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5301
Diversity and spoilage potential of microbial communities associated with grape sour rot in eastern coastal areas of China
Published 2020-06-01“…As a polymicrobial disease, sour rot decreases grape berry yield and wine quality. The diversity of microbial communities in sour rot-affected grapes depends on the cultivation site, but the microbes responsible for this disease in eastern coastal China, has not been reported. …”
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5302
Maintaining Canopy Density under Summer Stress Conditions Retains PSII Efficiency and Modulates Must Quality in Cabernet Franc
Published 2022-07-01“…Shoot topping and other summer grapevine management practices are considered crucial for producing high-quality wine. However, in recent years, climate change is increasing the need to reassess these strategies, as excessive radiation and high temperatures can negatively impact canopy functionality and berry quality. …”
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5303
Deciphering Chitosan–Host Plant Interaction in Esca Disease
Published 2023-04-01“…The production of wine and table grapes is hampered by <i>Phaeomoniella chlamydospora,</i> a fungus related to Petri diseases and Esca, two of the major grapevine trunk diseases causing the death of vines all over the world. …”
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5304
Fibrinogen Increases Resveratrol Solubility and Prevents it from Oxidation
Published 2020-06-01“…This phenomenon was associated with higher consumption of red wine, as it was later discovered that the presence of antioxidants, including resveratrol, have beneficial effects. …”
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5305
Utilization of Lemon Peel for the Production of Vinegar by a Combination of Alcoholic and Acetic Fermentations
Published 2023-06-01“…The alcoholic fermentation yielded a lemon peel wine with an alcoholic content of 5.16%, and the acetic acid fermentation produced a vinegar with a total acid content of 5.04 g/100 mL. …”
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5306
Effect of pigmenting agents on tooth enamel staining during immediate tooth whitening: an in vitro study
Published 2020-09-01“…Material and method Sixty bovine teeth were divided into six groups (G) (n=10): G1: distilled water (control); G2: coffee; G3: cola soft drink; G4: wine; G5: mate tea; and G6: industrialized açaí. …”
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5307
Antihypertensive Potential of Tartaric Acid and Exploration of Underlying Mechanistic Pathways
Published 2022-10-01“…It is the main constituent of antihypertensive agents (grapes and wine) and has not been scientifically explored as an antihypertensive remedy. …”
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5308
Assessment of Laser Scanner Use under Different Settings in Two Differently Managed Vineyards for Estimating Pruning Wood Parameters
Published 2022-08-01“…The main aim of this study was to assess a laser scanner sensor at different measurement settings for estimating pruning wood parameters on two wine grape cultivars (Sauvignon Blanc and Syrah) that received different numbers of farming interventions. …”
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5309
Detection of Acetoin and Diacetyl by a <i>Tobacco Mosaic Virus</i>-Assisted Field-Effect Biosensor
Published 2022-06-01“…Acetoin and diacetyl have a major impact on the flavor of alcoholic beverages such as wine or beer. Therefore, their measurement is important during the fermentation process. …”
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5310
Research Progress of Fermented Bee-products
Published 2022-07-01“…There are many types of fermented bee-products such as honey wine, royal jelly yoghourt and royal jelly beer, etc. …”
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5311
Research Advances on Organic Acid Degradation Process and Its Effects on Flavor of Fermented Alcohol Beverage
Published 2023-11-01“…Too high can easily result in astringent and bitter taste and poor flavor, while too low can make the wine bland and tasteless. The type of organic acid also has important influence on the flavor of fermented alcohol beverage. …”
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5312
Anti-Cancer Effects of Dietary Polyphenols via ROS-Mediated Pathway with Their Modulation of MicroRNAs
Published 2022-06-01“…Consumption of coffee, tea, wine, curry, and soybeans has been linked to a lower risk of cancer in epidemiological studies. …”
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5313
Natural Genetic Variation for Grapevine Phenology as a Tool for Climate Change Adaptation
Published 2020-08-01“…Grapevine phenology is being modified by climate change, particularly by the increase of temperatures that affect grape attributes for wine production. Besides the existing oenological and viticultural approaches, the thorough exploration of the current intra-cultivar genetic variability to select late-ripening genotypes emerges as an interesting alternative. …”
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5314
Laser coagulation and hemostasis of large diameter blood vessels: effect of shear stress and flow velocity
Published 2022-05-01“…Successful treatment of pediatric vascular lesions, such as port-wine stains requiring microvascular hemostasis, has been documented. …”
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5315
Plant and Dairy-Based Yogurts: A Comparison of Consumer Sensory Acceptability Linked to Textural Analysis
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5316
Silver Nanowires as Electron Transfer Mediators in Electrochemical Catechol Biosensors
Published 2021-01-01“…Finally, the biosensor showed excellent anti-interference characteristics toward the main phenols present in wines including vanillin, pyrogallol, quercetin and catechin. …”
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5317
Rationale for choosing optimal yeast races for the production of sparkling cider
Published 2023-02-01“…The results of the experiment have shown the possibility of using autumn-winter varieties of apples growing in the Republic of Armenia in the cider production, and also has made it possible to justify the use of champagne yeast races in this technology to obtain wine materials with high organoleptic characteristics.These studies allow to improve the technological process of cider production.…”
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5318
Diversity among Traditional Minority Red Grape Varieties According to Their Aromatic Profile
Published 2022-07-01“…Based on the results obtained in this research, it would be also interesting to verify in future studies if this varietal diversity could translate into a diversification of quality products in the current globalized wine market. A volatile profile was established grouping aroma compounds into thirteen families: acids, alcohols, esters, C<sub>6</sub> compounds, thiols, ketones, aldehydes, phenols, terpenes, C<sub>13</sub>-norisoprenoids, lactones, polycyclic aromatic hydrocarbons (PAHs), and sesquiterpenes. …”
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5319
A Mediterranean Diet May Be Protective in the Development of Diabetic Retinopathy
Published 2023-07-01“…Resveratrol is naturally found in grape skins and seeds, as well as in peanuts and berries, and is a constituent of red wine. Resveratrol can inhibit increased vascular leakage and loss of pericytes and regulate the level of VEGF protein in the retina, thus inhibiting the development of DR. …”
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5320
Mass Spectrometry and <sup>1</sup>H-NMR Study of <i>Schinopsis lorentzii</i> (Quebracho) Tannins as a Source of Hypoglycemic and Antioxidant Principles
Published 2020-07-01“…The ethyl acetate extract of the commercial tannin Tan’Activ QS-SOL (from <i>Schinopsis lorentzii</i> wood), employed for the production of red wine, was subjected to chromatography on Sephadex LH-20, providing nine fractions (A-1–A-9), which were estimated for total phenols content (GAE), antioxidant activity (DPPH, ORAC), and hypoglycemic activity (α-glucosidase and α-amylase inhibition). …”
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