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Effective Ethyl Carbamate Prevention in Red Wines by Treatment with Immobilized Acid Urease.
- Published in:
- Foods, 2024, v. 13, n. 16, p. 2476, doi. 10.3390/foods13162476
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- Article
Widely Targeted Metabonomic Analysis to Study Effect of GSH on Metabolites of Chardonnay Wine during Simulated Oxidation.
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- Fermentation (Basel), 2023, v. 9, n. 9, p. 815, doi. 10.3390/fermentation9090815
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- Article
New Insights into the Origin of Volatile Sulfur Compounds during Wine Fermentation and Their Evolution during Aging.
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- Fermentation (Basel), 2022, v. 8, n. 4, p. 139, doi. 10.3390/fermentation8040139
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- Article
添加葡萄酿酒副产物提取物对干白葡萄酒贮存期品质的影响.
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- China Brewing, 2024, v. 43, n. 8, p. 177, doi. 10.11882/j.issn.0254-5071.2024.08.025
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- Article
不同抗氧化剂对白葡萄酒品质的影响.
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- China Brewing, 2020, v. 39, n. 10, p. 136, doi. 10.11882/j.issn.0254-5071.2020.10.026
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- Article
葡萄酒灌装后卧置存放时间节点确定.
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- China Brewing, 2019, v. 38, n. 8, p. 148, doi. 10.11882/j.issn.0254-5071.2019.08.029
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- Article
Definition of seismic performances and fragility curves of unanchored cylindrical steel legged tanks used in wine making and storage.
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- Bulletin of Earthquake Engineering, 2020, v. 18, n. 8, p. 3711, doi. 10.1007/s10518-020-00841-z
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- Article
The Benefits of Bamboo.
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- Sciences, 1984, v. 24, n. 6, p. 11, doi. 10.1002/j.2326-1951.1984.tb02747.x
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- Article
Influence of Caffeic and Caftaric Acid, Fructose, and Storage Temperature on Furan Derivatives in Base Wine.
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- Molecules, 2022, v. 27, n. 22, p. 7891, doi. 10.3390/molecules27227891
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- Article
The Varietal Influence of Flavour Precursors from Grape Marc on Monoterpene and C 13 -Norisoprenoid Profiles in Wine as Determined by Membrane-Assisted Solvent Extraction (MASE) GC-MS.
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- Molecules, 2022, v. 27, n. 7, p. 2046, doi. 10.3390/molecules27072046
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- Article
Wine Storage at Cellar vs. Room Conditions: Changes in the Aroma Composition of Riesling Wine.
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- Molecules, 2021, v. 26, n. 20, p. 6256, doi. 10.3390/molecules26206256
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- Article
Bottle Aging and Storage of Wines: A Review.
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- Molecules, 2021, v. 26, n. 3, p. 713, doi. 10.3390/molecules26030713
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- Article
Impact of the kind of wine storage on chemical and physical characteristics of the vranec wine.
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- Ukrainian Food Journal, 2015, v. 4, n. 2, p. 271
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- Article
Predicting the Quality and Prices of Bordeaux Wine.
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- Economic Journal, 2008, v. 118, n. 529, p. F174, doi. 10.1111/j.1468-0297.2008.02148.x
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- Article
Is Airborne 2,4,6-Trichloroanisole (TCA) a Threat for Bottled Wine?
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- Australian Journal of Grape & Wine Research, 2023, p. 1, doi. 10.1155/2023/6637804
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- Article
Effect of storage in glass and polyethylene terephthalate bottles on the sensory characteristics of rosé wine.
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- Australian Journal of Grape & Wine Research, 2018, v. 24, n. 3, p. 373, doi. 10.1111/ajgw.12335
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- Article
Exploring the effect of elevated storage temperature on wine composition.
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- Australian Journal of Grape & Wine Research, 2015, v. 21, p. 713, doi. 10.1111/ajgw.12196
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- Article
Application of colloidal silver versus sulfur dioxide during vinification and storage of Tempranillo red wines.
