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1561
The Important Contribution of Non-<i>Saccharomyces</i> Yeasts to the Aroma Complexity of Wine: A Review
Published 2020-12-01Subjects: Get full text
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1562
Effect of Nitrogen Fertilization on Savvatiano (<i>Vitis vinifera</i> L.) Grape and Wine Composition
Published 2022-05-01“…Must and wine quality was evaluated by a chemical analysis and sensorial evaluation by trained panelists. …”
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1563
Analysis of Seven Biogenic Amines and Two Amino Acids in Wines Using Micellar Electrokinetic Chromatography
Published 2019-03-01Subjects: Get full text
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1564
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1565
White Wine Antioxidant Metabolome: Definition and Dynamic Behavior during Aging on Lees in Oak Barrels
Published 2023-02-01“…White wines’ oxidative stability is related to a flow of chemical reactions involving a number of native wine compounds comprising their antioxidant metabolome. …”
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1566
Pesticide Residues and Stuck Fermentation in Wine: New Evidences Indicate the Urgent Need of Tailored Regulations
Published 2019-02-01Subjects: Get full text
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1567
Techniques for Mitigating the Effects of Smoke Taint While Maintaining Quality in Wine Production: A Review
Published 2021-03-01“…Smoke taint has become a prominent issue for the global wine industry as climate change continues to impact the length and extremity of fire seasons around the world. …”
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1568
Identification of Phenolic Acids and Changes in their Content during Fermentation and Ageing of White Wines Pošip and Rukatac
Published 2002-01-01“…Identification of phenolic acids was performed and changes in their content during the production of autochthonous Croatian white wines Pošip and Rukatac (Vitis vinifera, L.) were registered. …”
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1569
Effect of microwave treatment for wine microbial stabilisation: Potential use of a Weibullian mathematical model
Published 2023-04-01Subjects: Get full text
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1570
Potential Contribution of Climate Change to the Protein Haze of White Wines from the French Southwest Region
Published 2021-06-01Subjects: Get full text
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1571
Optimization of a Molecularly Imprinted Polymer Synthesis for a Rapid Detection of Caffeic Acid in Wine
Published 2023-04-01Subjects: Get full text
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1572
Preliminary Studies on Endotherapy Based Application of Ozonated Water to Bobal Grapevines: Effect on Wine Quality
Published 2022-08-01“…Both treatments resulted in less alcoholic and more acidic wines. The E treatment, although it reduced the content of phenolic acids, stilbenes and flavanols, significantly increased anthocyanins, whereas E + S decreased the overall amount of phenolics, which had different implications for wine colour. …”
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1573
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1574
Wine Faults: State of Knowledge in Reductive Aromas, Oxidation and Atypical Aging, Prevention, and Correction Methods
Published 2022-05-01Subjects: “…wine faults…”
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1575
Electrochemical Impedance Spectroscopy of Anion-Exchange Membrane AMX-Sb Fouled by Red Wine Components
Published 2020-12-01Subjects: Get full text
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1576
Wine from birth to death. Alcoholic beverages in the Middle Ages as a cultural and historical phenomenon
Published 2023-11-01“… The paper is devoted to wine as a cultural and historical phenomenon in the Middle Ages. …”
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1577
Does the Temperature of the <i>prise de mousse</i> Affect the Effervescence and the Foam of Sparkling Wines?
Published 2021-07-01Subjects: “…sparkling wine…”
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1578
Microarray karyotyping of commercial wine yeast strains reveals shared, as well as unique, genomic signatures
Published 2005-04-01“…<p>Abstract</p> <p>Background</p> <p>Genetic differences between yeast strains used in wine-making may account for some of the variation seen in their fermentation properties and may also produce differing sensory characteristics in the final wine product itself. …”
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1579
Deep reinforcement learning classification of sparkling wines based on ICP-MS and DOSY NMR spectra
Published 2024-03-01Subjects: “…Croatian sparkling wines…”
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1580
Investigation of Xinomavro Red Wine Aging with Various Wood Chips Using Pulsed Electric Field
Published 2024-01-01Subjects: Get full text
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