Results 61 to 70 of about 1,792 (169)

Effects of Basal Leaf Removal and Cluster Thinning on Monoterpene Accumulation and the Expression of Terpene Biosynthesis Genes in Ripening Moscato Bianco Grape Berries

Australian Journal of Grape and Wine Research, Volume 2026, Issue 1, 2026.
Background and Aims Monoterpenes are key contributors to the aromatic profile of Moscato Bianco grapes and wines. In recent years, producers in the Asti DOCG area (northwestern Italy) have reported a decline in grape aromatic intensity. This study aimed to evaluate whether canopy management practices, basal leaf removal and cluster thinning, can modify
Eleonora Littarru, Margherita Modesti, Giacomo Palai, Guido Bezzo, Giovanna Maggiorotto, Monica Ribaldone, Stefania Garberoglio, Daniele Eberle, Pietro Tonutti, Stefano Brizzolara, Paul Petrie   +10 more
wiley   +1 more source

Integrating Microbiomes for Regenerative Food Systems: Recent Insights, Implementations, and Emerging Trends

Food Science &Nutrition, Volume 13, Issue 12, December 2025.
This review explores how the specific understanding of native microbiome dynamics can aid in advancing agricultural practices and food safety. It also reviews recent advances in microbiome‐targeted technologies, including personalized nutrition, functional foods, and engineered approaches.
Muhammad Tayyab Arshad, Sammra Maqsood, Md. Sakhawot Hossain, Farhang Hameed Awlqadr, Abdul Rauf, Iffat Ullah, Ali Ikram, Ayesha Bibi, Sayeed Mukhtar, Muhammed Adem Abdullahi   +9 more
wiley   +1 more source

Functional Breads Enriched With Amaranth Flour and Grape Pomace Peels: Protein Fraction Bioaccessibility and Antioxidant Properties

Sustainable Food Proteins, Volume 3, Issue 4, December 2025.
This study examined how amaranth flour (AF) and red grape pomace peels (GP) affect peptide bioaccessibility and antioxidant activity in bread. Simulated digestion revealed that AF and GP influence peptide profiles through protein–phenolic interactions and disulfide bonding, altering solubility and molecular weight distribution.
Mariela Rodríguez, Federico Bianchi, Barbara Simonato, Corrado Rizzi, Valeria A. Tironi   +4 more
wiley   +1 more source

Geographical Knowledge: A Catalyst for Reconfiguring Global Production Networks?

Tijdschrift voor Economische en Sociale Geografie, Volume 116, Issue 5, Page 637-655, December 2025.
Abstract This paper explores how geographical knowledge can foster the reconfiguration of global production networks (GPNs), particularly in agri‐food sectors reliant on Global South commodities like cocoa. These networks often reflect colonial‐era patterns, where raw materials are sourced in the Global South, yet value‐added processing occurs in the ...
Jana Rülke, Martin Franz
wiley   +1 more source

Effect of method of secondary fermentation and type of base wine on physico-chemical and sensory qualities of sparkling plum wine

Brazilian Archives of Biology and Technology, 1999
Plum base wines prepared with potassium metabisulphite or sodium benzoate were converted into sparkling wine, either by `Methode Champenoise' or tank method with artificially carbonated wine serving as a control.
Vinod K Joshi, Sanjeev K Sharma, Ravinder K Goyal, Narayan S Thakur   +3 more
doaj   +1 more source

Histamine in Brazilian Foods: A Comprehensive Review of Occurrence and Risk Assessment for Intoxication and Intolerance

Food Science &Nutrition, Volume 13, Issue 11, November 2025.
Even though histamine plays an important role in human health, it has been associated with food intoxication and intolerance episodes. The most relevant, current state of knowledge regarding histamine's biochemical and health aspects is provided. Histamine levels are provided for 17 food groups, including 335 food types and 11,437 samples, allowing ...
Maria Beatriz A. Gloria, Fabiana B. Diniz, Bruno M. Dala‐Paula, Biane Philadelpho, José Eduardo Gonçalves, Ederlan S. Ferreira, Livia Simon Sarkadi   +6 more
wiley   +1 more source

Influence of Different Secondary Fermentation Yeasts on Aromatic Profiles of Sparkling wines

Glasnik Zaštite Bilja, 2022
The production of sparkling wines occupies an increasing share of the total world wine production. During the last decade, there has been an increase in the production and consumption of sparkling wines in the Republic of Croatia.
Iva Šikač , Ana Jeromel, Ivana Tomaz, Bernarda Kozina, Ana-Marija Jagatić Korenika   +4 more
doaj  

PHYSIOCHEMICAL CHARACTERISTICS OF SPARKLING WINE CV. PINOT GRIS PRODUCED BY SECONDARY ALCOHOLIC FERMENTATION IN BOTTLE [PDF]

Poljoprivreda, 2009
The eessential viticultural and oenological characteristics of cv. Pinot gris originated from viticultural area of Imotski were investigated. The sparkling wine was produced by the conventional method of secondary alcoholic fermentation in bottle.
Goran Zdunić, Irena Budić-Leto, Ivan Pezo   +2 more
doaj  

Young sparkling wines from the Sevastopol grape-growing area of Crimea [PDF]

E3S Web of Conferences
Wine is a product of the area, so the study of its properties should be carried out in relation to the terroir. The aim of the work was to evaluate the quality of young sparkling wines made from ‘Glera’, ‘Rhenish Riesling’, ‘Pinot Blanc’, ‘Pinot Noir ...
Lutkov Igor, Cherviak Sofia, Lutkova Nataliya   +2 more
doaj   +1 more source

Radiocarbon 14C Differentiation of Sparkling and Carbonated Wines

Journal of AOAC INTERNATIONAL, 1985
Abstract Specific 14C-activities, percent of modern 14C-activity, and calculated percent of fermentation CO2 are presented for CO2 contained in commercial sparkling wines, labeled as champagne or produced by the bulk (charmat) process. These data are given for the production years 1976–1982.
G E, Martin, H W, Krueger, J M, Burggraff   +2 more
openaire   +2 more sources