Results 11 to 20 of about 55,215 (298)
Undervalued Contribution of OVOCs to Atmospheric Activity: A Case Study in Beijing [PDF]
ToxicsVOCs are significant precursors for the formation of O3 and SOA, directly impacting human health. This study employs multiple approaches to analyzing atmospheric VOCs by focusing on OVOCs including aldehydes, ketones, and phenols, with a case study in ...
Kaitao Chen +4 more
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Impact of Yeast Selection on Volatile Phenol Levels of Wines Produced from Smoked-Exposed Juice
Fermentation, 2021 Grapes exposed to smoke can result in wines that have unacceptable high levels of volatile phenols. High volatile phenols levels have a negative impact on wine quality.
Heinrich W. du Plessis +4 more
doaj +1 more source
Molecules, 2021 Smoke-derived taint has become a significant concern for the U.S. wine industry, particularly on the west coast, and climate change is anticipated to aggravate it.
Ruiwen Yang +3 more
doaj +1 more source
Potential Mitigation of Smoke Taint in Wines by Post-Harvest Ozone Treatment of Grapes
Molecules, 2021 When bushfires occur near grape growing regions, vineyards can be exposed to smoke, and depending on the timing and duration of grapevine smoke exposure, fruit can become tainted.
Margherita Modesti +9 more
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Molecules, 2021 The negative effects of smoke exposure of grapes in vineyards that are close to harvest are well documented. Volatile phenols in smoke from forest and grass fires can contaminate berries and, upon uptake, are readily converted into a range of ...
WenWen Jiang +4 more
doaj +1 more source
A review of the techniques for mitigating the effects of smoke taint in wine production
IVES Technical Reviews, 2021 Smoke taint has become a prominent issue for the global wine industry as climate change continues to impact the length and extremity of fire seasons around the world.
Ysadora A. Mirabelli-Montan +4 more
doaj +1 more source
Molecules, 2022 Where vineyard exposure to bushfire smoke cannot be avoided or prevented, grape and wine producers need strategies to transform smoke-affected juice and wine into saleable product.
Carolyn Puglisi +3 more
doaj +1 more source
Two decades of "Horse sweat" taint and Brettanomyces yeasts in wine: where do we stand now ? [PDF]
, 2018 ReviewThe unwanted modification of wine sensory attributes by yeasts of the species Brettanomyces bruxellensis due to the production of volatile phenols is presently the main microbiological threat to red wine quality.
Malfeito-Ferreira, Manuel
core +2 more sources
Shipin gongye ke-ji, 2023 In order to improve the high-value utilization of by-products from freshwater fish processing, crude fish oil was extracted from the viscera of three common freshwater fishes (grass carp, black carp and silver carp), and the physicochemical indexes ...
Quan ZHANG +5 more
doaj +1 more source
Influence of damaging and wilting red clover on lipid metabolism during ensiling and in vitro rumen incubation [PDF]
, 2010 This paper describes the relationship between protein-bound phenols in red clover, induced by different degrees of damaging before wilting and varying wilting duration, and in silo lipid metabolism.
De Riek, J +5 more
core +2 more sources