Results 11 to 20 of about 4,071,814 (290)
Red Wine Consumption and Cardiovascular Health [PDF]
Molecules, 2019 Wine is a popular alcoholic beverage that has been consumed for hundreds of years. Benefits from moderate alcohol consumption have been widely supported by the scientific literature and, in this line, red wine intake has been related to a lesser risk for
Luigi Castaldo +6 more
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Anthocyanins in Red Wine: Origin, Coloration and Reactions [PDF]
Shipin Kexue, 2023 Anthocyanins are important compounds contributing to the color of red wine, which play a crucial role in the quality of red wine. Anthocyanins are biosynthesized via the phenylpropanoid-flavonoid pathway during the growth of wine grapes.
ZHANG Xinke, ZHAO Xu, LIU Peitong, DUAN Changqing, DUAN Xuerong, YANG Jian, LI Demei, FAN Xuemei,
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Fermentation, 2023 The classification of color is important in the management and evaluation of red wine color. Nevertheless, current reports have not given a sound solution. A novel scheme for the quantitative classification of red wine color from the perspective of micro
Shuyue Fan, Yu Zhang, Yunkui Li
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A study on wine sensory evaluation by the statistical analysis method
Czech Journal of Food Sciences, 2020 In this paper, we construct a rating credibility model of red wine by the Analytic Hierarchy Process, achieve the classification of red grapes through the evaluation results of red wine and cluster analysis method and analyze the correlation of the ...
Gang-Ling Hou +3 more
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Selecting south European wine based on carbon footprint
Resources, Environment and Sustainability, 2022 The largest wine producers globally are located in Southern Europe and climate is a major factor in wine production. The European Union aims to complement the consumer’s choice for wine with information about environmental sustainability.
Georgios Archimidis Tsalidis +2 more
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Antioxidants, 2021 The beneficial effects of moderate red wine consumption on cardiovascular health are well known. The composition of red wine includes several compounds, such as the phytoestrogen resveratrol, that exert these beneficial effects, although not all the ...
Juan Gambini +7 more
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Shipin yu jixie, 2022 Objective: This study aimed to explore the effects of different concentrations of dissolved oxygen and free SO2 on the color and related parameters of Cabernet Sauvignon dry red wine during aging, and to provide basic data for enterprises to improve the ...
PENG Xin +5 more
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Last of the red wine (Performance)
, 2011 Collaboratively written, improvised and directed, The Last of the Red Wine is the art world’s attempt to represent itself more accurately in mainstream entertainment. Circumventing common misconceptions and clichés, it instead revels in such realities as
Smith, Caroline
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Foods, 2020 Aflatoxins B1 and B2 are two highly toxic mycotoxins that have been sometimes found in wines. Currently, no technological solution is available to reduce or eliminate aflatoxins from wines when they are present.
Fernanda Cosme +6 more
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The role of proteins on colloidal formation in Italian red wine [PDF]
, 2022 openUntil recently, the presence of protein colloids in red wines has been denied due to the belief that they precipitate during maceration. There is a noticeable gap in literature on this topic due to the challenges associated with red wine analysis ...
CHIKASHA, RATIDZAI PATIENCE
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