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“WINE & FOOD” Poster Size: 58x78 cm (22.8 x 30.7 inches) http://bit.ly/1VXy5Qw in 5 Languages - Poster Voucher Code: LqhWqP Classic and inventive food and wine combinations Wine pairing solutions for a wide range of popular dishes Creating the perfect taste sensation
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OLIMPUS travel presents the best places of wine production with a host of informative and entertaining events in Northern Greece continue to play a leading role in support of wine, a key element in the Greek cultural identity and offer visitors to the Northern Greek vineyard a total of 8 different routes, leading from Mount Olympus, home of the gods and Zitsa in Epirus to Byzantine Thessaloniki and from Amyndeo in the north to the Aegean playground of Halkidiki, the Dionysiac heartland of Mount Pangeo and delightful, distant Thrace.
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OLIMPUS travel presents the best places of wine production with a host of informative and entertaining events in Northern Greece continue to play a leading role in support of wine, a key element in the Greek cultural identity and offer visitors to the Northern Greek vineyard a total of 8 different routes, leading from Mount Olympus, home of the gods and Zitsa in Epirus to Byzantine Thessaloniki and from Amyndeo in the north to the Aegean playground of Halkidiki, the Dionysiac heartland of Mount Pangeo and delightful, distant Thrace.
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This research work was done using palm wine as a source of fermentable sugar. Equal sample of the palm wine was fermented aerobically by baker’s yeast under standard atmospheric condition for consecutive series of 1 to 15 days. Testing and Distillation of liquor was done on each day to determine the amount of fatty acid, PH, sugar, specific gravity and vitamin C, with time during fermentation on one hand and the equilibrium mole fraction relationship for ethanol and water on the other hand. Models were developed to predict the reproduction of the experimental values into future, and, on validationgave R 2 which ranges from 0.9901 to 0.9980. On optimization it was revealed that in 1.49 days, 0.1067 percentage fatty acid was produced. With 1.44 percentage mole fraction of ethanol, 3.398 refractive index of palm wine was obtained. It also showed that a minimum of 0.07305 refractive index of distillate per mole fraction of more volatile component was made in just 0.499 percentage mole fraction and a minimum of 0.1956 mole fraction of gaseous ethanol per mole fraction of more volatile component was obtained. The results and models can be applied in the distillation work of this kind for prediction and reproduction of experimental values.
Determination, Modeling and Optimization of Distillation Equilibrium of Ferme...
Determination, Modeling and Optimization of Distillation Equilibrium of Ferme...
International Journal of Modern Research in Engineering and Technology
Wine is a fermented drink made by the controlled culture of yeasts on fruit juices. This study was undertaken to produce acceptable wines from blends of banana and pineapple by the fermentative action of Meyerozyma guilliermondii strain 1621 and Pichia guilliermondii strain PAX-PAT 18S. The fermentation process lasted for a period of 28 days and, the aging process was for 2 months. The fermentation process comprised two set ups- one was fermented by Meyerozyma guilliermondii strain 1621 and the other was fermented by Pichia guilliermondii strain PAX-PAT 18S. The process was monitored and controlled by carrying out physicochemical analysis (pH, temperature, specific gravity, total titratable acidity, and alcohol content) and yeast count using standard methods. There was a decrease in the pH for both wines and an increase in the total titratable acidity. The temperature was between 17 and 27 0C for both wines. The specific gravity of the wines decreased during the fermentation leading to an increase in alcohol production. There was an increase in yeast count from 6.7×107 sfu/ml to 1.8×108 sfu/ml between days 1 and 17 and a decrease from 1.8×108 sfu/ml to 0 sfu/ml between days 17 to 85 for Meyerozyma guilliermondii; also an increase from 5.1×107 sfu/ml to 1.7×108 sfu/ml from day 1 to 17, and a decrease from 1.7×108 sfu/ml to 0 sfu/ml between day 17 to 85 for Pichia guilliermondii. Statistically, there was no significant difference between the yeast counts, temperature, pH, total titratable acidity, and specific gravity but there was signa ificant difference between the alcohol production for both wines. This study shows that wines can be successfully produced using Meyerozyma guilliermondii strain 1621 and Pichia guilliermondii strain PAX-PAT 18S.
