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1401
Coffee and wine with ochratoxin A –exposure risk assessment resulting from its consumption
Published 2022-05-01Subjects: Get full text
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1402
Volatile Composition of Fortification Grape Spirit and Port Wine: Where Do We Stand?
Published 2023-06-01Subjects: Get full text
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1403
Application of Ultraviolet-Visible Absorption Spectroscopy with Machine Learning Techniques for the Classification of Cretan Wines
Published 2020-12-01Subjects: “…wine discrimination…”
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1404
Modelling the physiological status of yeast during wine fermentation enables the prediction of secondary metabolism
Published 2023-04-01“…Abstract Saccharomyces non‐cerevisiae yeasts are gaining momentum in wine fermentation due to their potential to reduce ethanol content and achieve attractive aroma profiles. …”
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1405
Effect of Raw Material Pretreatment on Microbial Community Succession during the Fermentation of Persimmon Wine
Published 2023-07-01Subjects: Get full text
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1406
Browning Development and Antioxidant Compounds in White Wines after Selenium, Iron, and Peroxide Addition
Published 2022-04-01Subjects: Get full text
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1407
The Senses as Experiences in Wine Tourism—A Comparative Statistical Analysis between Abruzzo and Douro
Published 2023-08-01Subjects: Get full text
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1408
Inactivation of Endogenous Pectin Methylesterases by Radio Frequency Heating during the Fermentation of Fruit Wines
Published 2022-06-01Subjects: Get full text
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1409
Consumers’ Visual Attention and Choice of ‘Sustainable Irrigation’-Labeled Wine: Logo vs. Text
Published 2022-03-01“…Our results reveal that almost 90% of the 408 consumers participating in this study show an interest in the SI-labeled wines. The main reason for choosing the SI-labeled wines rather than the control (no SI info-label) was the following: ‘I think it’s more environmentally friendly’, with an increase of two points on a nine-point sustainability perception scale. …”
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1410
Automated lag-phase detection in wine grapes using a mobile vision system
Published 2024-03-01“…Lag-phase in wine grapes refers to a critical stage in the growth cycle of berries when there is a significant slowdown in their growth rate roughly at half the harvest size. …”
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1411
Studies on Modulation of Gut Microbiota by Wine Polyphenols: From Isolated Cultures to Omic Approaches
Published 2015-01-01Subjects: “…wine…”
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1412
A Statistical Workflow to Evaluate the Modulation of Wine Metabolome and Its Contribution to the Sensory Attributes
Published 2021-05-01Subjects: Get full text
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1413
Aromatic Higher Alcohols in Wine: Implication on Aroma and Palate Attributes during Chardonnay Aging
Published 2021-08-01Subjects: Get full text
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1414
Potential Use of Emerging Technologies for Preservation of Rice Wine and Their Effects on Quality: Updated Review
Published 2022-06-01Subjects: “…rice wine…”
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1415
The Role of Potent Thiols in “Empyreumatic” Flint/Struck-Match/Mineral Odours in Chardonnay Wine
Published 2023-01-01“…Australian Journal of Grape and Wine Research…”
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1416
Flaw Detection in White Porcelain Wine Bottles Based on Improved YOLOv4 Algorithm
Published 2022-07-01“…Aiming at the problems of low detection accuracy and slow detection speed in white porcelain wine bottle flaw detection, an improved flaw detection algorithm based on YOLOv4 was proposed. …”
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1417
Comparative phenolic, chromatic, and sensory composition of five monovarietal wines processed with microwave technology
Published 2022-12-01Subjects: Get full text
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1418
Authentication of Riesling wines from the Czech Republic on the basis of the non-flavonoid phenolic compounds
Published 2013-10-01Subjects: Get full text
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1419
The Life of <i>Saccharomyces</i> and Non-<i>Saccharomyces</i> Yeasts in Drinking Wine
Published 2023-04-01Subjects: Get full text
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1420
Assessment of Bioactive Phenolic Compounds in Musts and the Corresponding Wines of White and Red Grape Varieties
Published 2023-05-01Subjects: “…wine…”
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