LILACS – Literatura Latinoamericana y del Caribe de Ciencias de la Salud

Effect of Artificial Ageing Using Different Wood Chips on Physico-chemical, Sensory and Antimicrobial Properties of Apple Tea Wine

Kumar, Vikas; Joshi, Vinod Kumar; Thakur, Narayan Singh; Sharma, Nivedita; Gupta, Rakesh Kumar.

Braz. arch. biol. technol; 63 (), 2020

Abstract: Freshly prepared apple tea wine (a combination of tea extract and apple juice) is having yeasty and dull flavour, which needs to be improved to increase the acceptability of this product. Therefore, an attempt has been made for artificial ageing of apple tea wine using different wood chips to i...

Fenómenos Químicos, Antibacterianos/farmacología, Zumos, Vino/análisis, Té/química, Malus/química

Fulltext

Possibility of using apple pomaces in the process of propionic-acetic fermentation

Piwowarek, Kamil; Lipińska, Edyta; Hać-Szymańczuk, Elżbieta.

Electron. j. biotechnol; 19 (5), 2016

Background: In 2014, apple production in EU countries amounted to 11.8 million tonnes. A constant increase in the production of these fruits will lead to the accumulation of thousands of tonnes of apple pomace (production waste). The amount of industrial apples is the highest - their proportiononthe mark...

Propionatos/metabolismo, Malus/química, Frutas/química, Carbono, Residuos, Productos Biológicos, Ácido Acético/metabolismo, Fermentación, Propionibacterium freudenreichii, Sacarosa

Fulltext