Results 251 to 260 of about 19,221 (285)

Effect of micro‐oxygenation on sensory characteristics and consumer preference of Cabernet Sauvignon wine

Journal of the Science of Food and Agriculture, 2011
AbstractBACKGROUND: The main objective of this study was to improve the structure of a Cabernet Sauvignon red wine in a short period of time by micro‐oxygenation (MOX) at high rates (25 and 50 mL L−1 month−1), the effects of which were evaluated based on sensory characteristics and consumer preference.
PARPINELLO, GIUSEPPINA PAOLA, Plumejeau F., Maury C., VERSARI, ANDREA   +3 more
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Effect of SO₂Concentration on Polyphenol Development during Red Wine Micro-oxygenation

Journal of Agricultural and Food Chemistry, 2007
A Merlot wine in 15 L research tanks was subjected to micro-oxygenation at 10 mL O2 per liter of wine per month over a 16 week period with additions of 0, 50, 100, and 200 mg/L SO2. A large decrease in monomeric anthocyanins and flavan-3-ols was seen in wines with a lower concentration of SO2, coupled with an increase in nonbleachable pigments; an ...
Tao, J, Dykes, SI, Kilmartin, Paul
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Enhanced Ammonium Oxidation and Iron Cycle of Feammox Under Micro-Oxygen Condition

Environmental Research
Autotrophic anaerobic ammonium oxidation coupled to Fe(III) reduction (Feammox) is a promising technology for treating low C/N wastewater. However, Feammox still faces bottlenecks of slow ammonium oxidation rate and the continuous supply of Fe(III) source. This study adopts micro-oxygen strategy to overcome these obstacles.
Tuo Wang, Mou Zhang, Nana Jiang, Xinlei Jiang, Nan Li, Fernanda Leite Lobo, Mei Chen, Xin Wang   +7 more
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Enhanced volatile fatty acids production during anaerobic digestion of lignocellulosic biomass via micro-oxygenation

Bioresource Technology, 2017
A series of batch experiments were conducted to investigate the effects of inoculum type, oxygen (O2) dosage, and incubation time on volatile fatty acids (VFAs) production during anaerobic digestion (AD) of Napier grass (Pennisetum purpureum), a high yielding energy crop.
Chayanon, Sawatdeenarunat, Shihwu, Sung, Samir Kumar, Khanal   +2 more
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An untargeted metabolomics approach to wine micro-oxygenation

2011
Micro-oxygenation is a common winemaking practice for red wine, that consist in a continuous addition of small amounts of oxygen into the wine in order to improve its color, aroma, texture and conservation time. Object of our project was to study wine micro-oxygenation through LC-MS untargeted metabolomic profiling.
Arapitsas, Panagiotis, Scholz, Matthias Uwe, Masuero, Domenico, Biondi Bartolini, A., Di Blasi, S., Perenzoni, Daniele, Vrhovsek, Urska, Mattivi, Fulvio   +7 more
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Assessment of macro- and micro-oxygenation parameters during fractional fluid infusion: A pilot study

Journal of Critical Care, 2017
The main goal of this study was to assess whether maximal fluid infusion improves both oxygen delivery (DO2) and micro-circulatory parameters during hemodilution. The secondary objective was to assess the ability of baseline micro-circulatory parameters to predict oxygen consumption (VO2) response following fluid infusion.In a postoperative cardiac ICU,
Fischer, Olivier, Bonnet, Vincent, Lorne, Emmanuel, Lefrant, Jean-Yves, Rebet, Olivier, Courteille, Benoît, Lemétayer, Charlotte, Parienti, Jean-Jacques, Gérard, Jean-Louis, Fellahi, Jean-Luc, Hanouz, Jean-Luc   +10 more
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Micro-oxygenation, oak alternatives and added tannins and wine quality

2010
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Catalase activity measured with a micro oxygen electrode in a pressurized reaction vessel

Analytical Biochemistry, 1977
Abstract The assembly and the use of a simple airtight pressurized reaction vessel are described for the measurement of catalase activity with a micro oxygen electrode in an optically heterogenous medium. The oxygen concentration is expressed as the ratio of observed current to the current in an air-saturated solution.
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Micro-oxygenation of red wine: Chemistry and sensory aspects.

2012
Micro-oxygenation (MOX) is the process of introducing a low amount of oxygen during initial aging of red wine in the attempt to control desirable changes in its sensory properties. Although MOX can enhance the structure and colour of wine due to the reaction of phenolic compounds to form more stable polymeric structures, the reduction of astringency is
PARPINELLO, GIUSEPPINA PAOLA, VERSARI, ANDREA   +1 more
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Acetaldehyde accumulation during wine micro oxygenation: The influence of microbial metabolism

Food Control, 2022
Lingmin Dai, Ke Zhong, Xiaoqian Cui, Yan Ma, Zhaohua Hou, Yuhang Sun, Guomin Han   +6 more
openaire   +1 more source