Results 181 to 190 of about 28,793 (283)

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

Journal of the Science of Food and Agriculture, Volume 106, Issue 10, Page 5841-5850, 15 August 2026.
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 ...
Clizia Villano, Alessandra Luciano, Domenico Carputo, Luigi Frusciante, Martino Forino, Felice Napolitano, Roberta Smimmo, Angelita Gambuti, Riccardo Aversano   +8 more
wiley   +1 more source

Development of Aroma Compounds in Pinot noir Grapes and their Relative Importance in Wine (Year 1) [PDF]

Color stability and flavor are two of the most important aspects of red wine quality. The development of anthocyanins and tannins in Pinot noir grapes and their relative importance in wine has been under investigation by Dr. James Kennedy.
Fang, Yu, Qian, Michael
core  

Biosensors of Wine Fermentation for Monitoring Chemical and Biochemical Interactions, Process Indicators and Migration of Compounds and Metabolites, Between Wine and Fermentation Vessels-A Critical Review. [PDF]

Biosensors (Basel)
Prokopiou VD, Karampatea A, Metaxa ZS, Tsoupras AV.   +3 more
europepmc   +1 more source

Yeast Interactions and Molecular Mechanisms in Wine Fermentation: A Comprehensive Review. [PDF]

Int J Mol Sci, 2021
Comitini F, Agarbati A, Canonico L, Ciani M.   +3 more
europepmc   +1 more source

Wild Edible Plants in Angola: Diversity, Traditional Uses, Phytochemical Properties, and Socio‐Economic Potential

eFood, Volume 7, Issue 4, August 2026.
Wild edible plants (WEP) in Angola: number of species recorded by family and their distribution ranges; four of the most used WEP: Tamarindus indica (Fabaceae), Carissa spinarum (Apocynaceae), Adansonia digitata (Malvaceae), and Vitex doniana (Lamiaceae).
Claudete Bastos, Ângela Liberal, Margarida Moldão, Lillian Barros, Luís Catarino   +4 more
wiley   +1 more source

Early and diverse lipid consumption by Saccharomyces cerevisiae: an extensive targeted lipidomics approach and new perspectives for managing wine fermentation. [PDF]

NPJ Sci Food
Ramousse L, Pais de Barros JP, Roullier-Gall C, Alexandre H.   +3 more
europepmc   +1 more source

How to modulate the formation of negative volatile sulfur compounds during wine fermentation? [PDF]

FEMS Yeast Res, 2021
Jimenez-Lorenzo R, Bloem A, Farines V, Sablayrolles JM, Camarasa C.   +4 more
europepmc   +1 more source

Microbial Oxidative Stress in Food Fermentations: A Comprehensive Review

eFood, Volume 7, Issue 4, August 2026.
Oxidative stress has a dual role in food fermentations: low ROS supports adaptive signaling, whereas excessive ROS causes cellular damage and process inhibition. Managing redox state as a controllable process variable can improve fermentation robustness and final food quality.
Wanrong Hu, Manxi Wu, Hui Xu, Jiebiao Chen, Wen Cai, Han Yang, Hujing Cao, Xinlin Huang, Jinping Cao, Chongde Sun, Yue Wang, Dongliang Li   +11 more
wiley   +1 more source

Ochratoxin A reduction in wine fermentation: evaluating the potential of Lachancea thermotolerans. [PDF]

AMB Express
Vicente J, Vidal D, Tesfaye W, Calderón F, García F, Benito S.   +5 more
europepmc   +1 more source

Increase the Content of Ester Compounds in Blueberry Wine Fermentation with the Ester-Producing Yeast: Candida glabrata, Pichia anomala, and Wickerhamomyces anomalus. [PDF]

Foods, 2022
Cai W, Li B, Chen Y, Fu G, Fan H, Deng M, Wan Y, Liu N, Li M.   +8 more
europepmc   +1 more source