The present study aims at investigating the synergistic role of deep eutectic solvents (DES) with sweeping frequency ultrasound (SFUS) and fixed frequency ultrasound (FFUS) in the fractionation of SCB to enhance the enzymatic saccharification process. To achieve this, fractionation of the waste is highly important in the biomass biorefinery. Solid-state fermentation of red raspberry (Rubus ideaus L.) and arbutus berry (Arbutus unedo, L.) and characterization of their distillates.Sugarcane bagasse (SCB) is an abundant agricultural waste in China and the conversion of the waste into plethora of useful resources is very vital. Pastrana Castro, Ignacio Orriols Fernández, Nelson Pérez Guerra.

Elisa Alonso González, Ana Torrado Agrasar, Lorenzo M.

LWT - Food Science and Technology 2011, 44 Influence of alcoholic fermentation process on antioxidant activity and phenolic levels from mulberries (Morus nigra L.).

Effect of Morus nigra aqueous extract treatment on the maternal–fetal outcome, oxidative stress status and lipid profile of streptozotocin-induced diabetic rats. The Profile in Polyphenols and Volatile Compounds in Alcoholic Beverages from Different Cultivars of Mulberry.

Chen Juan, Kan Jianquan, Tang Junni, Cai Zijian, Liu Ji.Recovery and Biotechnological Production of High-Value-Added Products from Fruit and Vegetable Residues. Elisa González, Ana Agrasar, María Rodríguez, Lorenzo Castro, Nelson Guerra.Journal of the Institute of Brewing 2013, 119 L.) for production of a citric fruit spirit. Inoculated fermentation of orange juice ( Duarte, Solange Cristina Carreiro, Rosane F. International Journal of Food Properties 2017, 77, 1-16. Chemical composition and sensory profiles of mulberry wines as fermented with different Yang Tao, Yilin Wang, Jun Yang, Qi Wang, Na Jiang, Dinh-Toi Chu, Yongbin Han, Jianzhong Zhou.Journal of the Institute of Brewing 2018, 124 Impact of maceration time on colour-related phenolics, sensory characteristics and volatile composition of mulberry wine. Shuxun Liu, Enchao Liu, Baoqing Zhu, Bowen Chai, Ruojin Liu, Qiong Gao, Bolin Zhang.Effects of different fermentation and storage conditions on methanol content in Chinese spine grape (įoex) wine. Xiaofeng Wei, Uwamahoro Francoise, Minyang Qin, Qiuchong Chen, Yumeng Li, Xiangyu Sun, Yu-Lin Fang.Returnable baking waste - a new type of raw materials for distillates production (Part III. Characterisation of the metabolite profile and microbial community of repeated batch and coculture-fermented greengage wine. Jian Liu, Miao Liu, Pian Ye, Cheng He, Yingjie Liu, Suyi Zhang, Jun Huang, Jun Zhou, Rongqing Zhou, Liang Cai.

Defining Associations Between Berry Features of Wild Red Currant Accessions Utilizing Various Statistical Methods. Meleksen Akin, Sadiye Peral Eyduran, Ruhan Ilknur Gazioglu Sensoy, Ecevit Eyduran.This article is cited by 15 publications. The results obtained showed the feasibility for obtaining distillates from fermented black mulberry and black currant, which have their own distinctive characteristics. The mean volatile composition of both distillates was different from other alcoholic beverages such as four commercial Galician orujo spirits, Portuguese bagaceiras, and two distillates obtained from fermented whey and blackberry. However, the amount of volatile substances in the black currant distillate (121.1 g/hL absolute alcohol (aa)) was lower than the minimum limit (200 g/hL aa) fixed by the aforementioned regulation. In the two distillates obtained, the volatile compounds that can pose health hazards are within the limits of acceptability fixed by the European Council (Regulation 110/2008) for fruit spirits. The present study was conducted to appraise the potential of black mulberry and black currant to be used as fermentation substrates for producing alcoholic beverages obtained by distillation of the fruits previously fermented with Sacchromyces cerevisiae IFI83.

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