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1861
A new brick-type using grape stalks waste from wine production as pore-agent
Published 2023-06-01“…This study investigates the re-use of waste generated by wine production (10 vol % of milled grape stalks were added to a standard clay body) as a new primary resource in making high porous bricks. …”
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1862
Time of Postharvest Ethylene Treatments Affects Phenols, Anthocyanins, and Volatile Compounds of Cesanese Red Wine Grape
Published 2021-02-01Subjects: “…Cesanese wine grape…”
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1863
High-Temperature Semi-Dry and Sweet Low Alcohol Wine-Making Using Immobilized Kefir Culture
Published 2021-03-01Subjects: “…low alcohol wine…”
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1864
Effects of Blending on Phenolic, Colour, Antioxidant and Aroma Components of Cabernet Sauvignon Wine from Xinjiang (China)
Published 2022-10-01“…High-quality wines in industrial winemaking frequently require a professional winemaker to make adjustments according to the wine of single-batch fermentation. …”
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1865
Advances in the Application of Direct Injection Mass Spectrometry Techniques to the Analysis of Grape, Wine and Other Alcoholic Beverages
Published 2023-11-01Subjects: Get full text
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1866
A test-tube vinification method for high-throughput characterisation of the oenological and aromatic potential of white wines
Published 2024-02-01Subjects: Get full text
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1867
The importance of outlier rejection and significant explanatory variable selection for pinot noir wine soft sensor development
Published 2023-01-01“…Sensory attributes are essential factors in determining the quality of wines. However, it can be challenging for consumers, even experts, to differentiate and quantify wines' sensory attributes for quality control. …”
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1868
Exploring the role of grape cell wall and yeast polysaccharides in the extraction and stabilisation of anthocyanins and tannins in red wines
Published 2024-02-01Subjects: “…wine…”
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1869
Natural Blending as a Novel Technology for the Production Process of Aged Wine Spirits: Potential Impact on Their Quality
Published 2022-10-01Subjects: Get full text
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1870
High Potential of <i>Pichia kluyveri</i> and Other <i>Pichia</i> Species in Wine Technology
Published 2021-01-01Subjects: Get full text
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1871
Quality of Hydrochar from Wine Sludge under Variable Conditions of Hydrothermal Carbonization: The Case of Lesvos Island
Published 2022-05-01“…This study identified all the operating wineries on the island and sampled local wine sludge. Hydrothermal carbonization (HTC) was utilized for the valorization of wine sludge and the production of hydrochar and liquid HTC liquor. …”
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1872
INCENTIVES AND RESTRAINS RELATED TO THE DEVELOPMENT OF A WINE TOURISM DESTINATION: A NEW INSTITUTIONAL ECONOMICS APPROACH
Published 2021-03-01Subjects: “…wine tourism…”
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1873
Comparing phenolic composition of Cabernet Gernischet wines between rain-shelter cultivation and open-field cultivation
Published 2016-06-01“…The phenolic compounds of Vitis vinifera cv. Cabernet Gernischet wine in 2010 and 2011 vintage from rain-shelter cultivation and open-field cultivation were detected and compared by high performance liquid chromatography coupled with diode array detector and electrospray ionisation mass spectrometry. …”
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1874
Grape Wine Cultivation Carbon Footprint: Embracing a Life Cycle Approach across Climatic Zones
Published 2023-01-01“…Several studies have analyzed materials, energy inputs, and related emissions along the grape wine life cycle. However, most research focuses on traditional grape wine growing areas, and no study has yet focused on grape wine grown in unconventional desert areas. …”
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1875
Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines
Published 2017-12-01“…Malolactic fermentation also completed faster in these wines. Wines produced with non-Saccharomyces yeasts differed chemically and sensorially from wines produced with S. cerevisiae only. …”
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1876
Study on Correlation Between Fungal Taxa and Physicochemical Properties of Medium-temperature Daqu in Longzhong Wine Industry
Published 2024-01-01“…Thus, the medium-temperature Daqu in Hubei Longzhong Wine Industry contains a variety of fungi that need to be explored, and the metabolism of some fungi are conducive to the formation of organic sulfides and aromatic compounds.…”
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1877
Analysis of Changes in Fungal Community During the Fermentation of JUNCAO Wine Based on High-Throughput Sequencing Technology
Published 2024-01-01Subjects: “…juncao wine…”
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1878
Development of a Descriptive Profile and References for the Assessment of Taste and Mouthfeel Descriptors of Protected Designation of Origin Wines
Published 2022-09-01“…Unfortunately, there is no consensual and standardized approach for the development of sensory control methods for PDO wines. The aim of this work was to develop a sensory profile for the taste and mouthfeel descriptors that allows the characterization of wines from 11 existing PDOs in Catalonia (Spain), and with the purpose of advancing the process of harmonization of the official sensory analysis of wines. …”
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1879
Effect of Addition of Glutathione-Enriched Inactive Dry Yeast at Different Stages of Brewing on the Quality of Pear Wine
Published 2023-03-01Subjects: “…pear wine; quality; glutathione-enriched inactive dry yeast; alcoholic fermentation; malolactic fermentation; aging…”
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1880