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- Australian Journal of Grape & Wine Research, 2014, v. 20, n. 1, p. 51, doi. 10.1111/ajgw.12050
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- Article
Climate drivers of red wine quality in four contrasting Australian wine regions.
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- Australian Journal of Grape & Wine Research, 2008, v. 14, n. 2, p. 78, doi. 10.1111/j.1755-0238.2008.00011.x
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- Article
The use of oak chips during the ageing of a red wine in stainless steel tanks or used barrels: effect of the contact time and size of the oak chips on aroma compounds.
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- Australian Journal of Grape & Wine Research, 2008, v. 14, n. 2, p. 63, doi. 10.1111/j.1755-0238.2008.00008.x
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- Article
The influence of storage on the 'chemical age' of red wines.
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- Metabolomics, 2014, v. 10, n. 5, p. 816, doi. 10.1007/s11306-014-0638-x
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- Article
Non-Thermal High Pressure Processing, Pulsed Electric Fields and Ultrasound Preservation of Five Different Table Wines.
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- Beverages, 2021, v. 7, n. 4, p. 1, doi. 10.3390/beverages7040069
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- Article
Aroma Profile of Merlot Red Wine Stored in Stainless-Steel Tanks and Wooden Barrels with Different Toasting Methods.
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- Foods, 2024, v. 13, n. 1, p. 45, doi. 10.3390/foods13010045
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- Article
Microwave Irradiation: Effects on the Change of Colour Characteristics and Main Phenolic Compounds of Cabernet Gernischt Dry Red Wine during Storage.
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- Foods, 2022, v. 11, n. 12, p. 1778, doi. 10.3390/foods11121778
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- Article
Effects of Ultrasound Irradiation on the Co-Pigmentation of the Added Caffeic Acid and the Coloration of the Cabernet Sauvignon Wine during Storage.
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- Foods, 2022, v. 11, n. 9, p. 1206, doi. 10.3390/foods11091206
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- Article
Effect of Cold Stabilization Duration on Organic Acids and Aroma Compounds during Vitis vinifera L. cv. Riesling Wine Bottle Storage.
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- Foods, 2022, v. 11, n. 9, p. 1179, doi. 10.3390/foods11091179
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- Article
Reducing the Negative Effect on White Wine Chromatic Characteristics Due to the Oxygen Exposure during Transportation by the Deoxygenation Process.
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- Foods, 2021, v. 10, n. 9, p. 2023, doi. 10.3390/foods10092023
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- Article
Evolution of Volatile and Phenolic Compounds during Bottle Storage of Merlot Wines Vinified Using Pulsed Electric Fields-Treated Grapes.
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- Foods, 2020, v. 9, n. 4, p. 443, doi. 10.3390/foods9040443
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- Article
Development and Application of a New QuEChERS Method in UHPLC-QqQ-MS/MS to Detect Seven Biogenic Amines in Chinese Wines.
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- Foods, 2019, v. 8, n. 11, p. 552, doi. 10.3390/foods8110552
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- Article
Antioxidant Activity and Phenolic Components of Cabernet Sauvignon Red Wines At Different Storage Conditions.
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- Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2022, v. 12, n. 3, p. 1558, doi. 10.21597/jist.1133038
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- Article
Study on the Stability of Volatile Acid in Lycium barbarum Wine.
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- Chinese Food Science, 2012, v. 1, n. 4, p. 22
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- Article
VviWRKY40, a WRKY Transcription Factor, Regulates Glycosylated Monoterpenoid Production by VviGT14 in Grape Berry.
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- Genes, 2020, v. 11, n. 5, p. 485, doi. 10.3390/genes11050485
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- Article
Analysis of a Special Sulphite-Producing Yeast Starter after Fermentation and during Wine Maturation.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 17, p. 8848, doi. 10.3390/app12178848
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- Article
Use of Fe (II) and H 2 O 2 along with Heating for the Estimation of the Browning Susceptibility of White Wine.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 9, p. N.PAG, doi. 10.3390/app12094422
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- Article
Impact of Chitosan-Genipin Films on Volatile Profile of Wine along Storage.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 14, p. 6294, doi. 10.3390/app11146294
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- Article
SENSORY DESCRIPTIVE ANALYSIS OF A RED WINE AGED WITH OAK CHIPS IN STAINLESS STEEL TANKS OR USED BARRELS: EFFECT OF THE CONTACT TIME AND SIZE OF THE OAK CHIPS.
