Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 12 of 12 for “"pH, Titratable Acidity"”.
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The Effects of the Storage Conditions of the Juice and the Effects of Nutrient Supplementation on Wine Fermentation
… addition of 100 mg/L nitrogen using diammonium phosphate (DAP), a total target level of 250 mg/L nitrogen using DAP, and complex supplementation using Go-Ferm, Fermaid-K, and DAP. Prise de Mousse yeast was used for fermentation, which is a yeast strain of Saccharomyces cerevisiae. Upon …
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Quantification of sugars and organic acids in 210 cucumber (cucurbis sativus) varieties for genome-wide association studies (GWAS)
… sugars via high-performance liquid chromatography (HPLC), pH, titratable acidity (TA), and three main organic acids via HPLC in 210 GWAS cucumber samples. A histogram and Agglomerative Hierarchical Clustering (AHC) were performed for each measured variable. The °Brix ranged from 1% – 4.6%. The …
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Ultrafiltering Acid Whey for Incorporation into Probiotic Yogurt
… starter culture. Yogurts were analyzed for pH, titratable acidity and viable counts (yogurt and probiotic) during manufacture and during storage on 10, 20, 30 and 40 d. Yogurt samples were also analyzed for syneresis, gel strength and viscosity on d 3. A panel of 5 trained judges performed …
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Grapevine Viruses and Associated Vectors in Virginia: Survey, Vector Management, and Development of Efficient Grapevine Virus Testing Methods
… of the 3 all negatively impacted Brix, pH, titratable acidity, and anthocyanin levels.
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Management Strategies for Natural Cider Fermentation: Effects of sulfite addition and acidification in high- and low- tannin cultivars
… of common pre-fermentation sulfite addition and pH adjustment on cider chemistry and sensory 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, …
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Produção e caracterização físico-química de frutos da goiabeira ‘Paluma’ em função da adubação orgânica e mineral
… The aim of this study was to determine the physical and chemical characteristics of fruits of guava, Paluma cultivar, depending on the organic and mineral fertilizer. The work was conducted in the guava orchard with six years of implantation, belonging to the Department of Agriculture's …
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Studies in Blackberry: Development and Implementation of a Phenotyping Protocol for Blackberry Seedling Populations and Impact of Time of Day of Harvest on Red Drupelet Reversion for University of Arkansas Blackberry Genotypes
… of characterizing plant and fruit traits. A phenotyping protocol for blackberry was developed at UA and implemented for two years on UA seedling populations. The protocol included plant traits (health, vigor, estimated crop load, peak bloom date, and number of canes) and fruit compositional …
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The Role of Blackberry Grades and Fermentation Methods on Blackberry Kombucha Quality and Aroma Characteristics from Small-Scale Fermentation
… U.S. No.1 and U.S. No.2 blackberries differ in physical characteristics like size, color, or insect damage but both are still safe to consume. Utilization of the quality-compromised U.S. No.2 blackberries in innovative ways, like in a kombucha product, could help these growers reduce produce …
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Irrigation scheduling for Sovereign Coronation grapevine based upon evapotranspiration calculations and crop coefficients /
… were analyzed for soluble solids (Brix), pH, titratable acidity (TA), anthocyanins, methyl anthranilate (MA), and total volatile esters (TVE). Irrigation showed a substantial positive effect on transpiration rate and soil moisture; the control treatment showed consistently lower …
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Studio delle caratteristiche nutraceutiche e salutistiche degli oli di oliva extravergine e delle olive da tavola CV Tonda di Cagliari, possibile utilizzo di comuni cibi da tavola nella modulazione del microbioma orale umano
… acid composition, the important concentration of phenolic compounds and the Vitamin E content. The phenolic content of olives and their transformation products may be influenced by several factors: variety (type of cultivar), processing methods, soil conditions, climatic and technological …
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Physicochemical and flavor characterization of Tupelo honey
… unique honey, with only one study done on the physicochemical characteristics and one on the volatiles present. Therefore, it is necessary to conduct an exhaustive physicochemical and flavor characterization of Tupelo honey to confirm and expand upon the limited available research. …
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Sviluppo di marcatori molecolari per il miglioramento genetico dei tratti qualitativi del frutto in uva da tavola.
Il comparto viticolo è uno dei settori più importanti per l'economia, la cultura e la scienza non solo a livello mondiale, ma anche per piccole realtà come quella regionale siciliana. Sebbene il comparto vinicolo sia caratterizzato da una maggiore rilevanza economica, l'uva da tavola rappresenta …