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2201
Outcome with topical sirolimus for port wine stain malformations after unsatisfactory results with pulse dye laser treatment alone
Published 2018-09-01“…We used a topical formulation of sirolimus for treating port wine stain (PWS). Although pulsed dye laser (PDL) is the current treatment of choice for PWS, fast neovascularization after treatment is a major drawback. …”
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2202
Electrochemical sensing of caffeic acid antioxidant in wine samples using carbon paste electrode amplified with CdO/SWCNTs
Published 2023-06-01“…The standard addition strategy showed a recovery range of 97.96 – 102.59 % to the measurement of caffeic acid in fruit juice, white and red wine that was acceptable for the fabrication of a new analytical tool in food monitoring. …”
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2203
Controlled Aeration Driven by Oxidation-Reduction Potential Affects Ester Profile in Wine Alcohol Fermentation with Different Starter Cultures
Published 2023-01-01“…Australian Journal of Grape and Wine Research…”
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2204
Molecular Characterization of White Wines Antioxidant Metabolome by Ultra High Performance Liquid Chromatography High-Resolution Mass Spectrometry
Published 2020-01-01Subjects: Get full text
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2205
The Use of <i>Hanseniaspora opuntiae</i> to Improve ‘Sideritis’ Wine Quality, a Late-Ripening Greek Grape Variety
Published 2024-03-01Subjects: Get full text
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2206
Sulfur dioxide-free wine with polyphenols promotes lipid metabolism via the Nrf2 pathway and gut microbiota modulation
Published 2024-03-01Subjects: “…Sulfur dioxide-free wine…”
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2207
GC-MS Coupled with Rate-All-That-Apply (RATA) to Analyse the Volatile Flavor Substances of Yellow Wine during Fermentation
Published 2023-05-01Subjects: “…yellow wine…”
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2208
Flavor Characteristics of Navel Orange Wine Fermented by <i>Saccharomyces cerevisiae</i> SC-125 and Angel Yeast SY
Published 2023-09-01Subjects: “…navel orange wine…”
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2209
Winemaking Technologies for the Production of Cabernet Sauvignon and Feteasca Neagra Wines Enriched with Antioxidant Active Principles Due to the Addition of Melatonin
Published 2024-03-01“…In recent years, various studies have been carried out to increase the concentration of antioxidant active principles in red wines as a consequence of the effects of winemaking techniques on the polyphenols content. …”
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2210
Postharvest Ozone Fumigation of Grapes (cv Sangiovese) Differently Affects Volatile Organic Compounds and Polyphenol Profiles of Berries and Wine
Published 2023-01-01“…Australian Journal of Grape and Wine Research…”
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2211
A Sustainable Approach Based on the Use of Unripe Grape Frozen Musts to Modulate Wine Characteristics as a Proof of Concept
Published 2022-12-01Subjects: Get full text
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2212
Complexity and Dynamics of the Winemaking Bacterial Communities in Berries, Musts, and Wines from Apulian Grape Cultivars through Time and Space.
Published 2016-01-01“…Currently, there is very little information available regarding the microbiome associated with the wine production chain. Here, we used an amplicon sequencing approach based on high-throughput sequencing (HTS) to obtain a comprehensive assessment of the bacterial community associated with the production of three Apulian red wines, from grape to final product. …”
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2213
Analysis of Volatile Components of Varietal English Wines Using Stir Bar Sorptive Extraction/Gas Chromatography-Mass Spectrometry
Published 2017-12-01Subjects: Get full text
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2214
Effects of pre- and post-fermentative practices on oligomeric cyclic and non-cyclic condensed tannins in wine from Schiava grapes
Published 2023-01-01“…The samples were evaluated just before inoculation and at the bottling of the wine. Commercial Schiava wines from two different producers stored at six and eighteen months were also studied for the effect of artificially introduced dissolved oxygen, and half of these bottles were subjected to periodic mechanical stress for one year, to see the effects on the PAC profile. …”
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2215
Lifestyle, Lineage, and Geographical Origin Influence Temperature-Dependent Phenotypic Variation across Yeast Strains during Wine Fermentation
Published 2020-09-01“…Yeast can be categorized into subsets based on lifestyle (Clinical, Fermentation, Laboratory, and Wild), genetic lineage (Malaysian, Mosaic, North American, Sake, West African, and Wine), and geographical origin (Africa, Americas, Asia, Europe, and Oceania) to start to understand their ecology; however, little is known regarding the extent to which these groupings drive <i>S. cerevisiae</i> fermentative ability in grape juice at different fermentation temperatures. …”
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2216
Immobilization on biomimetic silica nanoparticles as a highly effective strategy for the stabilization of Issatchenkia orientalis β-glucosidase in wine conditions
Published 2023-12-01“…β-Glucosidases (BGLs) are key enzymes for the hydrolysis of glycosidic aroma precursors of wines. However, BGLs produced by oenological yeasts are often inactive or unstable at typical wine pH values. …”
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2217
Effect of Yellow Wine Lees Supplementation on Milk Antioxidant Capacity and Hematological Parameters in Lactating Cows under Heat Stress
Published 2021-09-01“…Fifteen multiparous lactating Chinese Holstein dairy cows were used in a replicated 3 × 3 Latin Square Design to evaluate the effect of total mixed rations (TMR) containing unfermented and fermented yellow wine lees (YWL) on the oxidative status of heat-stressed lactating cows and the oxidative stability of the milk and milk fatty acids they produced. …”
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2218
Volatile Composition of Sparkling Wines of cv. Chardonnay Cultivated under Different Training Systems in Serra da Mantiqueira (Brazil)
Published 2022-05-01“…For the training systems, besides the alcohol compounds, the GDC was differentiated by the terpenoid compounds geranylacetone and β-damascenone, which may contribute more pleasant aromas to sparkling wines. This work promotes additional research and enables winegrowers, through the management of their vineyards, to achieve sparkling wines with different volatile compositions.…”
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2219
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2220
Comparison of the influence of Saccharomyces pastorianus to Saccharomyces cerevisiae and Saccharomyces bayanus inoculation ratio to oenological characteristics of Sauvignon Blanc wine
Published 2023-01-01“…Sensory assessment by trained panel was carried out for all wines. The wines fermented with S. pastorianus, either in pure or mixed cultures, were characterized by significantly lower acetic acid production and higher malic acid degradation when compared to the wines fermented with S. cerevisiae strains. …”
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