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Effect on Merlot red wine of fining agents mixture: application of the simplex centroid design Ciênc. Tecnol. Aliment.
FICAGNA,Evandro; GAVA,Angelo; ROSSATO,Simone Bertazzo; ROMBALDI,César Valmor; BORSATO,Dionísio.
Abstract In the elaboration of young red wine, it is necessary to obtain a clear product with stable color. The clarity and stability can be obtained using fining agents. The objective of this study was to evaluate the combined effect of fining with pea protein isolate (PPI), bentonite, and polyvinylpyrrolidone (PVPP) on a red wine, using the experimental design of mixtures. Merlot wine was used to evaluate the changes on monomeric flavan-3-ol, turbidity and anthocyanin levels promoted by the fining compounds. For all the parameters, the adjusted models showed influence of the combination of the three fining agents. Together, bentonite and PVPP have synergistic effect on the reduction in monomeric flavanol levels. Such synergistic effect was also observed...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Pea protein isolate; PVPP; Bentonite; Anthocyanins; Monomeric flavan-3-ols; Turbidity.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005001202
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Identifying yeast isolated from spoiled peach puree and assessment of its batch culture for invertase production Ciênc. Tecnol. Aliment.
FERREIRA,Marcela Vega; AVILA,Tariani Lemos de; KUHN,Claudio Rafael; TORALLES,Ricardo Peraça; ROMBALDI,César Valmor.
Abstract The identification of yeasts isolated from spoiled Jubileu peach puree using the API 20C AUX method and a commercial yeast as witness were studied. Subsequently, the yeast’s growth potential using two batch culture treatments were performed to evaluate number of colonies (N), reducing sugar concentration (RS), free-invertase (FI), and culture-invertase activity (CI). Stock cultures were maintained on potato dextrose agar (PDA) slants at 4 °C and pH 5 for later use for batch-culture (150 rpm) at 30°C for 24 h, then they were stored at 4 °C for subsequent invertase extraction. The FI extract was obtained using NaHCO3 as autolysis agent, and CI activity was determined on the supernatant after batch-cultured centrifugation. The activity was followed...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Spoiled peach puree; Invertase; Saccharomyces cerevisiae; Autolysis.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400701
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