Results 31 to 40 of about 64,580 (166)
Food Innovation and Advances, 2023 Color is a crucial sensory indicator of wine quality. However, changes in anthocyanin concentration and profile occur during wine aging, resulting in noticeable reductions in chroma and shifts in hue from purple to brick red.
Siqi Cheng +6 more
doaj +1 more source
Foods, 2022 Wine colour is an essential organoleptic property considered by consumers. In this paper, the potential effects on colour characteristics and the content of main phenolic compounds in red wine under microwave irradiation were investigated during wine ...
Jiang-Feng Yuan +7 more
doaj +1 more source
Construction of Physicochemical Indexes-Sensory Evaluation Model for Dry Red Wine [PDF]
Zhongguo niangzaoTo overcome the limitation that single-dimensional evaluation systems cannot fully characterize the quality of dry red wine and establish a scientific and efficient quality evaluation method, 16 physicochemical indicators of 39 dry red wine samples were ...
JIANG Zhuo, KONG Yinuo, SHI Jingnan, SHA Kun
doaj +1 more source
Comparative Analysis on the Copigmentation Effeet of Two Grape-Derived Tannins in Red Wines [PDF]
Zhongguo niangzaoTo investigate the effect of different grapes derived tannins on the copigmentation and quality of red wines, different concentration of grape seed tannin (SD) and grape skin tannin (SN) were added after fermentation of Cabernet Sauvignon dry red wine ...
LIU Xia, LIU Qingnan, WANG Haili, YANG Xin, GAO Xiaocui, YANG Bin
doaj +1 more source
Chemometric Characterization of Slovenian Red Wines
Acta Chimica Slovenica, 2017 Total phenolic (TPC), flavonoid (TFC) and tannin (TTC) contents, total SO2, total acids, pH, and reducing sugars were measured in twenty five Slovenian red wines from three key wine producing regions, Podravje, Posavje and Primorska. The results were chemometrically analysed and the wines were classified according to wine growing region and vine ...
Islamčević Razboršek, Maša +3 more
openaire +5 more sources
Nutrition Journal, 2007 Background Red wine contains a naturally rich source of antioxidants, which may protect the body from oxidative stress, a determinant of age-related disease.
Lexis Louise +2 more
doaj +1 more source
Characterization of Phenolic Compounds in Wine Lees
Antioxidants, 2018 The effect of vinification techniques on phenolic compounds and antioxidant activity of wine lees are poorly understood. The present study investigated the antioxidant activity of white and red wine lees generated at early fermentation and during aging ...
Ye Zhijing +3 more
doaj +1 more source
From bench to bar side: Evaluating the red wine storage lesion
Open Life Sciences, 2021 Vitally essential red fluids like packed cells and red wine are seriously influenced in quality when stored over prolonged periods. In the case of red cell concentrates, the resulting storage lesion has particular significance in perioperative medicine ...
Klaschik Sven +4 more
doaj +1 more source
Molecules, 2019 This is the first study on the effect of carbonic maceration on the quality (color, aroma profile and sensory properties) of Muscat Hamburg, contrasting two winemaking procedures used in Tianjin (classical white and red-winemaking techniques). The values
Yu-Shu Zhang +10 more
doaj +1 more source
Artificial intelligence to estimate wine volume from single-view images
Heliyon, 2022 In this paper, we present a method to determine the volume of wine in different types of glass liquid containers from a single-view image. The proposed model predicts red wine volume from a photograph of the glass containing the wine.
Miriam Cobo +9 more
doaj +1 more source