Results 41 to 50 of about 2,648 (196)
Características sensoriais do vinho Bordô Sensory characteristics of Bordô wine
Pesquisa Agropecuária Brasileira, 2007 Avaliaram-se as características sensoriais dos vinhos Bordô varietalmente puros e elaborados segundo a tecnologia própria a cada vinícola. A avaliação sensorial foi conduzida por um grupo de nove painelistas devidamente treinados. Os resultados revelaram
Francine Maria Tecchio +2 more
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Acidez na vinificação em tinto das uvas Isabel, Cabernet Sauvignon e Cabernet Franc [PDF]
Ciência Rural, 2002 A acidez é uma das características gustativas mais importantes dos vinhos e influencia sua estabilidade e coloração. Devido à insolubilização do ácido tartárico sob a forma de sais, a acidez titulável e o pH podem ser alterados durante a vinificação de ...
Luiz Antenor Rizzon, Alberto Miele
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Foods, 2023 The possibility of industrial exploitation of winemaking products, as for all byproducts of vegetal origin, constantly deals with a raw material (grape pomace, GP) whose chemical composition and functional properties vary over time depending on the ...
Massimo Guaita +4 more
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Australian Journal of Grape and Wine Research, Volume 2025, Issue 1, 2025.Red wine cap management during alcoholic fermentation influences the extraction of phenolic compounds from grape solids and in turn affects oxygen consumption, oxidation–reduction potential (ORP), and must homogenization. Tailoring cap management protocols to influence these processes is essential for targeting wine style based on varietal and fruit ...
Dallas J. Parnigoni +9 more
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BioMed Research International, Volume 2014, Issue 1, 2014., 2014 Metabolites resulting from nitrogen metabolism in yeast are currently found in some fermented beverages such as wine and beer. Their study has recently attracted the attention of researchers. Some metabolites derived from aromatic amino acids are bioactive compounds that can behave as hormones or even mimic their role in humans and may also act as ...
Albert Mas +7 more
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L'emploi des flotteurs de paraffine impregnés d'isothiocyanate d'allyle en oenologie
OENO One, 1975 L'utilisation des flotteurs imprégnés d'isothiocyanate d'allyle est régle menté, en Italie, par un décret ministériel en date du 12 mars 1968. Dans d'autres pays de la Communauté Européenne cet emploi n'est pas autorisé par suite de la crainte d'une ...
Osvaldo Colagrande, Valeria Mazzoleni
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OENO One, 2020 Aim: The stabilising efficacy against tartaric precipitations of polyaspartates-based products (PAs), in particular potassium polyaspartate (KPA), was tested with six different wines (three white and three red). Some side effects on wine characteristics (
Antonella Bosso +6 more
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Sensory impact of alternative ageing technology for the production of wine brandies [PDF]
Ciência e Técnica Vitivinícola, 2017 The production of wine brandies requires their stage in wooden barrels, for a minimum period of time, a process called ageing or maturation. Due to the high cost of this process, alternative technologies are being studied in order to accelerate the ...
Caldeira Ilda +3 more
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Molecular Plant Pathology, Volume 25, Issue 12, December 2024.WRKY7, WRKY11 and WRKY17 modulate plant defence by influencing jasmonic acid–salicylic acid crosstalk, gene expression and splicing, with wrky7/11/17 mutants showing increased Pseudomonas syringae pv. tomato resistance. ABSTRACT In Arabidopsis thaliana, the transcription factors WRKY7, WRKY11 and WRKY17 act as negative defence regulators against ...
Isabel Fuenzalida‐Valdivia +6 more
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OENO One, 1981 Au cours de ce travail on a étudié, sur un vin mousseux élaboré en cuve close, l'influence d'un traitement thermique (chauffage à 42 °C) après la prise de mousse et en présence de levures. Par chromatographie sur gel de dextrane réticulé on a isolé trois
Osvaldo Colagrande, Angela Silva
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