Results 141 to 150 of about 15,524 (225)

Wine corks decontamination using plasma activated water. [PDF]

Curr Res Food Sci, 2023
Sainz-García A, González-Marcos A, Múgica-Vidal R, Muro-Fraguas I, Gallarta-González F, González-Arenzana L, López-Alfaro I, Santamaría P, Escribano-Viana R, Sainz-García E, Alba-Elías F.   +10 more
europepmc   +1 more source

Red Wine Aging Techniques in Spring Water. [PDF]

Foods
Rabino D, Allochis D, Gerbi G.
europepmc   +1 more source

Combined microbiome and metabolome analysis of Dacha and Ercha fermented grains of Fen-flavor Baijiu. [PDF]

Food Chem (Oxf)
Qu D, Wang Y, Cao L, Hou Q, Liu Z, Zhong J, Guo Z.   +6 more
europepmc   +1 more source

The Impact of the Inoculation of Different Pied de Cuve on the Chemical and Organoleptic Profiles of Wines. [PDF]

Microorganisms
Bedoya K, Mas A, Rozès N, Jara C, Portillo MDC.   +4 more
europepmc   +1 more source

Speech at Universal Wine Cellars Ltd., Adelaide [PDF]

, 2014

core   +3 more sources

Occurrence and Persistence of Saccharomyces cerevisiae Population in Spontaneous Fermentation and the Relation with "Winery Effect". [PDF]

Microorganisms
Agarbati A, Comitini F, Ciani M, Canonico L.   +3 more
europepmc   +1 more source

Sensory and Chemical Characterization of Upcycled Pomace- and Whey-Based Piquette Beverages. [PDF]

Foods
Hauser DG, Sen R, Lafontaine SR, Gerling C, Preston-Wisley LM, Demarsh TA, Alcaine SD.   +6 more
europepmc   +1 more source

Pisco, an Appellation of Origin from Peru: A review. [PDF]

Heliyon
Palma JC, Fabián-Campos J, Dioses-Morales JJ, Arias-Durand AD, Espinoza-Córdova G, Gonzales-Uscamayta M, Rengifo-Maravi JC, Chire-Murillo ET, Caro Sánchez-Benites VA, Jorge-Montalvo P, Visitación-Figueroa L.   +10 more
europepmc   +1 more source

Quantifying the effect of human practices on S. cerevisiae vineyard metapopulation diversity. [PDF]

Sci Rep, 2020
Börlin M, Claisse O, Albertin W, Salin F, Legras JL, Masneuf-Pomarede I.   +5 more
europepmc   +1 more source

Multiomics analysis of microbial succession and flavor formation mechanism during the fermentation process of Maotai-flavour Baijiu. [PDF]

Food Chem X
Shi X, Fan C, Hui M, Tian Q, Zhang F, Pan C.   +5 more
europepmc   +1 more source