Results 41 to 50 of about 919,350 (412)
Microbial Biotechnology, 2008 Contains fulltext : 69391.pdf (Publisher’s version ) (Open Access)
openaire +5 more sources
Genetic structure of the population of wild-growing vines of the Utrish Nature Reserve
Вавиловский журнал генетики и селекции, 2023 Grapes are one of the most common agricultural crops in the world. Currently, the analysis of genotypes directly at the DNA level is considered to be the most accurate method for studying the plant gene pool. The study of wild vines and ancient varieties
E. T. Ilnitskaya +6 more
doaj +1 more source
Frontiers in Microbiology, 2016 It is well established that non-Saccharomyces wine yeasts, considered in the past as undesired or spoilage yeasts, can enhance the analytical composition, and aroma profile of the wine.
B. Padilla, J. Gil, P. Manzanares
semanticscholar +1 more source
Wine quality rapid detection using a compact electronic nose system: application focused on spoilage thresholds by acetic acid [PDF]
LWT, Volume 108, 2019, Pages 377-384, 2020 It is crucial for the wine industry to have methods like electronic nose systems (E-Noses) for real-time monitoring thresholds of acetic acid in wines, preventing its spoilage or determining its quality. In this paper, we prove that the portable and compact self-developed E-Nose, based on thin film semiconductor (SnO2) sensors and trained with an ...
arxiv +1 more source
Applications of Wine Pomace in the Food Industry: Approaches and Functions.
Comprehensive Reviews in Food Science and Food Safety, 2017 Winemaking generates large amounts of wine pomace, also called grape pomace. This by-product has attracted the attention of food scientists and the food industry, due to its high content in nutrients and bioactive compounds. This review mainly focuses on
Javier García-Lomillo +1 more
semanticscholar +1 more source
Foods, 2020 This study explored wine consumers’ preferences towards a novel Australian Shiraz wine product containing Ganoderma lucidum (GL). Wine consumers (n = 124) were asked to complete a questionnaire and participate in a blind tasting of six GL wine ...
Anh N.H. Nguyen +5 more
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Consumer response to wine made from smoke-affected grapes
OENO One, 2023 When vineyards and grapes are exposed to smoke from wildfires or controlled burns, this can result in wines with smoky, burnt or ashy attributes that have been linked to the presence of elevated concentrations of volatile phenols and phenolic glycosides.
Eleanor Bilogrevic +5 more
doaj +1 more source
Wine feature importance and quality prediction: A comparative study of machine learning algorithms with unbalanced data [PDF]
arXiv, 2023 Classifying wine as "good" is a challenging task due to the absence of a clear criterion. Nevertheless, an accurate prediction of wine quality can be valuable in the certification phase. Previously, wine quality was evaluated solely by human experts, but with the advent of machine learning this evaluation process can now be automated, thereby reducing ...
arxiv
Msphere, 2020 The composition of soil has long been thought to provide wine with characteristic regional flavors. Here, we show that for vineyards in southern Australia, the soil fungal communities are of primary importance for the aromas found in wines.
Di Liu +4 more
semanticscholar +1 more source
, 2016 Wine chemistry inspires and challenges with its complexity, and while this is intriguing, it can also be a barrier to further understanding. The topic is demystified in Understanding Wine Chemistry, Special Mention awardee in the 2018 OIV awards, which ...
A. Waterhouse, D. Jeffery, G. Sacks
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