Results 51 to 60 of about 4,184 (253)

Sensory profiling of South Korean grape wines: a comparison of fast profiling methods and evaluation environments

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The South Korean wine market has rapidly expanded in recent years; however, the sensory characteristics of domestically produced red wines remain largely unexplored. This study aims to profile the sensory attributes of South Korean red wines and compare the performance of two rapid profiling methods – check‐all‐that‐apply (CATA) and
Yeonjoo Yeo, Han Sub Kwak, Seo‐Jin Chung, Kaixin Xiao, Mi‐Ran Kim, Jungmin Oh   +5 more
wiley   +1 more source

The mythopoetics of Koktebel (Wine. Mysticism. Frontier) / Мифопоэтика Коктебеля (вино мистического фронтира между Конаном Киммерийцем и виноделом Македонским)

Индустрии впечатлений: Технологии социокультурных исследований
The article analyzes the terroir of Koktebel in the context of the author’s approach «Mythopoetics of Wine». Analysis of historical data, study of the tradition of landscape painting, a number of legends, the poetic heritage of the Silver Age and, of ...
Oleg Shevchenko / Олег Константинович Шевченко, Anna Dorofeeva / Анна Андреевна Дорофеева   +1 more
doaj   +1 more source

Experimentation of grapevine cultivation in organic system, on five different Romanian vineyards

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Horticulture, 2016
In five Romanian vineyards, in 2013-2014 period was experimented organic system growing on  grape varieties for wine representative for each area, here are applied organic growing technology in parallel with the conventional (control).
Aurora Maria Ranca, Victoria Artem, Ionica Dina, Liliana Parcalabu, Maria Iliescu, Gabriel Tabaranu, Ancuta Nechita   +6 more
doaj   +1 more source

DETERMINATION OF HEAVY METALS CONCENTRATION IN WINE USING INDUCTIVELY COUPLED PLASMA MASS SPECTROMETRY (ICP-MS) [PDF]

Romanian Journal of Horticulture, 2020
The determination of metals in different type of wines is of high importance for the nutritional, as well as toxic effects of these elements. The main purpose of this research is to determine the concentration of Cu, Fe, Mn, Cd, Zn and Pb in wine.
F.D. Bora, A. Ciubucă, G. Tăbăranu, V. Enache, O. Cioroi, A. Murǎraşu, G.G. Ciocan, S.N. Noapteș   +7 more
doaj   +1 more source

Condensed tannin extracts in oenology: chemistry, botanical sources and applications in winemaking and aging processes.

Food Chemistry
Given their economic, cultural, technological, and environmental implications, wine and winemaking have long been the subject of scientific studies in their many aspects, as well as condensed tannins, among the most abundant compounds in grapes and wines.
M. Campo, Pamela Vignolini
semanticscholar   +1 more source

Impact of climate‐induced compositional shifts of ethanol and acidity on aroma release and perception in red wine: a case study on γ‐nonalactone and massoia lactone

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Climate change‐driven warming is increasing wine ethanol, promoting an atypical convergence between pH and titratable acidity (TA), and favouring the accumulation of specific wine volatiles: γ‐nonalactone (γ‐C9) and massoia lactone (MLac).
Roberto Salvatore Di Fede, Elisabetta Pittari, Luigi Moio, Paola Piombino   +3 more
wiley   +1 more source

Phenolic profile of selected grape (Vitis vinifera L.) varieties in the course of ripening and Botrytis cinerea infections

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Grapevine phenolic compounds play key roles in plant defense and wine quality. Composition depends on factors such as maturity and infections such as grey mold caused by Botrytis cinerea. Grapevines respond to infections by actively modifying their phenolic profile.
Kim Marie Umberath, Louis Backmann, Maren Scharfenberger‐Schmeer, Pascal Wegmann‐Herr, Andreas Schieber, Fabian Weber   +5 more
wiley   +1 more source

Combined Application of Ultra-High-Pressure Homogenization and Non-Saccharomyces Yeasts to Reduce Sulfites and Improve Wine Quality

Foods
In recent years, the wine industry has searched for alternatives to reduce the use of sulfites, with ultra-high-pressure homogenization (UHPH) emerging as a promising technology. The objective of this study was to evaluate the combined effect of UHPH and
Maria Soler, Carmen Gonzalez, Antonio Morata, Iris Loira   +3 more
doaj   +1 more source

Delay in the Ripening of Wine Grapes: Effects of Specific Phytotechnical Methods on Harvest Parameters

Agronomy, 2023
Due to climate change, the sugar content of grapes in Hungary has increased to such an extent that the high alcohol content alone can make wines disharmonious. In most vintages, this phenomenon is only a problem for early-ripening varieties.
Gizella Jahnke, Barna Árpád Szőke, Szabina Steckl, Áron Pál Szövényi, Gyöngyi Knolmajerné Szigeti, Csaba Németh, Botond Gyula Jenei, Diána Ágnes Nyitrainé Sárdy   +7 more
doaj   +1 more source

Sensory Analysis Lab 3DModel: Modeling an Integrated Oenology Laboratory in Blender

International Conference on Software Development for Enhancing Accessibility and Fighting Info-exclusion
Virtual reality (VR) offers an immersive experience by simulating realistic environments, reducing the need for physical spaces and equipment. This technology addresses the challenges of traditional testing and learning, which often involve high costs ...
Tânia Rocha, Alice Vilela, João Barroso, Mehdi Akbari   +3 more
semanticscholar   +1 more source