Results 141 to 150 of about 51,122 (197)

Effect of Amino Acid, Sugar, Ca²⁺, and Mg²⁺ on Maillard Reaction-Associated Products in Modified Sparkling Base Wines During Accelerated Aging. [PDF]

Molecules
Charnock HM, Pickering GJ, Kemp BS.
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

Climatic zoning of Xinjiang for heterogeneous production of high-quality wine. [PDF]

Sci Rep
Feng X, Xiang-Ling T.
europepmc   +1 more source

Exploring the rich heritage and health benefits of diverse fruit wines and their production. [PDF]

J Food Sci Technol
Bensi PS, Divakar S, Merrylin J.
europepmc   +1 more source

The Still and Sparkling Wines of Catalonia

Catalònia, 1990
openaire   +1 more source

Wine chemistry and language bottleneck hypothesis: insights from large language models. [PDF]

RSC Adv
Shityakov S, Kamuju VK, Ashikhmina MS, Skorb EV, Nosonovsky M.   +4 more
europepmc   +1 more source

Сomplete genome sequence of <i>Saccharomyces cerevisiae</i> I-118, a wine strain isolated from Rkatsiteli grapes in Uzbekistan. [PDF]

Microbiol Resour Announc
Beletsky AV, Vasyagin EA, Shalamitskiy MY, Ivanova EV, Ravin NV, Mardanov AV.   +5 more
europepmc   +1 more source

Comparative Proteomics of Two Flor Yeasts in Sparkling Wine Fermentation: First Approach. [PDF]

Foods
García-García JC, García-Martínez T, Román-Camacho JJ, Moreno J, Mauricio JC.   +4 more
europepmc   +1 more source

Role of Major Wine Constituents in the Foam Properties of White and Rosé Sparkling Wines

Food Chemistry, 2015
The chemical composition of sparkling wines is directly related to their foam quality, but the compounds responsible are not yet completely established.
Leticia Martínez-Lapuente, Silvia Pérez-Magariño, Belén Ayestaran   +2 more
exaly   +2 more sources

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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.
Ângela Rossi Marcon, Regina Vanderlinde, Fernanda Rodrigues Spinelli   +2 more
exaly   +3 more sources