BMC Cardiovascular Disorders, 2020 Background Extracorporeal membrane oxygenation (ECMO) has gained widespread acceptance for the treatment of critically ill patients suffering from cardiac and/or respiratory failure.
Fabian Edinger +6 more
doaj +1 more source
Optimisation of accelerated ageing of grape marc distillate on a micro-scale process using a BoxBenhken design: influence of oak origin, fragment size and toast level on the composition of the final product [PDF]
, 2017 Background and Aims The ageing process, in wooden barrels, is used to improve the sensory quality of wines and distillates. This process, however, is costly, often leading to an alternative strategy of using wood fragments. The main aim of this work was
Arapitsas +51 more
core +1 more source
Effects of acetic acid, ethanol and SO2 on the removal of volatile acidity from acidic wines by two Saccharomyces cerevisiae commercial strains [PDF]
, 2010 Herein we report the influence of different combinations of initial concentration of acetic acid and ethanol on the removal of acetic acid from acidic wines by two commercial Saccharomyces cerevisiae strains S26 and S29. Both strains reduced the volatile
Côrte-Real, Manuela +3 more
core +1 more source
Criteria to discriminate between wines aged in oak barrels and macerated with oak fragments [PDF]
, 2014 Wine aging in barrels is carried out to increase stability and achieve more complex aromas. In the last few years, however, the practice of macerating wine with small fragments of toasted oak (chips) has become increasingly common.
Cabellos, Mariano +7 more
core +2 more sources
A Micro Oxygen Sensor Based on a Nano Sol-Gel TiO2 Thin Film [PDF]
Sensors, 2014 An oxygen gas microsensor based on nanostructured sol-gel TiO2 thin films with a buried Pd layer was developed on a silicon substrate. The nanostructured titania thin films for O2 sensors were prepared by the sol-gel process and became anatase after heat treatment.
Hairong Wang +4 more
openaire +3 more sources
Beverages, 2018 The use of alternative oak products (AOP) for wine aging is a common practice in which micro-oxygenation (MOX) is a key factor to obtain a final wine that is more stable over time and with similar characteristics as barrel-aged wines.
Rosario Sánchez-Gómez +3 more
doaj +1 more source
Non-conventional yeast species for lowering ethanol content of wines [PDF]
, 2016 Rising sugar content in grape must, and the concomitant increase in alcohol levels in wine, are some of the main challenges affecting the winemaking industry nowadays.
Aceituno +124 more
core +2 more sources
Micro-oxygenation level as a key to explain the variation in the colour and chemical composition of wine spirits aged with chestnut wood staves [PDF]
, 2021 A deep knowledge of oxygenation level effect on wine spirits’ ageing is imperative to understand ageing chemistry and to select the most suitable technological option towards quality and sustainability.
Anjos, O +9 more
core +3 more sources
Knowledge description for the suitability requirements of different geographical regions for growing wine [PDF]
, 2014 The production of wine has progressed on every main continent. The knowledge modeling can support the sharing of expertise, methods and good practice concerning international grape vine growing and wine production while maintaining a high level of ...
Flammang, Aurélie +1 more
core +2 more sources
Monitoring the Effect of Micro-oxygenation before Malolactic Fermentation on South African Pinotage Red Wine with Different Colour and Phenolic Analyses [PDF]
, 2016 The use of micro-oxygenation and its effect on the quality of the red wine varietal, Pinotage, is largelyunknown. The influence of adding different oxygen dosages before malolactic fermentation on thephenolic composition and colour stabilisation of wine ...
du Toit, W.J. +2 more
core +2 more sources