Long-Term Health Outcomes of Regular, Moderate Red Wine Consumption. [PDF]
Cureus, 2023 Wojtowicz JS.
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A novel biostimulant obtained from red wine lees enhances tolerance to ozone-induced abiotic stress in grapevine plants. [PDF]
Front Plant SciNaranjo E +5 more
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High efficient aging of sweet red wine by ultrasonic treatment and acoustic radical chemistry explanation. [PDF]
Ultrason SonochemWang S, Jia X, Xiong S, Chen Y.
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Red wine can be seen as a complex colloidal system, with colloids influencing key sensory properties and stability. Despite their importance, the mechanisms underlying colloid formation and the role of macromolecules remain unclear. This PhD project aims
Sara Zanella +2 more
core
Chemo-Sensory Markers for Red Wine Grades: A Correlation Study of Phenolic Profiles and Sensory Attributes. [PDF]
FoodsXu N, Wu Y.
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Astringent Effects of Red Wine Associated with Responses of Aquaporins Found in Human Tongue and Salivary Tissues. [PDF]
J Agric Food ChemEspinase Nandorfy D +5 more
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Aroma preserving analysis of Saperavi dry red wine by adding exogenous yeast derivatives. [PDF]
Food Chem XLiu Q +5 more
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The Electrochemical Detection of Bisphenol A and Catechol in Red Wine. [PDF]
FoodsWang C +5 more
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Impact of Melatonin Application in Winemaking on Phenolic Content, Tryptophan Metabolites, and Bioactivity of Red Wine. [PDF]
Antioxidants (Basel)Đorđević N +6 more
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A Comparative Study of Cabernet Sauvignon Red Wine Aroma Profiles During Ageing in Medium-Toasted Oak Barrels. [PDF]
FoodsPichler A +7 more
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