Drying of Pedro Ximenez Grapes in Chamber at Controlled Temperature and with Dipping Pretreatments. Changes in the Color Fraction

2008 ◽  
Vol 56 (22) ◽  
pp. 10739-10746 ◽  
Author(s):  
María P. Serratosa ◽  
Azahara Lopez-Toledano ◽  
Manuel Medina ◽  
Julieta Merida
Keyword(s):  
Color Fraction ◽  
Pedro Ximénez

Pedro Ximenez sun-dried grape must: a dietary supplement for a healthy longevity

2020 ◽  
Vol 11 (5) ◽  
pp. 4387-4402
Author(s):  
Noelia Morales-Prieto ◽  
Paula V. Huertas-Abril ◽  
Nieves López de Lerma ◽  
Isabel. L. Pacheco ◽  
José Pérez ◽  
...  
Keyword(s):  
Dietary Supplement ◽  
Aging Process ◽  
Healthy Aging ◽  
Grape Must ◽  
Aged Mice ◽  
Healthy Longevity ◽  
Mice Liver ◽  
Pedro Ximénez

Sun-dried Pedro Ximénez white grapes must (PXM) is a potent antioxidant that regularizes apoptosis, proliferation, and regeneration of the structure and the function of aged mice liver. PXM consumption contributes to a healthy aging process.

Aroma active compounds during the drying of grapes cv. Pedro Ximenez destined to the production of sweet Sherry wine

2009 ◽  
Vol 230 (3) ◽  
pp. 429-435 ◽  
Author(s):  
Maria J. Ruiz ◽  
Luis Zea ◽  
Lourdes Moyano ◽  
Manuel Medina
Keyword(s):  
Active Compounds ◽  
Sherry Wine ◽  
Pedro Ximénez

Grape pomace extract improves the in vitro and in vivo antioxidant properties of wines from sun light dried Pedro Ximénez grapes

2015 ◽  
Vol 17 ◽  
pp. 380-387 ◽  
Author(s):  
Diana Dumitriu ◽  
Rafael A. Peinado ◽  
José Peinado ◽  
Nieves López de Lerma
Keyword(s):  
Antioxidant Properties ◽  
Grape Pomace ◽  
Sun Light ◽  
Pedro Ximénez

Fractionation of the Color of Pure Maple and Other Sirups by Gel Filtration

1965 ◽  
Vol 48 (3) ◽  
pp. 493-497
Author(s):  
E E Stinson ◽  
C O Willits
Keyword(s):  
Molecular Weight ◽  
Gel Filtration ◽  
Cane Sugar ◽  
The Other ◽  
Low Molecular Weight ◽  
Brown Sugar ◽  
Maple Sugar ◽  
Molecular Weight Fractions ◽  
Color Fraction

Abstract The colorants of pure maple, cane and maple, refined cane sugar, and light brown sugar sirups were separated into two fractions, one of high- and the other of lowmolecular weights, by means of gel filtration. The ratio of the amounts of high- to the low-molecular weight fractions of pure maple was the lowest of the four sirups and serves as a means of differentiation from these sirups. The color fraction ratio was highest for blended cane-maple sugar sirup. Many maple sirups are also distinguished by a pink band formed on the gel filtration column.

scholarly journals Perception of the Attributes of Sherry Wine and Its Consumption in Young People in the South of Spain

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 417 ◽  
Author(s):  
Serafín J. Cruces-Montes ◽  
Ana Merchán-Clavellino ◽  
Antonio Romero-Moreno ◽  
Alberto Paramio
Keyword(s):  
Young People ◽  
Data Collection ◽  
Prior Knowledge ◽  
Online Survey ◽  
The South ◽  
Intrinsic Factors ◽  
Sherry Wine ◽  
The World ◽  
Pedro Ximénez ◽  
Sales Strategies

The wine with the designation of origin “Jerez-Xerez-Sherry” is one of the most produced in Spain and with a greater volume of exports abroad. This study analyzes the preferences of Sherry Wine and its different varieties, based on gender and knowledge and interest in the world of wine. Similarly, the influence of the attributes of Sherry Wine on its choice and consumption is investigated. For this purpose, 1502 participants (1407 wine consumers) were recruited; among the consumers, 58.5% are women, and 74.3% have little knowledge of wine (Mean age 22.6; SD = 3.07; range 18–30). Data collection was done through an online survey. The results reveal that among the types of wines from Sherry, the Fino and the Manzanilla are the most chosen. The young people who have the highest consumption of wine are those who have the most prior knowledge of wine. Also, these young people attribute their choice of wine to intrinsic factors, and even women and connoisseurs are more important in this type of dimension. But the importance of the attributes differs according to the types of wines (Fino/Cream—flavor, Palo Cortado/Pedro Ximénez—color, Amontillado/Manzanilla—price and Oloroso—prizes). These findings will allow establishing measures for their promotion, as well as for the design and specific sales strategies for each type of wine.

Antioxidant activity of musts from Pedro Ximénez grapes subjected to off-vine drying process

2007 ◽  
Vol 104 (1) ◽  
pp. 224-228 ◽  
Author(s):  
Juan Moreno ◽  
Jose Peinado ◽  
Rafael A. Peinado
Keyword(s):  
Antioxidant Activity ◽  
Drying Process ◽  
Pedro Ximénez
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