Results 231 to 240 of about 10,607 (286)

Determination of non-volatile metabolic profiles and their sensory relevance in different grades of brandy through widely targeted metabolomics. [PDF]

Food Chem X
Ma Y, Liu Y, Zhang B, Shen C, Yu L, Xu Y, Tang K.   +6 more
europepmc   +1 more source

Implementation process evaluation and preliminary effect analysis of an outpatient multidisciplinary follow-up program for adolescents with acute alcohol intoxication in Belgium: the SPIRIT pilot study. [PDF]

Addict Sci Clin Pract
van Roozendaal H, Glazemakers I, Verboven L, De Tavernier B, Vander Auwera A, Verlinden E, De Meulder F, Mattheij M, Verhulst S, De Dooy J, van der Lely N, Van Hal G.   +11 more
europepmc   +1 more source

Hanseniaspora yeasts from agave fermentations provide insight into intraspecific gene loss

García-Ortega LF, García-Acero ÁM, Kirchmayr MR, Morales L, DeLuna A, Delaye L, Mancera E.   +6 more
europepmc   +1 more source

Pesticides in the Distilled Spirits of Wine and Its Byproducts

Journal of Agricultural and Food Chemistry, 1997
The fate of eight fungicides (benalaxyl, fenarimol, iprodione, metalaxyl, myclobutanil, procymidone, triadimefon, and vinclozolin) and five insecticides (dimethoate, fenthion, methidathion, parathi...
Cabras P, ANGIONI, ALBERTO, GARAU, VINCENZO, Minelli EV, Melis M, PIRISI, FILIPPO MARIA   +5 more
core   +4 more sources

Sustainable use of wood in wine spirit production

, 2022
A comprehensive overview of the sustainability of wood-based technologies for the production of high-quality and differentiated wine spirits, and the research carried out in this field is provided in this chapter.
Sara Canas, Ilda Caldeira, Tiago A Fernandes   +2 more
exaly   +2 more sources

Effect of innovative technology using staves and micro-oxygenation on the odorant and sensory profile of aged wine spirit

Food Chemistry, 2020
The aged wine spirit is a beverage with great aromatic complexity. Their volatile compounds with odorant power coming from the distillate and from the wood used in its ageing, and the interactions that take place in the process, enhanced by oxygen, all ...
Maria João Cabrita, Ofelia Anjos, Ilda Caldeira   +2 more
exaly   +2 more sources

Screening of Different Ageing Technologies of Wine Spirit by Application of Near-Infrared (NIR) Spectroscopy and Volatile Quantification [PDF]

Processes, 2020
Screening of different ageing technologies of wine spirit by application of Near-Infrared (NIR) Spectroscopy and volatile quantification.The traditional ageing of wine spirits is done in wooden barrels, however, high costs have led to the search for ...
Ofelia Anjos, Ilda Caldeira, Soraia I Pedro   +2 more
exaly   +2 more sources

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Beer, Wine, and Spirits

2021
This chapter studies how the menu is changing, highlighting key ingredients along the way, such as hops for beer, olive oil for salads, beef as a main course, rice as a side, and vanilla for desserts. Grains for beer are faced with excessive heat; changes in water quality and quantity are affecting spirits; and wine grape production is shifting to ...
Michael P. Hoffmann, Carrie Koplinka-Loehr, Danielle L. Eiseman   +2 more
openaire   +1 more source

Wine and grape marc spirits metabolomics

Metabolomics, 2018
Mass spectrometry (MS)-based and nuclear magnetic resonance (NMR) spectroscopic analyses play a key role in the field of metabolomics due to their important advantages. The use of metabolomics in wine and grape marc spirits allows a more holistic perspective in monitoring and gaining information on the making processes and thus it can assist on the ...
Dimitra Diamantidou, Anastasia Zotou, Georgios Theodoridis   +2 more
openaire   +2 more sources