文章基本信息

标题：Production of Brined Vine-Leaves Using Sultani Grape Variety
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作者：Erhan İç ; Yüksel Denli
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1997
卷号：22
期号：2
出版社：Association of Food Technology, Turkey
摘要：In the study Sultani vine-leaves were used for brined grape leaves production. Grape leaves naturally fermented in brines containing 5% NaCl and 0.25% lactic acid for both 8 weeks and 4 weeks. Closely paralleled results obtained in two experiments which have different fermentation periods. These results suggest that 4 weeks fermentation period was enough to obtain for desirable brined grape leaves production. In 1995 and 1996 pH, titrable acidity, salt and reducing sugar has changed between, 3.20-3.23-3.09-3.17-0.81-0.98% 0.80-0.93%; 3.78-3.68%, 3.89-3.64% and 0.49-0.43%, 0.34-0.26%, respectively