Clarification influence upon sensorial and analytical characteristics of Muscat dry wine by Catherine Guillou, José Luis Aleixandre, Maria José García, Victoria Lizama

“…To carry out this work, we have used dry wine of Muscat of the Valencia denomination of origin from the 1995 vintage. …”
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Changes in the antioxidant activity of red dry wines depending on the production method by Antonenko Olga, Guguchkina Tatiana, Chemisova Larisa, Antonenko Mikhail, Yakimenko Elena

“…It is found that a production method affects the antioxidant activity of researched red dry wines made grapes produced in Kuban area. According to results of multivariate analysis of variance, grape variety (59% of influence), production method (27%) and usage of antioxidants during must extraction (7%) influenced on antioxidant activity values.…”
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Origins of the sweetness derived from the aging of dry wines: the role of oak triterpenoids by Axel Marchal, Pierre Waffo-Téguo, Marine Gammacurta, Andréi Prida, Denis Dubourdieu

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Investigation of using different specified yeasts and early protein stabilization for Tokaji dry wines by Bene Zsuzsanna, Kiss István

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Carbon-13 composition of bulk dry wines by irm-EA/MS and irm-13C NMR: An indicator of vine water status by Guyon Francois, Leeuwen Cornelis van, Gaillard Laetitia, Grand Mathilde, Akoka Serge, Remaud Gérald S., Sabathié Nathalie, Salagoïty Marie-Hélène

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Voluntary intake by sheep fed diets with dried wine grapes byproduct Ingestão voluntária por ovinos submetidos a rações com co-produto de vitivinícolas desidratado by Ronaldo Lopes Oliveira, Gherman Garcia Leal de Araújo, Daniel Ribeiro Menezes, Adriana Regina Bagaldo, Thadeu Mariniello Silva

“…The present study aimed to evaluate the voluntary intake of sheep fed diets with forage cactus in natura, dried wine grapes byproduct (DWG) and urea levels in dry matter (DM). …”
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Impact of yeast on the characteristics of Sauvignon Blanc wines from the Campanha Gaúcha Region by Ingrid da Chaga Antunes, Suélen Braga de Andrade Kaltbach, Pedro Kaltbach, Keila Garcia Aloy, Marcelo Giacomini, Maria Rosa Costella, Vagner Brasil Costa, Marcos Gabbardo, Rafael Lizandro Schumacher, Daniel Pazzini Eckhardt

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Non-canonical regulation of glutathione and trehalose biosynthesis characterizes non-Saccharomyces wine yeasts with poor performance in active dry yeast production by Esther Gamero-Sandemetrio, Lucía Payá-Tormo, Rocío Gómez-Pastor, Agustín Aranda, Emilia Matallana

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IMPROVEMENT OF THE BLENDING TECHNOLOGY OF MEDIUM DRY AND SEMI-SWEET WHITE TABLE WINES by O. Khodakov, L. Osypova, H. Sarkisyan, O. Radionova, T. Afanasyeva

Subjects: “…medium dry wines…”
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Cool-Climate Red Wines—Chemical Composition and Comparison of Two Protocols for 1H–NMR Analysis by Violetta Aru, Klavs Martin Sørensen, Bekzod Khakimov, Torben Bo Toldam-Andersen, Søren Balling Engelsen

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APPROACHING TO THE EUROPEAN MODEL OF ALCOHOL CONSUMPTION ON BASE OF LOWERING RISKS OF UKRAINIAN CONSUMERS AT WINE MARKET by A. Starostina, V. Kravchenko

“…Estimation of dry wine customers of separate components of the perceived risk and strategies of their decline are described. …”
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Comparison of Phenolic Acids and Flavan-3-ols During Wine Fermentation of Grapes with Different Harvest Times by Qing-Hua Zhang, Si-Bao Wan, Jing-Ming Li, Ji-Cheng Zhan, Qiu-Hong Pan, Rong-Rong Tian, Wei-Dong Huang

