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Preliminary Study of the Effects of Pulsed Electric Field (PEF) Treatments in Wines Obtained from Early-Harvested Sangiovese Grapes
Published 2020-05-01“…The color intensity was generally higher in treated musts and wines compared to the control, further increased by raising the intensity of the electric field. …”
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2302
Determination of 10 mycotoxins in wine, baijiu, and huangjiu of the Chinese market by liquid chromatography tandem mass spectrometry and exposure estimation
Published 2024-06-01“…The analysis of the correlation between grape variety, wine region, and mycotoxin content demonstrated that FBs, ZEN, and DON were significantly influenced by grape variety and wine region. …”
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2303
Synergetic Effect of <i>Metschnikowia pulcherrima</i> and <i>Lachancea thermotolerans</i> in Acidification and Aroma Compounds in Airén Wines
Published 2022-11-01“…By enhancing acidity and boosting the concentration of aromatic compounds, both species are currently used to enhance the organoleptic profile of wines. In this regard, ternary fermentations with <i>M. pulcherrima</i> and <i>L. thermotolerans</i> were carried out and the wines produced were further analysed with GC-FID, FTIR, and UV-Vis spectrophotometry. …”
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PENGARUH KONSENTRASI PASTA SINGKONG (Manihot esculenta) DAN LAMA FERMENTASI PADA PROSES PEMBUATAN MINUMAN WINE SINGKONG
Published 2014-03-01Subjects: Get full text
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2306
Identification of Tentative Traceability Markers with Direct Implications in Polyphenol Fingerprinting of Red Wines: Application of LC-MS and Chemometrics Methods
Published 2021-12-01Subjects: “…red wine…”
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2307
Development of a Potential Functional Yogurt Using Bioactive Compounds Obtained from the By-Product of the Production of Tannat Red Wine
Published 2021-10-01“…Tannat) grape pomace, which is mainly composed of peels and seeds, is an abundant by-product of the Uruguayan wine industry. Tannat skin from grape pomace is a sustainable source of bioactive compounds and dietary fiber. …”
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Quality, Nutritional, Volatile and Sensory Profiles and Consumer Acceptance of <i>Fondillón</i>, a Sustainable European Protected Wine
Published 2021-08-01“…Thus, <i>Fondillón</i> is a naturally sweet red wine, protected within the Alicante Denomination of Origin, recognized by the European Union in its E-bachus database. …”
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2311
Characterization of Carbohydrates, Amino Acids, Viscosity, and Antioxidant Capacity in Rice Wines Made in Saitama, Japan, with Different Sake Rice
Published 2023-11-01Subjects: “…rice wine…”
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2312
Impact of wine-grape continuous cropping on soil enzyme activity and the composition and function of the soil microbial community in arid areas
Published 2024-02-01“…Here, we studied the microbial communities of the rhizosphere of wine grapes with different years of continuous cropping and investigated their relationships with soil enzyme activity.MethodsMetagenomic sequencing was conducted on the rhizosphere soils from one uncultivated wasteland and four vineyards with varying durations of continuous cropping.ResultsThe predominant microbial were bacteria (98.39%), followed by archaea (1.15%) and eukaryotes (0.45%). …”
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2313
Testing field adaptation strategies for delaying grape ripening and improving wine composition in a cv. Macabeo Mediterranean vineyard
Published 2023-04-01“…Under semiarid and warm climates, field practices for climate change adaptation have to be defined in order to modulate grape composition according to the desired wine styles. Under this context, the present study investigated several viticulture practices in cv. …”
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2314
Fungal Biomarkers in Traditional Starter Determine the Chemical Characteristics of Turbid Rice Wine from the Rim of the Sichuan Basin, China
Published 2023-01-01Subjects: Get full text
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2315
Application of Cool Fermentation Temperatures to Encourage Non-<i>Saccharomyces</i> Yeasts to Yield Lower Ethanol Concentrations in Wines
Published 2022-08-01“…Reducing final ethanol concentrations of Merlot wines were achieved by <i>Mt. pulcherrima</i> or <i>My. guilliermondii</i> using cooler initial fermentation temperatures without adversely affecting final wine quality.…”
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Sweet Wine Production from the Side-Stream of Industrial Corinthian Currant Processing: Product Quality, Antioxidant Capacity, and Volatilome
Published 2023-07-01“…Wine was also made by (iii) ceasing fermentation at the desired sugar level by ethanol addition. …”
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2319
Supplementation with Red Wine Extract Increases Insulin Sensitivity and Peripheral Blood Mononuclear Sirt1 Expression in Nondiabetic Humans
Published 2020-10-01Subjects: “…red wine extract…”
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2320
Application of <i>Hanseniaspora vineae</i> Yeast in the Production of Rosé Wines from a Blend of Tempranillo and Albillo Grapes
Published 2021-08-01Subjects: Get full text
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