Analysis of Physicochemical and Microbiological Parameters of Wine Produced f...
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book of brewing
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cider wine preparation using different yeast cultures
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‘Cider wine production using different yeast strains & comparing their efficiency, testing their antimicrobial activity towards E.coli’ fortification with honey for increasing vit b content and helping initial clarification. project author :Ritwik Bhatatcharya, MSc Food technology, BSc (hons)Microbiology. Done as part of Final smseter research project from Punjabi university , Patiala.wokring in QC(wine).Prodcution(FMCG), R&D. check website www.indobrews.com for more information, Email us at brewindo@gmail.com
cider wine preparation using different yeast cultures
cider wine preparation using different yeast cultures
Ritwik Bhattacharya
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Universtity of West Attika, Master, Phenolics
Universtity of West Attika, Master, Phenolics
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Historically, the earliest evidence of viniculture is approximately 8,000 years ago and worldwide it has become increasingly more prevalent in recent years. The expansion of markets and producers has resulted in an escalation in methods used to guarantee product safety and quality of wine. Wine contains over 600 nutritional substances including vitamins, organic acids and more importantly polyphenols. The seeds and skin of the grape provide a valuable source of polyphenols, and with increasing interest in their health-enhancing properties as antioxidants, research has gathered pace over the last 15 years. The key benefits found have been aiding age prevention and cardiovascular disease by preventing the oxidation of Low Density Lipoprotein (LDL).1 The versatility of PerkinElmer’s LAMBDA™ 265 and LAMBDA 465 PDA UV/Visible Spectrophotometers allows quantification of the total phenol content in the wines, and also wine color to be measured to determine quality and any potential contamination.
Determination of Wine Color and Total Phenol Content using the LAMBDA PDA UV/...
Determination of Wine Color and Total Phenol Content using the LAMBDA PDA UV/...
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Through a collaborative research with INRA France, Lallemand Oenology is please to report on the finding of a new wine yeast that can produce up to less than 1.3% alcohol in wine. a breakthrough in wine research
Lallemand Oenology finds a wine yeast that produces less alcohol in wines
Lallemand Oenology finds a wine yeast that produces less alcohol in wines
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098 red wine and heart disease
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098 red wine and heart disease
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Two ethanol fermenting Saccharomyces cerevisiae were isolated from date juice and grapes and grown in YEPD medium. They were characterized for alcoholic fermentation using sugarcane molasses and their growth conditions were optimized with respect to pH and sugar concentration. Results revealed a temperature of 30ºC, pH 6.0 and 6.5% sugar concentration as optimum for fermentation. Stress tolerance tests showed that date juice isolate was highly tolerant to temperature, pH and high ethanol concentration in the medium. Under optimized conditions, S. cerevisiae isolated from date-juice produced 7.75% of ethanol in molasses as estimated by Conway method.
Effect of Various Parameters on the Growth and Ethanol Production by Yeasts I...
Effect of Various Parameters on the Growth and Ethanol Production by Yeasts I...
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ABHISHEK S2 FA FERMENTATION food analysis
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Determination of phenolic compounds
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shashank research paper
shashank research paper
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This presentation was delivered by Dr Laura McGregor of Markes International and Dr Luca Calamai of the University of Florence at the 38th ISCC & 11th GCxGC, Riva del Garda, Italy in May 2014. Also included is a case study on 'Enhanced screening of environmental pollutants in complex matrices by GC×GC–TOF MS'.
