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2681
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2682
Fabrication of a Microbial Biosensor Based on QD-MWNT Supports by a One-Step Radiation Reaction and Detection of Phenolic Compounds in Red Wines
Published 2011-02-01Subjects: Get full text
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2683
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2684
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2685
High-throughput Sequencing Analysis of Microbial Community Diversity in Xiangzao of Made from Huangjiu (Yellow Rice Wine) Vinasse during Spontaneous Fermentation
Published 2023-07-01Subjects: “…huangjiu (yellow rice wine) vinasse; high-throughput sequencing; microbial community; diversity; dominant microorganisms…”
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2686
Effects of early leaf removal on grape yield, chemical characteristics, and antioxidant activity of grape variety Cabernet Sauvignon and wine from eastern Croatia
Published 2017-11-01“…Density, pH and titratable acidity were measured in must, while the total phenols, total anthocyanins and antioxidant activity were measured in the extract of grape skin and produced wine. The analysis of individual anthocyanins in wine was performed by HPLC method. …”
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2687
Terroir Effect on the Phenolic Composition and Chromatic Characteristics of Mencía/Jaen Monovarietal Wines: Bierzo D.O. (Spain) and Dão D.O. (Portugal)
Published 2020-12-01Subjects: “…red wine…”
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2688
Moderate Red Wine Consumption Increases the Expression of Longevity-Associated Genes in Controlled Human Populations and Extends Lifespan in <i>Drosophila melanogaster</i>
Published 2021-02-01“…The beneficial effects of moderate red wine consumption on cardiovascular health are well known. …”
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2689
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2690
Cluster Thinning Improves Aroma Complexity of White Maraština (<i>Vitis vinifera</i> L.) Wines Compared to Defoliation under Mediterranean Climate
Published 2022-07-01“…The effects of the canopy changes on the chemical composition of grapes and wines were studied. The treatments had variable impacts on yield components and basic wine composition. …”
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2691
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2692
Chitosan Film as a Replacement for Conventional Sulphur Dioxide Treatment of White Wines: A <sup>1</sup>H NMR Metabolomic Study
Published 2022-10-01Subjects: “…white wines…”
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2693
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2694
The Evolution of Phenolic Compounds in <i>Vitis vinifera</i> L. Red Berries during Ripening: Analysis and Role on Wine Sensory—A Review
Published 2021-05-01“…The study of phenolic maturity in <i>Vitis vinifera</i> L. requires a multidisciplinary approach to understand how the evolution of berry flavonoids and cell wall material influence the colour and the textures of red wine. This is a challenging issue which involves researchers of viticulture and enology, and the results of their work are of particular interest for the producers of high-quality red wines. …”
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2695
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2696
Recombinant Thaumatin-Like Protein (rTLP) and Chitinase (rCHI) from <i>Vitis vinifera</i> as Models for Wine Haze Formation
Published 2022-09-01Subjects: Get full text
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2697
The Effect of Co-Culture with Different <i>Pichia kluyveri</i> and <i>Saccharomyces cerevisiae</i> on Volatile Compound and Characteristic Fingerprints of Mulberry Wine
Published 2024-01-01Subjects: “…mulberry wine…”
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2698
Forever Young? Late Shoot Pruning Affects Phenological Development, Physiology, Yield and Wine Quality of <i>Vitis vinifera</i> cv. Malbec
Published 2022-04-01“…‘Malbec’ grapevines commonly have high yield, thus intermittently negatively affecting wine quality parameters. Here, we describe the use of late shoot pruning (LSP) practice applied for wine quality improvement. …”
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2699
Ultrasound-Assisted Deep Eutectic Solvent Extraction of Anthocyanins from Blueberry Wine Residues: Optimization, Identification, and HepG2 Antitumor Activity
Published 2020-11-01Subjects: “…blueberry wine residues…”
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2700
UHPLC-MS/MS Quantification Combined with Chemometrics for Comparative Analysis of Different Batches of Raw, Wine-Processed, and Salt-Processed Radix Achyranthis Bidentatae
Published 2018-03-01“…In addition, the developed approach was applied to 21 batches of raw, wine-processed, and salt-processed samples of RAB. …”
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