ライフサイエンスコーパス: maceration

1 nsiderably greater in wines made by carbonic maceration.

2 ay winegrapes during twelve days of carbonic maceration.

3 greatest decrease of these compounds during maceration.

4 tivity were found following 6 and 10 days of maceration.

5 already consolidated in winemaking, carbonic maceration.

6 extracted by steam distillation and aqueous maceration.

7 d on seed surface have been quantified after maceration.

8 the wines as a function of time and stage of maceration.

9 erial densities and causing prominent tissue maceration.

10 t activity (up to 82 % DPPH scavenging) than maceration.

11 results compared to the benchmark of reflux maceration.

12 iques were the most effective techniques for maceration.

13 e lowest in the must pre-treatment by thermo-maceration.

14 altered, according to the time and stage of maceration.

15 olatile composition after a pre-fermentation maceration.

16 tarius deliciosus compared with conventional maceration.

17 aled a more efficient cell wall rupture with maceration.

18 ere assessed during a 72-hour skin simulated maceration.

19 nt and their extractability during simulated maceration.

20 teolin-7-O-glucoside extraction than dynamic maceration.

21 s from withered grape skins during simulated maceration.

22 itamin E concentrations were not affected by maceration.

23 lycopene-rich oleoresin using hexane solvent maceration.

24 alcoholic fermentation to post-fermentative maceration.

25 g enzymes and results in an extensive tissue maceration.

26 abilisation in comparison to the traditional maceration.

27 om the seeds were determined after simulated maceration.

28 anicum extract was prepared using continuous macerations.

29 erent copigment concentrations in grape skin macerations.

30 thout; tannin addition: 0-9 g/L; and time of maceration: 0-11 days) on tannin, pigment, and protein e

31 In the extract obtained by hydroalcoholic maceration, 24 compounds were characterized using liquid

32 e lowest in the must pre-treatment by thermo-maceration (2979.8 mg/100 mL).

33 volution of the determined parameters during maceration (90 and 180 days) allowed a number of interes

34 During maceration, a reduction in the crushed berry skin break

35 However, some mutants gave higher maceration activity in plant tissue and elicited greater

36 (DW) was more effective than the simple post-maceration addition to improve the phenolic structure of

37 hydroalcoholic (HHM), and aqueous enzymatic maceration (AEM) were applied to crude (CG) and waste gu

38 fied sweet wine (FSW) was also obtained: the maceration-alcoholic fermentation of Garnacha Tintorera

39 FSW presented the lowest content because the maceration-alcoholic fermentation was stopped through th

40 Maceration also helped reduce total processing time.

41 Cryogenic maceration also increased the levels of several varietal

42 e 2017 vintage, 40 had been made by carbonic maceration and 44 by destemming and crushing.

43 The influence of pre-fermentative maceration and ageing factors on the ester profiles of P

44 volatile markers related to pre-fermentative maceration and ageing time, reported for the first time

45 The effects of the carbonic maceration and conventional winemaking on the volatile c

46 activity per se are involved in plant tissue maceration and elicitor activity.

47 ial, chemical, and microbial) after carbonic maceration and fermentation.

48 3-DXAs were sensitive to maceration and germination (retentions of 69.6% and 69.9

49 The impact of maceration and germination on the concentration of bioac

50 Maceration and germination reduced thiamine and pyridoxi

51 was evaluated in sorghum grains subjected to maceration and germination, using High Performance Liqui

52 was evaluated in sorghum grains subjected to maceration and germination, using High Performance Liqui

53 blot, glomerulus number determined via acid maceration and hormone changes by radioimmunoassay (RIA)

54 tic - are able to infect Mp and cause tissue maceration and host cell killing.

55 n further knowledge on the influence of chip maceration and micro-oxygenation related factors (oxygen

56 GA were maintained in the pulping, enzymatic maceration and microfiltration, leading to a concentrati

57 movement along the vascular parenchyma, and maceration and rotting of the petiole and central bud.

58 The extraction by dynamic maceration and separation by ultra-high-performance liqu

59 ioactive components compared to conventional maceration and single-method methods.

60 tervention (blister) and two in the control (maceration and skin tear) groups.

61 Methanol and water extracts, obtained by maceration and Soxhlet extraction, were examined.

62 Maceration and Soxhlet methods were used to obtain metha

63 atty acids from the fourth to seventh day of maceration and the presence of oak chips during the ferm

64 ion between two winemaking methods: carbonic maceration and the standard method of destemming and cru

65 techniques (grape freezing, dry-ice and cold maceration) and a control treatment were measured.

