Works matching DE "WINE aging"

Results: 295

Electronic Tongue Technology Applied to the Analysis of Grapes and Wines: A Comprehensive Review from Its Origins.

Published in:

Chemosensors, 2025, v. 14, n. 5, p. 188, doi. 10.3390/chemosensors13050188

By:

Garcia-Hernandez, Celia;
Garcia-Cabezon, Cristina;
Rodriguez-Mendez, Maria Luz;
Martin-Pedrosa, Fernando

Publication type:

Article

Procyanidins and Anthocyanins in Young and Aged Prokupac Wines: Evaluation of Their Reactivity Toward Salivary Proteins.

Published in:

Foods, 2025, v. 14, n. 10, p. 1780, doi. 10.3390/foods14101780

By:

Delić, Katarina;
Milinčić, Danijel D.;
Petrović, Aleksandar V.;
Stanojević, Slađana P.;
Gancel, Anne-Laure;
Jourdes, Michael;
Pešić, Mirjana B.;
Teissedre, Pierre-Louis

Publication type:

Article

Comparative Analysis of Metabolite Changes in Huangjiu During Different Aging Periods Using HRMS Metabolomics.

Published in:

Metabolites (2218-1989), 2025, v. 15, n. 5, p. 298, doi. 10.3390/metabo15050298

By:

E, Yue;
Wang, Zhuang;
Guo, Hongbin

Publication type:

Article

自酿葡萄酒香气成分的多萃取方法分析.

Published in:

Journal of Henan University of Science & Technology, Natural Science, 2022, v. 43, n. 5, p. 77, doi. 10.15926/j.cnki.issn1672-6871.2022.05.012

By:

邱智军;
陈艳楠;
原江锋;
张彬

Publication type:

Article

超声催陈对葡萄酒色泽品质的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 15, p. 15, doi. 10.12161/j.issn.1005-6521.2023.15.003

By:

马小强;
王有梁;
潘艺波;
陈紫彤;
白卫滨;
孙建霞

Publication type:

Article

超声波处理对桑葚酒色泽、花青素含量及抗氧化能力的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 12, p. 44, doi. 10.12161/j.issn.1005-6521.2023.12.007

By:

雷昌贵;
孟宇竹;
陈锦屏;
蔡花真;
姚会敏

Publication type:

Article

INFLUENCE OF ENZYMES TREATMENT ON THE QUALITY OF SAUVIGNON BLANC WINES.

Published in:

Lucrari Stiintifice, Universitatea de Stiinte Agricole Si Medicina Veterinara Ion Ionescu de la Brad Iasi, Seria Horticultura, 2019, v. 62, n. 1, p. 133

By:

Elena Cristina, SCUTARAŞU;
Camelia Elena, LUCHIAN;
Lucia Cintia, COLIBABA;
V. V., COTEA;
Ioana, CĂLIN;
M. T., ANDRIEŞ;
V. I., CIMPOI

Publication type:

Article

Study on the content of aromatic components in wine of grape varieties selected at the Institute of Viticulture and Enology - Pleven.

Published in:

Ukrainian Journal of Food Science, 2016, v. 4, n. 1, p. 17

By:

Haygarov, Vanyo;
Yoncheva, Tatyana;
Dimitrov, Dimitar

Publication type:

Article

Abscisic Acid's Role in the Modulation of Compounds that Contribute to Wine Quality.

Published in:

Plants (2223-7747), 2021, v. 10, n. 5, p. 938, doi. 10.3390/plants10050938

By:

Alonso, Rodrigo;
Berli, Federico J.;
Fontana, Ariel;
Piccoli, Patricia;
Bottini, Rubén;
Belda-Palazón, Borja

Publication type:

Article

Left out in the cold: Serving wines chilled.

Published in:

2019

By:

Simons, Christopher T.

Publication type:

Editorial

Evaluation and Comparison of Dermo-Cosmetic Activities of Three Oak Species by Targeting Antioxidant Metabolites and Skin Enzyme Inhibitors.

