Preparation of Wine from Red Pumpkin and Sugar Beet Root
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Riesling Originated in the Rhine Region of Germany
Riesling Originated in the Rhine region of Germany 1st mention of it was in 1435 when a noble of Katzenelbogen in Rüsselsheim listed it at 22 schillings for Riesling cuttings Riesling comes from the word “Reisen” means “fall” in German…grapes tend to fall off vines during difficult weather at bud time Riesling does very well in well drained soils with an abundance of light, it likes the cool nights. It ripens late so cool nights are essential for retaining balance Momma and papa Parentage: DNA analysis says that • An aromatic grape with high Gouais Blanc was a parent. acidity Uncommon today, but was a popular • Grows in cool regions wine among the peasants during the • Shows Terroir: sense of place middle ages. The other parent could have been a cross of wild vines and Traminer. Riesling flavors and aromas: lychee, honey, apricot, green apples, grapefruit, peach, goose- berry, grass, candle wax, petrol and blooming flowers. Aging Rieslings can age due to the high acidity. Some German Rieslings with higher sugar levels are best for cellaring. Typically they age for 5-15 years, 10-20 years for semi sweet and 10-30 plus years for sweet Rieslings Some Rieslings have aged 100 plus years. Likes and Dislikes: Many Germans prefer the young fruity Rieslings. Other consumers prefer aged They get a petrol note similar to tires, rubber or kerosene. Some see it as fault while others quite enjoy it. It can also be due to high acidity, grapes that are left to hang late into the harvest, lack of water or excessive sun exposure. -
How to Buy Eiswein Dessert Wine
How to Buy Eiswein Dessert Wine Eiswein is a sweet dessert wine that originated in Germany. This "late harvest" wine is traditionally pressed from grapes that are harvested after they freeze on the vine. "Eiswein" literally means "ice wine," and is called so on some labels. If you want to buy eiswein, know the country and the method that produced the bottle to find the best available "ice wine" for your budget. Does this Spark an idea? Instructions 1. o 1 Locate a local wine store or look on line for wine sellers who carry eiswein. o 2 Look for a bottle that fits your price range. German and Austrian Eisweins, which follow established methods of harvest and production, are the European gold standard. However, many less expensive, but still excellent, ice wines come from Austria, New Zealand, Slovenia, Canada and the United States. Not all producers let grapes freeze naturally before harvesting them at night. This time-honored and labor-intensive method of production, as well as the loss of all but a few drops of juice, explains the higher price of traditionally produced ice wine. Some vintners pick the grapes and then artificially freeze them before pressing. Manage Cellar, Share Tasting Notes Free, powerful, and easy to use! o 3 Pick a colorful and fragrant bouquet. Eiswein is distinguished by the contrast between its fragrant sweetness and acidity. A great eiswein is both rich and fresh. Young eisweins have tropical fruit, peach or berry overtones. Older eisweins suggest caramel or honey. Colors can range from white to rose. -
Relationships Among Impurity Components, Sucrose, and Sugarbeet Processing Quality
2 Journal of Sugar Beet Research Vol. 52 Nos. 1 & 2 Relationships Among Impurity Components, Sucrose, and Sugarbeet Processing Quality L. G. Campbell and K.K. Fugate USDA-ARS Northern Crop Science Laboratory, Fargo, ND 58102-2765 Corresponding author: Larry Campbell ([email protected]) DOI: 10.5274/jsbr.52.1.2 ABSTRACT Sodium, potassium, amino-nitrogen, and invert sugar are nat- urally-occurring constituents of the sugarbeet root, referred to as impurities, which impede sucrose extraction during rou- tine factory operations. Three germplasm lines selected for low sodium, potassium, or amino-nitrogen and a line selected for high amino-nitrogen concentration from the same parental population and two lines selected from another source, one for high and the other for low amino-nitrogen concentration, were the basis for examining relationships among the impurity components and between the impurity components and sucrose concentration, sucrose loss to mo- lasses, and sucrose extraction rate. Concentrations of the three impurity components were altered through selection; however, in no case did this result in a consistent significant increase in sucrose concentration or estimates of the propor- tion of the sucrose that would be extracted. Correlation analyses indicated a larger role for sodium than for potas- sium or amino-nitrogen in determining relative sucrose con- centration. Selection for low sodium concentration, however, did not increase the percent extractable sucrose, relative to the parental population. The probability of significant im- provement in the processing quality of elite germplasm by re- ducing the concentration of individual impurity components appears to be low, based upon the populations examined in this study. -
Biotechnology Statement Sugar Beet Derived Granulated, Brown And