66 cted using a conventional technique (dynamic maceration) and an emerging technology, such as pressuri

67 ent maceration techniques (microwave, thermo-maceration, and enzymatic treatment) on the content of p

68 d the effect of high pressure extraction and maceration, and four extraction solvents (three hydroalc

69 e extracts, produced with and without enzyme maceration, and the saliva protein-tannin precipitation

70 In wine-like maceration, anthocyanins quickly peaked and then decreas

71 This study evaluated maceration as a pre-treatment combined with various proc

72 (ultrasound extraction) as modern, and MAC (maceration) as conventional extraction technique.

73 For this purpose, the applied methods: maceration, ASE and SFE coupled with ASE were incorporat

74 s on more than 600 plant species with tissue maceration being the most prominent symptom.

75 different techniques (cold pre-fermentative maceration, beta-galactosidase enzyme addition and enzym

76 gns of fungal infection, cracks/fissures, or maceration between toes (36.3%); 30.9% had some tenderne

77 rs affecting the v-dPCR performance were the maceration buffer composition, the target DNA amplicon l

78 ate strengths at different times during cold maceration (CM) (0, 2 and 4days) was more efficient for

79 Carbonic maceration (CM) consists in placing intact grape bunches

80 e monomeric phenolic composition of carbonic maceration (CM) wines.

81 As an alternative to traditional carbonic maceration (CM), this study explores the use of nitrogen

82 rganic-walled microfossils extracted by acid maceration, complemented by studies using thin sections

83 The pre-fermentative maceration consisted of the skin-maceration of musts at

84 accharide and monosaccharide content to long maceration control wines.

85 subjected to either 10 or 240 days extended maceration (Control and EM).

86 ion of Teran red wine were studied: standard maceration (control C), cold pre-fermentation maceration

87 nfandel wines were produced with traditional maceration (Control), and extended maceration for one (1

88 mpounds and flavonoids from I. laurina using maceration (conventional), ultrasonic bath and probes, c

89 aceration (control C), cold pre-fermentation maceration (CPM), saignee (S), pre-fermentation heating

90 In this work, impact of extraction methods (maceration, decoction, MAE, and UAE) on TPC, antioxidant

91 Sparkling wines with pre-fermentative maceration displayed higher contents of ethyl esters of

92 fect of different pre- and post-fermentation maceration durations on the chemical and sensory charact

93 The double post-maceration (DW) was more effective than the simple post-

94 Maceration enhanced the oxidative stability of the teste

95 (TM), Prefermentative Cold Maceration (PCM), Maceration Enzyme (ENZ) and grape-Seed Tannins additions

96 phenolic extraction with a pectolytic-based maceration enzyme with that of favoring both phenolic ex

97 pared with the wine made using a traditional maceration enzyme.

98 nidin-cell wall interactions when commercial maceration enzymes are present in the solution.

99 Wines made with pre-fermentation maceration exhibited floral attributes, citrus and white

100 a response surface method comparing with the maceration extraction (MAE) method.

101 As compared to ultrasonic (UAE) and maceration extraction (ME), MAE showed significantly (p<

102 ined by supercritical fluid, antisolvent and maceration extraction in different solvents were compare

103 The effects of the variables of the maceration extraction of betacyanins have not been prope

104 Traditional maceration fermentation conditions gave the highest conc

105 of crushed skin mechanical properties during maceration-fermentation, as also affected by grape ripen

106 The maceration/fermentation of coffee berries generated inte

107 hnological applications to traditional grape maceration for avoiding the common loss of colour of win

108 ydrodynamic cavitation (HC) and conventional maceration for extracting bioactive compounds from A.nod

109 a more efficient, sustainable alternative to maceration for maximizing bioactive compound recovery an

110 aditional maceration (Control), and extended maceration for one (1 month-EM), and six months (6 month

111 Conventional extraction techniques such as maceration, grinding or pressing have reported low yield

112 from sonicated grapes at 28 kHz and with mid maceration had higher rhamnogalacturonans type II and PR

113 her anthocyanin content and retention during maceration, higher antioxidant capacity, presented simil

114 C2 (maceration + immersion) reduced tannin content by 3-fold

115 UAE significantly outperformed conventional maceration in carotenoid yield, depending on the solvent

116 y chronic, recurrent vesicles, erosions, and maceration in flexural areas.

117 Maceration in methanol allowed recovering the highest cu

118 autolysis, concomitant to post-fermentation maceration in red winemaking.

119 traction from berries in wines and from skin macerations in model solutions have been studied for two

120 Cryogenic maceration increased phenolics and antioxidant activity.

121 in pomace at higher temperatures or extended maceration indicated enhanced extraction and subsequent

122 aims to investigate which extraction method (maceration, infusion, or Soxhlet) and which green solven

123 Pectolytic enzyme maceration is common for producing red wines, but the ef

124 Longer macerations led to less wine anthocyanins.

125 In contrast, Pr2 (pressure cooking after maceration) led to a ~ 40 % reduction in nutritional and

126 nd (UAE), microwave (MAE), and conventional (maceration (MAC)) was applied using two"green" solvents

127 Five eco-friendly extractive techniques [maceration (MAC), digestion (DIG), accelerated solvent e

128 se obtained using the conventional method of maceration (ME).