Published in:

Metabolites (2218-1989), 2023, v. 13, n. 7, p. 804, doi. 10.3390/metabo13070804

By:

Buche, Gaëlle;
Laffon, Malorie;
Fougère, Laëtitia;
Destandau, Emilie

Publication type:

Article

Analyses of the volatile compounds in cherry wine during fermentation and aging in bottle using HS-GC-IMS.

Published in:

Food Science & Technology Research, 2021, v. 27, n. 4, p. 559, doi. 10.3136/fstr.27.599

By:

Zhengbo SU;
Baoxiang LIU;
Chuang MA

Publication type:

Article

Functional conservation in genes and pathways linking ageing and immunity.

Published in:

2021

By:

Fabian, Daniel K.;
Fuentealba, Matías;
Dönertaş, Handan Melike;
Partridge, Linda;
Thornton, Janet M.

Publication type:

Literature Review

Mass spectrometry in the study of wood compounds released in the barrel‐aged wine and spirits.

Published in:

Mass Spectrometry Reviews, 2023, v. 42, n. 4, p. 1174, doi. 10.1002/mas.21754

By:

Flamini, Riccardo;
Panighel, Annarita;
De Marchi, Fabiola

Publication type:

Article

Effect of biological ageing of wine on its nitrogen composition for producing high quality vinegar.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2014, v. 92, n. 3, p. 291, doi. 10.1016/j.fbp.2013.07.005

By:

Álvarez-Cáliz, Carmen;
Santos-Dueñas, Inés Ma;
García-Martínez, Teresa;
Cañete-Rodríguez, Ana Ma;
Millán-Pérez, Carmen;
Mauricio, Juan C.;
Isidoro García-García

Publication type:

Article

КІНЕТИКА ТА ЕНЕРГЕТИКА ПРОЦЕСІВ ЕКСТРАГУВАННЯ З ДЕРЕВИНИ ДУБА В ЕЛЕКТРОМАГНІТНОМУ ПОЛІ.

Published in:

Scientific Works, 2021, v. 85, n. 1, p. 95, doi. 10.15673/swonaft.v85i1.2076

By:

О. В., Акімов;
О. К., Войтенко;
О. Г., Бурдо

Publication type:

Article

USE OF OAK ALTERNATIVE PRODUCTS IN VINIFICATION.

Published in:

Food Science & Technology (2073-8684), 2024, v. 18, n. 1, p. 39, doi. 10.15673/fst.v18i1.2856

By:

Aleksovych, V.;
Tkachenk, О.

Publication type:

Article

Fingerprint Analysis of Volatile Substances in the Vintage Characteristics of Wuyi Hongqu Huangjiu.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 2, p. 260, doi. 10.16426/j.1009-7848.2024.02.025

By:

Su Hao;
Li WeixinLin Xiaozi;
He Zhigang;
Liang Zhangcheng;
Ren Xiangyun

Publication type:

Article

自然发酵的岭南桑套果酒的细菌多样性分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 329, doi. 10.16429/j.1009-7848.2023.03.034

By:

黄娟1.;
黄燕燕;
冯立科;
余保宁;
彭小霞;
申益

Publication type:

Article

不同年份干红葡萄酒单宁结构特性与涩感强度的关系.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 8, p. 308, doi. 10.16429/j.1009-7848.2022.08.033

By:

李雨宇;
杨佳荟;
袁春龙

Publication type:

Article

Anti-aging mechanism and effect of treatment with raw and wine-steamed Polygonatum sibiricum on D-galactose-induced aging in mice by inhibiting oxidative stress and modulating gut microbiota.

Published in:

Frontiers in Pharmacology, 2024, p. 01, doi. 10.3389/fphar.2024.1335786

By:

Ruixue Zhong;
Ling Shen;
Yilin Fan;
Qiaomei Luo;
Ran Hong;
Xiaoli Sun;
Xia Zhou;
Jun Wan

Publication type:

Article

Interplay among Gcn5, Sch9 and Mitochondria during Chronological Aging of Wine Yeast Is Dependent on Growth Conditions.