“…Vidal) were harvested at 17.5, 22.8 and 37.2º Brix and were used to make dry wine, semi-sweet wine and icewine with low alcohol levels, respectively. …”
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MARKETING RESEARCH: PROBLEM DETERMINATION AND PRACTICE OF QUESTIONNAIRE DEVELOPMENT (CASE OF CONSUMERS RISKS AT THE WINE MARKET) by А. Starostina, V. Kravchenko

“…This process is shown on the example of research of consumers risks at the market of dry wine in Kyiv.…”
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Quality Assessment during Storage of Young White Wine var. Sauvignon Blanc by Teodora Coldea, Elena Mudura

“…The value for total reducing sugar of 1,8 g/L, could include the Suvignon blanc wine as dry wine. There was observed a loss in alcohol content with 5% in the stored white wine. …”
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Investigation of the influence of technological extrasion methods of pulp on the composition and quantitative content of phenolic substances in red natural wine materials by H. R. Siyukhov, T. A. Ustyuzhaninova, O. M. Rodina

“…The article presents the results, studies of the influence of various methods of extracting pulp on changes in qualitative composition and quantitative content of phenolic substances in red dry wine materials of the Saperavi variety.Extraction of the pulp was carried out by complete and partial fermentation of the wort on the pulp with preliminary fermentation, with pulp heating and carbon dioxide maceration.It’s been found that the method of pulp extraction has a significant effect on the mass concentration of flavonoids (anthocyanins, catechins and flavonols);The extraction method has a significant impact on the qualitative composition and quantitative content of monomeric forms of phenolic substances - phenol carboxylic acids of benzoic and cinnamon series (C6 - C1 and C6 - C3).For the Saperavi variety, the largest number of phenolic acids has been identified in the wine material obtained by carbon dioxide maceration;A significant difference has been found in mass concentrations of phenolic acids in wine materials obtained by different methods for pulp extraction. …”
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Effects of Granucol activated carbons on sensory properties of sea-buckthorn (Hippophae rhamnoides L.) wines by Marina N. Shkolnikova, Evgeny D. Rozhnov, Anastasia A. Pryadikhina

“…The research featured table dry wine made of 10 varieties of sea buckthorn grown in the Altai region. …”
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Climate-induced cyclical properties of regional wine production using a time-frequency approach in Douro and Minho Wine Regions by Cunha Mario, Richter Christian

“…This could be an indicator of lower impact of the foreseen hot and dry climate scenarios on WP in the regions with a maritime climate, such as the VVR, compared with hot and dry wine regions. Despite the marked differences in the two studied regions on ecological, viticulture practices and technological trend, the modelling approach based on time-frequency proved to be an efficient tool to infer the impact of climate on the dynamics of cyclical properties of regional WP, foreseeing its generalized use in other regions. …”
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Effect of Different Fermentation Methods on Aroma Composition of Yellow Peach Wine Analyzed by Gas Chromatography-Mass Spectrometry and Gas Chromatography-Ion Mobility Spectrometry by MA Ningyuan, YAO Lingyun, SUN Min, WANG Huatian, SONG Shiqing, CHANG Xu, FENG Tao

“…The objective of this study was to investigate the effects of natural fermentation and inoculated fermentations with Pichia pastoris and active dry wine yeast BV818 (Saccharomyces cerevisiae) on the flavor of yellow peach wine. …”
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Lipid peroxidation and antioxidant protection systems in pregnant women consuming alcohol in small and moderate doses by A. Y. Maryanyan, N. V. Protopopova, I. Mikhalevich, M. Y. Butinkova, M. A. Gaydukova, T. A. Poboykina

“…The analysis of scientific researches shows that the problem of alcohol consumption (beer, dry wine, champagne), in small doses during pregnancy has been actually disregarded for many years. …”
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DETERMINATION OF HEAVY METALS CONCENTRATION IN WINE USING INDUCTIVELY COUPLED PLASMA MASS SPECTROMETRY (ICP-MS) by F.D. Bora, A. Ciubucă, G. Tăbăranu, V. Enache, O. Cioroi, A. Murǎraşu, G.G. Ciocan, S.N. Noapteș

“…Wine samples do not have a metal ion concentration higher than the maximum concentration allowed by law.The storage temperature does not affect the concentration of heavy metals, dry wine has a higher concentration of heavy metals in its composition.…”
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