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2241
The Impact of <i>Hanseniaspora vineae</i> Fermentation and Ageing on Lees on the Terpenic Aromatic Profile of White Wines of the Albillo Variety
Published 2021-02-01Subjects: Get full text
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2242
Characterization of Polyphenols in a Sicilian Autochthonous White Grape Variety (PDO) for Monitoring Production Process and Shelf-Life of Wines
Published 2022-11-01Subjects: Get full text
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2243
Effects of Light Exposure, Bottle Colour and Storage Temperature on the Quality of <i>Malvasia delle Lipari</i> Sweet Wine
Published 2021-08-01Subjects: Get full text
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2244
Development and Validation of a New GC-FID Method for the Determination of Short and Medium Chain Free Fatty Acids in Wine
Published 2022-11-01Subjects: Get full text
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2245
Effects of At-Home and In-Office Bleaching Agents on the Color Recovery of Esthetic CAD-CAM Restorations after Red Wine Immersion
Published 2022-09-01Subjects: Get full text
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2246
Characterization and Evolution of Volatile Compounds of Cabernet Sauvignon Wines from Two Different Clones during Oak Barrel Aging
Published 2021-12-01“…Xinjiang is a major wine-making region in China, but its hot climate in summer and intense sun exposure negatively affect the aroma quality of Cabernet Sauvignon wine. …”
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2247
Grape and Wine Composition in <i>Vitis vinifera</i> L. cv. Cannonau Explored by GC-MS and Sensory Analysis
Published 2021-01-01Subjects: Get full text
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2248
Aroma Profile of Fruit Juice and Wine Prepared from Cavendish Banana (Musa Sp., Group AAA) Cv. Robusta
Published 2013-12-01Subjects: “…Banana Wine…”
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2249
The Use of Machine Learning for Comparative Analysis of Amperometric and Chemiluminescent Methods for Determining Antioxidant Activity and Determining the Phenolic Profile of Wines
Published 2022-10-01“…A neural network regression model (NNRM) was chosen for the machine-learning regression analysis of the antioxidant activity of the wine samples due to its effectiveness in predicting outcomes in various applications. …”
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2250
Alternative Woods in Oenology: Volatile Compounds Characterisation of Woods with Respect to Traditional Oak and Effect on Aroma in Wine, a Review
Published 2022-02-01“…The aroma of wines is undoubtedly one of the quality factors most valued by consumers. …”
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2251
A study of identification for various wines by GC-MS(葡萄酒类别的色谱界定方法研究)
Published 2001-05-01Get full text
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2252
A crop water stress index based internet of things decision support system for precision irrigation of wine grape
Published 2023-08-01Subjects: Get full text
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2253
A Non-Targeted Metabolomic Approach for the Characterization of Chemical Profile of Sparkling Wines Produced Using Autochthonous Yeast Strains
Published 2021-10-01Subjects: “…sparkling wine…”
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2254
Effect of Vine Age, Dry Farming and Supplemental Irrigation on Color and Phenolic Extraction of cv. Zinfandel Wines from California
Published 2023-11-01“…Irrigated Old wines and Dry-farmed Old wines did not differ to any significant extent in their basic chemistry, phenolic chemistry (including detailed anthocyanin composition), and chromatic composition.…”
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2255
Evaluation of Physicochemical and Microbial Properties of Extracts from Wine Lees Waste of Matelica’s Verdicchio and Their Applications in Novel Cosmetic Products
Published 2023-03-01Subjects: “…wine lees…”
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2256
A Consumer Assessment of Fermented Green Coffee Beans with Common Beer/Wine Yeast Strains for Novel Flavor Properties
Published 2023-09-01“…This study aimed to ferment green coffee beans using commercial yeast strains from beer and wine prized for their ability to produce specific flavors, and subsequently evaluate the aroma and flavor of the coffee using coffee consumers. …”
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2257
Study of Polonium (<sup>210</sup>Po) Activity Concentration in Fruit Wines Derived from Different Locations in Poland
Published 2023-01-01Subjects: Get full text
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2258
Widely Targeted Metabolomics Was Used to Reveal the Differences between Non-Volatile Compounds in Different Wines and Their Associations with Sensory Properties
Published 2023-01-01“…In this study, metabolites from six varieties of wines, including ‘Haasan’ (A1), ‘Zuoshaner’ (A2), ‘Beibinghong’ (A3), ‘Shuanghong’ (A4), ‘Zijingganlu’ (A5), and ‘Cabernet Sauvignon’ (A6), were identified and quantified using widely targeted metabolomics analysis techniques. …”
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2259
Biocontrol potential of wine yeasts against four grape phytopathogenic fungi disclosed by time-course monitoring of inhibitory activities
Published 2023-03-01Subjects: Get full text
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2260
Structural Equation Modeling (SEM) and Temporal Dominance of Sensations (TDS) in the Evaluation of DOC Douro Red Wine’s Sensory Profile
Published 2022-04-01Subjects: Get full text
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