Results 31 to 40 of about 79,680 (215)
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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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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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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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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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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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
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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
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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
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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
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An industrial analysis of the United States wine industry, world wine industry and China wine industry [PDF]
, 1999 Plan BA series of industrial analysis were adapted on three different market fields. These analyses explored different market environments. In each analysis of market environment, the primary factors, such as consumers, competitions, government public ...
Liang, Chao
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