Results 71 to 80 of about 10,084 (174)

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

Organic acid type in kimchi is a key factor for determining kimchi starters for kimchi fermentation control

Heliyon
This study was conducted to confirm the effectiveness of kimchi starters (KSs) by investigating their growth characteristics. First, we assessed the growth characteristics of five lactic acid bacteria (LAB) strains (Lactococcus lactis WiKim0124 ...
Jin Yong Kang, Moeun Lee, Jung Hee Song, Eun Ji Choi, So Yeong Mun, Daun Kim, Seul Ki Lim, Namhee Kim, Bo Yeon Park, Ji Yoon Chang   +9 more
doaj   +1 more source

Antioxidant Potential of Polyphenolic Compounds, Sources, Extraction, Purification and Characterization Techniques: A Focused Review

Food Science &Nutrition, Volume 13, Issue 12, December 2025.
This review highlights the antioxidant potential of polyphenolic compounds derived from diverse plant sources. It outlines extraction and purification methods, advanced spectroscopic and chromatographic characterization techniques, and underlying antioxidant mechanisms such as radical scavenging, metal chelation, and signalling modulation.
Zubair Ahmad, Abdur Rauf, Ilkay Erdogan Orhan, Mohammad S. Mubarak, Zuneera Akram, Md. Rezaul Islam, Muhammad Imran, Zehra Edis, Benod Kumar Kondapavuluri, Lakshmi Thangavelu, Muthu Thiruvengadam   +10 more
wiley   +1 more source

Effects of Three-Strain Mixed Cultures on Fermentation and Aroma of Merlot Wine [PDF]

Shipin Kexue
In order to enhance the malolactic fermentation efficiency and aroma quality of Merlot wine, this study introduced non-Saccharomyces yeasts (Hanseniaspora uvarum Hu2, Hanseniaspora osmophila Hos39, and Pichia kluyveri Pk6) to construct a triple-strain ...
WANG Dingyi, LOU Kangjie, LIU Shuwen, ZHAO Hongyu
doaj   +1 more source

Safety evaluation of the food enzyme lysozyme from hens' eggs

EFSA Journal, Volume 23, Issue 11, November 2025.
Abstract The food enzyme lysozyme (peptidoglycan N‐acetylmuramoylhydrolase; EC 3.2.1.17) is produced from hens' eggs by E.P.S. S.P.A. Egg Powder Specialists. No issue of concern was identified from the food enzyme manufacturing process. It is intended to be used in three food manufacturing processes. The dietary exposure was estimated to be up to 6.943
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Daniele Cavanna, Cristina Fernández‐Fraguas, Rita Ferreira De Sousa, Giulio di Piazza, Yi Liu   +17 more
wiley   +1 more source

Population dynamics of mixed cultures of yeast and lactic acid bacteria in cider conditions

Brazilian Archives of Biology and Technology, 2013
The objective of this work was to study the malolactic bioconversion in low acidity cider, according Brazilian conditions. The apple must was inoculated with Saccharomyces cerevisiae or S. cerevisiae with Oenococcus oeni.
Leila Roseli Dierings, Cíntia Maia Braga, Karolline Marques da Silva, Gilvan Wosiacki, Alessandro Nogueira   +4 more
doaj   +1 more source

Greek Protected Designation of Origin Xinomavro Wines: A Deep Dive into Their Chemical Composition and Geographical Origin by Using Ultra High Performance Liquid Chromatography–Trapped Ion Mobility Spectrometry–Quadrupole Time of Flight–Mass Spectrometry

Analysis &Sensing, Volume 5, Issue 5, September 2025.
Greek protected designation of origin Xinomavro wines are analyzed with ultra high performance liquid chromatography–trapped ion mobility spectrometry–quadrupole time of flight‐mass spectrometry (UHPLC‐TIMS‐QTOF‐MS). Both target and not‐target screening approaches are employed, leading to the identification and quantification of several polyphenols and
Panagiotis‐Loukas Gialouris, Eleni Nastou, Dafni Preza‐Mayo‐Kataki, Elli Goulioti, Yorgos Kotseridis, Nikolaos Thomaidis, Marilena Dasenaki   +6 more
wiley   +1 more source

Screening and Selection of Native Lactic Acid Bacteria Isolated from Chilean Grapes

Foods
The aim of this study was investigating the biological diversity of lactic acid bacteria isolated from Chilean grapes and identifying potential candidates for use as malolactic fermentation starter cultures.
Carla Vargas-Luna, Liliana Godoy, Sergio Benavides, Consuelo Ceppi de Lecco, Alejandra Urtubia, Wendy Franco   +5 more
doaj   +1 more source

Effects of Phenolic Evolution on Color Characteristics of Single-Cultivar Vitis vinifera L. Marselan and Merlot Wines during Vinification and Aging

Foods
The loss of red hue in dry red wine has been a persistent issue for wine enterprises in western China. We investigated the changes in anthocyanins and non-anthocyanin phenols during the industrial-scale fermentation and one-year bottle aging of Vitis ...
Hua-Lin Zhang, Nong-Yu Xia, Xue-Chen Yao, Chang-Qing Duan, Qiu-Hong Pan   +4 more
doaj   +1 more source

Physicochemical and microbiological characterization of the sensory deviation responsible for the origin of the special sherry wines "palo cortado" type.

PLoS ONE, 2018
The aim of this study was to characterize the biochemical changes and microbiological processes involved in the sensory deviation of "sobretablas" wines during biological aging, which leads to the origin of special or rare "palo cortado" wines ...
Victor Palacios, Ana Roldán, Ana Jiménez-Cantizano, Antonio Amores-Arrocha   +3 more
doaj   +1 more source