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2121
Vitis vinifera Manseng noir, the sister of Tannat. Alternative variety for low alcohol wines produced in Uruguayan conditions
Published 2023-01-01“…Interestingly, Manseng Noir shows an early smoothness in its tannins that allow to achieve lower alcohol wines, still powerful color and structure but less astringency in the mouth. …”
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2122
Developing a novel selection method for alcoholic fermentation starters by exploring wine yeast microbiota from Greece
Published 2023-12-01Subjects: Get full text
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2123
Effect of Non-<i>Saccharomyces</i> Species Monocultures on Alcoholic Fermentation Behavior and Aromatic Profile of Assyrtiko Wine
Published 2024-02-01“…Tc-A9Y1 could lead to dry wine (1 g/L of residual sugars) with 1.6 vol (12%) less alcohol than the other experimental wines. …”
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2124
Long-Term Adaption to High Osmotic Stress as a Tool for Improving Enological Characteristics in Industrial Wine Yeast
Published 2020-05-01Subjects: “…industrial wine yeasts…”
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2125
Chemical and Sensory Impacts of Accentuated Cut Edges (ACE) Grape Must Polyphenol Extraction Technique on Shiraz Wines
Published 2020-07-01“…The pre-fermentation addition of the water diluted the wine aromas, flavours and astringency profiles. However, combining the ACE technique with water addition enhanced the wine textural quality by increasing the intensities of the crucial astringent wine quality sub-qualities, adhesive and graininess. …”
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2126
Transcriptional and Metabolic Response of Wine-Related <i>Lactiplantibacillus plantarum</i> to Different Conditions of Aeration and Nitrogen Availability
Published 2021-04-01“…Lactic acid bacteria (LAB) perform the process of malolactic fermentation (MLF) in wine. Availability of oxygen and nitrogen nutrients could influence LAB growth, malolactic activity, and other metabolic pathways, impacting the subsequent wine quality. …”
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2127
The Influence of Hydrolytic Enzymes on Tannin Adsorption-Desorption onto Grape Cell Walls in a Wine-Like Matrix
Published 2021-02-01“…Adsorption and desorption tests were conducted by mixing a commercial seed tannin with purified skin cell-walls from Syrah grapes, in the presence or absence of hydrolytic enzymes, in a model-wine solution. The effects of the enzymes were evaluated by measuring the tannins in solution by High Performance Liquid Chromatography (HPLC) and the changes in the cell wall polysaccharide network by Comprehensive Microarray Polymer Profiling (COMPP) while the polysaccharides liberated from cell walls were analyzed by Size Exclusion Chromatography (SEC). …”
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2128
Improving the aging aroma profiles of Italian Riesling and Petit Verdot Wines: Impact of spontaneous and inoculated fermentation processes
Published 2023-12-01“…The study employed gas chromatography-ion mobility spectrometry to differentiate between wines undergoing spontaneous fermentation and inoculated fermentation, with aging periods of 3, 9, and 15 months. …”
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2129
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2130
Untargeted Metabolomics Approach Using UHPLC-HRMS to Unravel the Impact of Fermentation on Color and Phenolic Composition of Rosé Wines
Published 2023-07-01Subjects: “…rosé wine…”
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2131
Reducing the Negative Effect on White Wine Chromatic Characteristics Due to the Oxygen Exposure during Transportation by the Deoxygenation Process
Published 2021-08-01Subjects: “…white wine…”
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2132
Artistic Interpretation of the Concept of WINE DRINKING in a Series of Detective Novels by Boris Akunin “The Adventures of Erast Fandorin”
Published 2019-09-01“…The features of the concept representation of wine drinking in the artistic version of Boris Akunin are considered on the example of a series of detective stories “The Adventures of Erast Fandorin”. …”
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2133
Effects of the microbial community on the formation of volatile compounds and biogenic amines during the traditional brewing of Hongqu rice wine
Published 2022-01-01Subjects: “…Hongqu rice wine…”
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2134
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2135
Prefermentative Grape Microwave Treatment as a Tool for Increasing Red Wine Phenolic Content and Reduce Maceration Time
Published 2022-08-01Subjects: “…wine…”
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2136
Aromatic Characterization of New White Wine Varieties Made from Monastrell Grapes Grown in South-Eastern Spain
Published 2020-08-01Subjects: Get full text
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2137
Genetic diversity of non-Saccharomyces yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines from Ningxia, China
Published 2023-08-01Subjects: Get full text
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2138
Effect of Different Harvest Time on Physicochemical Properties and Aroma Components of Vitis quinquangularis Rehd. ‘Yeniang No.2’ Wine
Published 2023-09-01Subjects: “…vitis quinquangularis rehd. wine…”
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2139
New insights into wine waste management: Zero waste discharge-driven full energy/resource recovery strategy
Published 2022-09-01“…This study developed an innovative strategy for wine waste management towards zero-waste discharge with full energy and resource recovery. …”
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2140
Use of Oenological Tannins to Protect the Colour of Rosé Wine in a Bioprotection Strategy with <i>Metschnikowia pulcherrima</i>
Published 2023-02-01Subjects: Get full text
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