Results 21 to 30 of about 63,708 (265)

Oenological perspective of red wine astringency

OENO One, 2017
Red wine is a complex matrix and its organoleptic characteristics are affected by a high complexity of wine compounds, namely polyphenols. One of the most important sensations and also a quality attribute of red wine is astringency.
Ignacio García-Estévez, Rosa Pérez-Gregorio, Susana Soares, Nuno Mateus, Victor de Freitas   +4 more
doaj   +1 more source

Identification of compounds in red wine that effectively upregulate aquaporin-3 as a potential mechanism of enhancement of skin moisturizing

Biochemistry and Biophysics Reports, 2020
In a previous clinical study, the moisture content in the stratum corneum of healthy Japanese women who consumed a beverage rich in oligomeric proanthocyanidins (OPCs) made from red wine extract was found to be higher than that in the control group. This
Yumi Nakamura, Takatsugu Tsuchiya, Mariko Hara-Chikuma, Masato Yasui, Yuko Fukui   +4 more
doaj   +1 more source

Analysis of the Differences and Correlations between Fungal Community Structure and Sensory Quality of High-temperature Daqu from Different Regions

Shipin gongye ke-ji
To compare the difference in fungal community structure and sensory quality of high-temperature Daqu across different regions, PacBio small molecular real-time (SMRT) sequencing, electronic nose, and electronic tongue technologies were utilized to ...
Mengjun CUI, Xianli REN, Yurong WANG, Shouying SUN, Zengqiang WANG, Junyu REN, Panhua YANG, Zhuang GUO   +7 more
doaj   +1 more source

Wine: An Aspiring Agent in Promoting Longevity and Preventing Chronic Diseases

Diseases, 2018
Introduction: Moderate wine consumption is a characteristic of the Mediterranean diet. Studies around the world have shown a beneficial effect of moderate alcohol intake, especially wine, on health.
Eleni Pavlidou, Maria Mantzorou, Aristeidis Fasoulas, Christina Tryfonos, Dimitris Petridis, Constantinos Giaginis   +5 more
doaj   +1 more source

Adsorption of Azo Dye Acid Red 73 onto Rice Wine Lees: Adsorption Kinetics and Isotherms

Advances in Materials Science and Engineering, 2020
The adsorption properties of rice wine lees for acid red 73 in aqueous solution were studied in order to explore the recyclability of rice wine lees and to solve the pollution of dye-contaminated wastewater. Hence, the azo dye acid red 73 was selected as
Qian Wang, Liping Liang, Fenfen Xi, Gangliang Tian, Qiaole Mao, Xu Meng   +5 more
doaj   +1 more source

The power of Dionysus-Effects of red wine on consciousness in a naturalistic setting.

PLoS ONE, 2021
There is lack of research on effects of red wine on consciousness when drank in wine bars designed to enhance the pleasurableness of the wine drinking experience.
Rui Miguel Costa, Arlindo Madeira, Matilde Barata, Marc Wittmann   +3 more
doaj   +1 more source

Effect of non-Saccharomyces cerevisiae combined with cold maceration on the quality of dry red wine [PDF]

Zhongguo niangzao
In order to improve the pigment instability of red wine in Xinjiang, using Cabernet Sauvignon grape as raw material to prepare dry red wine, by adding non-Saccharomyces CT10 (CA), cold maceration (CK-CM, CA-CM) at 8 ℃ for 5 d before alcoholic ...
WANG Qingyang, LUO Junxuan, GAN Congkang, PEI Yongzeng, WANG Zixi, LI Junjei, ZHAO binbin, WANG Wei, LI Xuewen
doaj   +1 more source

Antioxidant capacity of plasma after red wine intake in Human

Journal of Biological Research, 2009
Aim: Antioxidant effects after consumption of red wine have been investigated in several studies but results are contradictory and the difference in the plasma antioxidant capacity (AC) after intake of red wine between women and men has never been ...
M. Gianmmanco, M. La Guardia, L. La Neve, S. Gianmmanco, D. Di Majo   +4 more
doaj   +1 more source

Inhibition of ALDH2 by quercetin glucuronide suggests a new hypothesis to explain red wine headaches

Scientific Reports, 2023
The consumption of red wine induces headaches in some subjects who can drink other alcoholic beverages without suffering. The cause for this effect has been attributed to a number of components, often the high level of phenolics in red wine, but a ...
Apramita Devi, Morris Levin, Andrew L. Waterhouse   +2 more
doaj   +1 more source

Effect of different SO₂ addition on the quality of 'Beibinghong' dry red wine [PDF]

Zhongguo niangzao
In order to investigate the effects of different SO2 addition on the quality of 'Beibinghong' dry red wine, using 'Beibinghong' picked in 2019 as the test material, dry red wine was brewed by adding SO2 with different mass concentrations. The contents of
ZHANG Baoxiang, YANG Yiming, WEN Jinli, QIN Hongyan, LI Changyu, LIU Yingxue, XU Peilei, CAO Weiyu, SHU Nan, LU Wenpeng
doaj   +1 more source