scholarly journals Composition of Scuppernong, Concord and Catawba Grape Juices, with Some Notes on the Determination of Total Acid.

1909 ◽  
Vol 1 (7) ◽  
pp. 436-441 ◽  
Author(s):  
H. C. Gore
Keyword(s):  
Total Acid ◽  
Grape Juices

scholarly journals KAJIAN KARAKTERISTIK OBJEKTIF DAN SUBJEKTIF TUAK AREN (Arenga pinnata) BERDASARKAN LAMA WAKTU PENYIMPANAN

2017 ◽  
Vol 5 (1) ◽  
Author(s):  
Dhyana Putri
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Fermentation Process ◽  
Test Method ◽  
Acceptance Test ◽  
Total Acid ◽  
Titration Method ◽  
Organoleptic Test ◽  
Palm Juice

Palm tuak is one of the traditional drink that is usually consumed by majority people in Bali. Tuak palm is produced from fermented palm juice. The fermentation process makes sucrose contained in palm juice will turn into alcohol and continues to acetic acid. The aim of this research is to know the characteristic objective and subjective palm tuak (Arenga pinnata) based on the storage time. The method in this research was quasi experiment design. The samples of palm tuak were stored at room temperature (24-30°C) on the first day to fifth day. This research was conducted by measuring characteristics objective and subjective at palm tuak, determination of ethanol's concentration by gas chromatography (GC), determination of the pH by pH stick, determination of total acid by titration method, and organoleptic test by acceptance test method. The results showed that the ethanol content obtained during time storage of first to fifth day are 8,1512%, 8,234%, 9,117%, 10,6214%, dan 11,615% respectively. The pH was determined is 4. While total acid obtained during time storage of first to fifth day are 0,321%, 0,421%, 0,433%, 0,472%, dan 0,480%. The result of organoleptic test palm tuak showed that palm tuak that were stored on the first day are the most preferred among the others in terms of taste, color, and aroma.

scholarly journals Rapid Determination of Water, Total Acid Number, and Phenolic Content in Bio-Crude from Hydrothermal Liquefaction of Biomass using FT-IR

2018 ◽  
Vol 32 (7) ◽  
pp. 7660-7669 ◽  
Author(s):  
René B. Madsen ◽  
Konstantinos Anastasakis ◽  
Patrick Biller ◽  
Marianne Glasius
Keyword(s):  
Phenolic Content ◽  
Rapid Determination ◽  
Acid Number ◽  
Hydrothermal Liquefaction ◽  
Total Acid ◽  
Total Acid Number ◽  
Ft Ir

scholarly journals Integrated analyses of phenolic compounds and minerals of Brazilian organic and conventional grape juices and wines: Validation of a method for determination of Cu, Fe and Mn

2018 ◽  
Vol 269 ◽  
pp. 157-165 ◽  
Author(s):  
Maria da Conceição Prudêncio Dutra ◽  
Lucicleide Leonice Rodrigues ◽  
Débora de Oliveira ◽  
Giuliano Elias Pereira ◽  
Marcos dos Santos Lima
Keyword(s):  
Phenolic Compounds ◽  
Fe And Mn ◽  
Grape Juices

Determination of Color in White Wine and White Grape Juice Using the White Wine Colorimeter

1977 ◽  
Vol 60 (3) ◽  
pp. 739-740
Author(s):  
Herb L Wildenradt ◽  
Paul A Stafford
Keyword(s):  
Grape Juice ◽  
White Wine ◽  
Color Measurement ◽  
White Wines ◽  
Reproducible Method ◽  
Grape Juices

Abstract Further experience with the white wine colorimeter has demonstrated that this instrument provides a simple and reproducible method of color measurement for both finished and unfinished white wines and white grape juices. In view of the proven accuracy and utility of the white wine colorimeter, the method specifying this instrument, 11.B01–11.B02, has been adopted as official final action.

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