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- Title
Remoção da adstringência de caquis 'Giombo' com subdosagens de etanol.
- Authors
Edagi, Fernando Kazuhiro; Chiou, Diego Garcia; Terra, Felipe de Angelis Monteiro; Sestari, Ivan; Kluge, Ricardo Alfredo
- Abstract
The objective of this research was to evaluate ethanol sub-doses efficacy on the astringency removal of 'Giombo'. Additionally, it was evaluated the influence of temperature and ethanol exposure time on fruit deastringency. Thus, experiments were carried out with different exposition times (6, 12, 24 and 36h) and ethyl alcohol concentrations (1.75; 3.5 e 7mL kg-1 or 0.3 and 0.6mL L-1 of chamber). Fruit exposition to ethanol concentration of 1.75mL during 12 h was sufficient to remove completely the persimmon fruit astringency. After the treatment application, the fruits needed 4 days to become suitable to consumption. The process of tannin polymerization is not influenced by cold storage.
- Subjects
FRUIT flavors &; odors; PERSIMMON; ALCOHOL; DRUG efficacy; POLYMERIZATION; TANNINS; COLD storage; EXPERIMENTS; FOOD chemistry
- Publication
Ciência Rural, 2009, Vol 39, Issue 7, p2022
- ISSN
0103-8478
- Publication type
Article
- DOI
10.1590/S0103-84782009005000165