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2321
Differences in Aroma Profile of Cabernet Sauvignon Grapes and Wines from Four Plots in Jieshi Mountain Region of Eastern China
Published 2023-07-01Subjects: Get full text
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2322
A rapid and reliable method for the determination of Lactiplantibacillus plantarum during wine fermentation based on PMA-CELL-qPCR
Published 2023-07-01Subjects: Get full text
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2323
Study of the Stability of Wine Samples for <sup>1</sup>H-NMR Metabolomic Profile Analysis through Chemometrics Methods
Published 2023-08-01Subjects: “…red wine…”
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2324
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2325
Unraveling the Mystery of 3-Sulfanylhexan-1-ol: The Evolution of Methodology for the Analysis of Precursors to 3-Sulfanylhexan-1-ol in Wine
Published 2022-07-01Subjects: Get full text
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2326
The origin of the particular aroma of noble rot wines: various fungi contribute to the development of the aroma profile of botrytised grape berries
Published 2023-08-01Subjects: “…botrytised wines…”
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2327
A comparative study of the wine fermentation performance of Saccharomyces paradoxus under different nitrogen concentrations and glucose/fructose ratios.
Published 2010“…METHODS AND RESULTS: Ethanol yield, residual sugar concentration, as well as glycerol and acetic acid production were determined for diverse wine fermentations conducted by S. paradoxus. Experiments were also carried out with a commercial Saccharomyces cerevisiae wine strain used as control. …”
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2328
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2329
The Global Boundary Stratotype Section and Point (GSSP) for the base of the Pliensbachian Stage (Lower Jurassic), Wine Haven, Yorkshire, UK
Published 2006“…Following votes by the Pliensbachian Working Group, the Jurassic Subcommission and the International Commission on Stratigraphy, IUGS ratified the proposed Global Boundary Stratotype Section and Point (GSSP) for the base of the Pliensbachian Stage (Lower Jurassic) at the base of bed 73b in the Wine Haven section, Robin Hood's Bay, Yorkshire Coast, UK. …”
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2330
Early discrimination of fungal species responsible of ochratoxin A contamination of wine and other grape products using an electronic nose.
Published 2009“…Thom and A. niger Van Tieghem, that are responsible for the contamination of wine and other wine grape products, using their volatile production patterns. …”
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2331
In vivo analysis of palm wine (Elaeis guineensis) volatile organic compounds (VOCs) by proton transfer reaction-mass spectrometry.
Published 2009“…The in vivo volatile organic compounds (VOCs) release patterns in palm wine was carried out using the PTR-MS. In order to analyze the complex mixtures of VOCs in palm wine, the fragmentation patterns of 14 known aroma compounds of palm wine were also investigated. …”
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2332
Treatment response of port-wine stain to 585-nm pulsed dye laser: a 5-year retrospective review
Published 2009“…Background: The treatment of port-wine stains (PWS) with the pulsed dye laser (PDL) is well established in patients with lighter skin phototypes with few complications. …”
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2333
Identification of the Volatile Compounds and Sensory Attributes of Long-Term Aging Vin Santo Wine from Malvasia di Candia Aromatic Grapes
Published 2020-11-01Subjects: “…passito wines…”
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2334
Description de la typicité aromatique de vins de Bourgogne issus du Cépage Chardonnay
Published 1993-09-01Subjects: Get full text
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2335
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2336
Exploring the response to a new range of ethanol reductions in Chardonnay and Syrah wines using a Consumer Rejection Threshold approach
Published 2022-11-01Subjects: Get full text
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2337
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2338
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2339
Reduction of Sulfur Compounds through Genetic Improvement of Native <i>Saccharomyces cerevisiae</i> Useful for Organic and Sulfite-Free Wine
Published 2020-05-01Subjects: Get full text
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2340
Aplicación de una lengua electrónica voltamétrica para la clasificación de vinos y estudio de correlación con la caracterización química y sensorial Voltametric electronic tongue application to wines classification and correlation study with the chemical and sensory characterization
Published 2010-01-01Subjects: Get full text
Article