Biotechnology statement Sugar beet derived granulated, brown and liquid sugar produced by our partners, Amalgamated Sugar Company LLC, Spreckels Sugar Company, and Southern Minnesota Beet Sugar Cooperative, and marketed by NSM has been extracted from sugar beets grown from seed utilizing Monsanto event H7-1. The pure sugar does not contain genetically modified DNA and or proteins derived from genetically modified DNA. In the National Bioengineered Food Disclosure Standard (December 21, 2018), described in 7 CFR Part 66, the Agricultural Marketing Service (AMS) has affirmed “that foods with undetectable modified genetic material are not bioengineered foods.” Pursuant to 7 CFR Part 66 §66.9 (b)(2) the refining process completely excludes all genetic components. The sugar has been tested and shown to be PCR negative. The sugar is the same as that produced from traditional beet seed. Therefore, no bioengineered food labeling is required. Powdered sugar is produced by fracturing beet or cane sugar crystals to a defined particle size resulting in the various grades (6X,10X,12X, etc.) and adding a small amount (2- 4% by weight) of cornstarch. The cornstarch is added as an anti-caking agent to promote the flowability of the product. Powdered sugar is produced using two grades of cornstarch. Conventional cornstarch may be derived from genetically modified corn, and the powdered sugar could, therefore, be considered genetically modified. Identity preserved (IP) cornstarch is added to cane sugar to produce a non-GMO powdered sugar and is designated as non-GMO. Granulated and liquid cane sugar provided by National Sugar Marketing LLC (NSM) has been produced from sugar cane that has not been genetically modified nor does it contain genetically modified DNA and or proteins. -
The Case for Neonicotinoids in Pelleted Sugar Beet Seeds
International Confederation of European Beet Growers CONFEDERATION INTERNATIONALE INTERNATIONALE VEREINIGUNG DES BETTERAVIERS EUROPEENS EUROPÄISCHER RÜBENANBAUER * * CONFEDERAZIONE INTERNAZIONALE MIĘDZYNARODOWA KONFEDERACJA DEI BIETICOLTORI EUROPEI EUROPEJSKICH PLANTATORÓW BURAKA 111/9 Boulevard Anspachlaan – B-1000 Brussels Tel: +32 2 504 60 90 – Fax: +32 2 504 60 99 www.cibe-europe.eu D.58/2.4.2018 Brussels, 2nd April 2018 The case for neonicotinoids in pelleted sugar beet seeds Introduction Within the context of the current debate on neonicotinoids, CIBE wishes to explain with the present note that the use of neonicotinoid-treated beet seed pellets is a good agricultural practice in sustainable sugar beet growing. 1. Neonicotinoid seed treatment in sugar beet does not endanger non-target organisms (including pollinators) and the environment Sugar beet is not attractive to pollinators since it does not flower/produce pollen during the growing period used for sugar production. The release of neonicotinoids to the environment via guttation or harvest residues is very low because: sugar beet is a low guttation crop with few and small droplets, and only at high humidity level (>90%); due to this comparative rareness of crop guttation in sugar beet (see illustration below), exposure to neonicotinoids from guttation seems to be unlikely because guttation droplets from sugar beet are unlikely to serve as a preferred source for e.g. water foraging bees; neonicotinoids and their metabolites occur in very low concentrations in the soil after harvest. This low concentration, combined with the fact that practically no flowering plants are found in a beet field during the early stage of crop development (EFSA Peer reviews of the pesticide risk assessment for the active substances imidacloprid & clothianidin, November 2016) and especially after harvest, makes it less likely that non-target organisms in general and pollinators in particular risk being exposed to neonicotinoids (Baker et al 2002). -
Picture Tour: Growing Sugarbeets
1 Picture Tour: Growing Sugarbeets Saginaw Valley Research and Extension Center agbioresearch.msu.edu Images of: Plowing · Planting · Crop emergence · Growth · Fields · Harvest PLOWING Most beet ground is either moldboard or chisel plowed in the fall. Better stands are often achieved if the soil is worked early and seeds are planted into a stale seed bed. Land is tilled in the spring to level the ground and incorporate fertilizer, usually the day before or the day of planting. 2 Sugar beets are typically planted from March 31 to May 15. PLANTING Beets are planted in rowspacings from 15-30". Rows are planted as straight as possible to make it easier to cultivate and harvest. 3 Seed is dropped into the row and pressed firmly into moisture. CROP EMERGENCE Beets generally emerge 1-2 weeks after planting. 4 Leaves emerge in pairs. Beets are most susceptible to injury from frost, wind, disease, herbicides etc. during the first 30 days. 5 GROWTH As beets grow, the leaves develop a waxy coat and the taproot grows downward in search of water and nutrients. During July the root enlarges and stores sugar created by photosynthesis .Sugar beet roots continue to grow until harvest. 6 As beets mature the crown often extends above the surface of the soil. FIELDS Sugar beets will usually fill the rows by the end of June. Beet leaves continue to grow and expand, utilizing all available sunlight. 7 HARVEST Beet leaves are removed prior to harvest with a rotating drum topper. Rubber flails remove leaves and petioles in the topping operation. -
