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2601
Qualitative Factor-Based Comparison of NMR, Targeted and Untargeted GC-MS and LC-MS on the Metabolomic Profiles of Rioja and Priorat Red Wines
Published 2020-09-01Subjects: Get full text
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2602
Exploring the aromatic typicity of blended red wines from geographically close sub-regions in AOC Corbières: a sensory and chemical approach
Published 2024-02-01Subjects: “…Red-blended wines…”
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2603
Decoding the Identity of Pinot Gris and Pinot Noir Wines: A Comprehensive Chemometric Fusion of Sensory (from Dual Panel) and Chemical Analysis
Published 2023-12-01“…Quantitative relations between the sensory overall quality (OQJ) of commercial single grape variety Pinot Gris and Pinot Noir wines, defined using specific sensory attributes, and the most influencing chemical components were investigated in commercial wines from different international origins. …”
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2604
Secure Sensor Prototype Using Hardware Security Modules and Trusted Execution Environments in a Blockchain Application: Wine Logistic Use Case
Published 2023-07-01“…Finally, to illustrate the application of this concept, a use case applied to wine logistics is described, where this secure sensor is integrated into a Blockchain that collects data from the storage and transport of barrels, and a performance evaluation of the implemented prototype is provided.…”
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2605
An Infrared Laser Sensor for Monitoring Gas-Phase CO<sub>2</sub> in the Headspace of Champagne Glasses under Wine Swirling Conditions
Published 2022-08-01Subjects: Get full text
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2606
Influence of the Processing Parameters on the Aroma Profile and Chemical Composition of Conventional and Ecological Cabernet Sauvignon Red Wines during Concentration by Reverse Osmosis
Published 2022-10-01“…The composition of wine can also be influenced by the additional treatment of wine, such as the concentration of wine by reverse osmosis (RO). …”
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2607
Nomenclatural standards and genetic certificates for apple-tree cultivars developed at the North Caucasian Federal Scientific Center of Horticulture, Viticulture, wine-making
Published 2024-01-01“…The purpose of this study was to develop genetic certificates and nomenclatural standards for 7 apple-tree cultivars developed at the North Caucasian Federal Scientific Center of Horticulture, Viticulture, Wine-making (NCFSCHVW), five of which were released jointly with the All-Russian Research Institute of Fruit Crop Breeding (VNIISPK).Materials and methods. …”
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2608
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2609
HPLC-DAD-MS and Antioxidant Profile of Fractions from Amontillado Sherry Wine Obtained Using High-Speed Counter-Current Chromatography
Published 2021-01-01Subjects: Get full text
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2610
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2611
Non-Invasive Tools to Detect Smoke Contamination in Grapevine Canopies, Berries and Wine: A Remote Sensing and Machine Learning Modeling Approach
Published 2019-07-01“…The second model to predict smoke taint compounds in berries and wine fit the NIR data with a correlation coefficient (R) of 0.97 and with no indication of overfitting. …”
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2612
Digital Assessment and Classification of Wine Faults Using a Low-Cost Electronic Nose, Near-Infrared Spectroscopy and Machine Learning Modelling
Published 2022-03-01Subjects: Get full text
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2613
Winemaking: “With One Stone, Two Birds”? A Holistic Review of the Bio-Functional Compounds, Applications and Health Benefits of Wine and Wineries’ By-Products
Published 2023-09-01Subjects: “…wine…”
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2614
Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Phenolic Compounds and Antioxidant Activity
Published 2021-04-01“…The aim of this study was to investigate the influence of different operating conditions (four pressures: 2.5, 3.5, 4.5 and 5.5 MPa; two temperature regimes: with and without cooling) and wine type on phenolic compounds retention during the nanofiltration process of two Cabernet Sauvignon red wines (conventionally and ecologically produced). …”
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2615
Sensory dimensions derived from competitive and creative perceptual interactions between fruity ethyl esters and woody odorants in wine-like models
Published 2023-06-01“…The present study analyses the sensory effects associated with the interactions between different woody aroma compositions and a simple fruity ester vector in red wines. The semi-synthetic wine models contained a fixed aroma composition, the dearomatised non-volatile fraction of red wine and 21 different combinations of ethyl 2-methylbutyrate (fruity vector) plus 1 out of 3 woody aroma compositions (woody vectors) at 3 possible levels of concentration each. …”
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2616
Quantitative 13C‐isotope labelling‐based analysis to elucidate the influence of environmental parameters on the production of fermentative aromas during wine fermentation
Published 2017-11-01“…Summary Nitrogen and lipids are key nutrients of grape must that influence the production of fermentative aromas by wine yeast, and we have previously shown that a strong interaction exists between these two nutrients. …”
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2617
Influence of green tea added to Cherry wine on phenolic content, antioxidant activity and alpha-glucosidase inhibition during an In vitro gastrointestinal digestion
Published 2022“…An in vitro digestion process was also performed to evaluate the impact of the gastrointestinal environment on the biological stability of the wines, and to analyze the interactions of wine-intestinal microflora. …”
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2618
Selection of Indigenous <i>Saccharomyces cerevisiae</i> Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery
Published 2021-06-01Subjects: “…wine yeasts…”
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2619
Bacchic Vocabulary Verbalizing Object of Drinking in Artistic World of Alexander Grin
Published 2021-04-01Subjects: Get full text
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2620
Next Generation Winemakers: Genetic Engineering in <i>Saccharomyces cerevisiae</i> for Trendy Challenges
Published 2020-10-01Subjects: Get full text
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