ARTICLES

Filter  
Active filters 0
Remove
  

Refine your searches by:

Collections
Biology
Technology
Agronomy and forestry
Social Sciences
Public health
Education
Research
Economy
Environment
Pure sciences
all records (73)

Languages
English
Spanish
German
Portuguese

Countries
Indonesia
USA
South Africa
Brazil
Ukraine
Romania
Italy
Spain
United Kingdom
Poland
all records (71)

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

Filter  
 
2.317  Articles
1 of 233 pages  |  10  records  |  more records»
The aim of this research was to evaluate the colour and phenolic evolution of Shiraz red wines made from the same vineyard, but with different initial phenolic profiles. Several vineyard-related variables were initially evaluated in a first vintage (2014)... see more

During red wine ageing, phenolic compounds undergo several reactions that have an impact on wine colour and mouthfeel properties. The evolution of phenolic content is affected during wine ageing. The aimof this study was to investigate the phenolic conten... see more

The effect of bottle ageing on the antioxidant activity of Pinotage, Cabernet Sauvignon, Chardonnay and Chenin blanc wines, using the 2,2'-azino-di-(3-ethylbenzothialozine-sulphonic acid) radical cation (ABTS•+) and 2,2-diphenyl-1-picrylhydrazyl radical (... see more

Ageing is one of the most important and most costly factors determining the quality of distilled beverages.As part of a broader study that investigated techniques for the rapid induction of a desirable ageing characterin brandy products, the effect of mat... see more

As part of a broader study that investigated techniques for the rapid induction of the needed ageing character inbrandy products, the effect of oak wood toasting on quality and chemical composition of oak wood extracts andmatured and unmatured pot-still b... see more

As part of a broader study that investigated techniques for the rapid induction of the needed ageing character in brandyproducts, the effect of oak type on quality and chemical composition of oak wood extracts and matured and unmatured potstillbrandy, is ... see more

The purpose of our research was to find out what influence climatic variability in the growing season has on the berry and wine composition in two white grape varieties grown in the vineyard of Banat Universityof Agricultural Sciences and Veterinary Medic... see more

Changes in colour fraction of commercially bottled Pedro Ximenez sweet wines, unaged and oxidatively agedin American oak casks and mostly produced in the Montilla-Moriles and Jerez-Xérès-Sherry Designations ofOrigin (Spain), have been studied. The total t... see more

Due to its continuous data recording capability, excellent repeatability and accuracy, relatively low cost and simplicity of operation, the cone penetration test (CPT) offers enhanced liquefaction assessment over its predecessor the standard penetration t... see more

1 of 233 pages  |  10  records  |  more records»