Results 21 to 30 of about 1,402,473 (233)
Micro-oxygenation of wines produced using toasted vine-shoots (SEGs)
IVES Technical ReviewsThis study assessed the quality of Tempranillo wines after 35 days of contact with two different doses of SEGs (“Shoots from vines - Enological - Granule”) and two micro-oxygenation levels, analysed at bottling and after six months of aging.
Cristina Cebrián-Tarancón +7 more
doaj +2 more sources
Applied Sciences, 2021 The purpose of this work is to evaluate the wine spirit aged by an alternative process (staves combined with different micro-oxygenation levels) and its comparison with the traditional process (wooden barrels).
Ilda Caldeira +8 more
doaj +1 more source
Fermentation, 2021 Fermentation is a well-known natural process that has been used by humanity for thousands of years, with the fundamental purpose of making alcoholic beverages such as wine, and also other non-alcoholic products. From a strictly biochemical point of view,
Sergi Maicas
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Current Technologies to Accelerate the Aging Process of Alcoholic Beverages: A Review
Beverages, 2022 The aging process contributes to the sensory evolution of alcoholic beverages, producing changes in the color and flavor of the final product. Traditionally, aging has occurred by storing beverages in wooden barrels for several months or years.
Roselini Trapp Krüger +2 more
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Enhanced volatile fatty acids production from Napier grass (Pennisetum purpureum) using micro-aerated anaerobic culture [PDF]
Songklanakarin Journal of Science and Technology (SJST), 2021 The laboratory-scale horizontal acidogenic bioreactor was conducted in semi-anaerobic and strict anaerobic conditions using Napier grass (Pennisetum purpureum) as the sole substrate to determine the effects of micro-aeration on organic acids yield ...
Chayanon Sawatdeenarunat +2 more
doaj +1 more source
Mathematics, 2020 Fourier transform infrared spectroscopy (FTIR) with Attenuated Total Reflection (ATR) combined with functional data analysis (FDA) was applied to differentiate aged wine spirits according to the ageing technology (traditional using 250 L wooden barrels ...
Ofélia Anjos +5 more
doaj +1 more source
OENO One, 2020 Aim: Alternative technologies for the aging of wine spirit, as for other spirit beverages, have been developed over the past decade in order to meet consumer and industry expectations of differentiation and sustainability.
Anna Nocera +2 more
doaj +1 more source
Micro-Oxygenation: Goals, Monitoring, Precautionary Advice, Unresolved Questions Outstanding
, 2001 Outlines the use of micro-oxygenation in wine ...
Paul, Robert +2 more
core +5 more sources
Innovative Surgical Sciences, 2022 Hand-sewn and stapled intestinal anastomoses are both daily performed routine procedures by surgeons. Yet, differences in micro perfusion of these two surgical techniques and their impact on surgical outcomes are still insufficiently understood.
Wagner Tristan +6 more
doaj +1 more source