Results 61 to 70 of about 130,545 (166)

A multi-omics technology to the study of lactic acid bacteria responses to environmental stress: the past, current and future trends

Food Science and Human Wellness
Lactic acid bacteria and the fermentation environment interact to form an intertwined system. Lactic acid bacteria are constantly evolving to adapt to different fermentation environments, causing changes in their physiological processes.
Yaqi Liu, Jingxian Sun, Xiaowen Liu, Mingpeng Zheng, Wen Ma, Gang Jin   +5 more
doaj   +1 more source

Effect of Contrasting Cap Management Protocols on the Phenolic Composition, Redox Potential, and Sensory Properties of Pinot Noir and Petite Sirah Wines

Australian Journal of Grape and Wine Research
Red wine cap management during alcoholic fermentation influences the extraction of phenolic compounds from grape solids and in turn affects oxygen consumption, oxidation–reduction potential (ORP), and must homogenization.
Dallas J. Parnigoni, Sean Kuster, Gabriela R. Rivas, Grace A. Putman, Emily S. Stoffel, James Nelson, Robert E. Coleman, Anibal A. Catania, L. Federico Casassa   +8 more
doaj   +1 more source

Estimating MCC System Dryness Index using the Vineyard Water Indicator

BIO Web of Conferences, 2016
The Dryness Index (DI) is one of the three Geoviticulture Multicriteria Climatic Classification System (MCC System) indices and its calculation is based on a soil water balance approach.
Conceição Marco Antônio Fonseca, de Souza Reginaldo Teodoro, Tonietto Jorge   +2 more
doaj   +1 more source

Allelic diversity of the SSR locus VVIB23 linked to the flower sex in wild-growing grapevine genotypes of Krasnodar Territory

Труды по прикладной ботанике, генетике и селекции
Background. Studying wild-growing grapevines is of interest because it expands the knowledge on the genetic diversity within the gene pool and helps to search for new resistance sources. One of the main differences between wild vines and cultivars is the
E. T. Ilnitskaya, M. V. Makarkina, E. A. Kozhevnikov, I. V. Gorbunov   +3 more
doaj   +1 more source

FOREIGN WINES. [PDF]

The Lancet
n ...
openaire   +1 more source

Cultural differences in wine conceptualization among consumers in France, Portugal and South Africa

Scientific Reports
Consumers’ mental pictures of wine are multifaceted and are shaped by their sensory (taste, smell, visual, sensation) perceptions, in addition to emotional, cultural and extrinsic (brand, price, and awards) influences.
Samantha Fairbairn, Jeanne Brand, Antonio Silva Ferreira, Dominique Valentin, Florian Bauer   +4 more
doaj   +1 more source

A modified CTAB method for the extraction of high-quality RNA from mono-and dicotyledonous plants rich in secondary metabolites

Plant Methods
Background High-quality RNA extraction from woody plants is difficult because of the presence of polysaccharides and polyphenolics that bind or co-precipitate with the RNA.
Tibor Kiss, Zoltán Karácsony, Adrienn Gomba-Tóth, Kriszta Lilla Szabadi, Zsolt Spitzmüller, Júlia Hegyi-Kaló, Thomas Cels, Margot Otto, Richárd Golen, Ádám István Hegyi, József Geml, Kálmán Zoltán Váczy   +11 more
doaj   +1 more source

Deciphering the mechanisms of oxygen transfer into a wine bottle. [PDF]

Sci Adv
Chanut J, Lagorce A, Simon JM, Bezverkhyy I, Bellat JP, Gougeon RD, Karbowiak T.   +6 more
europepmc   +1 more source

Organolead in wine [PDF]

Nature, 1994
Łobinski, R., Witte, C., Adams, F., Teissedre, P.-L., Cabanis, J.-C., Boutron, C.F.   +5 more
openaire   +3 more sources

Integrated EWM-RSM optimization of wine-steaming enhances the anti-inflammatory activity of <i>Dendrobium huoshanense</i> polysaccharides. [PDF]

Front Chem
Jiang W, Wang Z, Ye M, Lv J, Ma M, Peng D, Han L, Feng W, Li Q, Yu N, Xing L.   +10 more
europepmc   +1 more source