Published in:

PLoS ONE, 2015, v. 10, n. 2, p. 1, doi. 10.1371/journal.pone.0117267

By:

Picazo, Cecilia;
Orozco, Helena;
Matallana, Emilia;
Aranda, Agustín

Publication type:

Article

Wine and Blood: An Unlikely Pairing.

Published in:

British Journal of Haematology, 2021, v. 193, n. 1, p. 201, doi. 10.1111/bjh.17200

By:

Bain, Barbara J.

Publication type:

Article

Measuring chemical changes during aging of malbec wine.

Published in:: California Agriculture, 2018, v. 72, n. 4, p. 198
Publication type:: Article

Predicting Bordeaux red wine origins and vintages from raw gas chromatograms.

Published in:

Communications Chemistry, 2023, v. 6, n. 1, p. 1, doi. 10.1038/s42004-023-01051-9

By:

Schartner, Michael;
Beck, Jeff M.;
Laboyrie, Justine;
Riquier, Laurent;
Marchand, Stephanie;
Pouget, Alexandre

Publication type:

Article

Origin of Wine Lignans.

Published in:

2021

By:

Dadáková, Kateřina;
Jurasová, Lenka;
Kašparovský, Tomáš;
Průšová, Božena;
Baroň, Mojmír;
Sochor, Jiří

Publication type:

journal article

Indole Content Profiling During Biological Ageing of Cava Sparkling Wine.

Published in:

Foods, 2025, v. 14, n. 5, p. 722, doi. 10.3390/foods14050722

By:

Abarca-Rivas, Clara;
Martín-García, Alba;
Riu-Aumatell, Montserrat;
López-Tamames, Elvira

Publication type:

Article

Ageing of Red Wine (cv. Negroamaro) in Mediterranean Areas: Impact of Different Barrels and Apulian Traditional Amphorae on Phenolic Indices, Volatile Composition and Sensory Analysis.

Published in:

Foods, 2025, v. 14, n. 4, p. 650, doi. 10.3390/foods14040650

By:

Prezioso, Ilaria;
Corcione, Giuseppe;
Digiorgio, Chiara;
Fioschi, Gabriele;
Paradiso, Vito Michele

Publication type:

Article

Use of Emerging Technologies and Non- Saccharomyces spp. for Tailoring the Composition of Yeast Derivatives: Effect on White Wine Aging.

Published in:

Foods, 2025, v. 14, n. 4, p. 652, doi. 10.3390/foods14040652

By:

Voce, Sabrina;
Bortolini, Anna;
Tat, Lara;
Natolino, Andrea;
Comuzzo, Piergiorgio

Publication type:

Article

Effects of Prolonged Pomace Contact on Color and Mouthfeel Characteristics in Merlot Wine During the Ageing Process Under Microwave Irradiation.

Published in:

Foods, 2025, v. 14, n. 3, p. 507, doi. 10.3390/foods14030507

By:

Yuan, Jiang-Feng;
Qin, Hui-Min;
Wang, Li-Juan;
Yang, Xiao-Wen;
Li, Yang;
Wan, Ning-Bo;
Zhang, Jie

Publication type:

Article

Phenolic Profile, Antioxidant Activity, Chemical Composition, and Elements of Merlot Wine Stored in Toasted Oak Barrels.

Published in:

Foods, 2024, v. 13, n. 24, p. 4100, doi. 10.3390/foods13244100

By:

Pichler, Anita;
Ivić, Ivana;
Babić, Jurislav;
Mesić, Josip;
Ćorković, Ina;
Marković, Tanja;
Kopjar, Mirela

Publication type:

Article

Exploring Red Wine Aging: Comparative Analysis of Cellar and Sea Underwater Aging on Chemical Composition and Quality.

