Results 141 to 150 of about 68,052 (252)

Optimization of fermentation conditions, physicochemical profile and sensory quality analysis of seedless wampee wine

Applied Biological Chemistry
The aims of the present stud were to optimize fermentation parameters of seedless wampee wine using response surface methodology (RSM) and evaluate the changes in flavor metabolites during fermentation. Seedless wampee wine of optimal sensory quality was
Hong Wang, Xiang Liao, Chunyao Lin, Weidong Bai, Gengsheng Xiao, Xingyuan Huang, Gongliang Liu   +6 more
doaj   +1 more source

Vista Hills Vineyard [PDF]

, 2010
This presentation on Vista Hills Vineyard was given by Chris Norman as part of his Kemper Internship during ...
Norman, Chris
core   +1 more source

Advances in Wine Yeast Autolysis: Biochemical and Molecular Mechanisms, and the Release of Organic Compounds in White and Sparkling Wines—An Updated Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Wine yeasts play a central role in alcoholic fermentation and significantly contribute to the sensory attributes of wines through cellular autolysis during lees aging (sur lie), especially in white wines. This process releases organic compounds that alter the wine's chemical and sensory profile.
José Ricardo Machado dos Santos, Aniela Pinto Kempka   +1 more
wiley   +1 more source

Saccharomyces cerevisiae vineyard strains have different nitrogen requirements that affect their fermentation performances [PDF]

, 2017
Backhus, Bell, Beltran, Bely, Benito, Borneman, Bovo, Bovo, Brice, Carrau, Combina, Comitini, Dijken, Fleet, Fleet, Gawel, Guillamón, Gutiérrez, Lemos Junior, Nadai, Nardi, Silva Ferreira, Thouki, Treu, Treu, Vilanova   +25 more
core   +1 more source

Ochratoxin A removal during the main steps of wine making [PDF]

, 2005
A few years ago, the presence of ochratoxin A (OTA) was reported for the first time in wine. Grape juice is usually more contaminated than wines, and red grape products are more contaminated than white ones. This knowledge has led researchers to conclude
Abrunhosa, Luís, Fernandes, Anabela, Venâncio, Armando   +2 more
core  

Investigation of Potential Risks in Bio‐Based Food Contact Materials (FCMs) From Microbial Exploitation of Agricultural Wastes: Case Studies of Bacterial Cellulose and Nisin

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT In the context of the circular economy and the increasing demand for safe and sustainable packaging, this work addresses the safety assessment of food contact materials (FCMs) derived from agro‐industrial by‐products. Despite growing interest in these bio‐based materials, the literature still lacks a structured safety‐assessment framework able
Marianna Ciccone, Emmanouil Tsochatzis, Joel Armando Njieukam, Lorenzo Siroli, Davide Gottardi, Rosalba Lanciotti, Francesca Patrignani   +6 more
wiley   +1 more source

Effect of a New Fermentation Strain Combination on the Fermentation Process and Quality of Highland Barley Yellow Wine

Foods
Yellow wine fermented from highland barley is an alcoholic beverage with high nutritional value. However, the industrialization of barley yellow wine has been constrained to a certain extent due to the lack of a systematic starter culture. Therefore, the
Xiaodie Chen, Chuan Song, Jian Zhao, Zhuang Xiong, Lianxin Peng, Liang Zou, Bingliang Liu, Qiang Li   +7 more
doaj   +1 more source

Innovative Processing Technologies for Clean‐Label Liquid Foods With High Protein Content: Advances in Process Development and Quality Evaluation

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The demand for protein‐based liquid foods is increasing due to growing awareness of the impact of diet on human health. This trend has prompted the food industry to explore minimal processing technologies that ensure both safety and clean‐label appeal.
Jerish Joyner Janahar, Dibyakanta Seth, V. M. Balasubramaniam   +2 more
wiley   +1 more source

A rapid and reliable method for the determination of Lactiplantibacillus plantarum during wine fermentation based on PMA-CELL-qPCR. [PDF]

Front Microbiol, 2023
Wang J, Wei B, Chen Z, Chen Y, Liu S, Zhang B, Zhu B, Ye D.   +7 more
europepmc   +1 more source

The Survival of the Royals

Kyklos, Volume 79, Issue 2, Page 307-323, May 2026.
ABSTRACT We study the effect of royal status—a historically rooted legal privilege enjoyed by hereditary monarchs and their families—on human longevity, a proxy of individuals' health capital. We disentangle the effect of royal status that encompassed serving as heads of state from that of other royal family members and compare it to their contemporary
Alberto Batinti, Joan Costa‐Font, Vasuprada Shandar   +2 more
wiley   +1 more source