Results 41 to 50 of about 63,757 (167)
Spectrophotometric characterization of red wine color from the vineyard region of Metohia [PDF]
Journal of Agricultural Sciences (Belgrade), 2016 Five types of red wine produced from the grape varieties from the Metohia region (vintage 2014) were characterized on the basis of their chromatic properties.
Babincev Ljiljana M. +2 more
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Cultural differences in wine conceptualization among consumers in France, Portugal and South Africa
Scientific ReportsConsumers’ mental pictures of wine are multifaceted and are shaped by their sensory (taste, smell, visual, sensation) perceptions, in addition to emotional, cultural and extrinsic (brand, price, and awards) influences.
Samantha Fairbairn +4 more
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Molecules, 2018 Melatonin (MLT) is a recently discovered phytochemical in wine, but its influence on physiological MLT levels is still unknown. This study aimed at evaluating variations, in serum and saliva, of MLT concentrations after the intake of MLT-enriched red ...
Elena M. Varoni +6 more
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Research in Molecular Medicine, 2021 Background: Mitochondria are a source of reactive oxygen species (ROS), and several natural compounds are used as antioxidant agents. This study aimed to investigate and compare the effects of fresh grape juice red wine on oxidative stress biomarkers in ...
Amir Keshavarzi +5 more
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A review of the current knowledge of red wine colour.
OENO One, 2017 Anthocyanins are the main compounds present in young red wines, being responsible for their intense red colour. These pigments are mainly located in grape skins and their extractability during winemaking depends on many factors, such as their ...
Victor Armando Pereira de Freitas +4 more
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Effects of wine on cellular and endocellular membranes in vitro
OENO One, 2000 Several observations suggest that wine consumption could have beneficial effects on health by preventing cardiovascular diseases. Apparently, ethanol is not the only component responsible for these effects, phenolic substances: tanins, flavonoids may ...
Robert Wattiaux +2 more
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Research progress on effect of maceration on the color quality of red wine [PDF]
Zhongguo niangzaoColor has become a major factor for consumers to choose a wine, and the main components that determine the color quality of wine are polyphenols, especially anthocyanins. Among the steps of winemaking, maceration is the most important extraction process,
LI Chao, WANG Jiaqi, WEI Binsheng, WEN Yun, FANG Yulin, SUN Xiangyu
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Foods, 2018 Wine varietal thiols are important contributors to wine aroma. The chemical nature of thiols makes them difficult to measure due to low concentrations, high sensitivity to oxidation, and low ionization.
Mpho Mafata +3 more
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Acta agriculturae Slovenica, 2009 Microoxygenation is usually applied to red wines as a cheaper alternative to oak ageing. Utilization of wood cooperage for wine storage has several advantages. Among these are extractions of flavour and aroma active components, as well as controlled oxidative polymerization, a process commonly referred to as ageing.
Marko LESICA, Tatjana KOŠMERL
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Red wines countering the metabolic syndrome
Russian Open Medical Journal, 2018 Aim is to evaluate effectiveness of red wines as a part of medical rehabilitation in coronary heart disease (CHD) patients with metabolic syndrome (MS). Material and Methods ― Analysis of effectiveness of table dry red wine “Cabernet” (DW) and liquor red
Vladimir I. Mizin +3 more
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