Ethanol from Sugar Beets: a Process and Economic Analysis
Ethanol from Sugar Beets: A Process and Economic Analysis A Major Qualifying Project Submitted to the faculty of WORCESTER POLYTECHNIC INSTITUTE In partial fulfillment of the requirements For the Degree of Bachelor of Science Emily Bowen Sean C. Kennedy Kelsey Miranda Submitted April 29th 2010 Report submitted to: Professor William M. Clark Worcester Polytechnic Institute This report represents the work of three WPI undergraduate students submitted to the faculty as evidence of completion of a degree requirement. WPI routinely publishes these reports on its website without editorial or peer review. i Acknowledgements Our team would first like to thank Professor William Clark for advising and supporting our project. We greatly appreciate the guidance, support, and help he provided us with throughout the project. We also want to thank the scientists and engineers at the USDA who provided us with the SuperPro Designer file and report from their project “Modeling the Process and Costs of Fuel Ethanol Production by the Corn Dry-Grind Process”. This information allowed us to thoroughly explore the benefits and disadvantages of using sugar beets as opposed to corn in the production of bioethanol. We would like to thank the extractor vendor Braunschweigische Maschinenbauanstalt AG (BMA) for providing us with an approximate extractor cost with which we were able to compare data gained through our software. Finally, we want to thank Worcester Polytechnic Institute for providing us with the resources and software we needed to complete our project and for providing us with the opportunity to participate in such a worthwhile and rewarding project. ii Abstract The aim of this project was to design a process for producing bioethanol from sugar beets as a possible feedstock replacement for corn. -
Proximate, Chemical Compositions and Sensory Properties of Wine Produced from Beetroot (Beta Vulgaris)
Chemical Science Review and Letters ISSN 2278-6783 Research Article Proximate, Chemical Compositions and Sensory Properties of Wine Produced from Beetroot (Beta vulgaris) Ezenwa Mo1*, Eze Ji1 and Okolo Ca2 1Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria 2Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Nigeria Abstract Table wine was produced from juice which had been The vitamin and mineral contents of the anaerobic and extracted from washed and peeled beetroot. Fermentation aerobic fermented wine samples were Pro-vitamin A of the juice lasted for 21days at room temperature and (24.16-25.83mg/100mL), Vitamin B1, (0.523- aging for 21days at below 100C. The wine sample 0.433mg/100mL), Vitamin C (1.697- produced under anaerobic and aerobic fermentation was 1.873mg/100mL), Vitamin E (0.315-0.374mg/100mL) coded BN and BA respectively. A commercial table wine and iron content (0.750-0.773mg/100mL), potassium (WBO) was used as reference sample. There were (28.360-29.056 mg/100mL), Magnesium (0.780-0.803 gradual changes in the physicochemical properties of the mg/100mL). The commercial sample was the most must as fermentation (aerobic and anaerobic) and ageing preferred with highest score (7.70) in general lasted. There was reduction in the pH from 4.7 to 3.9, acceptability. The anaerobic fermented wine sample Specific gravity from 1.092 to 1.021, 0Brix from 21.84 to was more preferred with higher score (7.13) in general 6.22 and increase were recorded for alcohol from 0 to 8.4 acceptability. -
Feeding Sugar Beet Byproducts to Cattle AS1365
AS1365 (Revised) Feeding Sugar Beet Byproducts to Cattle Reviewed by variety of options to choose from in Sugar Beet Processing alternative feeds; however, the choice Greg Lardy To better understand the nutrient of those feeds depends on several NDSU Animal Sciences characteristics of sugar beet Department Head factors, including availability and byproducts, understanding the nutrient composition, as well as process that is used to extract storage and handling characteristics. sugar from sugar beets is important. The Red River Valley region of One possibility is to incorporate At the processing plant, foreign Minnesota and North Dakota, along sugar beet byproducts into the diet. material, small beets and leaves with the Yellowstone and Upper Beet byproducts are fed predominantly are removed from the beets prior to Missouri River Valley regions of in northeastern South Dakota, western processing. This material is known North Dakota and Montana, are Minnesota and eastern North Dakota, as “sugar beet tailings,” which important sugar beet-producing as well as western North Dakota and also is used as livestock feed. regions. In fact, Minnesota, North eastern Montana. This is due to the The sugar beets are sliced into long Dakota and Montana ranked 1, 3 availability and the perishable strips called cossettes. The cossettes and 5, respectively, in sugar beet nature of the wet byproducts. are cooked in hot water to remove the production in 2014. Together, these sugar. This process is called diffusion. three states produced more than The predominant byproducts fed in At the end of the diffusion process, 52 percent of the U.S. sugar beet crop this region are wet beet pulp and beet the hot water and sugar mixture is in 2014. -
