Results 21 to 30 of about 140,714 (265)

Techniques for Dealcoholization of Wines: Their Impact on Wine Phenolic Composition, Volatile Composition, and Sensory Characteristics

Foods, 2021
The attention of some winemakers and researchers over the past years has been drawn towards the partial or total dealcoholization of wines and alcoholic beverages due to trends in wine styles, and the effect of climate change on wine alcohol content.
Faisal Eudes Sam, Teng-Zhen Ma, Rafia Salifu, Jing Wang, Yu-Mei Jiang, Bo Zhang, Shun-Yu Han   +6 more
doaj   +1 more source

Effect of Seawater Irrigation on the Sugars, Organic Acids, and Volatiles in ‘Reliance’ Grape

Horticulturae, 2022
Ongoing climate change in recent decades exacerbated the decline in agricultural water use, and seawater irrigation could feasibly alleviate the shortage of water resources, which restricts viticulture in some countries.
Menglong Liu, Meng Yu, Yuxin Yao, Heng Zhai, Meiling Tang, Zhen Gao, Yuanpeng Du   +6 more
doaj   +1 more source

Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations

Foods, 2019
In this work, Manzanilla Spanish-style green table olive fermentations were inoculated with Lactobacillus pentosus LPG1, Lactobacillus pentosus Lp13, Lactobacillus plantarum Lpl15, the yeast Wickerhanomyces anomalus Y12 and a mixed culture of all them ...
Antonio Benítez-Cabello, Francisco Rodríguez-Gómez, M. Lourdes Morales, Antonio Garrido-Fernández, Rufino Jiménez-Díaz, Francisco Noé Arroyo-López   +5 more
doaj   +1 more source

Estimating European volatile organic compound emissions using satellite observations of formaldehyde from the Ozone Monitoring Instrument [PDF]

, 2010
Emission of non-methane Volatile Organic Compounds (VOCs) to the atmosphere stems from biogenic and human activities, and their estimation is difficult because of the many and not fully understood processes involved.
P. I. Palmer, Chance, K., K. Chance, G. Visconti, Curci, G., Palmer, P. I., T. P. Kurosu, G. Curci, Kurosu, T. P., Palmer, Paul, Visconti, G.   +10 more
core   +1 more source

Effects of Agronomic Practices on Volatile Composition of Hyssopus officinalis L. Essential Oils

Molecules, 2011
The chemical composition of Hyssopus officinalis (Lamiaceae) essential oil grown in southeastern Spain was analyzed by GC-MS. Due to the high relevance of this species in the world market, the study is focused on chemical heterogeneity of different oil ...
Armando Moro, Amaya Zalacain, Manuel Carmona, Jorge Hurtado de Mendoza   +3 more
doaj   +1 more source

Comparative Volatilomic Profile of Three Finger Lime (Citrus australasica) Cultivars Based on Chemometrics Analysis of HS-SPME/GC–MS Data

Molecules, 2022
Finger lime is receiving growing attention as an ingredient of gastronomic preparations of haute cuisine for its delicious flavor and fragrance and for its appealing aspect.
Rosaria Cozzolino, José S. Câmara, Livia Malorni, Giuseppe Amato, Ciro Cannavacciuolo, Milena Masullo, Sonia Piacente   +6 more
doaj   +1 more source

Rootstocks effect on volatile composition of Albariño wines [PDF]

, 2021
Rootstock is a viticultural practice used to combat the devastating Phylloxera vitifoliae (Fitch). Additionally, it is well-known that wine aroma composition depends mainly on variety, viticulture management and winemaking; therefore, rootstocks can ...
Alvarez, Katia, Genisheva, Zlatina Asenova, Tubio, Miguel, José Maria Oliveira, Mar Vilanova, Katia Alvarez, Lissarrague, José Ramón, Zlatina Genisheva, Miguel Tubío, Vilanova, Mar, Oliveira, J. M., José Ramón Lissarrague   +11 more
core   +1 more source

Evolution of the Aroma of Treixadura Wines during Bottle Aging

Foods, 2020
Aroma is a crucial attribute for wine quality, particularly in white wines. Traditionally, the consumption of young white wines is recommended over the year following grape harvest due to potential aroma losses that would worsen wine quality.
Iván Vázquez-Pateiro, Uxía Arias-González, José Manuel Mirás-Avalos, Elena Falqué   +3 more
doaj   +1 more source

Pattern Recognition of Varieties of Peach Fruit and Pulp from Their Volatile Components and Metabolic Profile Using HS-SPME-GC/MS Combined with Multivariable Statistical Analysis

Plants, 2022
A fruit’s aroma profile, composed of a complex mixture of volatile organic compounds, is among the core attributes related to the overall taste and consumer preference. Prunus persica L.
Dasha Mihaylova, Aneta Popova, Ivayla Dincheva   +2 more
doaj   +1 more source

Exploring Metschnikowia pulcherrima as a Co-Fermenter with Saccharomyces cerevisiae: Influence on Wine Aroma during Fermentation and Ageing

Beverages
Non-Saccharomyces yeasts, particularly Metschnikowia pulcherrima, are considered alternatives to SO2 in winemaking, combating specific microorganisms. The sensory profile of the wine is contingent upon the type of yeast, the fermentation conditions, and ...
Lesly L. Torres-Díaz, Rebeca Murillo-Peña, Miquel Iribarren, Itziar Sáenz de Urturi, Sandra Marín-San Román, Miriam González-Lázaro, Eva P. Pérez-Álvarez, Teresa Garde-Cerdán   +7 more
doaj   +1 more source