Published in:

Foods, 2024, v. 13, n. 12, p. 1812, doi. 10.3390/foods13121812

By:

Mercanti, Nicola;
Pieracci, Ylenia;
Macaluso, Monica;
Fedel, Massimo;
Brazzarola, Francesco;
Palla, Fabrizio;
Verdini, Piero Giorgio;
Zinnai, Angela

Publication type:

Article

Metabolomics of Red Wines Aged Traditionally, with Chips or Staves.

Published in:

Foods, 2024, v. 13, n. 2, p. 196, doi. 10.3390/foods13020196

By:

Dumitriu, Georgiana-Diana;
Sánchez-Suárez, Fernando;
Peinado, Rafael A.;
Cotea, Valeriu V.;
de Lerma, Nieves López;
Gabur, Iulian;
Simioniuc, Violeta

Publication type:

Article

Aroma Profile of Merlot Red Wine Stored in Stainless-Steel Tanks and Wooden Barrels with Different Toasting Methods.

Published in:

Foods, 2024, v. 13, n. 1, p. 45, doi. 10.3390/foods13010045

By:

Pichler, Anita;
Ivić, Ivana;
Mesić, Josip;
Drenjančević, Mato;
Kujundžić, Toni;
Marković, Tanja;
Kopjar, Mirela

Publication type:

Article

Ethyl Carbamate in Fermented Food Products: Sources of Appearance, Hazards and Methods for Reducing Its Content.

Published in:

Foods, 2023, v. 12, n. 20, p. 3816, doi. 10.3390/foods12203816

By:

Shalamitskiy, Maksim Yu.;
Tanashchuk, Tatiana N.;
Cherviak, Sofia N.;
Vasyagin, Egor A.;
Ravin, Nikolai V.;
Mardanov, Andrey V.

Publication type:

Article

Effects of Leaf Removal on Free and Glycoconjugate Aromas of Skins and Pulps of Two Italian Red Grapevine Varieties.

Published in:

Foods, 2023, v. 12, n. 19, p. 3661, doi. 10.3390/foods12193661

By:

Piombino, Paola;
Pittari, Elisabetta;
Genovese, Alessandro;
Bellincontro, Andrea;
Failla, Osvaldo;
Moio, Luigi

Publication type:

Article

Management of in-Amphora "Trebbiano Toscano" Wine Production: Selection of Indigenous Saccharomyces cerevisiae Strains and Influence on the Phenolic and Sensory Profile.

Published in:

Foods, 2023, v. 12, n. 12, p. 2372, doi. 10.3390/foods12122372

By:

Guerrini, Simona;
Barbato, Damiano;
Mangani, Silvia;
Ganucci, Donatella;
Buscioni, Giacomo;
Galli, Viola;
Triossi, Andrea;
Granchi, Lisa

Publication type:

Article

Analytical, Chemometric and Sensorial Characterization of Oloroso and Palo Cortado Sherries during Their Ageing in the Criaderas y Solera System.

Published in:

Foods, 2022, v. 11, n. 24, p. 4062, doi. 10.3390/foods11244062

By:

Valcárcel-Muñoz, Manuel J.;
Guerrero-Chanivet, María;
Rodríguez-Dodero, Carmen;
García-Moreno, M. de Valme;
Guillén-Sánchez, Dominico A.

Publication type:

Article

Shedding Light on Metals Release from Chestnut Wood to Wine Spirit Using ICP-MS.

Published in:

Foods, 2022, v. 11, n. 22, p. 3617, doi. 10.3390/foods11223617

By:

Catarino, Sofia;
Thanasi, Vasiliki;
Morin, Gael;
Anjos, Ofélia;
Fernandes, Tiago A.;
Caldeira, Ilda;
Fargeton, Laurent;
Boissier, Benjamin;
Canas, Sara

Publication type:

Article

Evolution of the Crown Procyanidins' Tetramer during Winemaking and Aging of Red Wine.

Published in:

Foods, 2022, v. 11, n. 20, p. 3194, doi. 10.3390/foods11203194

By:

Jouin, Alicia;
Zeng, Liming;
Canosa, Marina Riveiro;
Teissedre, Pierre-Louis;
Jourdes, Michael

Publication type:

Article

Color Stability Enhancement and Antioxidation Improvement of Sanhua Plum Wine under Circulating Ultrasound.

