Items where Subject is "600 Technology > 07 Beverage Technology > 01 Alcoholic beverage > 02 Wine"

Article

Amit Kumar, Rai and Maya, Prakash and Anu Appaiah, K. A. (2010) Production of Garcinia wine: changes in biochemical parameters,organic acids and free sugars during fermentation of Garcinia must. International Journal of Food Science and Technology, 45. pp. 1330-1336.

Apramita, Devi and Anu Appaiah, K. A. (2018) Diverse physiological and metabolic adaptations by Lactobacillus plantarum and Oenococcus oeni in response to the phenolic stress during wine fermentation. Food Chemistry, 268. pp. 101-109. ISSN 0308-8146

Apramita, Devi and Anu Appaiah, K. A. (2021) Mixed malolactic co-culture (Lactobacillus plantarum and Oenococcus oeni) with compatible Saccharomyces influences the polyphenolic, volatile and sensory profile of Shiraz wine. LWT - Food Science and Technology, 135. p. 110246. ISSN 0023-6438

Apramita, Devi and Anu Appaiah, K. A. (2019) Yeast-Bacterial Interactions during Malolactic Inoculations Affecting Anthocyanin Adsorption and Content in Shiraz Wine. American Journal of Enology and Viticulture. pp. 1-29.

Apramita, Devi and Anu Appaiah, K. A. and Tsair Fuh, Lin (2022) Timing of inoculation of Oenococcus oeni and Lactobacillus plantarum in mixed malo-lactic culture along with compatible native yeast influences the polyphenolic, volatile and sensory profile of the Shiraz wines. LWT - Food Science and Technology, 158. p. 113130. ISSN 0023-6438

Apramita, Devi and Archana, K. M. and Bhavya, P. K. and Anu Appaiah, K. A. (2018) Non-anthocyanin polyphenolic transformation by native yeast and bacteria co-inoculation strategy during vinification. Journal of the Science of Food and Agriculture, 98. pp. 1162-1170. ISSN 0022-5142

Archana, K. M. and Anu Appaiah, K. A. (2018) Detection system for Saccharomyces cerevisiae with phenyl acrylic acid decarboxylase gene (PAD1) and sulphur efflux gene (SSU1) by multiplex PCR. Archives of Microbiology, 200. pp. 275-279.

Archana, K. M. and Ravi, R. and Anu Appaiah, K. A. (2016) Autochthonous yeasts: Role in vinification and aging of Cabernet-Sauvignon. International Journal of Environmental and Agriculture Research, 2 (8). pp. 53-61.

Chanukya, B. S. and Rastogi, N. K. (2013) Extraction of alcohol from wine and color extracts using liquid emulsion membrane. Separation and Purification Technology, 105. pp. 41-47.

Padshetty, N. S. and Patil, R. B. and Subba Rao, M. S. and Amla, B. L. (1982) Maturity stage and harvest season effect on dry wine, variety-Bangalore blue. Indian Food Packer, 36 (1). pp. 81-84.

Patel, J. D. and Venkataramu, K. and Subba Rao, M. S. (1978) Changes in phenolics during storage of wine. Indian Food Packer, 32 (6). 24-25, 7 ref..

Patel, J. D. and Venkataramu, K. and Subba Rao, M. S. (1978) Colour stability of wine by sulphite salts. Indian Food Packer, 32 (6). 9-10, 4 ref..

Shamala, T. R. and Prasad, M. S. (1995) Preliminary Studies on the Production of High and Low Viscosity Dextran by Leuconostoc spp. Process Biochemistry, 30 (3). pp. 237-241.

Sinjitha, S. Nambiar and VenuGopal, K. S. and Nandini, P. Shetty and Anu Appaiah, K. A. (2016) Fermentation induced changes in bioactive properties of wine from Phyllanthus with respect to atherosclerosis. Journal of Food Science and Technology, 53 (5). pp. 2361-2371. ISSN 0022-1155

Sreekantiah, K. R. and Johar, D. S. (1966) Suitability of Bangalore Blue grapes (Vitis labrusca L.) for wine manufacture. Indian Food Packer, 20 (1). pp. 5-8.

Subba Rao, M. S. (1981) Yeasts and wines. Indian Journal of Microbiology, 21 (3). 248-253, 21 ref..

