Results 61 to 70 of about 11,725 (203)

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

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

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

Evolution of malolactic bacteria and biogenic amines during spontaneous malolactic fermentations in a Greek winery [PDF]

Letters in Applied Microbiology, 2006
To study the population dynamics of indigenous malolactic bacteria in a Greek winery and to examine their potential to produce detrimental levels of biogenic amines (BA) under winemaking conditions.Although the wines studied were of different vintage, grape variety and enological characteristics, molecular typing of malolactic bacteria revealed only a ...
P V, Pramateftaki, M, Metafa, S, Kallithraka, P, Lanaridis   +3 more
openaire   +2 more sources

Behaviour of some candidate biomarkers during wine micro-oxygenation performed either before malolactic fermentation (cyanidin 3-glucoside; pyrano-peonidin 3-glucoside, arginine) or after malolactic fermentation (xanthine).

, 2012
Behaviour of some candidate biomarkers during wine micro-oxygenation performed either before malolactic fermentation (cyanidin 3-glucoside; pyrano-peonidin 3-glucoside, arginine) or after malolactic fermentation (xanthine).
Urska Vrhovsek (161776), Alessandra Biondi Bartolini (161784), Panagiotis Arapitsas (161763), Daniele Perenzoni (161793), Adelio Rigo (161796), Fulvio Mattivi (161798), Domenico Masuero (161788), Matthias Scholz (161770), Stefano Di Blasi (161780)   +8 more
core   +1 more source

Physicochemical and Microbial Profile of Tej Collected From Central Ethiopia

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
Ethiopia has a diversified beekeeping culture with significant honey production. Honey is one of the ingredients of Tej, a popular traditionally fermented alcoholic beverage. Despite the country′s huge potential for honey and Tej production, limited research has been conducted on the microbial quality and physicochemical composition of Tej.
Tigist Getachew Tadesse, Frehiwot Dagima, Dagim Jirata Birri, Mogessie Ashenafi, Fitsum Tigu, Paulos Getachew, Asnake Desalegn, Essam Hebishy   +7 more
wiley   +1 more source

Miniaturized Flow-System Integrating Enzymatic Electrochemical Biosensors for Monitoring the Malolactic Fermentation of Red Wines

Proceedings, 2017
During the malolactic fermentation (MLF) of red wines, L-malic acid is mainly converted to L-lactic acid. [...]
Pablo Giménez-Gómez, Manuel Gutiérrez-Capitán, Fina Capdevila, Anna Puig-Pujol, Cesar Fernández-Sánchez, Cecilia Jimenez-Jorquera   +5 more
doaj   +1 more source

Using Abscisic Acid and Leaf Removal to Alter the Sensory Properties of Pinot Noir Wine Made From Grapevines With Grapevine Red Blotch Disease

Journal of Food Quality, Volume 2026, Issue 1, 2026.
Grapevine red blotch disease (GRBD) poses economic concerns for the US wine industry due to impacts on fruit and wine quality. This study investigated the impact of two vineyard management techniques, cluster‐zone leaf removal and abscisic acid (ABA) application, to alter the sensory characteristics of Pinot Noir wines made from GRBD‐positive vines ...
Samuel Hoffman, Robert Martin, Patricia A. Skinkis, James Osborne, Elizabeth Tomasino, Alessandra Del Caro   +5 more
wiley   +1 more source