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1341
Effect of a Multistarter Yeast Inoculum on Ethanol Reduction and Population Dynamics in Wine Fermentation
Published 2021-03-01Subjects: “…wine…”
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1342
The Effect of Pre-Veraison Smoke Exposure of Grapes on Phenolic Compounds and Smoky Flavour in Wine
Published 2022-01-01“…Australian Journal of Grape and Wine Research…”
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1343
An Inquiry Into the Pedagogy of the Sensory Perception Tasting Component of Wine Courses in the Time of COVID-19
Published 2020-12-01“…Wine Business Journal…”
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1344
Consumer Attitudes towards Technological Innovation in a Traditional Food Product: The Case of Wine
Published 2021-06-01Subjects: Get full text
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1345
Benchmarking Spectroscopic Techniques Combined with Machine Learning to Study Oak Barrels for Wine Ageing
Published 2022-04-01Subjects: “…wine ageing…”
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1346
Wine component tracing method based on near infrared spectrum fusion machine learning
Published 2023-05-01Subjects: “…wine…”
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1347
Oenological Processes and Product Qualities in the Elaboration of Sparkling Wines Determine the Biogenic Amine Content
Published 2021-08-01Subjects: “…sparkling wine…”
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1348
Innovations in Sparkling Wine Production: A Review on the Sensory Aspects and the Consumer’s Point of View
Published 2023-09-01Subjects: Get full text
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1349
Tunning pectinase activity under the effects of electric fields in the enhanced clarification of wine must
Published 2023-02-01Subjects: Get full text
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1350
Characterization of Sparkling Wine Based on Polyphenolic Profiling by Liquid Chromatography Coupled to Mass Spectrometry
Published 2023-02-01Subjects: “…wines…”
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1351
Two Sides to One Story—Aroma Chemical and Sensory Signature of Lugana and Verdicchio Wines
Published 2021-04-01Subjects: Get full text
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1352
Targeted Removal of Galloylated Flavanols to Adjust Wine Astringency by Using Molecular Imprinting Technology
Published 2023-09-01“…Excessive galloylated flavanols not only cause instability in the wine but also lead to unbalanced astringency. Although clarification agents are always used to precipitate unstable tannins in wine, the non-specific adsorption of tannins results in the failure to precisely regulate the tannin composition of the wine. …”
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1353
Early Basal Leaf Removal at Different Sides of the Canopy Improves the Quality of Aglianico Wine
Published 2022-10-01“…The effect of the treatments on the basic chemical parameters, phenol content and volatile composition of wines was investigated using WineScan FT-MIR, spectrophotometry, HPLC-DAD and SPME-GC/MS. …”
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1354
Gibberellic acid in the ‘Cabernet Sauvignon’ grape: effects on grape cluster morphology and wine quality
Published 2023-12-01“… ‘Cabernet Sauvignon’ is a commonly produced and consumed variety of grapes in Brazil, although late sprouting and flowering negatively affect wine production, hindering the production of elegant and balanced wines, especially in high-altitude regions of Santa Catarina. …”
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1355
Investigating How the Disclosure of Production Methods Influences Consumers’ Sensory Perceptions of Sparkling Wines
Published 2020-11-01“…The secondary objective was to identify the attributes consumers use to describe Nova Scotia (NS) sparkling wines. The first trial used projective mapping (PM) and ultra-flash profiling (UFP) to describe eight sparkling wines (<i>n</i> = 77). …”
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1356
Old Wine in New Skins? Community Markets for Conservation and its Performance in Northern Zambia
Published 2023-12-01“…We conclude that the COMACO model is a repackaging of old ideas on ICDPs which yield mixed results and is in this sense is simply old wine in new skins. We recommend farmer training in value addition of their produce, branding, and linkages to markets so that they could sell to other aggregators and not be dependent on COMACO.…”
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1357
İkili yüz ve servikal port-wine lekesi ve Sturge-Weber sendromu
Published 2018-06-01Subjects: “…port-wine lekesi…”
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1358
Hemoporfin-mediated photodynamic therapy for the treatment of port-wine stain birthmarks in pediatric patients
Published 2017-08-01“…Abstract: Port-wine stain is a type of common congenital superficial telangiectasia in the dermal layer mostly occurring on the forehead, face, and neck. …”
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1359
How does maturation vessel influence wine quality? A critical literature review
Published 2023-01-01Subjects: “…wine maturation…”
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1360
Optimization of Aroma Compounds Extraction from Wine Lees Using a Taguchi Design
Published 2020-11-01Subjects: Get full text
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