Enhanced aroma profiling of wine by GC–TOF MS with variable-energy ionisation
Enhanced aroma profiling of wine by GC–TOF MS with variable-energy ionisation
Markes International
In this study, type, temperature, and time elapsed from initial opening were examined to determine their influence on pH of white wine. A 23 experimental design was used and four bottles each of Chardonnay and Pinot Grigio were used as replicates. Of the three individual factors and four possible interactions, there were three significant results (p<.05) for which the null hypothesis was rejected. Practical applications of these results suggests that individuals can benefit by making an effort to hold wine glasses by the stem, preventing heat transfer and subsequent increases in acidity.
The Science of What’s in the Bottle: Factors Which Influence pH of White Wine
The Science of What’s in the Bottle: Factors Which Influence pH of White Wine
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The Wine Doctor Story by Dean Kilby
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Ähnlich wie presetation english
This research work was done using palm wine as a source of fermentable sugar. Equal sample of the palm wine was fermented aerobically by baker’s yeast under standard atmospheric condition for consecutive series of 1 to 15 days. Testing and Distillation of liquor was done on each day to determine the amount of fatty acid, PH, sugar, specific gravity and vitamin C, with time during fermentation on one hand and the equilibrium mole fraction relationship for ethanol and water on the other hand. Models were developed to predict the reproduction of the experimental values into future, and, on validationgave R 2 which ranges from 0.9901 to 0.9980. On optimization it was revealed that in 1.49 days, 0.1067 percentage fatty acid was produced. With 1.44 percentage mole fraction of ethanol, 3.398 refractive index of palm wine was obtained. It also showed that a minimum of 0.07305 refractive index of distillate per mole fraction of more volatile component was made in just 0.499 percentage mole fraction and a minimum of 0.1956 mole fraction of gaseous ethanol per mole fraction of more volatile component was obtained. The results and models can be applied in the distillation work of this kind for prediction and reproduction of experimental values.
Determination, Modeling and Optimization of Distillation Equilibrium of Ferme...
Determination, Modeling and Optimization of Distillation Equilibrium of Ferme...
International Journal of Modern Research in Engineering and Technology
Wine is a fermented drink made by the controlled culture of yeasts on fruit juices. This study was undertaken to produce acceptable wines from blends of banana and pineapple by the fermentative action of Meyerozyma guilliermondii strain 1621 and Pichia guilliermondii strain PAX-PAT 18S. The fermentation process lasted for a period of 28 days and, the aging process was for 2 months. The fermentation process comprised two set ups- one was fermented by Meyerozyma guilliermondii strain 1621 and the other was fermented by Pichia guilliermondii strain PAX-PAT 18S. The process was monitored and controlled by carrying out physicochemical analysis (pH, temperature, specific gravity, total titratable acidity, and alcohol content) and yeast count using standard methods. There was a decrease in the pH for both wines and an increase in the total titratable acidity. The temperature was between 17 and 27 0C for both wines. The specific gravity of the wines decreased during the fermentation leading to an increase in alcohol production. There was an increase in yeast count from 6.7×107 sfu/ml to 1.8×108 sfu/ml between days 1 and 17 and a decrease from 1.8×108 sfu/ml to 0 sfu/ml between days 17 to 85 for Meyerozyma guilliermondii; also an increase from 5.1×107 sfu/ml to 1.7×108 sfu/ml from day 1 to 17, and a decrease from 1.7×108 sfu/ml to 0 sfu/ml between day 17 to 85 for Pichia guilliermondii. Statistically, there was no significant difference between the yeast counts, temperature, pH, total titratable acidity, and specific gravity but there was signa ificant difference between the alcohol production for both wines. This study shows that wines can be successfully produced using Meyerozyma guilliermondii strain 1621 and Pichia guilliermondii strain PAX-PAT 18S.
Analysis of Physicochemical and Microbiological Parameters of Wine Produced f...
Analysis of Physicochemical and Microbiological Parameters of Wine Produced f...
