Results 151 to 160 of about 79,680 (215)

Studying how dry extract can affect the aroma release and perception in different red wine styles. [PDF]

J Sci Food Agric
Piombino P, Lisanti MT, Pittari E, Gambuti A, Moio L.   +4 more
europepmc   +1 more source

Using sensory and instrumental analysis to assess the impact of grape smoke exposure on different red wine varietals in California. [PDF]

Sci Rep
Lim LX, Medina-Plaza C, Arías-Perez I, Wen Y, Neupane B, Lerno L, Guinard JX, Oberholster A.   +7 more
europepmc   +1 more source

Ageing of Red Wine (cv. Negroamaro) in Mediterranean Areas: Impact of Different Barrels and Apulian Traditional Amphorae on Phenolic Indices, Volatile Composition and Sensory Analysis. [PDF]

Foods
Prezioso I, Corcione G, Digiorgio C, Fioschi G, Paradiso VM.   +4 more
europepmc   +1 more source

Evaluating the Impact of Pre-Fermentative and Post-Fermentative Vinification Technologies on Bioactive Compounds and Antioxidant Activity of Teran Red Wine By-Products. [PDF]

Foods
Radeka S, Orbanić F, Rossi S, Bestulić E, Horvat I, Ilak Peršurić AS, Lukić I, Plavša T, Bubola M, Jeromel A.   +9 more
europepmc   +1 more source

The Metabolomic Profiling of the Flavonoid Compounds in Red Wine Grapes and the Impact of Training Systems in the Southern Subtropical Region of China. [PDF]

Int J Mol Sci
Yu H, Li HY, Zhou SH, Cheng G, Wei RF, Zhou YM, Zhang Y, Xie TL, Zhang L.   +8 more
europepmc   +1 more source

Profile of red wine partially dealcoholized with a membrane-based technique and strategies to mitigate the loss of volatile compounds. [PDF]

Curr Res Food Sci
Montevecchi G, Ricci A, Masino F, Ferrari V, Versari A, Antonelli A.   +5 more
europepmc   +1 more source

THE ECONOMICS OF WINE: PRICING, QUALITY AND RATE OF RETURN: Part 3 Expert Opinion, Reputation, and the Price of Wine

James Fogarty
core   +1 more source

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RED WINE AS A CAUSE OF MIGRAINE

Lancet, The, 1988
Patients with migraine who believed that red wine but not alcohol in general had a headache-provoking effect on them were challenged either with red wine or with a vodka and diluent mixture of equivalent alcohol content, both consumed cold out of dark bottles to disguise colour and flavour.
Vivette Glover, M Sandler, F Clifford Rose   +2 more
exaly   +3 more sources