129 This work is about improvement of a maceration method in order to achieve a green process fo

130 ion of accelerated solvent extraction (ASE), maceration method of extraction, and using of volatile n

131 Traditional maceration method was used for the extraction of polyphe

132 No thermal pre-treatment maceration methods gave lighter or redder must.

133 cts were obtained by hot extraction and cold maceration methods using aqueous and methanolic solvents

134 CM), this study explores the use of nitrogen maceration (NM) to create anoxic conditions during winem

135 ed on the comparison between CM and nitrogen maceration (NM).

136 The optimal extraction conditions were maceration of 0.75mm size berries by 50% ethanol, with s

137 s is vermouth, a fortified wine based on the maceration of a large number of herbs, fruits, barks, se

138 ared to AC5006, AC5061 causes more extensive maceration of celery petioles.

139 y aimed to evaluate the effect of ultrasound maceration of cold-pressed oils with freeze-dried mullei

140 cyanins in the pomace, and both cold and hot maceration of fresh unblanched berries with enzyme the l

141 Cold maceration of frozen berries without enzyme addition gav

142 s: ice wine production, berry freezing, cold maceration of grape must, and cryoconcentration of grape

143 cts of different grape lots were obtained by maceration of grapes in hydroalcoholic solution; afterwa

144 ermentative maceration consisted of the skin-maceration of musts at 10 degrees C for 6h.

145 ed wines Cannonau, liqueurs obtained by cold maceration of myrtle (Myrtus communis L.) berries and bi

146 s and lyases which are very effective in the maceration of plant cell walls.

147 As well as Deltaexl1 exhibiting less maceration of potato plants, fewer bacteria are observed

148 mber of traditional liqueurs are obtained by maceration of red fruits in aqueous ethanol liquor, name

149 nded to separate berry skin before enzymatic maceration of the berry flesh must.

150 nded to maintain berry skin during enzymatic maceration of the must.

151 e (HHP) processing in parallel with oak chip maceration on the physicochemical and sensory properties

152 ion of flavan-3-ol monomers into wine during maceration operations, heightening bitterness.

153 , 4.00; 95% CI: 1.75, 9.16), medial meniscal maceration (OR, 1.84; 95% CI: 1.13, 2.99), effusion (OR,

154 l repair, and 3 = displaced tear, resection, maceration, or destruction.

155 dget" concept, highlighting the interplay of maceration parameters shaping 'Nebbiolo' wine phenolics.

156 daily anthocyanin extraction during carbonic maceration, particularly from the sixth day.

157 tional Maceration (TM), Prefermentative Cold Maceration (PCM), Maceration Enzyme (ENZ) and grape-Seed

158 cts from three different extraction methods (maceration, percolation and Soxhlet).

159 uce massive pectinolytic activity during the maceration phase.

160 (S), pre-fermentation heating with extended maceration (PHT) or juice fermentation (PHP), and post-f

161 The extract obtained by maceration presented a total phenolic content twice the

162 Wines made by carbonic maceration presented higher aromatic quality due to thei

163 ne model solution was used for the simulated maceration procedure.

164 The maceration procedures applied to guarana contributed to

165 The effect of maceration process on the profile of phenolic compounds,

166 g, the incorporation of these plants using a maceration process reduced the polar compounds by 69% an

167 After the maceration process, oils' were subjected to their oxidat

168 volatile profile was slightly influenced by maceration process, which occurred at room temperature (

169 Comparing the variation of metals at maceration process, with the variation of monomeric anth

170 ide value, but lower p-anisidine value after maceration process.

171 ls, while others showed an increase with the maceration process.

172 revious studies have indicated that carbonic maceration processing can be used to obtain a wine fract

173 and esters, and wines from post-fermentation maceration resulted in an increase in oxidation and agin

174 Wines made with pre-fermentation maceration showed a notable increase in the levels of te

175 Meanwhile, those without maceration showed higher levels of ethyl esters of fatty

176 Wine made with post-fermentation maceration showed more complex attributes, such as notes

177 Method by maceration showed the highest phenolic yield when applie

178 Mw2 (microwave after maceration) showed high protein content and a favorable

179 ults indicate that, after germination and/or maceration, sorghum had important nutritional and functi

180 t extraction techniques (steam distillation, maceration, Soxhlet extraction) were used to reveal the

181 ing (100 degrees C, 40 s), defatting method (maceration, Soxhlet) and solvent polarity (hexane, ethan

182 this context, different methods (enzymatic, maceration, Soxhlet, etc.) and solvents (variable polari

183 Five extraction techniques were evaluated: maceration, Soxhlet, sonication (UAE), microwave (MAE) a

184 tudy aimed at testing the use of alternative maceration technique (NM) in alternative to CM, to creat

185 The pre-treatment maceration technique significantly (p < 0.05) affected t

186 The pre-treatment maceration technique significantly (p < 0.05) affected t

187 For both rind and rachis, the maceration technique yielded extracts with the strongest

188 sma technique, respectively, compared to the maceration technique.