Published in:

Foods, 2022, v. 11, n. 16, p. 2435, doi. 10.3390/foods11162435

By:

Wu, Zhiqian;
Li, Xusheng;
Zeng, Yingyu;
Cai, Dongbao;
Teng, Zhaojun;
Wu, Qixia;
Sun, Jianxia;
Bai, Weibin

Publication type:

Article

Development of a New Strategy for Studying the Oxygen Consumption Potential of Wine through the Grape Extract Evaluation.

Published in:

Foods, 2022, v. 11, n. 13, p. 1961, doi. 10.3390/foods11131961

By:

Carrasco-Quiroz, Marioli;
Martínez-Gil, Ana María;
Nevares, Ignacio;
Martínez-Martínez, Víctor;
Sánchez-Gómez, Rosario;
del Alamo-Sanza, Maria

Publication type:

Article

Impact of Different Oak Chips' Aging on the Volatile Compounds and Sensory Characteristics of Vitis amurensis Wines.

Published in:

Foods, 2022, v. 11, n. 8, p. 1126, doi. 10.3390/foods11081126

By:

Yu, Yanxia;
Li, Lingxi;
Xue, Ruowei;
Wang, Chen;
Chen, Mengying;
Ramos, João;
Zhang, Shuting;
Sun, Baoshan

Publication type:

Article

Effects of Long-Term Bottle Storage on Red and Rosé Wines Sealed with Different Types of Closures.

Published in:

Foods, 2021, v. 10, n. 12, p. 2918, doi. 10.3390/foods10122918

By:

Tchouakeu Betnga, Prudence Fleur;
Longo, Edoardo;
Merkytė, Vakarė;
Dupas de Matos, Amanda;
Rossetti, Fabrizio;
Boselli, Emanuele

Publication type:

Article

Effect of Barrel-to-Barrel Variation on Color and Phenolic Composition of a Red Wine.

Published in:

Foods, 2021, v. 10, n. 7, p. 1669, doi. 10.3390/foods10071669

By:

Pfahl, Leonard;
Catarino, Sofia;
Fontes, Natacha;
Graça, António;
Ricardo-da-Silva, Jorge

Publication type:

Article

Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products.

Published in:

Foods, 2021, v. 10, n. 7, p. 1499, doi. 10.3390/foods10071499

By:

Fia, Giovanna;
Bucalossi, Ginevra;
Zanoni, Bruno

Publication type:

Article

Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products.

Published in:

2021

By:

Durán-Guerrero, Enrique;
Castro, Remedios

Publication type:

Editorial

The Flavor Chemistry of Fortified Wines—A Comprehensive Approach.

Published in:

Foods, 2021, v. 10, n. 6, p. 1239, doi. 10.3390/foods10061239

By:

Abreu, Teresa;
Perestrelo, Rosa;
Bordiga, Matteo;
Locatelli, Monica;
Daniel Coïsson, Jean;
Câmara, José S.

Publication type:

Article

Historical Wines of Portugal: The Classification, Consumer Associations and Marketing Implications.

Published in:

Foods, 2021, v. 10, n. 5, p. 979, doi. 10.3390/foods10050979

By:

de Almeida Costa, Ana Isabel;
Marano-Marcolini, Carla;
Malfeito-Ferreira, Manuel;
Loureiro, Virgílio;
Bastian, Susan;
Danner, Lukas

Publication type:

Article

Accelerating Aging of White and Red Wines by the Application of Hydrostatic High Pressure and Maceration with Holm Oak (Quercus ilex) Chips. Influence on Physicochemical and Sensory Characteristics.

Published in:

Foods, 2021, v. 10, n. 4, p. 899, doi. 10.3390/foods10040899

By:

Valdés, María Esperanza;
Ramírez, Rosario;
Martínez-Cañas, Manuel Alejandro;
Frutos-Puerto, Samuel;
Moreno, Daniel

Publication type:

Article