Progressive freeze-concentration of apple juice and its application to produce a new type apple wine

Journal of Food Engineering

Volumn 171, Issue , 2016, Pages 153-158

  Miyawaki, Osato ^a   Gunathilake, Mihiri ^b   Omote, Chiaki ^a   Koyanagi, Takashi ^a   Sasaki, Tetsuya ^c   Take, Harumi ^c   Matsuda, Akira ^c   Ishisaki, Kana ^d   Miwa, Syouji ^d   Kitano, Shigeru ^e  

^a ISHIKAWA PREFECTURAL UNIVERSITY   (Japan)

^b UNIVERSITY OF SRI JAYEWARDENEPURA   (Sri Lanka)

^c INDUSTRIAL RESEARCH INSTITUTE OF ISHIKAWA   (Japan)

^d Sand Hill Place Agriculture Research Center   (Japan)

^e Maywa Co   (Japan)

Author keywords

Apple juice; Apple wine; Chaptalization; Flavor profile; Organic acid distribution; Progressive freeze concentration

Indexed keywords

FRUIT JUICES; ORGANIC ACIDS; QUALITY CONTROL; WINE;

ACID DISTRIBUTION; APPLE JUICE; CHAPTALIZATION; FLAVOR PROFILES; PROGRESSIVE FREEZE-CONCENTRATION;

FRUITS;

EID: 84946811337     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.10.022     Document Type: Article

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