characterization
Purification and characterization of grape (Vitis vinífera L. cv Red Globe) chitinases for production of chitosan from shrimp chitin.
... AND CHARACTERIZATION OF GRAPE (Vitis vinífera ...study, grape chitinases were puriied 16 times by fractionation in 80% ammonium sulfate followed by dialysis and ...
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Molecular characterization of berry skin color reversion on grape somatic variants
... on grape berry color shows that the color locus is a cluster of four Myb and Myb-like genes, spread along a 200 kb-region located on chromosome 2, which comprises VvMybA1 and VvMybA2, two adjacent tran- scription ...
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Chemical characterization and antioxidant activities of oligomeric and polymeric procyanidin fractions from grape seeds
... of grape during the maceration/fermentation process (Sun, Pinto, Leandro, Ricardo-da-Silva, & Spranger, ...in grape and in wine, the major polyphenols are proanthocyanidins (Spranger, Sun, Leandro, ...
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Characterization of the aroma and colour profiles of fortified Muscat wines: comparison of Muscat Blanc “à petit grains” grape variety with Red Muscat
... each grape variety, corresponding to different grape ripeness levels (2 weeks difference), were prepared from the 2013 ...both grape vari- ...
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Physical-chemical and sensory characterization of two important grape cultivars in Brazil / Caracterização físico-química e sensorial de duas importantes cultivares de uva no Brasil
... Regarding the soluble solids content, the ‘Niágara Rosada’ grape presented higher content, 16.7° Brix, differing from ‘Niágara Branca’, with 15.7° Brix (Table 2). The soluble solids content verified here indicated ...
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Characterization of pectinase activity for enology from yeasts occurring in Argentine Bonarda grape
... on grape surfaces and must, whereas non-pectinolytic yeasts dominated the middle and last fermentation stages (Figu- re 2), suggests that a higher incidence of pectinolytic spe- cies may be observed in ...
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Caracterização de farinha de resíduo de uvas Isabel precoce e “BRS Violeta” oriundo da produção de suco / Characterization of Isabel precoce grape residue flour and “BRS Violet” from juice production
... of grape juice generates significant amounts of waste consisting mainly of peels and ...of grape residue flour can vary according to several ...from grape marc from Isabel and Violeta cut juice ...a ...
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Chemical characterization of winemaking byproducts from grape varieties cultivated in Vale do São Francisco, Brazil
... of grape processing, so as to better characterize eventual variation that regularly occurs in the winemaking of a determined ...red grape varieties Tempranillo, Grenache and Mourvèdre were used to elaborate ...
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Cycle, physicochemical characterization and climatic adaptation of a white hybrid grape on different rootstocks
... The grape genus Vitis is highly variable, but ...common grape diseases, partly because grapes mature during the rainy season, which is ideal for the development of diseases (Guan et ...produce grape ...
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3 Grape seed oil (GSO)
... Baba, N. H., Antoniades, K., & Habbal, Z. (1999). Effects of dietary canola, olive, and linolenic acid enriched olive oils on plasma lipids, lipid peroxidation, and lipoprotein lipase activity in rats. Nutrition ...
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Genetic diversity of table grape based on morphoagronomic traits
... and characterization of grape (Vitis spp) genetic resources in germplasm banks have been the basis of its use in breeding programs that result in development of new ...10,000 grape cultivars kept in ...
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Glycosidic aroma compounds of some portuguese grape cultivars
... varietal characterization of the most important grapes of the Alentejo region in the south of Portugal, based on the composition of their glycosidic flavour pre- ...
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Valorization of grape pomace through hot compressed water extractionhydrolysis
... The aim of this work is the valorization of grape pomace from white grapes (WWGP) and from red grapes (RWGP), through the extraction of phenolic compounds with antioxidant activity, as[r] ...
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Sensory optimization of whole grape juice with added yam
... including grape juice (GRANATO et al., 2016). Grape juice is one of the primary grape derivatives and can be defined as an unfermented and undiluted beverage, obtained from the edible part of the ...
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Drying of Grape with an Infrared Radiation heating mechanism
... There are also locations where the ambient conditions are good for grape growing but adverse for raisin producing. Therefore, we designed and fabricated an experimental drying chamber which simulates the climatic ...
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Mixed fermentation with Metschnikowia pulcherrima using different grape varieties
... The present work reports a mixed fermentation assay with a commercial M. pulcherrima strain performed in pilot-scale winery conditions and tested in fourteen different grapevine varieties. The effect of fermentation with ...
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Chemical composition of cold pressed Brazilian grape seed oil
... Grape seed oil (GSO) is an important by-product of the wine-making industry which has received attention as an alternative source of vegetable oils; its chemical compounds can be influenced by agricultural ...
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NEWEST PINK BERRY AROMATIC VINE GRAPE VARIETY – RADOST LEONIDOV
... Artemis - novyj greko-rossijskij vinnyj aromatnyj vysokokachestvennyj belojagodnyj sort vinograda // Nauchnyj zhurnal KubGAU. Marija Kallas - novyj vinnyj aromatnyj [r] ...
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OPPORTUNITIES FOR ORGANISING CLUSTERS IN THE BULGARIAN GRAPE-WINE SECTOR
... Bulgaria's membership in the European Union defines the development of clusters as a key element of the National Strategy for increasing the competitiveness. The role of the clusters becomes especially important at this ...
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Analysis on genetic diversity of 51 Grape germplasm resources
... ‘Zuijinxiang’ grape seeds with 137Cs-γ-rays, and 50 mutated plants were obtained after cultivation and ...51 grape germplasm samples were used as experimental samples, and genetic diversity analysis was ...
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