Physicochemical characterization of wines produced using indigenous yeasts from cold climate grapes
Sign Up to like & getrecommendations! Published in 2020 at "European Food Research and Technology"
DOI: 10.1007/s00217-020-03618-5
Abstract: The aim of the study was the physicochemical characterization of wines produced using indigenous yeasts isolated from spontaneously fermented grape musts, obtained from cold climate grapes. Saccharomyces cerevisiae MH020215 and Nakawazaea ishiwadae MG971259 yeast strains… read more here.
Keywords: produced using; using indigenous; physicochemical characterization; indigenous yeasts ... See more keywords
Influence of culture on social representation of wines produced by various methods: Natural, organic and conventional
Sign Up to like & getrecommendations! Published in 2021 at "Food Quality and Preference"
DOI: 10.1016/j.foodqual.2020.104034
Abstract: Abstract The overall aim of the present study was to investigate the social representation of wines produced by various methods of wine production, in particular in relation to the concept of Distance to the Object… read more here.
Keywords: social representation; wine; produced various; representation wines ... See more keywords
Methyl Salicylate, an Odor-Active Compound in Bordeaux Red Wines Produced without Sulfites Addition.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c00751
Abstract: Red wines produced without the addition of any SO2 are currently the source of a new consumer trend. The first characterization approaches regarding these specific wines were devoted to sensory studies that highlighted differences according… read more here.
Keywords: so2; addition; produced without; wines produced ... See more keywords
The Content of Selected Bioactive Compounds in Wines Produced from Dehydrated Grapes of the Hybrid Variety ‘Hibernal’ as a Factor Determining the Method of Producing Straw Wines
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11071027
Abstract: Sweet wines are appreciated worldwide; many are produced by fermenting the must of dehydrated (semi-dried) grapes, using methods that vary from region to region. The aim of this study was to evaluate the basic chemical… read more here.
Keywords: variety; variety hibernal; wines produced; method ... See more keywords
Classification of Red Wines Produced from Zweigelt and Rondo Grape Varieties Based on the Analysis of Phenolic Compounds by UPLC-PDA-MS/MS
Sign Up to like & getrecommendations! Published in 2020 at "Molecules"
DOI: 10.3390/molecules25061342
Abstract: The authentication of grape variety from which wine is produced is necessary for protecting a consumer from adulteration and false labelling. The aim of this study was to analyze phenolic compounds in red monovarietal wines… read more here.
Keywords: rondo; grape; variety; analysis ... See more keywords
First Approach to the Aroma Characterization of Monovarietal Red Wines Produced from Varieties Better Adapted to Abiotic Stresses
Sign Up to like & getrecommendations! Published in 2023 at "Plants"
DOI: 10.3390/plants12102063
Abstract: Adaptation strategies in the wine sector consist of the use of cultural techniques to limit damages caused by climate change, using, among other resources, varieties better adapted to the scenarios of abiotic stress exacerbation, namely… read more here.
Keywords: gas chromatography; better adapted; varieties better; wines produced ... See more keywords