Results 11 to 20 of about 127,161 (264)

Chinese localisation of wine aroma descriptors: an update of Le Nez du Vin terminology by survey, descriptive analysis and similarity test

OENO One, 2022
Aroma is an important criterion for describing and evaluating wine. The aroma descriptor system currently used in wine analysis is based on Western culture and is thus often inappropriate for use by other cultures to enhance their enjoyment of wine.
Gang Jin, Xi Lv, Linsheng Wei, Laichao Xu, Junxiang Zhang, Yanping Chen, Wen MA   +6 more
doaj   +1 more source

Effect of Aeration on Yeast Community Structure and Volatile Composition in Uninoculated Chardonnay Wines

Fermentation, 2021
Uninoculated wines are regarded as having improved mouthfeel and texture and more complex flavor profiles when compared to wines inoculated with commercial S. cerevisiae strains. Uninoculated fermentation involves a complex microbial succession of yeasts
Cristian Varela, Kathleen Cuijvers, Steven Van Den Heuvel, Mark Rullo, Mark Solomon, Anthony Borneman, Simon Schmidt   +6 more
doaj   +1 more source

Regulation of Nuclear Factor Kappa-Light-Chain-Enhancer of Activated B Cells (NF-κβ) in Inflammatory Bowel Diseases

Frontiers in Pediatrics, 2018
Inflammatory bowel diseases (IBD), encompassing both Crohn Disease (CD) and ulcerative colitis (UC) are globally prevalent diseases, impacting children of all ages. The hallmark of IBD is a perturbed immune system that leads to continuous inflammation in
Deenaz Zaidi, Deenaz Zaidi, Eytan Wine, Eytan Wine, Eytan Wine   +4 more
doaj   +1 more source

Microbial community structure and diversity in fish-flower (mint) symbiosis

AMB Express, 2023
The fish-flower symbiosis model is an eco-friendly sustainable farming technology combining plants, fish and microorganisms in a recirculating aquaculture system.
Jianglong Wang, Yufen Xie, Guangdi Zhang, Lin Pan   +3 more
doaj   +1 more source

Transient acetaldehyde production by SO2-producing Saccharomyces cerevisiae promotes the survival of Oenococcus oeni during co-fermentation

OENO One, 2023
Stuck or sluggish malolactic fermentation (MLF) can be problematic in stressful wine conditions, particularly white and sparkling base musts/wines. In these cases, knowledge of yeast-bacteria strain compatibility and the amount of sulfur dioxide (SO2) a ...
Peter J. Costello, Radka Kolouchova, Jane McCarthy, Damian Espinase Nandorfy, Desireé Likos, Simon A. Schmidt   +5 more
doaj   +1 more source

Towards a Deeper Understanding of Framing, Footing, and Alignment

Studies in Applied Linguistics & TESOL, 2008
Goffman’s (1974, 1981) ideas on framing, footing, and alignment provide a powerful lens for examining social roles, how they are signaled, and how speakers position themselves vis-à-vis one another during interactions. However, as constructs, these terms
Linda Wine
doaj   +1 more source

Impact of Smoke from Wheat, Oat, and Clover Stubble Burning on Cabernet Sauvignon Grapes and Wine

Australian Journal of Grape and Wine Research, 2023
Background and Aims. Stubble burning is an agricultural practice employed by some grain growers to prepare farmland for sowing and/or to control weeds and pests.
Tingting Shi, Renata Ristic, Kerry L. Wilkinson   +2 more
doaj   +1 more source

A construção espírita do problema do aborto: ordem espiritual e discurso público

Religião e Sociedade, 2020
Resumo: Este artigo discute, a partir de material etnográfico e bibliográfico, como o kardecismo concebe as implicações morais e espirituais do aborto. A interrupção voluntária da gravidez mobiliza problemas sobre as noções de indivíduo, livre-arbítrio e
Allan Wine Santos Barbosa
doaj   +1 more source

Fate of Fumonisin B2 (FB2) during Vinification and Wine Storage: Fining Agents for the Removal of FB2 in Wine

Australian Journal of Grape and Wine Research, 2022
Background and Aims. Fumonisins are a group of mycotoxins produced by some isolates of black aspergilli. This study examines the dynamics of fumonisins during winemaking and storage and the role of fining agents in the removal of FB2, the most prevalent ...
D. Perera, P. D. Prenzler, S. Savocchia, C. C. Steel   +3 more
doaj   +1 more source

Flavor Chemical Profiles of Cabernet Sauvignon Wines: Six Vintages from 2013 to 2018 from the Eastern Foothills of the Ningxia Helan Mountains in China

Foods, 2021
The eastern foothills of the Helan Mountains in the Ningxia region (Ningxia), is a Chinese wine-producing region, where Cabernet Sauvignon is the main grape cultivar; however, little compositional or flavor information has been reported on Ningxia wines.
Xue Zhang, Keqing Wang, Xiaobo Gu, Xiaohan Sun, Gang Jin, Junxiang Zhang, Wen Ma   +6 more
doaj   +1 more source