Results 21 to 30 of about 12,293 (264)

Role of sotolon in the aroma of sweet fortified wines. Influence of conservation and ageing conditions

OENO One, 1998
The aroma of the sweet fortified wines is often characterised by the « rancio » descriptor. According to the mode of conservation and the type of vine, the intensity of « rancio » character inay vary notably.
Isabelle Cutzach, Pascal Chatonnet, Denis Dubourdieu   +2 more
doaj   +1 more source

Innovative Strategy for Aroma Stabilization Using Green Solvents: Supercritical CO₂ Extracts of Satureja montana Dispersed in Deep Eutectic Solvents

Biomolecules, 2023
The aim of this work was to establish the potential of natural deep eutectic solvents (NADES) for the stabilization of aroma volatile organic compounds from a natural source.
Jelena Vladić, Strahinja Kovačević, Krunoslav Aladić, Stela Jokić, Sanja Radman, Sanja Podunavac-Kuzmanović, Ana Rita C. Duarte, Igor Jerković   +7 more
doaj   +1 more source

Innovative Production of Bioproducts From Organic Waste Through Solid-State Fermentation

Frontiers in Sustainable Food Systems, 2019
Solid-state fermentation (SSF) is, by definition, a technology carried out in absence or near absence of free water. Therefore, it allows the use of solid materials as substrates for further biotransformation.
Alejandra Cerda, Adriana Artola, Raquel Barrena, Xavier Font, Teresa Gea, Antoni Sánchez   +5 more
doaj   +1 more source

Effects of altitude on the chemical composition of grapes and wine: a review

OENO One, 2022
Of the geographical parameters in a winegrowing site, altitude is an important determinant of wine composition and quality. Grape polyphenols and volatiles comprise a large and varied group of compounds that contribute considerably to the sensory and ...
Georges Mansour, Chantal Ghanem, Luca Mercenaro, Nadine Nassif, Georges Hassoun, Alessandra Del Caro   +5 more
doaj   +1 more source

Genetic Analysis of Methyl Anthranilate, Mesifurane, Linalool, and Other Flavor Compounds in Cultivated Strawberry (Fragaria × ananassa)

Frontiers in Plant Science, 2021
The cultivated strawberry (Fragaria × ananassa) is an economically important fruit crop that is intensively bred for improved sensory qualities. The diversity of fruit flavors and aromas in strawberry results mainly from the interactions of sugars, acids,
Christopher R. Barbey, Maxwell H. Hogshead, Benjamin Harrison, Anne E. Schwartz, Sujeet Verma, Youngjae Oh, Seonghee Lee, Kevin M. Folta, Vance M. Whitaker   +8 more
doaj   +1 more source

AROMAS E SEGREDOS, UMA EXPERIÊNCIA NO MERCADO PÚBLICO DE PORTO ALEGRE/RS-BRASIL

Competência, 2012
Este estudo pretende contribuir no entendimento do processo de decisão de compra do Mercado Público de Porto Alegre/RS-Brasil, especificamente daqueles produtos com características experienciais sensoriais olfativas.
Desirée Péres Müller , Elimar Kröner Teixeira   +1 more
doaj   +1 more source

High-Performance Indigenous Lactiplantibacillus plantarum Strains for Enhanced Malolactic Fermentation and Wine Quality

Microorganisms
Malolactic fermentation (MLF), a key enological process for wine deacidification and aroma and flavor development, is predominantly mediated by lactic acid bacteria. This study characterized 342 indigenous Lactiplantibacillus plantarum (L.
Yongzhang Zhu, Ni Chen, Zhenghua Xu, Jingyue Liu, Shuwen Liu, Kan Shi   +5 more
doaj   +1 more source

Etude des composants de l'arome des vins mousseux

OENO One, 1969
L'arôme d'un vin paraît être une notion simple, compréhensible d'instinct, mais sa définition chimique est en réalité d'une complexité extrême. Depuis PASTEUR, on s'intéresse à l'étude des composants aromatiques des vins.
Jean-Noël BOIDRON, S.P. AVAKIANTS, Alain BERTRAND   +2 more
doaj   +1 more source

What is the expected impact of climate change on wine aroma compounds and their precursors in grape?

OENO One, 2017
The intrinsic quality of a wine is strongly linked with its volatile compound composition involved in the complexity of wine’s subtle flavor nuances. Those reminiscent of green pepper, herbaceous, blackcurrant, blackberry, figs or prunes are strongly ...
Alexandre Pons, Lucile Allamy, Armin Schüttler, Doris Rauhut, Cécile Thibon, Philippe Darriet   +5 more
doaj   +1 more source

Degradation mechanism of the von Willebrand factor A2 domain by nattokinase

FEBS Letters, EarlyView.
Nattokinase, a natto‐derived protease, exhibits potent antithrombotic effects. This study demonstrates that nattokinase directly cleaves the von Willebrand factor (vWF) A2 domain in vitro. Unlike the native regulator ADAMTS13, nattokinase degrades folded vWF independently of shear stress.
Ryuichi Hyakumoto, Masatomo So, Ayako Furukawa, Kenji Sugase   +3 more
wiley   +1 more source