Results 41 to 50 of about 4,071,814 (290)
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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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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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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Advanced Robotics Research, EarlyView.Autonomous field robots equipped with ISFET‐based sensors enable rapid, spatially resolved soil nutrient analysis directly in the field. An automated system based on the BoniRob platform is presented for standardized on‐site extraction and measurement of key macronutrients and soil pH.
Vadim Riedel +3 more
wiley +1 more source
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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Advanced Robotics Research, EarlyView.Fuel‐free Cu2O‐based micromotors functionalized with β‐cyclodextrin actively remove bisphenol A from water under visible light. The cyclodextrin shell captures BPA and enhances micromotor motility, leading to faster degradation and higher overall removal than nonfunctionalized Cu2O and Cu2O@Au.
Luisa Natalia Cordoba Urresti +3 more
wiley +1 more source
A Hybrid Ultramicroporous Material Family With Metal‐Controlled Dynamic Behavior
Angewandte Chemie, EarlyView.The hybrid ultramicroporous material (HUM) family NbOFFIVE‐3,3'‐bpy‐M exhibits metal‐dependent dynamic behavior upon exposure to water vapor. Whereas the Co and Ni variants undergo reversible lp→np→lp induced‐fit transformation, Cu and Zn exhibit a more typical np→lp mechanism.
Aizhamal Subanbekova +9 more
wiley +2 more sources