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3461
Self-Reported Emotions and Facial Expressions on Consumer Acceptability: A Study Using Energy Drinks
Published 2021-02-01Get full text
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3462
Anticancer Properties of Aqueous Extracts from Leguminosae
Published 2022-11-01Get full text
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3463
Alcoholic beverage preference and diabetes incidence across Europe: the Consortium on Health and Ageing Network of Cohorts in Europe and the United States (CHANCES) project
Published 2017“…It is unknown if wine, beer and spirit intake lead to a similar association with diabetes. …”
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3464
Assessment of the apple fruits` quality in orchards with Shin-etsu® MD ST, D.
Published 2022-01-01Get full text
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3465
« Le vin est bon qui en prend par raison ». Le vin dans les recueils de proverbes français et les fabliaux
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3466
Grapevine Responses to Heat Stress and Global Warming
Published 2020-12-01“…These consequences range from short-term effects on wine quality to long-term issues such as the suitability of certain varieties and the sustainability of viticulture in traditional wine regions. …”
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3467
Identification and characterization of yeast isolates from maprang (Bouea macrophylla Griffith) growing in Vietnam
Published 2020“…Using isolated yeast strain 5.5A for wine fermentation at pH 4.0, total soluble solid content 24% and inoculated with yeast density of 107 cells/mL, the alcohol content produced was 14.5% v/v and the wine had favorable color and flavor. …”
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3468
Yeast Plasma Membrane Fungal Oligopeptide Transporters Display Distinct Substrate Preferences despite Their High Sequence Identity
Published 2021-11-01“…Fungal Oligopeptide Transporters (Fot) Fot1, Fot2 and Fot3 have been found in <i>Saccharomyces cerevisiae</i> wine strains, but not in strains from other environments. …”
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3469
Classification of sustainability potential of genetic resources of local grapevine varieties in Serbia
Published 2024-01-01“…There are currently 224 grapevine varieties cultivated in Serbia for the purpose of commercial production of grapes and wine. Out of that number, 31 wine varieties are local. …”
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3470
Metabolic behavior for a mutant Oenococcus oeni strain with high resistance to ethanol to survive under oenological multi-stress conditions
Published 2023-03-01“…Then, we evaluated the metabolic behavior of both strains in three different wines. We used synthetic MaxOeno wine (pH 3.5; 15% v/v ethanol), red wine (Cabernet Sauvignon), and white wine (Chardonnay). …”
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3471
Decoy Effects in a Massive Real-World Shopping Dataset
Published 2023-09-01“…Consider for example the choice between two wines, where the value of an option is computed across two dimensions: quality and price. …”
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3472
Chemical Methods for Microbiological Control of Winemaking: An Overview of Current and Future Applications
Published 2022-09-01“…However, its potential negative effects on consumer health have addressed the interest of the international research on alternative treatments to substitute or minimize the SO<sub>2</sub> content in grape must and wine. This review is aimed at analyzing chemical methods, both traditional and innovative, useful for the microbiological stabilization of wine. …”
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3473
Formation, Losses, Preservation and Recovery of Aroma Compounds in the Winemaking Process
Published 2022-02-01“…A wine’s aroma profile is an important part of the criteria affecting wine acceptability by consumers. …”
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3474
Vin og ekstase i svart og rødt. Attiske vaser med Dionysos og menader i norske antikksamlinger (580–430 f.Kr.)
Published 2021-12-01“… Wine and Ecstasy in Black and Red. Attic vases with Dionysos and Meanads in Norwegian collections. …”
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3475
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3476
Differential Analysis of Fruit Quality of ‘Cabernet Sauvignon’ Grapevines with Different Shoot Densities
Published 2023-05-01“…In conclusion, for ‘Cabernet Sauvignon’ grapes in the wine production area of the Qingtong Gorge, the comprehensive fruit quality was best at a shoot density of 15–20/m.…”
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3477
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3478
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3479
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3480
Trapping liquids may bias the results of beetle diversity assessment
Published 2023-12-01“…The effectiveness of the frequently used liquid baits, involving beer, wine, vinegar, and water as the reference liquid, was compared in this study. …”
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Article