Results 111 to 120 of about 1,792 (169)

Fluoride Concentration and pH Levels in Non-/Low-Alcoholic Beers. [PDF]

Biol Trace Elem Res
Tamayo-Cabeza G, Kelly AB, Lippert F.
europepmc   +1 more source

A Multiomics Framework to Unlock the Relationships between Wine, Food, and Gut Health. [PDF]

Adv Nutr
Abrieux A, Barboza M, Hirahatake K, Jacobs H, Schmitz HH, Adams SH, Siegel JB.   +6 more
europepmc   +1 more source

Implementation of health warnings on alcoholic beverages in Spain. [PDF]

Public Health Pract (Oxf)
Sordo L, Padilla-Cruz J, Bosque-Prous M, Díaz-Geada A, Barrio G, Lafon-Guasch A, Rogés J, Galán I.   +7 more
europepmc   +1 more source

Influence of Live Music and Tasting Assessment on Hedonic and Emotional Responses of Wine in Public Tasting Events. [PDF]

Foods
Marangoni R, Taglieri I, Bianchi A, Sanmartin C, Díaz-Guerrero P, Tonacci A, Sansone F, Venturi F.   +7 more
europepmc   +1 more source

What Can Fluorescence Tell Us About Wine? [PDF]

Int J Mol Sci
Sadowska-Bartosz I, Bartosz G.
europepmc   +1 more source

Georgian Grapes and Wines as a Source of Phenolic Compounds: Composition, Antioxidant Activity, and Traditional Winemaking. [PDF]

Molecules
Mittova V, Tsetskhladze ZR, Motsonelidze N, Palumbo R, Roviello GN.   +4 more
europepmc   +1 more source

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Effect of glutathione addition in sparkling wine

Food Chemistry, 2014
This study aims to evaluate the effect of the addition of glutathione (GSH) on secondary aromas and on the phenolic compounds of sparkling wine elaborated by traditional method. It was added 10 and 20 mg L(-1) of GSH to must and to base wine. The determination of aroma compounds was performed by gas chromatography.
Vanessa, Webber, Sandra Valduga, Dutra, Fernanda Rodrigues, Spinelli, Ângela Rossi, Marcon, Gilberto João, Carnieli, Regina, Vanderlinde   +5 more
openaire   +2 more sources

Sparkling Wines: Features and Trends from Tradition

2012
Sparkling wines contain at least three CO₂ pressure bars at 20°C. Carbonic gas is required to have an endogenous origin, obtained via a second fermentation, in the following European categories: sparkling wines and quality sparkling wines. In these types of sparkling wines, high gas pressure, together with other wine components, enables them to produce
Susana, Buxaderas, Elvira, López-Tamames   +1 more
openaire   +2 more sources