Results 91 to 100 of about 28,793 (283)

Manipulating Soil Moisture and Nitrogen Availability to Improve Fermentation Behavior and Wine Quality. Part I: Vine Physiological Performance, Yield Components, Ripening Dynamics, and Fruit Composition [PDF]

This study integrates various vineyard practices that may improve nitrogen availability to the vine, particularly during ripening. Different strategies aimed at improving fermentation behavior and wine quality are being evaluated.
Howe, Jessica, Candolfi-Vasconcelos, M. Carmo   +1 more
core   +2 more sources

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

Fermentation and Characterization of Pitaya Wine

IOP Conference Series: Earth and Environmental Science, 2017
Juice was extracted from pitaya pulp. After fermentation, the wine produced contained 11.2% vol (v/v) alcohol, total sugar content is 7.3g/L, 7.8% °Brix, the content of titratable acid and amino acid nitrogen are 2.34 g/L and 0.46 g/L, respectively. Dragon fruit wine of the communist party of detect aroma components is 56 kinds, content is more than 0 ...
Xiao Gong, Yaxuan Yang, Lina Ma, Shaodan Peng, Mao Lin   +4 more
openaire   +1 more source

Bromelain as the enzyme of the future: A global bibliometric mapping of its applications and emerging trends

Journal of the Science of Food and Agriculture, EarlyView.
Abstract INTRODUCTION Bromelain, a complex mixture of proteolytic enzymes primarily extracted from plants of the Bromeliaceae family, has gained prominence because of its broad industrial applicability, particularly in the food, pharmaceutical and cosmetic sectors.
Genésio José da Silva Neto, Tonny Cley Campos Leite, Mônica Tejo Cavalcanti, Geany Targino Sousa Pedrosa, Rerisson do Nascimento Alves, Amanda Reges de Sena, Mônica Correia Gonçalves   +6 more
wiley   +1 more source

Pinot noir Fermentation Processing Effects on Wine Color and Phenolics [PDF]

Oregon Pinot noir wines differ greatly in their color and phenolic profiles and this variability is due to both vineyard and to fermentation management practices.
Price, Steve, Watson, Barney
core  

Effect of Different Yeasts on the Higher Alcohol Content of Mulberry Wine

Foods
Healthy, nutritious, and delicious mulberry wine is loved by everyone, but there is no specific yeast for mulberry wine. To screen for yeasts with low-yield higher alcohols for the fermentation of mulberry wine, we tested five commonly used commercial ...
Weijia Lian, Jing Lei, Chen Han, Jiuyun Wu, Zhigang Liu, Wei Liu, Ayijiamali Jiapaer, Hanming Su, Yanjun Xu, Ya Chen, Fengjuan Liu   +10 more
doaj   +1 more source

Total monomeric anthocyanin concentration estimation of red wines based on color data using multivariate statistical analysis and machine learning

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Red wine is a high‐value grape derivative containing complex chemical compounds that dictate its quality. Qualitative and quantitative determination of these compounds is essential for standardizing and classifying the product. This proof‐of‐concept study integrates chemometric methods and machine learning algorithms to establish ...
Emirhan Atlayan, Berkay Berk, Sevcan Unluturk   +2 more
wiley   +1 more source

Impact of Malolactic Fermentation on Red Wine Color [PDF]

In this study the impact of MLF on red wine color and the ability of Oenococcus oeni to degrade compounds important to the development of stable color were studied.
Osborne, James P.
core  

Enzymes for Wine Fermentation: Current and Perspective Applications [PDF]

, 2018
Enzymes are used in modern wine technology for various biotransformation reactions from prefermentation through fermentation, post-fermentation and wine aging.
Kiro Mojsov, Harald Claus, Claus, Harald, Mojsov, Kiro   +3 more
core   +1 more source

Effects of Pomace Maceration and Mixed Culture Fermentation on Aroma Quality and Antioxidant Capacity of Pomegranate Wine [PDF]

Shipin Kexue
In this study, we investigated the effects of pomace maceration and mixed culture fermentation on the quality of pomegranate wine, made from Tunisian pomegranates. Single factor experiments and an orthogonal array design were jointly employed to optimize
LIU Binghong, WEI Lingling, FANG Yan, YANG Xueshan, ZHU Xia
doaj   +1 more source