Results 71 to 80 of about 3,964,194 (143)

Effect of Fermentation Practices on Pinot noir Wine Quality

Winemakers commonly attribute differences in color, color stability, and phenolic composition to different fermentation practices. The extraction of anthocyanin pigments and other phenolic compounds from the skins, pulp, seeds, and stems to a large ...
McDaniel, Mina, Lederer, Cindy, Chen, Hsiao-Ping, Young, Sheri, Price, Steve, Watson, Barney   +5 more
core   +3 more sources

Influence of cation exchange resin-treated thermovinified red wines on the oxidative stability and colour of rosé sparkling wines produced by blending

OENO One
This study investigates the effect of using cation exchange resins in a red wine obtained by flash détente thermovinification on the oxidative stability of red wines and rosé sparkling wines obtained by blending the resin-treated red wine with white wine.
Gustavo Postingher , Bruno Cisilotto, Carolina Pretto Panceri, Diovane Freire Moterle, Vitor Manfroi, Evandro Ficagna   +5 more
doaj   +1 more source

Red wine mouthwash [PDF]

British Dental Journal, 2006
openaire   +2 more sources

Scavenging Capacities of Some Wines and Wine Phenolic Extracts

Food Technology and Biotechnology, 2005
The aim of this study was to assess the ability of different wines – a sweet red, a dry red, a sweet white, and a dry white – to scavenge the stable 1,1’-diphenyl-2-picryl-hydrazyl radical (DPPH.) and to determine their phenolic composition.
Ioannis G. Roussis, Ioannis Lambropoulos, Kalliopi Soulti   +2 more
doaj  

The Wine and Food Society Presents: Le diner de Noel Des Pape Clement V

, 1940
A menu from the event "le Diner de Noel Des Pape Clement V to be held at St. Francis Hotel in San Francisco, California.
The Wine and Food Society
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RAISE YOUR GLASS: WINE INVESTMENT AND THE FINANCIAL CRISIS [PDF]

This paper uses auction hammer prices over the period 1996-2009, with a special emphasis on periods of economic downturns, to examine risk, return and diversification benefits of fine wine.
Masset, Philippe, Weisskopf, Jean-Philippe   +1 more
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The role of protein-phenolic interactions in the formation of red wine colloidal particles

Red wine contains both small molecules and larger colloidal particles formed by proteins, polysaccharides, and tannins, which are key to wine stability, sensory properties, and colour.
Luigi Moio, Christine Mayr Marangon, Valentina Marassi, Fulvio Mattivi, Sara Zanella and Andrea Curioni, Maurizio Ugliano, Luca Rolle, Barbara Roda, Andrea Versari, Matteo Marangon   +9 more
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Viticulture & Enology Technical Newsletter : Spring 202 [PDF]

This edition contains research updates and a comprehensive list of publications summarizing research conducted by faculty of the Oregon Wine Research Institute at Oregon State University. Drs.
Oregon Wine Research Institute
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Demand Under Product Differentiation: An Empirical Analysis of the US Wine Market [PDF]

Oversupply has posed a number of problems for the Australian wine industry in recent times. When disaggregated from the industry level, however, the problem can be better described as a range of attribute-specific disequilibria.
Davis, Tim, Iranzo, Susana, Ahmadi-Esfahani, Fredoun Z.   +2 more
core  

Pinot noir Fermentation Processing Effects on Wine Color and Phenolics

Oregon Pinot noir wines differ greatly in their color and phenolic profiles and this variability is due to both vineyard and to fermentation management practices.
Price, Steve, Watson, Barney
core   +3 more sources