Effect of Physico-Chemical Characteristics of Developed Mixed Fruits Wine during Fermentation Process

The mixture of fruits pulp containing low sugar and thus sugar level was adjust from 25 oBrix by using sugar solution. The pH level of mixture was adjusted at 4. The juice was yeast by Saccharomyces cerevisiae with 1%. The Specific gravity of mixed fruit wine showed an increasing trend for all the treatments with fermentation period up to 0, 10, 20 and 30 days. The TSS largely affects the various physic-chemical parameters of fermented wine. Sugar is the main substrate for fermentation of fruits juice into alcohol. The specific gravity of the wine was found to be decreased with increase in sugar percent. The highest value of alcohol content was found 17.43% (v/v) in T6 sample after last day of fermentation period with 1% of yeast concentration. It has been observed that the sample show the high alcoholic wine.

Download Full-text

Standard manufacturing process of Lekhana Putapaka

Journal of Ayurveda and Integrated Medical Sciences (JAIMS) ◽

10.21760/jaims.v2i1.7494 ◽

2017 ◽

Vol 2 (1) ◽

Author(s):

Rejoice N. Macwan ◽

Vaishnav P. U. ◽

L. B. Singh ◽

B. L. Umrethiya ◽

B. D. Kalasariya

Keyword(s):

Amino Acids ◽

Specific Gravity ◽

Blood Vessels ◽

Manufacturing Process ◽

Solid Content ◽

Burning Sensation ◽

Wild Animals ◽

Chemical Parameters ◽

Eye Disorders ◽

Physico Chemical

Putapaka is one of the best local and effective applications for the treatment of eye disorders. Putapaka when used properly then it will treat burning sensation, inflammation, pain, feeling of friction, discharges, itching sensation, stickiness, muddy secretions and congestion of blood vessels. In classics there are three types of Putapaka are described Snehana Putapaka, Lekhana Putapaka and Ropana Putapaka. Lekhana Putapaka is prepared mainly with the help of Lekhana Dravyas. It is used for scrapping of the Doshas. Lekhana Putapaka is composed of the liver and flesh of wild animals with the drugs of Lekhana group and Lauha Bhasma, Tamra Bhasma, Shankha Bhasma, Saindhava, Samudrafena, Kasisa, Srotanjana and Dadhi Mastu. In this study, the ingredients for Lekhana Putapaka has been taken as per the reference of Sushruta Samhita but prepared by some modification (in pressure cooker). The yield of three batches of Putapaka was 85ml, 90ml and 100 ml respectively. The physico-chemical parameters like pH, specific gravity and solid content and phytochemical parameters like glycocides, saponin, tannin, steroids, amino acids, proteins etc has been carried out.

Download Full-text

Bioactive amines in Brazilian wines: types, levels and correlation with physico-chemical parameters

Brazilian Archives of Biology and Technology ◽

10.1590/s1516-89132005000100009 ◽

2005 ◽

Vol 48 (1) ◽

pp. 53-62 ◽

Cited By ~ 18

Author(s):

Solange C. Souza ◽

Karine H. Theodoro ◽

Élson R. Souza ◽

Silvana da Motta ◽

Maria Beatriz Abreu Glória

Keyword(s):

Cabernet Sauvignon ◽

Chemical Characteristics ◽

Total Acidity ◽

Chemical Parameters ◽

Alcohol Content ◽

Cabernet Franc ◽

Physico Chemical

The levels of ten bioactive amines and the physico-chemical characteristics of Cabernet Sauvignon, Cabernet Franc and Merlot wines from Bento Gonçalves, RS, Brazil, vintage of 1999 were investigated. The physico-chemical characteristics varied significantly: pH from 3.80 to 4.07, total acidity from 67.7 to 85.3 meq/L, alcohol content from 11.45 to 12.46 mL/100 mL and total SO2 from 9.6 to 102 mg/L. Six amines were detected in every sample - spermidine, putrescine, histamine, tyramine, serotonine and phenylethylamine. Total amine levels ranged from 2.03 to 7.60 mg/L. Putrescine was the prevalent amine, contributing with 20 to 66% of total levels. The amine profile and total levels were affected to a greater extent by vinification practices compared to grape type. There was significant correlation between some amines and also between amines and the physico-chemical parameters. Histamine levels were well below limits recommended by several countries.

Download Full-text

The use of dry hopping technique in brewing

The Journal of Almaty Technological University ◽

10.48184/2304-568x-2021-2-5-11 ◽

2021 ◽

pp. 5-11

Author(s):

Zh. A. Abdushukurov ◽

A. K. Kekibaeva

Keyword(s):

Fermentation Process ◽

Bitter Taste ◽

New Technology ◽

Optimal Dose ◽

Chemical Parameters ◽

Alcohol Content ◽

Physico Chemical ◽

Sensory Profiles ◽

Aromatic Oils ◽

Fermentation Stage

Currently, the application of the dry hopping process is a new technology. This method of introducing hops allows you to preserve unstable aromatic oils. The dry hopping process means the addition of hop products at the fermentation stage of the fermentation chine or kegs after the fermentation process is completed. The dry hopping technology does not give the beer a bitter taste, but as a result of its use, it allows you to preserve volatile unstable aromatic oils that evaporate during cooking: monoterpenes-myrcene , diterpenes-dimircene, sexwiterpenes-β-corpofyllene, etc. Beer prepared using this technology is characterized by a rich aroma of hops, which is not present in traditional brewing technology. Based on the production tasting quality assessment, sensory profiles and physico-chemical parameters of drinks with different concentrations of Goldings hops were determined, in particular, the content of the extract, pH, the content of bitter substances, color, diacetyl content, alcohol content, the degree of fermentation, and according to the results of the profilogram analysis, the optimal dose of hops administration was 29 g/dal.

Download Full-text