IIJSRJournal
book of brewing
876 3370-1-pb 2
876 3370-1-pb 2
Vohinh Ngo
cider wine preparation using honey and different yeast cultures (Saccharomyces cerevisiae and Saccharomyces uvarum), testing their efficiency based on alcohol production, in single and mixed cultures, fortification by honey to increase vit b content as well help in initial calrification, and testing antimicrobial character of cider types on E.coli
cider wine preparation using different yeast cultures
cider wine preparation using different yeast cultures
guest6de666
‘Cider wine production using different yeast strains & comparing their efficiency, testing their antimicrobial activity towards E.coli’ fortification with honey for increasing vit b content and helping initial clarification. project author :Ritwik Bhatatcharya, MSc Food technology, BSc (hons)Microbiology. Done as part of Final smseter research project from Punjabi university , Patiala.wokring in QC(wine).Prodcution(FMCG), R&D. check website www.indobrews.com for more information, Email us at brewindo@gmail.com
cider wine preparation using different yeast cultures
cider wine preparation using different yeast cultures
Ritwik Bhattacharya
Fondazione Edmund Mach presentation Wine Metabolome. 1st Part: Phenolics
Universtity of West Attika, Master, Phenolics
Universtity of West Attika, Master, Phenolics
Panagiotis Arapitsas
Historically, the earliest evidence of viniculture is approximately 8,000 years ago and worldwide it has become increasingly more prevalent in recent years. The expansion of markets and producers has resulted in an escalation in methods used to guarantee product safety and quality of wine. Wine contains over 600 nutritional substances including vitamins, organic acids and more importantly polyphenols. The seeds and skin of the grape provide a valuable source of polyphenols, and with increasing interest in their health-enhancing properties as antioxidants, research has gathered pace over the last 15 years. The key benefits found have been aiding age prevention and cardiovascular disease by preventing the oxidation of Low Density Lipoprotein (LDL).1 The versatility of PerkinElmer’s LAMBDA™ 265 and LAMBDA 465 PDA UV/Visible Spectrophotometers allows quantification of the total phenol content in the wines, and also wine color to be measured to determine quality and any potential contamination.
Determination of Wine Color and Total Phenol Content using the LAMBDA PDA UV/...
Determination of Wine Color and Total Phenol Content using the LAMBDA PDA UV/...
PerkinElmer, Inc.
Master of Science in Wine and Beer Science of T.E.I. of Athens (Athens University of Applied Science) 14 May 2018
Wine Chemistry
Wine Chemistry
Panagiotis Arapitsas
Hansen bioprotect wines with viniflora
Hansen bioprotect wines with viniflora nsac tarragona april 2015
Hansen bioprotect wines with viniflora nsac tarragona april 2015
Enolegs
Through a collaborative research with INRA France, Lallemand Oenology is please to report on the finding of a new wine yeast that can produce up to less than 1.3% alcohol in wine. a breakthrough in wine research
Lallemand Oenology finds a wine yeast that produces less alcohol in wines
Lallemand Oenology finds a wine yeast that produces less alcohol in wines
LallemandOenology
SHAPE Society
098 red wine and heart disease
098 red wine and heart disease
Society for Heart Attack Prevention and Eradication
SHAPE Society
Forstermann
Forstermann
Society for Heart Attack Prevention and Eradication
SHAPE Society
098 red wine and heart disease
098 red wine and heart disease
SHAPE Society
Two ethanol fermenting Saccharomyces cerevisiae were isolated from date juice and grapes and grown in YEPD medium. They were characterized for alcoholic fermentation using sugarcane molasses and their growth conditions were optimized with respect to pH and sugar concentration. Results revealed a temperature of 30ºC, pH 6.0 and 6.5% sugar concentration as optimum for fermentation. Stress tolerance tests showed that date juice isolate was highly tolerant to temperature, pH and high ethanol concentration in the medium. Under optimized conditions, S. cerevisiae isolated from date-juice produced 7.75% of ethanol in molasses as estimated by Conway method.
Effect of Various Parameters on the Growth and Ethanol Production by Yeasts I...
Effect of Various Parameters on the Growth and Ethanol Production by Yeasts I...