189 esent the effects of different pre-treatment maceration techniques (microwave, thermo-maceration, and

190 Likewise, maceration techniques have produced increases in phenoli

191 Maceration techniques influenced colour parameters, and

192 study investigated the effects of different maceration techniques on the colour parameters, phenolic

193 In this study, the effect of two maceration techniques, traditional and oak chips-grape m

194 howed differences between the harvesting and maceration techniques.

195 This study investigates the effects of maceration temperature (24 or 29 degrees C) and duration

196 ected mostly by enzyme treatment followed by maceration temperature.

197 evaluated the influence blanching, freezing, maceration temperatures (2 degrees C, 50 degrees C) and

198 and non-toasted), dosage (4 and 12 g/L) and maceration time (1, 7, 21, 35 and 120 days) were tested.

199 with unripe grapes from February and shorter maceration time (p < 0.05).

200 ation and grouping of the wines according to maceration time and oak chips treatment.

201 The maceration time influenced strongly not only the content

202 d PLS-DA) to evaluate the grape maturity and maceration time on chemical composition of wines from tw

203 n contrast, increasing chip dose in extended maceration time resulted in wines with lighter and less

204 the ripeness degree and increasing the grape maceration time seems to result in higher concentrations

205 rtant factor in winemaking technology is the maceration time since the highest concentrations of tran

206 A long pomace maceration time was also tested for non-treated wines.

207 chip dose, wood origin, toasting degree and maceration time) on the phenolic and chromatic profiles

208 chip doses, wood origin, toasting degree and maceration time) on the volatile profile of red wines du

209 ent of aroma compounds was related mostly to maceration time, observing increased relative amount of

210 lactones showed an increase with increasing maceration time.

211 tion degree (19, 21 and 23 degrees Brix) and maceration times (10, 20 and 30 days) on the volatile pr

212 study, Vranec wines produced with different maceration times (4, 7, 14 and 30 days) in presence of e

213 Two doses of oak chips (3 and 6g/L) at two maceration times (5 and 10days) during fermentation was

214 Two different pomace maceration times (short and mid) were tested for sonicat

215 es (Vitis vinifera L.) obtained at different maceration times after pulsed electric fields (PEF) usin

216 The addition of oak chips at shorter maceration times enhanced phenolic extraction, colour an

217 of Tannat red wines produced by Traditional Maceration (TM), Prefermentative Cold Maceration (PCM),

218 nemaking, exogenous tannins are added before maceration to improve future wine color characteristics

219 mace was extracted using ultrasound-assisted maceration to obtain a polyphenol-rich extract.

220 The effects of six maceration treatments on volatile aroma and phenol compo

221 capital TE, Cyrilliche effects of time of maceration, type of yeast and the level of sulphur dioxi

222 lgae Gracilaria gracilis was optimized using maceration, ultrasound-assisted extraction (ultrasonic w

223 Maceration using the binary system hexane/isopropanol (5

224 exhibited an increase in wines when carbonic maceration was applied.

225 The study indicated that maceration was effective and simple technique for the ex

226 planta and its ability to cause plant tissue maceration was severely compromised.

227 Maceration was the most efficient extraction method yiel

228 ted higher esters level, while decoction and maceration were more abundant in sesquiterpenes and terp

229 Mechanical harvesting and cryogenic maceration were used in combination to produce a Sauvign

230 her recoveries of hydrophilic compounds than maceration whereas the highest amounts of lipophilic com

231 leaves) than maqui leaf extracts obtained by maceration, while the extract that prioritized purity ov

232 is possible to obtain a fraction of carbonic maceration wine (25-35% of the total) with a reduction i

233 -value enological compounds after 35 days of maceration with 12 g/L of toasted vine-shoots.

234 Furthermore, oak chip maceration with and without HHP processing weakened the

235 eria parviflora rhizome extracts obtained by maceration with hexane, chloroform, methanol, and ethano

236 as a tool for monitoring the effects of wine maceration with oak chips was evaluated.

237 extracts clearly indicates that both SFE and maceration with water are the most selective techniques

238 minogen activator and thrombus aspiration or maceration, with or without stenting).