Results 21 to 30 of about 61,487 (265)
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 +5 more
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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 +3 more
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Red Wine and Cardiovascular Health [PDF]
Circulation Research, 2012 There is strong epidemiological evidence that light-to-moderate consumption of alcoholic drinks, but neither zero nor more than moderate intake, reduces mortality from all causes and also diminishes cardiovascular risk.1 The lowest risk for coronary heart disease mortality is seen with 1 to 2 drinks (12.5–25g alcohol) per day.
Huige, Li, Ulrich, Förstermann
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Shipin gongye ke-jiTo 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 +7 more
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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 +5 more
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Effect of non-Saccharomyces cerevisiae combined with cold maceration on the quality of dry red wine [PDF]
Zhongguo niangzaoIn 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
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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 +4 more
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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
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Red Wines of Médoc: What is Wine Tasting Worth? [PDF]
Journal of Wine Economics, 2013 AbstractWinemaking is a highly complex technology. It needs inputs over which there is no control (good weather conditions), initial endowments which can hardly be modified (soil, exposure of the slopes), inputs which take 20 to 30 years before producing good quality outputs (vines), manual operations (picking), mechanical operations (crushing, racking)
Ginsburgh, Victor +2 more
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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
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