Pulsed electric field: A "green" extraction technology for biomolecular products from glycerol with fermentation of non- yeasts.

Glycerol is the main organic by-product of the biodiesel industry and it can be a source of carbon for fermentations or a substrate for biotransformations. This work investigates a process that uses pulsed electric field (PEF) to enhance polyol and propanediols extraction from a glycerol/glucose fermentation broth. Three different commercial, non- strains, Prelude (Hansen), Biodiva 291 (Lallemand) and (Lallemand) were studied.

Impact of tannin addition on the antioxidant activity and sensory character of Malagousia white wine.

Enological tannins are assessed as promising alternative to SO in order to control oxidative process during winemaking, due to allergic reactions incurred by sulfite sensitive individuals. In the present study, the commercial enological Tara tannin "Vitanil B″ was added, as alternative to the addition of sulfites, at different concentrations (100-500 mg/L) in white wine from grapes of L. Malagousia in order to enhance antioxidant stability and sensory character of the wine.

Creation of the Natural Phenolic Aromas of Beer: A Pulsed Electric Field Applied to Wort-Enriched Flax Seeds.

To fine tune the production of phenolic aromas in beer, a pulsed electric field (PEF) was applied to beer wort, which was enriched with flax seeds. The choice of flax seeds as a source of FA is based on its high content of ferulic precursors and their intrinsic nutritional value. PEF was applied to ground flax seeds, with and without beta glycosidase.

Effect of ethanol, glycerol, glucose/fructose and tartaric acid on the refractive index of model aqueous solutions and wine samples.

The refractive index is a basic optical property of materials. This study explores the effect of ethanol, glycerol, tartaric acid and glucose/fructose on the refractive index in model aqueous solutions and in dry white wines. Various model aqueous solutions consisting of these components were prepared and the refractive index was measured at 20 °C and each component was studied both alone and in mixtures with the others.

Pulsed Electric Field Extraction of α and β-Acids From Pellets of (Hop).

This paper investigates the process of extracting hop pellets (hops) utilizing the pulsed electric field (PEF) technique and the contrasting effects of the technique between two distinct hop varieties (one bitter and one aromatic). The effect of PEF on the extraction was evaluated by measuring the concentration of α-acids and β-acids (humulones and lupulones). Regarding the aromatic character, the hop's volatile caryophyllene, humulene and β-myrcene were analyzed both with and without employing the PEF treatment.

Effect of ethanol, glycerol, glucose and tartaric acid on the viscosity of model aqueous solutions and wine samples.

Viscosity is a property that exerts great influence on the body of wines, since it affects the sensation of thickness in the mouth. The present study refers to the quantitative correlation of the major components of wine, alcohol, reduced sugar, glycerol and total acidity, in its viscosity. Various model aqueous solutions consisting of these components were prepared and viscosity was measured at 20 °C.