Results 1 to 10 of about 3,067 (221)
Red Wine Aging Techniques in Spring Water [PDF]
FoodsIn wine production, technology influences its chemical composition, which in turn affects its organoleptic properties. As a result, innovative production techniques play a crucial role on the competitive wine market.
Danilo Rabino +2 more
doaj +2 more sources
Wine Bottle Refinement: A Review of Emerging Aging Strategies [PDF]
FoodsWine bottle aging is governed by complex redox reactions involving phenolic compounds, oxygen transfer and storage conditions, which collectively determine the evolution of wine composition and sensory properties. This review critically examines the main
Nicola Mercanti +6 more
doaj +2 more sources
Energies, 2020 Despite the high energy consumption of wine making processes, little efforts have been spent so far, both at the industrial and scientific level, to search for alternative energy systems in wine cellars.
Davide PIVETTA +2 more
exaly +3 more sources
Exploring Red Wine Aging: Comparative Analysis of Cellar and Sea Underwater Aging on Chemical Composition and Quality [PDF]
FoodsThe aging process of wine is influenced by various factors, including the presence of oxygen, the temperature, and the storage conditions. While oxygen can have both positive and negative effects on wine quality, temperature fluctuations during storage ...
Nicola Mercanti +7 more
doaj +2 more sources
AgriEngineeringWinemaking facilities require specific interior hygrothermal conditions for wine production and aging, often necessitating the use of electromechanical cooling and humidification systems that increase energy consumption costs.
Veronica Jiménez-López +2 more
exaly +3 more sources
Factors of Influence in the Distribution of Mold in the Air in a Wine Cellar
Journal of Food Science, 2011 Abstract: This paper studies the presence of mold in the air of a vinification and ageing wine cellar. The influence of other factors such as the time of year, the sampling point, and the activity being carried out in the cellar has been analyzed. Neither the type of activity being carried out in the cellar nor
Ana Rosa Gutierrez +2 more
exaly +4 more sources
Characterization of key aroma compounds in a novel Chinese rice wine Xijiao Huojiu during its biological-ageing-like process by untargeted metabolomics [PDF]
HeliyonXijiao Huojiu (Xijiao), an ancient Chinese rice wine (ACRW), is produced using traditional methods, which involve biological-ageing-like process and result in distinctive sensory profiles. However, its aroma composition is still unclear.
Han Wang +6 more
doaj +2 more sources
INTERRELATIONS BETWEEN WINE TOURISM AND GEOTOURISM: A WINE CONSUMPTION SURVEY IN MONOR (HUNGARY) [PDF]
Geo Journal of Tourism and Geosites, 2021 The Danube Wine Region is one of the most important wine regions in Hungary with potential for geological and wine tourism. The research focused on basic issues related to the Monor wine community of the Danube wine region and the Monor cellar village,
István BAZSIK +2 more
doaj +1 more source
Foods, 2023 Five volatile thiol compounds (methanethiol, ethanethiol, 2-mercapto-1-ethanol, 2-furfurylthiol, and 2-methyl-3-furanethiol) in fermented grains of sauce-aroma baijiu were determined using ultra-performance liquid chromatography–tandem mass spectrometry (
Danhua Xiang +6 more
doaj +1 more source
Foods, 2022 This work evaluates the influence of the cellar conditions and bottle orientation, on the phenolic and volatile composition of a Vintage Port wine, sealed with natural cork stoppers, for 44 months post-bottling. The storage was performed in two different
Joana Azevedo +8 more
doaj +1 more source