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2081
Biostimulants as an Alternative to Improve the Wine Quality from <i>Vitis vinifera</i> (cv. Tempranillo) in La Rioja
Published 2022-06-01“…These results corroborate biostimulants as an exciting approach in wine production, especially for improving wine quality.…”
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2082
HS-GC-IMS and PCA to Characterize the Volatile Flavor Compounds in Three Sweet Cherry Cultivars and Their Wines in China
Published 2022-12-01Subjects: Get full text
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2083
Effects of native Lachancea thermotolerans combined with Saccharomyces cerevisiae on wine volatile and phenolic profiles in pilot and industrial scale
Published 2023-10-01“…Wines in the northwest region of China often suffer from poor color stability, low wine acidity, and inelegant aroma description. …”
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2084
Comparison study between popular brands of coffee, tea and red wine regarding polyphenols content and antioxidant activity
Published 2022-10-01Subjects: Get full text
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2085
Electrodialysis Tartrate Stabilization of Wine Materials: Fouling and a New Approach to the Cleaning of Aliphatic Anion-Exchange Membranes
Published 2022-11-01“…Electrodialysis (ED) is an attractive method of tartrate stabilization of wine due to its rapidity and reagentlessness. At the same time, fouling of ion-exchange membranes by the components of wine materials is still an unsolved problem. …”
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2086
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2087
Volatile Composition and Sensory Characterization of Dry White Wines Made with Overripe Grapes by Means of Two Different Techniques
Published 2022-02-01Subjects: Get full text
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2088
In Vivo Assessment of Thermosensitive Liposomes for the Treatment of Port Wine Stains by Antifibrinolytic Site-Specific Pharmaco-Laser Therapy
Published 2020-06-01“…Antifibrinolytic site-specific pharmaco-laser therapy (SSPLT) is an experimental treatment modality for refractory port wine stains (PWS). Conceptually, antifibrinolytic drugs encapsulated in thermosensitive liposomes are delivered to thrombi that form in semi-photocoagulated PWS blood vessels after conventional laser treatment. …”
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2089
Preliminary Study on Enzymatic-Based Cleaning of Cation-Exchange Membranes Used in Electrodialysis System in Red Wine Production
Published 2019-09-01Subjects: “…tartaric stabilization of wine…”
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2090
Effect of Unsaturated Fatty Acids on Intra-Metabolites and Aroma Compounds of <i>Saccharomyces cerevisiae</i> in Wine Fermentation
Published 2021-01-01Subjects: Get full text
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2091
Antioxidant Activity and Total Polyphenol Content of Different Varieties of Grape from the Small Carpathians Wine Region of Slovakia
Published 2023-09-01“…The aim of the present study was to determine antioxidant profile (antioxidant activity, total polyphenol, phenolic acid, flavonoid and in red varieties also anthocyanin content) in two red grape varieties (Dornfelder, Blaufränkisch) and ten white varieties (Sauvignon Blanc, Welschriesling, Weisser Riesling, Irsai Oliver, Pinot Blanc, Palava, Müller-Thurgau, Grűner Veltliner, Feteasca Regala and Chardonnay) produced in the Small Carpathians wine region of Slovakia in the year 2018. The antioxidant activity tested by DPPH method was the highest in Dornfelder variety: 0.73±0.03 mg TEAC/g fresh matter (TEAC – Trolox equivalent antioxidant activity). …”
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2092
Preliminary Study on Yeasts Associated with the Production of “Tostado”—a Traditional Sweet Wine from Galicia (NW Spain)
Published 2024-03-01Subjects: “…sweet wine…”
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2093
Effects of Mixed Fermentation on the Aroma Compounds of ‘Italian Riesling’ Dry White Wine in Eastern Foothill of Helan Mountain
Published 2023-03-01“…The oenological parameters and aroma indexes of the wine samples were evaluated. The results showed mixed fermentation can not only reduce the alcohol content of wine 0.24~0.71% vol but also increase the glycerol content to improve the taste of wine. …”
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2094
Whole-Genome Sequencing Identified KCNJ12 and SLC25A5 Mutations in Port-Wine Stains
Published 2022-07-01Subjects: Get full text
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2095
Overhead photoselective shade films mitigate effects of climate change by arresting flavonoid and aroma composition degradation in wine
Published 2023-01-01“…In 2021, reduced cluster temperatures optimized total anthocyanins in D4 wines. Reduced cluster temperatures modulated anthocyanin acylation, methylation and hydroxylation in shade film wines. …”
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2096
A Theoretical Approximation of the Accelerating Effects of Ultrasound about the Extraction of Phenolic Compounds from Wood by Wine Spirits
Published 2022-02-01“…The acceleration on the extraction by the sonication of phenolic compounds (measured as the Total Phenolic Index) from wood chips by wine distillates is studied in the present paper. …”
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2097
Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains
Published 2021-02-01“…Vine shoots, grape stalks, and wine lees, although produced to a lesser extent than grape pomace, have increasingly been receiving attention for their applications in the food sector, since they are a good source of functional and bioactive compounds. …”
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2098
Glycosidically-Bound Volatile Phenols Linked to Smoke Taint: Stability during Fermentation with Different Yeasts and in Finished Wine
Published 2021-07-01“…When wine grapes are exposed to smoke, there is a risk that the resulting wines may possess smoky, ashy, or burnt aromas, a wine flaw known as smoke taint. …”
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2099
The Effect of Green Intellectual Capital on Green Performance in the Spanish Wine Industry: A Structural Equation Modeling Approach
Published 2022-01-01“…Second, to the best of our knowledge, there is no previous research that has contextualized the relationships raised in the wine industry, thus representing an advance in the comprehension of the constructs studied. …”
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2100
Multivariate Statistical Analysis for Mutual Dependence Assessment of Selected Polyphenols, Organic Acids and Metals in Cool-Climate Wines
Published 2022-10-01Subjects: Get full text
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