1. Added pantothenic acid was found to have no appreciable effect on the fermentation of glucose when used in conjunction with preparations of dialyzed yeast maceration juice or acetone-precipitated yeast maceration juice. 2. Addition of pantothenic acid failed to affect the rate of phosphorylation of glucose or the rate of decarboxylation of pyruvic acid by yeast maceration juice. 3. Pantothen...

Phenolic compounds and colour stability of red wines produced from Vranec Vitis vinifera L. grape variety were investigated by means of different maceration times (3, 6 and 10 days), two doses of SO2 (30 and 70 mg/L SO2), two yeasts for fermentation (Vinalco and Levuline), temperature of storage and time of aging (3, 6 and 16 months). In general, maceration time influenced the phenolics extract...

Various extraction techniques were applied in the extraction of the biologically active constituents. The methods employed were traditional maceration extraction, microwave-assisted extraction(MAE), and ultrasound extraction (UE). Compared to the maceration extraction, MAE and UE methods provided high extraction yield, requiring short time frames and less labour. Microwave irradiation is a prov...

Maceration and evening-cutting are 2 forage management techniques that have independently improved forage quality and nutrient utilization in ruminants, but have not been evaluated in combination. Using a dual-flow continuous culture fermenter system, this preliminary study was designed to evaluate the individual and combined effects of time of cutting and maceration on in vitro ruminal digesti...

Various strength of alcohol were utilized for the preparation of tincture of asparagus racemosus roots by maceration for 7, 14 and 21 days. 50% (V/V) alcohol after 21 days of maceration showed maximum yield of total solid. The tinctures were evaluated by studying their different physico-chemical characteristics along with thin-Layer chromatography.

Different strength of alcohol 40.50,60,70,80,90 per cent (v/v) and absolute were utilized for the preparation of tincture of azadirachta Indica A. Juss leaves by maceration for 7, 14,21 days. 60 per cent tincture produced after 21 says of maceration showed a maximum solid content of 1.425 per cent (v/v) and sowed pH 3.15. This tincture was characterized by studying is various physico-chmicla pr...

Solaris is a new disease tolerant cultivar increasingly cultivated in cool climate regions. In order to explore the winemaking processes' potential to make different styles of Solaris wines, the effects of different pre-fermentation treatments (direct press after crushing, whole cluster press, cold maceration, and skin fermentation) on the volatile profile, chemical, and sensory properties of S...

Alpinia officinarum is a rhizome belonging to the family zingeberaeceae. Hydro alcoholic extract by hot and cold maceration and methanol extract by percolation process Qualitative phytochemical analysis of extract of Alpinia officinarum rhizome showed a majority of the compound including tannins, alkaloids, flavonoids and saponins. Hydroalcoholic extract prepared by hot maceration process was f...

Low molecular weight phenols of Tannat red wines produced by Traditional Maceration (TM), Prefermentative Cold Maceration (PCM), Maceration Enzyme (ENZ) and grape-Seed Tannins additions (ST), were performed and discussed. Alternatives to TM increased wine phenolic contents but unequally, ST increased mainly smaller flavans-3-ol, PCM anthocyanins and ENZ proanthocyanidins (up to 2250 mg/L). Howe...