Results 21 to 30 of about 64,580 (166)
Microwave irradiation: impacts on physicochemical properties of red wine
CyTA - Journal of Food, 2020 Microwave irradiation is considered as a potential alternative technology for promoting the progress of wine aging. The effects of microwave irradiation on some important physicochemical properties of young Cabernet Sauvignon dry red wine were studied ...
Jiang-Feng Yuan +5 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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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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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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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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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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Effect of different SO2 addition on the quality of 'Beibinghong' dry red wine [PDF]
Zhongguo niangzaoIn 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
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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 +2 more
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