Results 61 to 70 of about 4,071,814 (290)
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
doaj +1 more source
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
doaj +1 more source
Moderate Champagne consumption promotes an acute improvement in acute endothelial-independent vascular function in healthy human volunteers [PDF]
, 2009 Epidemiological studies have suggested an inverse correlation between red wine consumption and the incidence of CVD. However, Champagne wine has not been fully investigated for its cardioprotective potential. In order to assess whether acute and moderate
David Vauzour +42 more
core +1 more source
Consumer Preferences for Craft Beer: The Interplay of Localness and Advertising Language
Agribusiness, EarlyView.ABSTRACT This study explores the influence of the language of the label, origin of production, and origin of brewing ingredients on Croatian consumers' preferences and willingness to pay for organic craft beer. Employing an online survey and a choice experiment among 223 Croatian alcohol consumers, we find that while there's a willingness to pay a ...
Marija Cerjak +2 more
wiley +1 more source
Characterization of Phenolic Compounds in Wine Lees
Antioxidants, 2018 The effect of vinification techniques on phenolic compounds and antioxidant activity of wine lees are poorly understood. The present study investigated the antioxidant activity of white and red wine lees generated at early fermentation and during aging ...
Ye Zhijing +3 more
doaj +1 more source
Artificial intelligence to estimate wine volume from single-view images
Heliyon, 2022 In this paper, we present a method to determine the volume of wine in different types of glass liquid containers from a single-view image. The proposed model predicts red wine volume from a photograph of the glass containing the wine.
Miriam Cobo +9 more
doaj +1 more source
The Geography of Success: A Spatial Analysis of Export Intensity in the Italian Wine Industry
Agribusiness, EarlyView.ABSTRACT This paper investigates the paradox of how Italy's fragmented, SME‐dominated wine industry achieves global export success. Moving beyond purely firm‐centric explanations, we test whether export intensity is spatially dependent, clustering geographically in regional ecosystems.
Nicolas Depetris Chauvin, Jonas Di Vita
wiley +1 more source
The Effect of Sustainability Information on Consumers' Preferences for Fungus‐Resistant Grape Wine
Agribusiness, EarlyView.ABSTRACT The demand for sustainable food production is intensifying the need to reduce the environmental and social impacts of pesticide use in agriculture. In viticulture, where dependence on pesticides is high because grapevines are susceptible to fungal diseases, fungus‐resistant grape varieties (PIWI) offer a promising strategy to reduce chemical ...
Daniel Vecchiato +2 more
wiley +1 more source
Climate change and perennial crop production: Evidence of yield impact and adaptation in California
American Journal of Agricultural Economics, EarlyView.Abstract Perennial crops are economically important. They contribute to food security, providing essential nutrients that are often lacking in annual crops, and provide additional environmental benefits compared with annual crops. Despite their importance, empirical research on the impacts of climate change and adaptation on perennial crops remains ...
Yuanyuan Wen +2 more
wiley +1 more source
Angewandte Chemie, EarlyView.A series of oxoiron(IV) complexes was synthesized to determine the impact of electronically tuned aromatic substitution in the secondary sphere of the ligand. Despite possessing identical electronic properties, they show significant differences in C─H oxidation reactions.
Abhishek Das +5 more
wiley +1 more source