Shafkat Shamim Rahman
m.pharm analysis, pharmaceutical analysis, food analysis, cosmetic analysis and evaluation, modern bio analytical techniques, advanced pharmaceutical analysis, phamaceutical validation
ABHISHEK S2 FA FERMENTATION food analysis
ABHISHEK S2 FA FERMENTATION food analysis
Venkatesan R - 6369851191
Research Paper PPT on determination of phenolic compounds in apples and processed apple products by HPLC.
Determination of phenolic compounds
Determination of phenolic compounds
Anushi Jain
shashank research paper
shashank research paper
Shashank Shekhar Singh
This presentation was delivered by Dr Laura McGregor of Markes International and Dr Luca Calamai of the University of Florence at the 38th ISCC & 11th GCxGC, Riva del Garda, Italy in May 2014. Also included is a case study on 'Enhanced screening of environmental pollutants in complex matrices by GC×GC–TOF MS'.
Enhanced aroma profiling of wine by GC–TOF MS with variable-energy ionisation
Enhanced aroma profiling of wine by GC–TOF MS with variable-energy ionisation
Markes International
In this study, type, temperature, and time elapsed from initial opening were examined to determine their influence on pH of white wine. A 23 experimental design was used and four bottles each of Chardonnay and Pinot Grigio were used as replicates. Of the three individual factors and four possible interactions, there were three significant results (p<.05) for which the null hypothesis was rejected. Practical applications of these results suggests that individuals can benefit by making an effort to hold wine glasses by the stem, preventing heat transfer and subsequent increases in acidity.
The Science of What’s in the Bottle: Factors Which Influence pH of White Wine
The Science of What’s in the Bottle: Factors Which Influence pH of White Wine
Lindsay Meyer
The Wine Doctor Story by Dean Kilby
The Wine Doctor Story by Dean Kilby
Dean Kilby
Ähnlich wie presetation english
(20)
Determination, Modeling and Optimization of Distillation Equilibrium of Ferme...
Determination, Modeling and Optimization of Distillation Equilibrium of Ferme...
Analysis of Physicochemical and Microbiological Parameters of Wine Produced f...
Analysis of Physicochemical and Microbiological Parameters of Wine Produced f...
876 3370-1-pb 2
876 3370-1-pb 2
cider wine preparation using different yeast cultures
cider wine preparation using different yeast cultures
cider wine preparation using different yeast cultures
cider wine preparation using different yeast cultures
Universtity of West Attika, Master, Phenolics
Universtity of West Attika, Master, Phenolics
Determination of Wine Color and Total Phenol Content using the LAMBDA PDA UV/...
Determination of Wine Color and Total Phenol Content using the LAMBDA PDA UV/...
Wine Chemistry
Wine Chemistry
Hansen bioprotect wines with viniflora nsac tarragona april 2015
Hansen bioprotect wines with viniflora nsac tarragona april 2015
Lallemand Oenology finds a wine yeast that produces less alcohol in wines
Lallemand Oenology finds a wine yeast that produces less alcohol in wines
098 red wine and heart disease
098 red wine and heart disease
Forstermann
Forstermann
098 red wine and heart disease
098 red wine and heart disease
Effect of Various Parameters on the Growth and Ethanol Production by Yeasts I...
Effect of Various Parameters on the Growth and Ethanol Production by Yeasts I...
ABHISHEK S2 FA FERMENTATION food analysis
ABHISHEK S2 FA FERMENTATION food analysis
Determination of phenolic compounds
Determination of phenolic compounds
shashank research paper
shashank research paper
Enhanced aroma profiling of wine by GC–TOF MS with variable-energy ionisation
Enhanced aroma profiling of wine by GC–TOF MS with variable-energy ionisation
The Science of What’s in the Bottle: Factors Which Influence pH of White Wine
The Science of What’s in the Bottle: Factors Which Influence pH of White Wine
The Wine Doctor Story by Dean Kilby
The Wine Doctor Story by Dean Kilby
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