Results 221 to 230 of about 9,961 (296)

A.A.A. Good Wines WANTED: Blockchain, Non-Destructive Ultrasonic Techniques and Soil Health Assessment for Wine Traceability. [PDF]

Sensors (Basel)
Perinelli DR, Coletta M, Sabbatini B, D'Alessandro A, Fabiani F, Passacantando A, Bonacucina G, La Terza A.   +7 more
europepmc   +1 more source

Sensory profiling of South Korean grape wines: a comparison of fast profiling methods and evaluation environments

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The South Korean wine market has rapidly expanded in recent years; however, the sensory characteristics of domestically produced red wines remain largely unexplored. This study aims to profile the sensory attributes of South Korean red wines and compare the performance of two rapid profiling methods – check‐all‐that‐apply (CATA) and
Yeonjoo Yeo, Han Sub Kwak, Seo‐Jin Chung, Kaixin Xiao, Mi‐Ran Kim, Jungmin Oh   +5 more
wiley   +1 more source

Winery

, 2004
openaire   +1 more source

Grape Stalks as a Sustainable Feed Supplement for Dairy Cows: A Preliminary In Vivo Study on Milk Microbiota and Cheese Quality. [PDF]

Animals (Basel)
Dallavalle G, Secchi G, Mancini A, Cologna N, Vrhovsek U, Angeli A, Aprea E, Zambanini J, Solovyev P, Bontempo L, Betta E, Biasioli F, Zanon T, Franciosi E.   +13 more
europepmc   +1 more source

Impact of climate‐induced compositional shifts of ethanol and acidity on aroma release and perception in red wine: a case study on γ‐nonalactone and massoia lactone

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Climate change‐driven warming is increasing wine ethanol, promoting an atypical convergence between pH and titratable acidity (TA), and favouring the accumulation of specific wine volatiles: γ‐nonalactone (γ‐C9) and massoia lactone (MLac).
Roberto Salvatore Di Fede, Elisabetta Pittari, Luigi Moio, Paola Piombino   +3 more
wiley   +1 more source

The Route of Biogenic Amines in Alcoholic Beverages: A Focus on Wine. [PDF]

Foods
Esposito L, Piva A, Mastrocola D, Martuscelli M.   +3 more
europepmc   +1 more source

Disclosing the production of fungal chitinases and proteases using insect by‐products as substrates in solid‐state fermentation

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The world population is projected to reach nearly 9.7 billion by 2050, significantly increasing the demand for novel and sustainable protein sources. Edible insects, such as Tenebrio molitor, emerge as promising alternatives due to their high nutritional value, but adult insects and frass are direct and abundant by‐products of this ...
Borja Fernández, Helena Fernandes, Nuno Muñoz‐Seijas, Francisco Soto‐Beltrán, José Manuel Domínguez, Helena Peres, José Manuel Salgado   +6 more
wiley   +1 more source

The Impact of Fermenter Shape on the Performance of White Wine Alcoholic Fermentation and the Composition of the Resulting Wines in Laboratory-Scale Trials. [PDF]

J Food Sci
Córdova-Palominos P, Jara C, Laurie VF, Peña-Neira Á, Gil I Cortiella M.   +4 more
europepmc   +1 more source

Ultrasound‐assisted recirculation extraction as an innovative approach for obtaining bioactive compounds from grape pomace

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Grape pomace, a by‐product generated during winemaking, still retains bioactive compounds with potential applications in the food, pharmaceutical and nutraceutical sectors. This work investigated ultrasound‐assisted extraction (UAE) coupled with a recirculation system as a strategy to improve their recovery.
Jailton Ribeiro Dos Santos Junior, Luiz Carlos Corrêa‐Filho, Dayvison Mendes Moreira, Renata Valeriano Tonon, Lourdes Maria Correa Cabral   +4 more
wiley   +1 more source

Gel polymer electrolyte-based dual screen-printed electrodes for the headspace quantification of 4-ethylphenol and ethanethiol simultaneously in wines. [PDF]

Mikrochim Acta
Portugal-Gómez P, Domínguez-Renedo O, Alonso-Lomillo MA.   +2 more
europepmc   +1 more source