ARTICLES

Filter  
Active filters 0
Remove
  

Refine your searches by:

Collections
Agronomy and forestry
Biology
Food and nutrition
Environment
Technology
Zoology
Education
Research
Veterinary
Botany
all records (74)

Languages
English
Spanish
Portuguese
German
French

Countries
Indonesia
USA
Brazil
Romania
South Africa
Ukraine
Turkey, Turkish Republic
India
Mexico
Chile
all records (77)

Years
2023
2022
2021
2020
2019
2018
2017
2016
2015
2014
all records (24)

Filter  
 
14.326  Articles
1 of 1.434 pages  |  10  records  |  more records»
Recent studies show that wine contains more than thousand different compounds that could come from grapes, or could be formed in the process of winemaking and maturing. The most abundant compounds in wines are polyphenols, which affect sensory properties ... see more

The aim of the work was to establish an influence of oenological tannins and mannoproteins products on the change of the organoleptic parameters of table dry wines, made from grapes of aromatic and non-aromatic varieties. The materials of the researches w... see more

The aroma of wine can be classified accordingly to its origin, in varietal aroma, pre-fermentative aroma, fermentative aroma and post-fermentative aroma. Although a number of flavor components are found in the original grape, the dominant and major compou... see more

An integral and affordable strategy for the simultaneous production of lignin-modifying and carbohydrate active enzymes and organic amendment, with the aid of a saprobe fungus was developed by using olive oil and wine extraction by-products. The polyporal... see more

In the present work, we studied the effect of the growing region (IV, Metropolitan or VI - VII regions), quality classification (“Varietal”, “Reserva”, and “Gran Reserva”) and harvest year (2000-2012) on the total phenolic content and antioxidant capacity... see more

This study aimed to determine the sensory profile and main volatile compounds of a set of commercial wines from two major wine regions in Brazil. A total of 28 descriptors were selected by quantitative descriptive analysis, and “red”, “violet”, “pung... see more

Tonic wines are true natural elixirs, having the property to fortify the organism. To achieve a complex product and to supplement the antioxidant properties of the wine, the hawthorn fruits were added. They completed the product by maceration, so that the... see more

Chemical composition of white wine Sauvignon blanc var. was assessed during storage from January until August. Common analytical methods were applied for alcohol content, total reducing sugar, sulphur dioxide and total acidity analysis. The value for tota... see more

There were investigated chemical properties of indigenous white wine varieties (Fetească albă, Fetească regală and Galbenă de Odobe?ti) during fermentation. The white wine making process took place at Wine Pilot Station of University of Agricultural ... see more

1 of 1.434 pages  |  10  records  |  more records»