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- Journal of Food Quality, 2008, v. 31, n. 5, p. 645, doi. 10.1111/j.1745-4557.2008.00226.x
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- Article
葡萄酒酚类物质的产生机制及影响因素 研究进展.
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- Food Research & Development, 2023, v. 44, n. 13, p. 195, doi. 10.12161/j.issn.1005-6521.2023.13.029
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- Article
Carbon footprint and carbon storage of wine vineyard under extremely simplified ecological mode.
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- Journal of Northwest A & F University - Natural Science Edition, 2023, v. 51, n. 12, p. 120, doi. 10.13207/j.cnki.jnwafu.2023.12.013
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- Article
Evolution of phenolic and volatile compounds during bottle storage of a white wine without added sulfite.
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- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 2, p. 775, doi. 10.1002/jsfa.10084
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- Article
'COOL OR HOT': A STUDY OF CONTAINER TEMPERATURES IN AUSTRALIAN WINE SHIPMENTS.
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- Australasian Journal of Regional Studies, 2012, v. 18, n. 3, p. 420
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- Article
Purification and Characterization of WA18, a New Mycocin Produced by Wickerhamomyces anomalus Active in Wine Against Brettanomyces bruxellensis Spoilage Yeasts.
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- Microorganisms, 2021, v. 9, n. 1, p. 56, doi. 10.3390/microorganisms9010056
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- Article
Ethyl Carbamate Production Kinetics during Wine Storage.
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- South African Journal of Enology & Viticulture, 2015, v. 36, n. 2, p. 277
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- Article
Biogenic Amines in Wine: Understanding the Headache.
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- South African Journal of Enology & Viticulture, 2008, v. 29, n. 2, p. 109
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- Article
Evolution of nonenzymatic browning during the simulated Msalais‐production process in models of grape juice.
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- Food Science & Nutrition, 2022, v. 10, n. 7, p. 2132, doi. 10.1002/fsn3.2829
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- Article
A Role of Reductones in the Monitoring of Sulphur Dioxide Content in Wines during their Maturation and Storage.
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- Czech Journal of Food Sciences, 2014, v. 32, n. 3, p. 232, doi. 10.17221/323/2013-cjfs
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- Article
Influence of closure, phenolic levels and microoxygenation on Cabernet Sauvignon wine composition after 5 years' bottle storage.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 1, p. 36, doi. 10.1002/jsfa.6694
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- Article
ASSAY OF THE PHENOLIC PROFILE OF MERLOT WINES FROM MACEDONIA: EFFECT OF MACERATION TIME, STORAGE, SO<sub>2</sub> AND TEMPERATURE OF STORAGE.
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- Macedonian Journal of Chemistry & Chemical Engineering, 2009, v. 28, n. 2, p. 141, doi. 10.20450/mjcce.2009.203
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- Article
Hybrid Electronic Tongue as a Tool for the Monitoring of Wine Fermentation and Storage Process.
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- Electroanalysis, 2018, v. 30, n. 9, p. 1983, doi. 10.1002/elan.201800093
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- Article
The island of Elba (Tuscany, Italy) at the crossroads of ancient trade routes: an archaeometric investigation of dolia defossa from the archaeological site of San Giovanni.
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- Mineralogy & Petrology, 2016, v. 110, n. 6, p. 693, doi. 10.1007/s00710-016-0438-2
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- Article
RELATIONSHIP BETWEEN THE INNER CELLULATION OF SYNTHETIC STOPPERS AND THE BROWNING OF A WHITE WINE OVER EIGHTEEN MONTHS OF STORAGE.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2012, v. 24, n. 2, p. 149
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- Article