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Showing 1 to 3 of 3 for “"Low Tannin"”.
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Management Strategies for Natural Cider Fermentation: Effects of sulfite addition and acidification in high- and low- tannin cultivars
… outcomes for naturally fermented high- and low-tannin apple cultivars. Four treatment conditions were applied to both the high- and the low- tannin cultivars: acidification only, sulfites only, acidification and sulfites, and a control with no pre-fermentation juice chemistry adjustment. The …
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Genetics and Biochemistry of the Low Tannin Characteristic in Vicia faba L. and Development of a Molecular Marker for the zt2 Gene
… all the other pulses. The presence of condensed tannins (proanthocyanidins) in the testa of the seeds limits the use of faba bean both in the food and feed industries. Low tannin faba bean varieties are available for cultivation. The low tannin phenotype is controlled by two genes zt1 and zt2. …
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EFFECT OF GENOTYPES, TANNIN LEVEL AND PROCESSING METHODS ON THE PHYSICOCHEMICAL, NUTRITIONAL AND STRUCTURAL CHARACTERISTICS OF FABA BEAN GROWN IN WESTERN CANADA
… study was to determine the effect of genotypes, tannin levels (low and normal) and heat processing methods on the structural, physicochemical, and nutritional characteristics of faba bean grown in western Canada as an alternative protein and energy source for ruminants. The faba bean used for …