Results 51 to 60 of about 10,084 (174)

Sensitivity Threshold for Selected Aromas and Defects in Casual Wine Consumers

Journal of Sensory Studies, Volume 41, Issue 2, April 2026.
ABSTRACT Wine aromas and faults are caused by chemical compounds impacting wine quality that can originate from viticulture, vinification, bottling, or aging. Wine professionals are highly trained to recognize and assess quality indicators including characteristic aromas and faults/defects.
Katherine C. Dectis, Beverly J. Tepper
wiley   +1 more source

Sulfites Chemistry in Wines: From Reference Quantification Methods to More Sustainable Innovative Approaches

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT Sulfites are widely used as preservatives in winemaking due to their antioxidant, anti‐enzymatic, and antimicrobial properties. However, dietary sulfites have been linked to adverse reactions in sensitive individuals, especially those with asthma.
Marion Noël, Laura Carballido, Elias Bou‐Maroun, Thomas Karbowiak   +3 more
wiley   +1 more source

Simultaneous Inoculation of Malbec (Vitis vinifera) Musts with Yeast and Bacteria: Effects on Fermentation Performance, Sensory and Sanitary Attributes of Wines

Food Technology and Biotechnology, 2009
Malolactic fermentation has important consequences for the quality of wine. The present study analyzes the effect of timing of inoculation with bacteria on the performance of alcoholic and malolactic fermentation in Malbec musts from a warm climate wine ...
Ariel Massera, Adriana Soria, Carlos Catania, Sibylle Krieger, Mariana Combina   +4 more
doaj  

Le mécanisme de la fermentation malolactique des vins

OENO One, 1977
Dans ce travail on étudie l'activité de suspensions bactériennes responsables de la fermentation malolactique des vins, on décrit les méthodes de purification d'extraits bactériens catalysant cette transformation.
M. Lonvaud, Aline Lonvaud-Funel, Pascal Ribéreau-Gayon   +2 more
doaj   +1 more source

Monitoring of the Oxidation–Reduction Potential and Its Effects on the Chemical Composition of Grenache, Syrah, and Mourvèdre Wines and Their Blends

Australian Journal of Grape and Wine Research, Volume 2026, Issue 1, 2026.
Oxidation–reduction potential (ORP) is frequently used as an indicator of oxygen exposure during red wine fermentation, but its role as a control variable across grape varieties and blending is not understood. In this study, alcoholic fermentations of Grenache (GR), Syrah (SY), and Mourvèdre (MO) were conducted in quadruplicate under three ORP ...
W. Jordan Wright, Sean Kuster, Biljana Petrova, Jesus Villalobos, James Nelson, Robert E. Coleman, L. Federico Casassa, Leigh Schmidtke   +7 more
wiley   +1 more source

Changes in the physicochemical and volatile profiles during the winemaking of Marselan in the Eastern Foot of Helan Mountain, China

Food Innovation and Advances
Marselan wine, one of the most important wines in the Ningxia Hui Autonomous Region of China, has attracted much attention due to its unique quality. This study focused on determining and analyzing the changes in volatile flavor compounds and antioxidant
Lei Fang, Ningli Qi, Yajun Li, Tinghui Chen, Xiao Gong   +4 more
doaj   +1 more source

The Influence of the Oenococcus Oeni Malolactic Bacteria in Modelling the Flavor of White Wine

Acta Universitatis Cibiniensis. Series E: Food Technology, 2015
The research investigated the accumulation of malic acid and diacetyl in the white wines during the alcoholic fermentation of must with a Saccharomyces cerevisiae wine yeasts isolated by the author and Oenococcus oeni malolactic bacteria in a ...
Lengyel Ecaterina
doaj   +1 more source

Effects of inoculation with lactic acid bacteria at different periods on physicochemical and sensory quality of ‘Cabernet Sauvignon’ dry red wine [PDF]

Zhongguo niangzao
Using ‘Cabernet Sauvignon’ wine grapes as raw materials, commercial lactic acid bacteria (LA, OE) were inoculated in the pre-, mid- and post- alcoholic fermentation, their effects on the malolactic fermentation process were compared, and the effects of ...
ZHONG Dongli, ZHANG Xue, ZHU Jiaqi, SHU Chao, SU Li, ZHANG Junxiang
doaj   +1 more source

Effects of Addition of SO2 Alternatives During Lees Ageing on Chardonnay Wine Composition

Australian Journal of Grape and Wine Research, Volume 2026, Issue 1, 2026.
Background and Aims Lees ageing is widely applied in Chardonnay winemaking to enhance aroma complexity and mouthfeel through yeast autolysis. Sulphur dioxide (SO2) is commonly used during this stage for antioxidant and antimicrobial protection; however, consumer demand for reduced‐sulphite wines has encouraged the evaluation of alternative protectants.
Pei-Chin Tsai, Leandro Dias Araujo, Shaoyang Wang, Eveline Bartowsky, Romina Meloni, Bin Tian, James Harbertson   +6 more
wiley   +1 more source

Indução da fermentação maloláctica em vinho Gewürztraminer Induction of malolactic fermentation in Gewürztraminer wine

Ciência Rural, 1997
Fermentação maloláctica é o processo metabólico de degradação do ácido L-málico em ácido L-láctico e CO2. É responsável pela redução da acidez total, além de contribuir para a estabilidade biológica e modificação de flavor nos vinhos.
Larissa Dias de Avila, Carlos Eugênio Daudt   +1 more
doaj   +1 more source