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Kinetic analysis of anthocyanin degradation and polymeric colour formation in grape juice during heating
red grape monomeric anthocyanins thermal processing reaction kinetics antioxidant activity
2015/3/30
The degradation of total monomeric anthocyanins and changes in the proportion of polymeric colour (% PC) as well as antioxidant capacity of grape juice were studied during heating at 70–90°C. Anthocya...
Potential of Yeasts Isolated in Botrytized Grape Juice to be New Wine Yeasts
wine yeast fermentation botrytized grape
2010/2/3
Strains of wine yeast are differentiated based on their ability to ferment grape juice. To advance enology and food technology, many efforts have been invested in the detection and breeding of yeast w...
Johanns Announces Purchase Of Up To 19.3 Million Pounds Of Grape Juice
grape juice nutrition food assistance programs
2007/1/18
WASHINGTON, Jan. 12, 2007 -- Agriculture Secretary Mike Johanns today announced USDA's plan to purchase up to 19.3 million pounds of grape juice to be donated to child nutrition and other domestic foo...