Results 171 to 180 of about 11,245 (223)

Rats can distinguish (and generalize) among two white wine varieties. [PDF]

Anim Cogn
Frasnelli E, Chivers BD, Smith BC, Fitch WT.   +3 more
europepmc   +1 more source

Host Jumps and Pathogenicity of Botryosphaeriaceae Species on Grapevines (<i>Vitis vinifera</i>) in Chile. [PDF]

Microorganisms
Hernández Y, Lolas M, Elfar K, Eskalen A, Gainza-Cortés F, Díaz GA.   +5 more
europepmc   +1 more source

Yeast extract foliar spray elicits divergent aroma-phenolics profiles in 'Cabernet Sauvignon' and 'Marselan' grapes and wines. [PDF]

Food Chem X
Liu SY, Gao YX, Wu YP, Lan YB, Cui YZ, Shi TH, Fan XM, Duan CQ, Pan QH.   +8 more
europepmc   +1 more source

Metabolic Profiling and Stable Isotope Analysis of Wines: Pilot Study for Cross-Border Authentication. [PDF]

Foods
Miricioiu MG, Ionete RE, Costinel D, Simova S, Gerginova D, Botoran OR.   +5 more
europepmc   +1 more source

Rootstock Influence on Wine Aroma Compounds and Sensory Perception: A Review. [PDF]

Foods
Farris L, Marguerit E, Lytra G, Barbe JC.   +3 more
europepmc   +1 more source

Beyond Sight: The Influence of Opaque Glasses on Wine Sensory Perception. [PDF]

Foods
Coman GȘ, Luchian CE, Scutarașu EC, Cotea VV.   +3 more
europepmc   +1 more source

Phytochemical Screening and Antioxidant Activities of White and Red Wines from Different Varieties and Wine Regions in Romania. [PDF]

Antioxidants (Basel)
Tița O, Onache PA, Geana EI, Ciucure CT, Sumedrea DI, Florea A.   +5 more
europepmc   +1 more source

Metabolomics comparison of non-saccharomyces yeasts in Sauvignon blanc and Shiraz

, 2016
Whitener, Margaret Elizabeth Beckner, Divol, B., Stanstrup, Jan, Du Toit, M., Vrhovsek, Urska   +4 more
openaire   +1 more source

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Semantic and perceptive organisation of Sauvignon blanc wine characteristics: Influence of expertise

Food Quality and Preference, 2011
Abstract The influence of expertise on hierarchical organisation of knowledge about Sauvignon blanc wine sensory properties was investigated. Sixteen wine professionals (‘experts’) and 16 wine consumers in New Zealand organised 67 experimenter-provided descriptors of Sauvignon blanc wine by building an hierarchical tree with the sensory properties ...
Isabel Urdapilleta, Wendy V Parr, Catherine Dacremont   +2 more
exaly   +4 more sources

Hydrolysis and formation of volatile esters in New Zealand Sauvignon blanc wine

Food Chemistry, 2012
The evolution of the varietal thiol 3-mercaptohexanol acetate (3MHA) and other key aroma compounds has been monitored in New Zealand Sauvignon blanc wines stored for 1 year at three different temperatures (5, 10 and 18 °C). The main processes that occurred in the Sauvignon blanc wines during bottle ageing were hydrolysis of 3MHA and other acetate ...
Paul A Kilmartin
exaly   +3 more sources