Results 121 to 130 of about 841,870 (213)

Colorimetric sensor array combined with machine learning for discriminating the geographical origins and grape varieties of Chinese red wines. [PDF]

Food Chem X
Meng Z, Qiang HQ, Lv Y, Yan ML, Zhang ZY, Wang JW, Wang ZJ, Yin XL, Gu HW.   +8 more
europepmc   +1 more source

Red Wine Colloids: Advances in Characterization and Strategies for Colloidal Stability. [PDF]

J Agric Food Chem
Zanella S, Curioni A, Marangon M.
europepmc   +1 more source

Volatile and Sensory Profiles of Young Red Wines Treated with Yeast and Grape Polysaccharides After Malolactic Fermentation. [PDF]

Foods
Curiel-Fernández M, Cano-Mozo E, Ayestarán B, Guadalupe Z, Doco T, Pérez-Magariño S.   +5 more
europepmc   +1 more source

Application of an improved analytical protocol for the evaluation of biogenic amines in wines produced in the Canary Islands. [PDF]

Food Chem X
Fernández-Casanova C, Heras-Roger J, Díaz-Romero C, Herrera-Herrera AV, Socas-Rodríguez B.   +4 more
europepmc   +1 more source

Optimizing Sensory Experience and Aroma Profile Through Novel Blending: A Dual GC-MS/GC-IMS Approach to Characterize <i>Nitraria tangutorum</i> Bobrov.-Blended Wine. [PDF]

Int J Food Sci
Chen H, Li Y, Chi M, Wang Y, Khan N, Yang N, Wang X, Zhang Y, Wang F, Bao Y, Zhang Y, Xi Z.   +11 more
europepmc   +1 more source

Retrotransposon-Mediated Duplication of SSU1 in High SO2-Tolerant Brettanomyces bruxellensis Winery Isolates

Australian Journal of Grape and Wine Research
Cristobal A. Onetto, Joseph J. Rossi, Antonio G. Cordente, Steven Van Den Heuvel, Anthony R. Borneman   +4 more
doaj   +1 more source

Enhanced color stability in blueberry-grape blended fruit wines: Insight into synergistic copigmentation of epigallocatechin gallate and ferulic acid. [PDF]

Food Chem X
Wang Y, Xia WB, Zhu Y, Bian C, Yang XH, Wang XY, Xu S, Zhu ZG, Xu ZQ, Lu XB, Zhang HW, Gao XL.   +11 more
europepmc   +1 more source

Blood and Wine [PDF]

Bone Marrow Transplantation, 2019
openaire   +2 more sources

Yeast-driven modulation of color and aroma traits of 'Yeniang 2' (<i>Vitis adenoclada</i>) wine: expanding the winemaking potential of a wild grape resource. [PDF]

Food Chem X
Hu Y, Hao Y, Zhai Y, Wang W, Huang Q, Chen K, Fang Y, Cao M, Zhang K.   +8 more
europepmc   +1 more source

The Route of Biogenic Amines in Alcoholic Beverages: A Focus on Wine. [PDF]

Foods
Esposito L, Piva A, Mastrocola D, Martuscelli M.   +3 more
europepmc   +1 more source