Technology for the Production of Agricultural Wines

Garg, Neelima

doi:10.1016/b978-0-12-800850-8.00008-9

Cited by 4 publications

(4 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The concentrations of aldehydes (13.46 mg 100 mL −1 AA) and esters (332.09 mg 100 mL −1 AA) in the beverage were close to the values reported in the literature for meads [ 63 , 73 , 79 ]. Acetaldehyde, in low concentrations, is known to confer a fresh flavor of green leaves, while fruity and floral aromas are attributed to the ester (ethyl acetate) in the beverage.…”

Section: Resultssupporting

confidence: 85%

“…Other important results of the final product are shown in Table 3. The titratable acidity (2.32-3.11 g L −1 ) and the concentration of 5-HMF (37.57-52.21 mg L −1 ) were within the range of reported values (2.2-7.08 g L −1 and 46-280 mg L −1 , respectively) [15,63]. The process of fermentation caused the initial concentration of YAN to diminish by about 9% (~53 mg L −1 ), leaving a large quantity of assimilable nitrogen in the medium (498.75-533.75 mg L −1 ).…”

Section: Evaluation Of Fermentation In Different Culture Mediasupporting

confidence: 72%

“…To our knowledge, there is currently no norm for mead. Density (g cm −3 ) 1.012 ± 0.001 0.9757-1.293 [73,77] Ethanol (% v/v) 8.57 ± 0.03 8-18 [8,25,42] Methanol (mg 100 mL −1 AA) <DL <300 [78] Higher alcohols (mg 100 mL −1 AA) 122 ± 0.20 58-129 [25,73] Aldehydes (mg 100 mL −1 AA) 13.46 ± 0.11 6.2-125.5 [63,73] Esters (mg 100 mL −1 AA) 332.09 ± 0.23 24.72-317 [8,79] Total acidity (g TA L −1 ) 2.812 ± 0.14 2.2-7.7 [42,63,73,76] Total sulfur dioxide (mg L −1 ) 6.58 ± 0.02 5-275 [76] Free sulfur dioxide (mg L −1 ) 5.35 ± 0.05 1-61 [20,76] Reducing sugars (g L −1 ) 82.91 ± 6.16 > 50 [78] Antioxidant capacity (mM TE L −1 ) 1.13 ± 0.005 1.39-4.13 [15,71,72] Total phenols (mg GAE L −1 ) 216.9 ± 0.51 210.5-303.2 [15,71] Lead (mg L −1 ) <LQ <0.5 [78] Arsenic (mg L −1 ) <LQ <0.5 [78] Fungi (CFUs mL −1 ) Absent Absent [51] Yeast (CFUs mL −1 ) Absent Absent [51] Total coliform bacteria (CFUs mL −1 ) Absent Absent [52] Aerobic mesophiles (CFUs mL −1 ) Absent Absent [50] AA, anhydrous alcohol; TA, tartaric acid; TE, trolox equivalent; GAE, gallic acid equivalent; CFUs, colony forming units; DL, detection limit for methanol (12.6 mg 100 mL −1 AA); LQ, limit of quantification (for lead, 0.30 mg L −1 ; for arsenic, 0.002 mg L −1 ).…”

Section: Characteristics Of Mead Derived From the M2-23 Mediummentioning

confidence: 99%

See 2 more Smart Citations

Kinetic Evaluation of the Production of Mead from a Non-Saccharomyces Strain

Jose-Salazar,

Ballinas-Cesatti,

Hernández-Martínez

et al. 2024

Foods

View full text Add to dashboard Cite

There is a growing market for craft beverages with unique flavors. This study aimed to obtain a palate-pleasing mead derived from Pichia kudriavzevii 4A as a monoculture. Different culture media were evaluated to compare the fermentation kinetics and final products. The crucial factors in the medium were ~200 mg L−1 of yeast assimilable nitrogen and a pH of 3.5–5.0. A panel of judges favored the mead derived from Pichia kudriavzevii 4A (fermented in a medium with honey initially at 23 °Bx) over a commercial sample produced from Saccharomyces cerevisiae, considering its appearance, fruity and floral flavors (provided by esters, aldehydes, and higher alcohols), and balance between sweetness (given by the 82.91 g L−1 of residual sugars) and alcohol. The present mead had an 8.57% v/v ethanol concentration, was elaborated in 28 days, and reached a maximum biomass growth (2.40 g L−1) on the same fermentation day (6) that the minimum level of pH was reached. The biomass growth yield peaked at 24 and 48 h (~0.049 g g−1), while the ethanol yield peaked at 24 h (1.525 ± 0.332 g g−1), in both cases declining thereafter. The Gompertz model adequately describes the kinetics of sugar consumption and the generation of yeast biomass and ethanol. Pathogenic microorganisms, methanol, lead, and arsenic were absent in the mead. Thus, Pichia kudriavzevii 4A produced a safe and quality mead with probable consumer acceptance.

show abstract

Section: Resultssupporting

confidence: 85%

Section: Evaluation Of Fermentation In Different Culture Mediasupporting

confidence: 72%

Section: Characteristics Of Mead Derived From the M2-23 Mediummentioning

confidence: 99%

See 1 more Smart Citation

Kinetic Evaluation of the Production of Mead from a Non-Saccharomyces Strain

Jose-Salazar,

Ballinas-Cesatti,

Hernández-Martínez

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

“…In Ayurvedic medicine rhododendron plants are used to treat jaundice, diabetes, piles, enlargement of the spleen, liver disorder and worms. According to common folklore in Nepal a sip of the juice of the Lali Guras (Garg, 2017) flower dissolves fish bones stuck in the throat. Some Rhododendron species in the high mountains are used to make herbal teas.…”

Section: Introductionmentioning

confidence: 99%

DNA barcoding, phytochemical screening and antimicrobial activity of Rhododendron arboreum, a high altitudinal medicinal plant from Nepal

Sharma

Bhandari

Pradhan

et al. 2020

Eurasian Journal of Forest Science

View full text Add to dashboard Cite

DNA barcoding has been proposed as a powerful taxonomic tool for species identification genetically. The Consortium for the Barcode of Life (CBOL) Plant Working Group has recommended the combination of rbcL & matK as the core plant barcode. Rhododendron of Nepal shows genetic diversity due to which 31 different species were reported till date, found in Nepal based on morphological character only. For the genetic identification first time, we collected different samples from the central and western parts of Nepal and also based on its phytochemical too. Cold extraction was performed using methanol as solvents. The crude extracts were tested for the presence of phytochemicals such as alkaloids, Saponin, glycosides, tannins, flavonoids, and Coumarins. The extract was also used for antimicrobial assay into five different pathogenic microorganisms. MIC was done for calculating the minimum effective concentration of the extract. Then TLC was done to separate the compound. The methanol extract was analyzed for core secondary metabolites by HPLC-QTOF-MS and found more than 20 important medicinal compounds. DPPH assay was also done with crude extracts for identifying antioxidant potency of the extracts. Among samples compared, Gulmi and Palpa showed the best result for antioxidant assay with minimum IC50. Similarly, phenolic content was also checked and samples from Palpa showed high phenolic content. Finally with the rbcL and MatK gene loci was amplified and sequenced and based on alignment with NCBI-BLAST databased it show the 99.98% similarly for the R.arboreum. The final contig was submitted to NCBI and get the accession number LC456605.1 and were submitted to the BOLD database for the final authentication and succeed for the first time to publish DNA barcode of Nepalese plants.

show abstract