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2041
Investigation of the Copper Content in Vineyard Soil, Grape, Must and Wine in the Main Vineyards of Romania: a Preliminary Study
Published 2019-06-01Subjects: Get full text
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2042
Native Non-<i>Saccharomyces</i> Yeasts as a Tool to Produce Distinctive and Diverse Tamjanika Grape Wines
Published 2022-06-01“…Based on calculated odor activity values (OAV), p-cymene, ethyl hexanoate, ethyl octanoate, and ethyl decanoate were the major aroma volatile compounds in all Tamjanika wine samples. Analyzed yeast strains significantly affected relative contribution of volatile compounds and can be considered responsible for the differences and uniqueness of the obtained wine samples. …”
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2043
Chemical and Nutritional Characterization of By-Products from the Wine Industry—Source of Healthy Ingredients for the Formulation of Nutraceuticals and Functional Foods
Published 2022-09-01“…It is estimated that the wine industry (<i>Vitis vinifera</i> L.), in terms of weight, produces up to 30% of waste in relation to the material used, including the stems, skins, seeds, and pomace, i.e., dietary sources rich in phenolic compounds, minerals, acids fatty acids, and dietary fiber, which have had beneficial effects on health, including antioxidant, antimicrobial, anti-inflammatory, and even anticancer activities, both in vitro and in vivo. …”
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2044
Influence of Native <i>S. cerevisiae</i> Strains on the Final Characteristics of “Pago” Garnacha Wines from East Spain
Published 2023-02-01“…Overall, strain 22H quickly grew, produced wines with moderate ethanol concentrations and low volatile acidity, and obtained the highest colour and aroma scores, plus a high score for sensory attributes.…”
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2045
Anti-Diabetic and Antioxidant Activities of Red Wine Concentrate Enriched with Polyphenol Compounds under Experimental Diabetes in Rats
Published 2021-08-01Subjects: “…red wine concentrate…”
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2046
Non-Thermal High Pressure Processing, Pulsed Electric Fields and Ultrasound Preservation of Five Different Table Wines
Published 2021-10-01“…Wine preservation by alternative non-thermal and physical methods including high pressure processing (HPP), pulsed electric fields (PEF) and power ultrasound (US) technologies was investigated. …”
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2047
Meta-Heuristic Model for Optimization of Production Layouts Based on Occupational Risk Assessment: Application to the Portuguese Wine Sector
Published 2022-03-01“…Regardless of the type of layout to be implemented, they are typically designed to optimize the work conditions and provide high performance, reducing production losses. The wine sector encompasses a wide diversity of possible configurations of production layouts, from one-level designs with separate infrastructures in several buildings or centralized single facilities, or even subdivided into different levels or floors. …”
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2048
Making wine production “fair” through sports? An analysis of sports as an aspect of farm worker development in the Cape Winelands
Published 2018-12-01Subjects: Get full text
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2049
The Use of <i>Hanseniaspora occidentalis</i> in a Sequential Must Inoculation to Reduce the Malic Acid Content of Wine
Published 2022-07-01Subjects: Get full text
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2050
Comparative analysis of microbial communities and volatile flavor components in the brewing of Hongqu rice wines fermented with different starters
Published 2023-01-01Subjects: “…Hongqu rice wine…”
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2051
Fermentative Aroma Compounds and Sensory Descriptors of Traditional Croatian Dessert Wine Prošek from Plavac mali cv.
Published 2010-01-01Subjects: Get full text
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2052
Increase in Fruity Ester Production during Spine Grape Wine Fermentation by Goal-Directed Amino Acid Supplementation
Published 2021-10-01Subjects: Get full text
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2053
Oxygen Consumption by Postfermentation Wine Yeast Lees: Factors Affecting Its Rate and Extent under Oenological Conditions
Published 2016-01-01Subjects: “…wine…”
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2054
Screening of <i>Saccharomyces</i> and Non-<i>Saccharomyces</i> Wine Yeasts for Their Decarboxylase Activity of Amino Acids
Published 2022-11-01Subjects: Get full text
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2055
Effects of Ultrasound Irradiation on the Co-Pigmentation of the Added Caffeic Acid and the Coloration of the Cabernet Sauvignon Wine during Storage
Published 2022-04-01Subjects: Get full text
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2056
Classification of Botrytized Wines Based on Producing Technology Using Flow-Modulated Comprehensive Two-Dimensional Gas Chromatography
Published 2021-04-01Subjects: Get full text
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2057
Effects of Fruit Zone Leaf Removal on the Concentrations of Phenolic and Organic Acids in Istrian Malvasia Grape Juice and Wine
Published 2012-01-01Subjects: Get full text
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2058
Effects of Yeast Product Addition and Fermentation Temperature on Lipid Composition, Taste and Mouthfeel Characteristics of Pinot Noir Wine
Published 2022-01-01“…Lipids have important impacts on wine sensory. By targeting the lipid sources in wine, mainly from grape tissues and yeast cell walls, it was possible to alter the wine lipid profile thus potentially changing the final product quality. …”
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2059
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2060
Region of interest selection in heterogeneous digital image: Wine age prediction by comprehensive two-dimensional gas chromatography
Published 2024-01-01Subjects: “…Wine analysis…”
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