Beets Beta Vulgaris
Beets Beta vulgaris Entry posted by Yvonne Kerr Schick, Hamilton Horizons student in College Seminar 235 Food for Thought: The Science, Culture, and Politics of Food, Spring 2008. (Photo from flilkcr.com) Scientific Classification1 Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Caryophyllales Family: Chenopodiaceae Genis: Beta Species: vulgaris Binomial name Beta vulgaris Etymology The beet is derived from the wild beet or sea beet (Beta maritima) which grows on the coasts of Eurasia.2 Ancient Greeks called the beet teutlion and used it for its leaves, both as a culinary herb and medicinally. The Romans also used the beet medicinally, but were the first to cultivate the plant for its root. They referred to the beet as beta.3 Common names for the beet include: beetroot, chard, European sugar beet, red garden beet, Harvard beet, blood turnip, maangelwurzel, mangel, and spinach beet. Botanical Description The beetroot, commonly called the beet, is a biennial plant that produces seeds the second year of growth and is usually grown as an annual for the fleshy root and young 1 Wikipedia Foundation, Inc., website: http://en.wikipedia.org/wiki/Beets. 2 A Modern Herbal website: http://www.botanical.com/botanical/mgmh/b/beetro28.html. 3 Health Diaries website: http://www.healthdiaries.com/eatthis/25-facts-about-beets.html. leaves. The Beta vulgaris has three basic varieties: chard, grown specifically for its leaves; beets, grown for its bulbous root, with edible leaves (with varieties in white, yellow and red roots); and sugar beets, grown for making sugar from the long, thick root. The beet is a root vegetable with purple-green variegated leaves. -
Utah's Pioneer Beet Sugar Plant: the LEHI FACTORY of the UTAH SUGAR COMPANY
Utah's Pioneer Beet Sugar Plant: THE LEHI FACTORY of the UTAH SUGAR COMPANY BY LEONARD J. ARRINGTON The Lehi factory of the Utah Sugar Company occupies a pre-emi nent place among the early sugarbeet factories of America. Commencing operations in 1891, it was the first sugarbeet factory in the Mountain West, the first to utilize beets grown by irrigation, the first to have a systematic program for the production of its own beet seed, the first to use American- made machinery, the first to use the "osmose process" of reprocessing molasses, the first to build auxiliary cutting stations, and the first to have been established as part of a great social and religious movement. This factory also served as a training base for a high proportion of the technical leaders of the sugarbeet industry of the United States. After 75 years it is well to remind ourselves of the truly pioneering character of this first suc cessful sugar enterprise in Utah. The story of the construction of the Lehi plant begins with the efforts of Arthur Stayner, a Mormon horticulturist from England, to make sugar Leonard Arrington is professor of economics at Utah State University. This article was prepared under grants from the Utah-Idaho Sugar Company and the Utah State University Research Council. The photographs were furnished by Utah-Idaho Sugar Company and the author. 96 Utah Historical Quarterly from sugar cane, sorghum cane, and sugarbeets in the 1880's.1 In 1887 Stayner received a $5,000 bounty from the territorial legislature for the first 7,000 pounds of marketable sugar produced in Utah. -
Analysing Wine at School
Image courtesy of Digimist; image source: Flickr Science education projects Analysing wine at school European countries produce more Chemistry than half of the world’s wine – and drink a lot of it too! These hands- on activities for schools reveal the science behind the perfect wine. By Thomas Wendt C6H12O6 + 2 ADP + 2 Pi paratus. In activity 2, students can = 2 C2H5OH + 2 CO2 + 2 ATP use the equipment used by hobby winemakers – a vinometer – to he age at which it is legal to The three main factors that deter- measure the alcohol content of the drink alcohol varies from coun- mine the quality of the final product must and wine. try to country, but most teach- are sweetness, alcohol content and 3. A well balanced wine needs a cer- Ters would agree that drinking wine acid content. Using standard meth- tain amount of fruit acid; the total during chemistry lessons is inappro- ods of a commercial wine laboratory, acid content is a very important priate (and potentially dangerous!). these three activities for the school measure, because it directly affects However, producing and analysing laboratory explore how the quality of the flavour. In activity 3, the acid wine at school can be fun and edu- the starting grape juice and the must content is determined by pH titra- cational. These activities, developed (fermenting grape juice) affect the tion. at the science centre Experimentaw1, final product. Each activity takes ap- Four further activitiesw2 can be invite students aged 15-18 to become proximately 20-30 minutes. Image courtesy of def110; image source: Flickr Image courtesy of def110; image source: downloaded from the Science in School vintners for a day, using analytical 1.