Effect of the prefermentative addition of chitosan in the nitrogenous fraction and secondary fermentation products of SO2 free red wines.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10725
Abstract: BACKGROUND Different red winemaking were carried out to evaluate the effect of the prefermentative addition of chitosan as alternative to the use of SO2 on secondary products of alcoholic fermentation, yeast-available nitrogen (YAN), biogenic amines… read more here.
Keywords: red wines; fermentation; so2 free; prefermentative addition ... See more keywords
Square wave voltammetric analysis of polyphenol content and antioxidant capacity of red wines using glassy carbon and disposable carbon nanotubes modified screen-printed electrodes
Sign Up to like & getrecommendations! Published in 2018 at "European Food Research and Technology"
DOI: 10.1007/s00217-018-3038-z
Abstract: The polyphenols present in different French red wines were characterized electrochemically using square wave voltammetry (SWV). The voltammetric measurements were carried out using a glassy carbon electrode and disposable screen-printed carbon electrodes unmodified and modified… read more here.
Keywords: red wines; antioxidant capacity; carbon; carbon nanotubes ... See more keywords
Phenolic composition of monovarietal red wines regarding volatile phenols and its precursors
Sign Up to like & getrecommendations! Published in 2018 at "European Food Research and Technology"
DOI: 10.1007/s00217-018-3110-8
Abstract: The aim of this study was to characterise and compare wines from different grape varieties focusing on the volatile phenols and on the respective precursor compounds, both on the free form (p-coumaric, ferulic and caffeic… read more here.
Keywords: red wines; grape varieties; volatile phenols; acid ... See more keywords
Quantification of polyphenol composition and multiple statistical analyses of biological activity in Portuguese red wines
Sign Up to like & getrecommendations! Published in 2018 at "European Food Research and Technology"
DOI: 10.1007/s00217-018-3112-6
Abstract: The objective of the research was to evaluate potential biological activities of Portuguese red wines with different grape types on the level of composition characterization. An ultrafast liquid chromatography coupled with triple quadrupole mass spectrometry… read more here.
Keywords: red wines; portuguese red; analysis; polyphenol composition ... See more keywords
Robust l-malate bienzymatic biosensor to enable the on-site monitoring of malolactic fermentation of red wines.
Sign Up to like & getrecommendations! Published in 2017 at "Analytica chimica acta"
DOI: 10.1016/j.aca.2016.11.061
Abstract: Monitoring the malolactic fermentation process is strictly required to guarantee the sensorial quality and freshness of red wines. This could be achieved by in-field and real-time continuous measurements of l-malate concentration in the fermentation tanks.… read more here.
Keywords: red wines; biosensor; bienzymatic biosensor; monitoring malolactic ... See more keywords
Urea removal in rosé and red wines by immobilised acid urease in a packed bed reactor
Sign Up to like & getrecommendations! Published in 2021 at "Food and Bioproducts Processing"
DOI: 10.1016/j.fbp.2020.12.008
Abstract: Abstract The aim of this work was to develop and study the performance of a packed bed immobilized enzyme reactor for the effective removal of urea in high polyphenol wines. Purified acid urease from Lactobacillus… read more here.
Keywords: packed bed; red wines; acid urease; removal ... See more keywords
Influence of lactic acid bacteria strains on ester concentrations in red wines: Specific impact on branched hydroxylated compounds.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.06.123
Abstract: This research investigated the influence of lactic acid bacteria (LAB) strains on ester levels in Bordeaux red wines. These wines were made in five Bordeaux areas in two vintages, using three yeast strains. Malolactic fermentation… read more here.
Keywords: red wines; strains ester; ester concentrations; influence lactic ... See more keywords
1H NMR metabolomics applied to Bordeaux red wines.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.125257
Abstract: The q-NMR metabolomics has already demonstrated its potential for classifying wines of different geographical origins, grape varieties, or vintages. This study focuses on the characterisation of Bordeaux red wines, seeking to discriminate them from others… read more here.
Keywords: red wines; bordeaux red; metabolomics applied; applied bordeaux ... See more keywords
Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using multivariate analysis.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.125340
Abstract: In this study, 83 wines representating four commercial categories: "Argentinean Malbec", "Brazilian Merlot", "Uruguayan Tannat" and "Chilean Carménère" were analyzed according to their phenolic and volatile compounds. The objective was to identify the chemical compounds… read more here.
Keywords: red wines; analysis; south american; chemical ... See more keywords
Formation of amino acid derivatives in white and red wines during fermentation: Effects of non-Saccharomyces yeasts and Oenococcus oeni.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.128415
Abstract: This study aimed to investigate the effect of commercial non-Saccharomyces yeasts and Oenococcus oeni on the formation of amino acid derivatives, some of which have neuroactive properties, during fermentation in laboratory-scale processing of white and… read more here.
Keywords: white red; red wines; amino acid; fermentation ... See more keywords
Geographical origin authentication of southern Brazilian red wines by means of EEM-pH four-way data modelling coupled with one class classification approach.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.130087
Abstract: EEM data recorded at different pH values was exploited by MCR-ALS in order to determine qualitative information about Brazilian red wines. In addition, the geographical traceability of wines produced in the Serra Gaúcha (Rio Grande… read more here.
Keywords: red wines; way data; class; brazilian red ... See more keywords