Results 91 to 100 of about 68,052 (252)

Optimization of the Fermentation Process for Pine-needle Sweet-potato Glutinous Rice Wine and Analysis of Its Antioxidant Activity

Shipin gongye ke-ji
Objective: In order to improve the flavor and efficacy of traditional sweet-potato glutinous rice wine, optimize the fermentation process of pine-needle sweet-potato glutinous rice wine and evaluate its physicochemical indexes and antioxidant activity ...
Jie YOU, Rusheng XIE, Weibin WU
doaj   +1 more source

Flow injection determination of readily assimilable nitrogen compounds during vinification [PDF]

, 2002
A flow injection method for the determination of readily assimilable nitrogen (r.a.n.), i.e. ammonium and aminated nitrogen, is reported. The difference in pH of the sample in the presence and absence of formaldehyde, which blocks the amino function ...
Crowell, Delmas, J. González-Rodríguez, M. D. Luque de Castro, P. Pérez-Juan, Rosen, Whiteside, Whiteside, Yao   +8 more
core   +1 more source

Targeted metabolomics reveals the optimal harvest time of Cabernet Sauvignon grapes in an emerging high‐altitude tropical region

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Climate change has driven the expansion of viticulture in high‐altitude tropical regions. The dynamics of grape ripening and its metabolic profile are influenced by climatic conditions. This study aimed to identify the optimal harvest period for Cabernet Sauvignon grapes cultivated in an emerging Brazilian high‐altitude region using
Laura O. Lago, Rafaela D. Silveira, Vanessa T. da Rosa, Luana P. Mallmann, Mairon M. da Silva, Aline C.T. Biasoto, Juliane E. Welke   +6 more
wiley   +1 more source

Influence of temperature fermentation to the dynamic of fermentation and quality of red wine Vranac [PDF]

Agroznanje, 2011
Temperature is one of the most influence factor affecting fermentation. The normal range of temperature at which red fermentation's are carried out in 20-32°C. Fermentation temperature should be matched to the desired style and the grape variety.
Pajović Radmila, Popović Tatjana, Krstić Marija, Vukosavljević Vera   +3 more
doaj  

Changes in Grape Maturity Induced by Spraying Ethanol [PDF]

, 2004
Three different ethanol solutions were sprayed onto Cabernet Sauvignon (Vitis vinifera L.) clusters during the ripening period: 2.5, 5 and 10% by volume in water. Controls were sprayed with water alone. Three different times of spraying were also tested:
Chervin, Christian, El-Kereamy, Ashraf, Garin, Pascal, Guichaoua, L., Renouf, Vincent, Rohmer, C., Roques, A., Roustan, Jean-Paul, Sanvoisin, M., Savocchia, Sandra, Van Heeswijck, R.   +10 more
core   +2 more sources

Gene expression and metabolic variability in fungus‐resistant PIWI (‘Pilzwiderstandsfähig’) grape cultivars

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Fungus‐resistant PIWI (Pilzwiderstandsfähig) grape cultivars are promising for reducing pesticide inputs in viticulture, but their enological potential is still poorly characterized. We performed a pilot, single‐vintage study integrating berry gene expression and phenolic composition in five Italian red PIWI cultivars (Cabernet ...
Villano Clizia, Luciano Alessandra, Carputo Domenico, Frusciante Luigi, Forino Martino, Napolitano Felice, Smimmo Roberta, Gambuti Angelita, Aversano Riccardo   +8 more
wiley   +1 more source

The Impact of Yeast Strains and Oenological Procedures on the Chemical Composition, Antioxidant Potential, and Aromatic Profile of Blueberry Wines

Foods
To make the flavor of blueberry wine more unique, in this study, the mixed fermentation of blueberry wine was carried out to increase its original aroma components.
Jiaxin Zhang, Hairu Pei, Renjie Zhou, Guoqiang Zhang   +3 more
doaj   +1 more source

Effect of spontaneous malolactic fermentation on the formation of organoleptic properties of red wine after ethyl alcohol removal [PDF]

BIO Web of Conferences
Malolactic fermentation, based on the conversion of malic acid to lactic acid, which leads to physicochemical and organoleptic changes, was investigated. Considering the influence of malolactic fermentation on the organoleptic profile of wine, the nature
Taranenko V. I., Oseledtseva I. V.
doaj   +1 more source

Evaluation of electrolyzed water to control fungal trunk pathogens in grapevine nurseries

Pest Management Science, Volume 81, Issue 4, Page 1740-1751, April 2025.
Electrolyzed water treatments could have promising applications in the grapevine nursery process to prevent or reduce infections caused by fungal trunk pathogens on grapevine propagation material. Abstract BACKGROUND Grapevine producers demand solutions to control fungal trunk pathogens (FTPs) in nurseries.
Mónica Berbegal, Adolfo Blasco, Grégoire Gaume, Pedro Amorós, Antônia Fernandes, José V. Ros‐Lis, Josep Armengol   +6 more
wiley   +1 more source

Analysis of a Commercial Red Wine Fermentation Dataset with a Wine Kinetic Model

Fermentation
The adoption of sensors to monitor wine fermentation enables the collection of large datasets that relate the initial juice chemistry, density and temperature patterns during fermentation to fermentation outcomes.
James Nelson, Robert Coleman, Patrick Gravesen, Michael Silacci, Alaina Velasquez, Kimberlee Marinelli, Roger Boulton   +6 more
doaj   +1 more source