Results 151 to 160 of about 1,957 (216)

The Influence of Yeast Race on the Characteristics of Sparkling wines

Lela Tsiklauri
openalex   +2 more sources

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

Chemical Profile and Phenolic Composition of Commercial Chilean Pinot Noir Wines from Clonal and Mass-Selection. [PDF]

Plants (Basel)
Peña-Neira A, Garrido-Salinas M, Estay K, Seguel O, Pastenes C, Sepulveda C, Gil I Cortiella M.   +6 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

Extraction Methods and Characterization of β-Glucans from Yeast Lees of Wines Produced Using Different Technologies. [PDF]

Foods
Chioru A, Chirsanova A, Dabija A, Avrămia I, Boiştean A, Chetrariu A.   +5 more
europepmc   +1 more source

Optimizing Wine Production from Hybrid Cultivars: Impact of Grape Maceration Time on the Content of Bioactive Compounds. [PDF]

Molecules
Kostecka-Gugała A, Stanula J, Żuchowski J, Kaszycki P.   +3 more
europepmc   +1 more source

Materials for Yeast Immobilization in Alcoholic Fermentation: Bridging Conventional Techniques and 3D Bioprinting. [PDF]

Polymers (Basel)
Brunet SI, Erceg T, Janjušević L, Birgermajer S, Odanović M, Puškaš V, Miljić U.   +6 more
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

Development of an Objective Index for Evaluating New Fining Agents Used in Winemaking: A Case Study of the Cell Wall Material from Red Grape Skin. [PDF]

Foods
Gómez-Pérez J, Baca-Bocanegra B, González-Miret MªL, Hernández-Hierro JM, Nogales-Bueno J.   +4 more
europepmc   +1 more source