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To make the juice more palatable to consumers, the tart flavor can be made less acidic by blending with other fruit juices or the addition of sugar or sugar substitutes. [30] The tartness of cranberry juice derives from its mixed content of polyphenols, including flavonoids, proanthocyanidins, anthocyanins, phenolic acids, and ellagitannins. [31]
Apple juice is a fruit juice made by the maceration and pressing of an apple. The resulting expelled juice may be further treated by enzymatic and centrifugal clarification to remove the starch and pectin , which holds fine particulate in suspension, and then pasteurized for packaging in glass, metal, or aseptic processing system containers, or ...
Other measurements taken of apple varieties towards use in cider classification include pH, polyphenol composition, yeast assimilable nitrogen (YAN), [8] and soluble solid concentration (ºBrix). [18] The sharpness of an apple is affected by pH and titratable acidity. Most cultivars must reach pH levels of around 3.3 to 3.8 to aid in the ...
While V. riparia shares many important characteristics with its cousin, Vitis vinifera, the small size of the berry (making it prone to predation by birds), the high acidity of its fruit (often up to 5% titratable acidity), the intense pigment of its juice, and the presence of herbaceous aromas in wine produced from it have made it unusable on ...
In chemistry, titratable acid generally refers to any acid that can lose one or more protons in an acid–base reaction. The term is used slightly differently in other fields. For example, in renal physiology, titratable acid is a term to describe acids such as phosphoric acid , sulfuric acid which are involved in renal physiology .
Lychee wine produced from reconstituted lychee juice concentrate under optimized conditions contain 11.6% ethanol, 92 mg/L total esters, 124 mg/L total aldehydes, and 0.78% titratable acidity. Sensory evaluation reveals a clean, light amber color, an attractive aroma of the natural lychee fruit, and a harmonious wine taste. [6] [7] [8]
] A large acid green apple. Flesh; pale yellow, crisp, yellow, subacid, pear-like flavour. Cells elliptical, abaxile. Award of Merit from RHS in 1920. Width 83 mm (3.3 in), height 76 mm (3.0 in). Cooking, Juice PickE early October; use November–April Alice [25] Sweden 1964 Medium size. Yellow with red stripes. Flesh juicy, aromatic.
Steps taken before fermentation might include fruit or juice blending, titratable acidity and pH measurements and sometimes adjustments, and sulfur dioxide and yeast additions. [42] Fermentation is carried out at a temperature of 4–16 °C (39–61 °F).