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Comparative genomics among <it>Saccharomyces cerevisiae</it> × <it>Saccharomyces kudriavzevii</it> natural hybrid strains isolated from wine and beer reveals different origins
Published 2012-08-01“…</p> <p>Conclusion</p> <p>Our data suggest that wine and beer <it>S. cerevisiae</it> × <it>S. kudriavzevii</it> hybrids have been originated by different rare-mating events involving a diploid wine <it>S. cerevisiae</it> and a haploid or diploid European <it>S. kudriavzevii</it> strains. …”
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Volatile Profiles and Sensory Characteristics of Cabernet Sauvignon Dry Red Wines in the Sub-Regions of the Eastern Foothills of Ningxia Helan Mountain in China
Published 2022-12-01“…To elucidate the effects of the different terroir on wine aroma in six sub-regions of Eastern Foothills of Helan Mountain in Ningxia, a premium wine-producing region in China, 71 Cabernet Sauvignon wines were investigated by gas chromatography-mass spectrometry (GC-MS), check-all-that-apply (CATA), and quantitative descriptive analysis (QDA). …”
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2565
The Use of Macro, Micro, and Trace Elemental Profiles to Differentiate Commercial Single Vineyard Pinot noir Wines at a Sub-Regional Level
Published 2020-05-01Subjects: “…pinot noir wine…”
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2566
Wine Fermentation Performance of Indigenous <i>Saccharomyces cerevisiae</i> and <i>Saccharomyces paradoxus</i> Strains Isolated in a Piedmont Vineyard
Published 2021-05-01Subjects: “…wine…”
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Effect of SO<sub>2</sub>, glutathione and gallotannins on the shelf-life of a Cortese white wine bottled with different oxygen intakes
Published 2022-12-01Subjects: Get full text
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2569
Production and Characterization of Active Bacterial Cellulose Films Obtained from the Fermentation of Wine Bagasse and Discarded Potatoes by <i>Komagateibacter xylinus</i>
Published 2022-11-01“…The aim of this work was to evaluate the feasibility of a low-cost culture medium based on wine bagasse and potato waste to synthesize BC. Results show that the production of BC by <i>Komagateibacter xylinus</i> in the GP culture medium was five-fold higher than that in the control culture medium, reaching 4.0 g/L BC in 6 days. …”
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<i>Agaricus bisporus</i> chitosan influences the concentrations of caftaric acid and furan-derived compounds in Pinot noir juice and base wine
Published 2023-09-01Subjects: “…Base wine…”
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2572
Regional Variation of Chemical Characteristics in Young Marselan (<i>Vitis vinifera</i> L.) Red Wines from Five Regions of China
Published 2022-03-01“…The environmental conditions of wine regions determine the flavor characteristics of wine. …”
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2573
Molecular and Physiological Properties of Indigenous Strains of <i>Oenococcus oeni</i> Selected from Nero di Troia Wine (Apulia, Italy)
Published 2022-04-01Subjects: Get full text
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2574
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Wine Intake in the Framework of a Mediterranean Diet and Chronic Non-Communicable Diseases: A Short Literature Review of the Last 5 Years
Published 2020-10-01Subjects: Get full text
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2577
Replacement of SO<sub>2</sub> with an Unripe Grape Extract and Chitosan during Oak Aging: Case Study of a Sangiovese Wine
Published 2023-02-01Subjects: Get full text
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2578
Novel Insight into the Formation of Odour—Active Compounds in Sea Buckthorn Wine and Distilled Liquor Based on GC–MS and E–Nose Analysis
Published 2022-10-01Subjects: Get full text
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2579
Behaviour of Low Molecular Weight Compounds, Iron and Copper of Wine Spirit Aged with Chestnut Staves under Different Levels of Micro-Oxygenation
Published 2020-11-01Subjects: Get full text
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2580