Results 11 to 20 of about 841,870 (213)
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.
Jun Niimi +2 more
exaly +4 more sources
Not All Fibers Are Born Equal; Variable Response to Dietary Fiber Subtypes in IBD
Frontiers in Pediatrics, 2021 Diet provides a safe and attractive alternative to available treatment options in a variety of diseases; however, research has only just begun to elucidate the role of diet in chronic diseases, such as the inflammatory bowel diseases (IBD).
Heather Armstrong +8 more
doaj +1 more source
Modelling Smoke Flavour in Wine from Chemical Composition of Smoke-Exposed Grapes and Wine
Australian Journal of Grape and Wine Research, 2023 Wine grapes exposed to smoke and wine made from grapes exposed to smoke can robustly be identified through their elevated concentrations of volatile phenols and phenolic glycosides serving as smoke markers, compared to concentrations typically found in ...
Mango Parker +9 more
doaj +1 more source
The Role of Potent Thiols in “Empyreumatic” Flint/Struck-Match/Mineral Odours in Chardonnay Wine
Australian Journal of Grape and Wine Research, 2023 Background and Aims. A wide range of Chardonnay styles exist on the market, from fruit-forward examples to wines displaying “empyreumatic” aromas such as flint, smoky, mineral, and struck-match.
Damian Espinase Nandorfy +11 more
doaj +1 more source
Australian Journal of Grape and Wine Research, 2023 Background and Aims. An OIV resolution provides guidelines on using glutathione as a prefermentation additive when the amount of yeast assimilable nitrogen (YAN) of a juice or must is adequate, to avoid the metabolism of glutathione by the yeast.
Marlize Z. Bekker +6 more
doaj +1 more source
Wine and wine tourism in Macedonia [PDF]
Journal of Process Management. New Technologies, 2016 Wine (Latin: vinum) is an alcoholic beverage obtained by the fermentation of the grapes, the fruit of the vine plant. In Europe, according to legal regulations, the wine is the product obtained exclusively by full or partial fermentation of fresh grapes, clove or not, or of grape must. The transformation of grapes into wine is called vinification.
Koteski, Cane +2 more
openaire +2 more sources
Italian Journal of Animal Science, 2021 This study was conducted to determine the correlation among serum biochemical indices, slaughter traits, texture characteristics and water-holding capacity in Tan sheep. Eighty Tan sheep aged 4–6 months were selected.
Jiangyong Yu +7 more
doaj +1 more source
Food Science of Animal Resources, 2022 The aim of the present study was to evaluate the effectiveness of Lycium barbarum polysaccharide (LBP) on lipid oxidation and protein degradation in Tan sheep meatballs during the frozen period.
Yu Jiangyong +8 more
doaj +1 more source
eLife, 2021 A mouse model supports the hypothesis that latent Epstein–Barr virus exacerbates the symptoms of rheumatoid arthritis.
David Taussig, Yariv Wine
doaj +1 more source
The Effect of Pre-Veraison Smoke Exposure of Grapes on Phenolic Compounds and Smoky Flavour in Wine
Australian Journal of Grape and Wine Research, 2022 Background and Aims. Smoke exposure occurred in the Adelaide Hills region in December 2019 due to a wildfire, when wine grapes were peppercorn-size green berries.
W. W. Jiang +7 more
doaj +1 more source