Usha Rani, M. and Udaya Sankar, K. and Anu Appaiah, K. A. (2011) Properties of Bacterial Cellulose Produced in Grape Medium by Native Isolate Gluconacetobacter Sp. Journal of Applied Polymer Science, 120. 2835–-2841 .

Venkataramu, K. and Patel, J. D. and Subba Rao, M. S. (1980) Changes in the solubility of red colour of wine in solvents during storage. Indian Food Packer, 34 (2). 12-16, 9 ref..

VenuGopal, K. S. and Anu Appaiah, K. A. (2017) Seed incorporation during vinification and its impact on chemical and organoleptic properties in Syzygium cumini wine. Food Chemistry, 237. pp. 693-700.

VenuGopal, K. S. and Chris, Cherita and Anu Appaiah, K. A. (2018) Augmentation of chemical and organoleptic properties in Syzygium cumini wine by incorporation of grape seeds during vinification. Food Chemistry, 242. pp. 98-105. ISSN 0308-8146

Thesis

Apramita, Devi (2019) Polyphenol transformations by malo-lactic bacteria during wine fermentation. Doctoral thesis, AcSIR.

Bhavya, P. K. (2013) Comparative Study of Wines from different grape varieties. Masters thesis, University of Mysore.

Meera, Bhagat (2011) Studies on the wine prepared from Garcinia gummi-gutta. Masters thesis, University of Mysore.

Meera, Bhagat (2010) Fruit and Berry Wines and its Therapeutic Prospects. Masters thesis, University of Mysore.

Neena, Tom (2005) Technology of wine making and recent trends. Masters thesis, Central Food Technological Research Institute.

Oza Saloni, Bharat (2016) Word Appellation for the Blending of Wines. Masters thesis, University of Mysuru.

Pradeep, Jadhav (1968) Production of wine from coloured grapes. Masters thesis, Central Food Technological Research Institute.

Prasad, S. S. (1969) Malo-lactic fermentation in wine. Masters thesis, Central Food Technological Research Institute.

Student Project Report

Apurva, B.S (2008) Nutritional And Therapeutic Properties Of Phyllanthus Embilica (Amla) Wine. [Student Project Report]

Ashvi, Poulose (2023) Studies on the sensory properties of wine produced from UV-C treated grape juice using E-nose and E-tongue. [Student Project Report] (Submitted)

Bhavya, P. K. (2013) Investigation on the Changes in the Quality of Wine Produced from Local Varieties Of Grapes. [Student Project Report] (Submitted)

Chandra Mouli, K. (2001) Colour stability in grape wine and juice. [Student Project Report] (Submitted)

Dhivya, B (2007) Nutritional and Therapeutic values of Ginger wine using different strains of Yeast. [Student Project Report]

Dipak, Baidya (1990) Utilization of Jackfruit for the production of wine and alcohol. [Student Project Report] (Submitted)

Girish, M. P. (2008) Nutritional and Therapeutic properties of Garcinia gummi-gutti Wine. [Student Project Report]

Ishank Kaverappa, M. A. (2022) Optimization of Substrate and Characterization of Traditional Fruit Wine. [Student Project Report] (Submitted)

Kishore Suni, Sanjayan (2024) Grape Wine Fermentation: effect of pH and additives on growth of yeast. [Student Project Report] (Submitted)

Oza Saloni, Bharat (2017) Potential of Table grape and Banana wine in Blending of Red wines. [Student Project Report] (Submitted)

Priyanka, Kethavarappu (2011) Biotransformation of polyphenols in the fermentation of Amla wine. [Student Project Report]

Rai, Amit Kumar (2007) Nutritional and Therapeutic properties of Garcinia wine. [Student Project Report]

Sandhya, B. (2011) Microbiological and Biotechnological Aspects of Wine Fermentation. [Student Project Report] (Submitted)

Shiwani, Raja Bundela (2016) Polyphenol Transformation during Fermentation in Banana Wine. [Student Project Report] (Submitted)

Swetha, R. (2022) Substrate Optimization for Wine Production using Lactic Cultures. [Student Project Report] (Submitted)

Tom, Neena (2006) Value addition to wine. [Student Project Report] (Submitted)

Varun, Gadodia (2016) Impact of Native Cultures on Table Grape Wine. [Student Project Report] (Submitted)