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IOP Conference Series: Materials Science and Engineering, ISSN 1757-8981, 08/2018, Volume 392, Issue 5, p. 52004
Conference Proceeding
International Food Research Journal, ISSN 1985-4668, 2017, Volume 24, Issue 1, pp. 223 - 231
This study aimed to evaluate the de-acidification of fresh whole pineapple juice wine by secondary malolactic fermentation with lactic acid bacteria (LAB).... 
Starter culture | Lactic acid bacteria | De-acidification | Pineapple wine | LEUCONOSTOC-OENOS | STRAINS | LACTOBACILLUS-PLANTARUM | TOLERANCE | PERFORMANCE | FOOD SCIENCE & TECHNOLOGY | YEAST | OENOCOCCUS-OENI | ETHANOL | STARTER CULTURES
Journal Article
American Journal of Food Technology, ISSN 1557-4571, 2014, Volume 9, Issue 3, pp. 162 - 171
Journal Article
Journal of Food Science and Technology, ISSN 0022-1155, 10/2018, Volume 55, Issue 10, pp. 4119 - 4130
Journal Article
African Journal of Biotechnology, ISSN 1684-5315, 2010, Volume 9, Issue 44, pp. 7521 - 7524
Wine production from banana and pineapple wastes (Musa acuminata and Ananas comosus) was carried out by controlled fermentation for 5 days. Fermentation of... 
Wine | Pineapple | Fermentation | Banana | banana | pineapple | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | wine
Journal Article
Journal of Microbiology, Biotechnology and Food Sciences, ISSN 1338-5178, 01/2017, Volume 7, Issue 3, pp. 306 - 311
Study was conducted to develop non-alcoholic wine using pineapple (Ananas comosus) and carrot (Daucus carota) blend. Red grape wine was used as the... 
Physicochemical | Carrot | Pineapple | Sensory | Non-alcoholic wine | Wine | Ascorbic acid | Mixtures | Specific gravity | Sweetness | Acidity | Total dissolved solids | Fermentation | pH effects | Astringents | Wines | Sensory evaluation | Quality control | Vitamin C | Alcoholic beverages | Sensory properties | Aroma | Quality assessment | Sugar | Gravity
Journal Article
Indian Journal of Microbiology, ISSN 0046-8991, 6/2007, Volume 47, Issue 2, pp. 153 - 159
A batch type acetifier based on the principal of acetic acid fermentation was designed and tested for production of wine-vinegar from the pineapple peel waste.... 
Life Sciences | Medical Microbiology | Microbiology | Submerged cultures | Acetifier | Fermentation | Pineapple peels | Acetic acid | Research | Design | Original
Journal Article
CIENCIA E TECNOLOGIA DE ALIMENTOS, ISSN 0101-2061, 01/2009, Volume 29, Issue 1, pp. 56 - 61
The objective of the present work was to study the chemical characteristics of wine made with two different varieties of pineapple: Perola and Smooth cayenne,... 
pineapple | acceptance | FOOD SCIENCE & TECHNOLOGY | GREEK WINES | alcoholic fermentation | chemical composition | wine | ASTRINGENCY
Journal Article
산업식품공학, ISSN 1226-4768, 2015, Volume 19, Issue 3, p. 255
The effect of various sugar additives on physico-chemical characteristics and sensory qualities of pineapple wine was investigated. For the wine fermentation,... 
pineapple | sensory preference | phenolic compound | sugar additive | wine
Journal Article
World Applied Sciences Journal, ISSN 1818-4952, 2015, Volume 33, Issue 11, pp. 1773 - 1778
Journal Article
Nippon Shokuhin Kagaku Kogaku Kaishi, ISSN 1341-027X, 2017, Volume 64, Issue 5, pp. 256 - 262
Pineapple juice was concentrated from 13.0 to 22.3 Brix by progressive freeze-concentration (PFC). The distributions of organic acids and flavors were measured... 
Progressive freeze-concentration | Pineapple juice | Flavor distribution | Organic acid distribution | Pineapple wine | SYSTEM | YEAST | flavor distribution | YIELD IMPROVEMENT | pineapple juice | FOOD SCIENCE & TECHNOLOGY | progressive freeze-concentration | VOLATILE COMPOUNDS | ICE | organic acid distribution | pineapple wine | COMOSUS L. MERR
Journal Article
Process Biochemistry, ISSN 1359-5113, 2006, Volume 41, Issue 5, pp. 1117 - 1123
Journal Article
African Journal of Food, Agriculture, Nutrition and Development, ISSN 1684-5358, 07/2014, Volume 14, Issue 4, p. 9104
An attempt to produce yellow/golden wine was done in the laboratory using a mixture of fruits (33.3% each) as golden must extracted from Passiflora edulis... 
Passion fruit | Wine and wine making | Fruit wines | Mango | Pineapple | Production processes | Methods
Journal Article
Journal of the Institute of Brewing, ISSN 0046-9750, 2015, Volume 121, Issue 2, pp. 262 - 272
The potential of Saccharomyces cerevisiae (strains UFLA CA11 and UFLA FW15) and Pichia caribbica (UFLA CAF733) to produce a fermented sugarcane and pineapple... 
volatile compounds | fermented beverage | Pichia | Fermented beverage | Volatile compounds | WINE | PROFILE | JUICES | FOOD SCIENCE & TECHNOLOGY | AROMA | IDENTIFICATION | Ethanol | Ethyl alcohol | Pineapples | Brewing | Fermentation | Acetic acid | Acetates | Saccharomyces cerevisiae
Journal Article
DISCOVERY AND INNOVATION, ISSN 1015-079X, 06/1995, Volume 7, Issue 2, pp. 143 - 149
The effects of processing temperature and time on the qualities of pineapple wine obtained from must, fermented with locally isolated Sacharomyces spp. were... 
yeast strains | MULTIDISCIPLINARY SCIENCES | temperature | fermentation | time | pineapple wine
Journal Article
Ciencia e Tecnologia de Alimentos, ISSN 0101-2061, 01/2009, Volume 29, Issue 1, pp. 56 - 61
Foram estudadas as características químicas de vinhos produzidos com as cultivares de abacaxi Pérola e Smooth cayenne, com vistas a predizer a qualidade das... 
Wine | Acceptance | Chemical composition | Pineapple | Alcoholic fermentation | FOOD SCIENCE & TECHNOLOGY
Journal Article
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