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Wine consumers' subjective responses to wine mouthfeel and understanding of wine body [PDF]
Food Research International, 2017 Wine mouthfeel is considered important for wine quality by experts, while consumers understanding of mouthfeel and the role of wine body in their wine choice is unknown. One experiment determined the influence of intrinsic wine mouthfeel on consumers' wine liking and emotions, and the other, how consumers understand the term wine body.
Lukas Danner +2 more
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A celebration of wine: wine IS medicine
Inflammopharmacology, 2008Wine describes a diverse commodity class composed of the yeast fermentation products of the must, or juice, pressed from grapes, the fruit of genus Vitis, but both in animal and human studies, wine demonstrates beneficial properties that are independent from the presence of alcohol.
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Annals of Internal Medicine, 1997
In the present chapter the question of possible different effects of beer wine and spirits in data from the Copenhagen City Heart Study will be addressed.... The results...strongly suggest that in addition to the common effect of ethanol there are--within the studied range of drinking--different factors influencing health in the three types of ...
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In the present chapter the question of possible different effects of beer wine and spirits in data from the Copenhagen City Heart Study will be addressed.... The results...strongly suggest that in addition to the common effect of ethanol there are--within the studied range of drinking--different factors influencing health in the three types of ...
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Wine Preference and Wine Aroma Perception
2016Aroma is the major contributor to overall flavor perception and it is one of the most important intrinsic factors that influence wine quality and consumer preferences. Therefore, a great amount of work in wine chemistry has been devoted to identify wine volatile compounds and to improve the analytical methodologies for this purpose. However, we already
Maria Ángeles Pozo-Bayón +2 more
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2012 Ninth European Dependable Computing Conference, 2012
The results of cyber security experiments are often impossible to reproduce, owing to the lack of adequate descriptions of the data collection and experimental processes. Such provenance information is difficult to record consistently when collecting data from distributed sensors and when sharing raw data among research groups with variable standards ...
Tudor Dumitras, Petros Efstathopoulos
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The results of cyber security experiments are often impossible to reproduce, owing to the lack of adequate descriptions of the data collection and experimental processes. Such provenance information is difficult to record consistently when collecting data from distributed sensors and when sharing raw data among research groups with variable standards ...
Tudor Dumitras, Petros Efstathopoulos
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Headache: The Journal of Head and Face Pain, 2014
Background The notion of migraine attacks triggered by food and beverages has been posited for centuries. Red wine in particular has been acknowledged as a migraine trigger since antiquity when Celsus (25 B.C. ‐50 A.D.
Abouch Valenty, Krymchantowski +1 more
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Background The notion of migraine attacks triggered by food and beverages has been posited for centuries. Red wine in particular has been acknowledged as a migraine trigger since antiquity when Celsus (25 B.C. ‐50 A.D.
Abouch Valenty, Krymchantowski +1 more
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UK wine: from table wines to quality wine?
Journal of Wine Research, 1991(1991). UK wine: from table wines to quality wine? Journal of Wine Research: Vol. 2, No. 2, pp. 143-150.
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1998
Cette brève note de conjoncture annuelle fait le point sur la situation de la viticulture mondiale : principaux événements de la campagne, et tendances des marchés internationaux.
Montaigne, Etienne, Cousinié, Philippe
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Cette brève note de conjoncture annuelle fait le point sur la situation de la viticulture mondiale : principaux événements de la campagne, et tendances des marchés internationaux.
Montaigne, Etienne, Cousinié, Philippe
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1989
A number of microorganisms can grow in grape must, depending on its composition: fermentable sugars with the bulk consisting of glucose and fructose; nitrogenous compounds, i.e. ammonia, amino acids and polypeptides; minerals with the bulk consisting of potassium, calcium, magnesium, phosphates and sulphates; growth factors, i.e ...
Zambonelli C. +2 more
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A number of microorganisms can grow in grape must, depending on its composition: fermentable sugars with the bulk consisting of glucose and fructose; nitrogenous compounds, i.e. ammonia, amino acids and polypeptides; minerals with the bulk consisting of potassium, calcium, magnesium, phosphates and sulphates; growth factors, i.e ...
Zambonelli C. +2 more
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Annals of the New York Academy of Sciences, 2002
Abstract: Wine contains many phenolic substances, most of which originate in the grape berry. The phenolics have a number of important functions in wine, affecting the tastes of bitterness and astringency, especially in red wine. Second, the color of red wine is caused by phenolics.
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Abstract: Wine contains many phenolic substances, most of which originate in the grape berry. The phenolics have a number of important functions in wine, affecting the tastes of bitterness and astringency, especially in red wine. Second, the color of red wine is caused by phenolics.
openaire +2 more sources