Structural characterization of polysaccharides from Cabernet Franc, Cabernet Sauvignon and Sauvignon Blanc wines: Anti-inflammatory activity in LPS stimulated RAW 264.7 cells.
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DOI: 10.1016/j.carbpol.2017.12.082
Abstract: The structural characterization of the polysaccharides and in vitro anti-inflammatory properties of Cabernet Franc (WCF), Cabernet Sauvignon (WCS) and Sauvignon Blanc (WSB) wines were studied for the first time in this work. The polysaccharides of… read more here.
Keywords: anti inflammatory; cabernet franc; cabernet sauvignon; characterization polysaccharides ... See more keywords
Influence of Cold Maceration Time on Chromatic and Microbiological Characteristics of Cabernet Sauvignon Wines
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DOI: 10.21548/39-1-2460
Abstract: The pre-fermentative cold soak (CS) is proposed so as to extract and stabilise polyphenolic compounds in wines. CS is applied empirically to Cabernet Sauvignon in Cuyo, Argentina; however, there is poor scientific background on this… read more here.
Keywords: cabernet sauvignon; maceration; time; sauvignon wines ... See more keywords
Investigating Evolution and Balance of Grape Sugars and Organic Acids in Some New Pathogen-Resistant White Grapevine Varieties
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DOI: 10.3390/horticulturae7080229
Abstract: Breeding technologies exploiting marker-assisted selection have accelerated the selection of new cross-bred pathogen-resistant grapevine varieties. Several genotypes have been patented and admitted to cultivation; however, while their tolerance to fungal diseases has been the object… read more here.
Keywords: pathogen resistant; sauvignon blanc; sauvignon rytos; grapevine varieties ... See more keywords