Results 71 to 80 of about 140,156 (189)

Application de bentonite aux moûts en fermentation: effet sur la formation et évolution du méthanol et des alcools supérieurs en deux cépages de la région des “Vinhos Verdes”, Loureiro et Trajadura [PDF]

, 1997
Comissão de Viticultura da Região dos Vinhos ...
Maia, J. Sousa, Maia, M. Odete, Oliveira, J. M.   +2 more
core  

Shading Nets: A Current Viticultural Strategy to Mitigate the Negative Impacts of Global Warming on Grape and Wine Quality

Australian Journal of Grape and Wine Research, Volume 2025, Issue 1, 2025.
Viticulture is facing important challenges in cultivation and management since grapevines are particularly vulnerable to changes in environmental conditions. Heat waves, extreme temperatures, and unpredictable weather patterns have become more frequent in wine‐growing regions, creating an uncertain future for growers.
Raúl Crouchett-Rojas, Miguel Araya-Alman, Nicolás Verdugo-Vásquez, Mercedes Fourment, Gastón Gutiérrez-Gamboa, Andrew Hall   +5 more
wiley   +1 more source

Incidence of vine sprayings with downy mildew fungicides, without parasitic fungi, on Cabernet Sauvignon grapes and wines composition

OENO One, 2001
Vine sprayings with fungicides is necessary in most vineyards of the world since the second half of the 19th century in order to control parasitic fungi particulary downy mildew (Plasmopara viticola) and powdery mildew (Uncinula necator).
Philippe Darriet, Christian Poupot, Jean-Marc Armand, Denis Dubourdieu, Michel Clerjeau, Yves Glories, Edmundo Bordeu, Philippo Pszczólkowski, Yvon Bugaret   +8 more
doaj   +1 more source

Relevance of various components present in plant protein ingredients for lipid oxidation in emulsions

Journal of the American Oil Chemists' Society, Volume 101, Issue 10, Page 1065-1084, October 2024.
Abstract Plant protein ingredients (isolates, concentrates) are increasingly used for food formulation due to their low environmental impact compared to animal‐based proteins. A specific application is food emulsions, of which the physical and oxidative stability need to be supported.
Katharina Münch, Karin Schroën, Claire Berton‐Carabin   +2 more
wiley   +1 more source

Multiregional Characterization of White Wines Using Odor Activity Values, Aromatic Scores, and LDA Classification

Beverages
This study investigates the effects of terroir on the sensory expression of two major white grape varieties, Fetească albă and Sauvignon blanc. The experimental design included wines from eleven wineries distributed across the main Romanian wine-growing ...
Ioana-Cristina Bedreag (Rebigan), Ionel-Bogdan Cioroiu, Marius Niculaua, Alexandru-Gabriel Suduc, Constantin-Bogdan Nechita, Catalin-Ioan Zamfir, Elena Cristina Scutarașu, Lucia-Cintia Colibaba, Camelia Elena Luchian, Valeriu V. Cotea   +9 more
doaj   +1 more source

Litchi postharvest physiology and handling

Crop Science, Volume 64, Issue 4, Page 2014-2063, July/August 2024.
Abstract Litchi (Litchi chinensis Sonn.) fruit, with its bright red color and sweet and juicy aril, is an important fruit crop in Asia, Africa, Australia, and South America. A major cause of the postharvest loss of litchi fruit is browning and decay.
Chao Chia Huang, Robert E. Paull, Tsu‐Tsuen Wang   +2 more
wiley   +1 more source

Differences in metabolism among Saccharomyces species and their hybrids during wine fermentation

Microbial Biotechnology, Volume 17, Issue 5, May 2024.
Graphical abstract of differences in metabolism among Saccharomyces species and their hybrids during wine fermentation. Abstract This study aimed to investigate how parental genomes contribute to yeast hybrid metabolism using a metabolomic approach. Previous studies have explored central carbon and nitrogen metabolism in Saccharomyces species during ...
Alba Contreras‐Ruiz, Romain Minebois, Javier Alonso‐del‐Real, Eladio Barrio, Amparo Querol   +4 more
wiley   +1 more source

A Deep Analytical Investigation of the Aroma Chemistry of Incrocio Bruni 54 and Its Differentiation from Italian White Varieties

Fermentation
Incrocio Bruni 54 is a little-known white grape variety developed in the Marche region (Italy) from a cross between Verdicchio and Sauvignon Blanc to combine aromatic freshness with structure.
Maurizio Piergiovanni, Martina Moretton, Domenico Masuero, Silvia Carlin   +3 more
doaj   +1 more source

Nanoparticles doped with methyl jasmonate: foliar application to Monastrell vines under two watering regimes. An alternative to improve grape volatile composition?

Journal of the Science of Food and Agriculture, Volume 104, Issue 2, Page 598-610, 30 January 2024.
Abstract Background Elicitors induce defense mechanisms, triggering the synthesis of secondary metabolites. Irrigation has implications for a more sustainable viticulture and for grape composition. The aim was to investigate the influence on grape aroma composition during 2019 and 2020 of the foliar application of amorphous calcium phosphate (ACP ...
Eva P. Pérez‐Álvarez, Pilar Rubio‐Bretón, Diego S. Intrigliolo, Belén Parra‐Torrejón, Gloria B. Ramírez‐Rodríguez, José M. Delgado‐López, Teresa Garde‐Cerdán   +6 more
wiley   +1 more source

Yeast and bacterial modulation of wine aroma and flavour

, 2005
Wine is a highly complex mixture of compounds which largely define its appearance, aroma, flavour and mouth-feel properties. The compounds responsible for those attributes have been derived in turn from three major sources, viz.
J. H. Swiegers, E. Bartowsky, P. Henschke, I. S. Pretorius   +3 more
semanticscholar   +1 more source