Works matching DE "FRUIT wines"

Results: 417

ESTUDO FÍSICO, FÍSICO-QUÍMICO E QUIMIOMÉTRICO DE FRUTOS, POLPAS E VINHOS DE BACABA (OENOCARPUS BACABA).

Published in:

Revista Foco (Interdisciplinary Studies Journal), 2024, v. 17, n. 9, p. 1, doi. 10.54751/revistafoco.v17n9-166

By:

de Paula Amaral Sanches, Andressa;
Bastos de Abreu, Alfredo Gabryel;
Brito Negrão, Charles Alberto;
Borges Lima, Caio Henrique;
de Souza, Ewerton Carvalho;
Pantoja, Samantha Siqueira;
Silva Santos, Sheila Marcelly;
dos Santos Silva, Antonio

Publication type:

Article

Kemijski sastav hrvatskih voćnih vina kupine, aronije i višnje.

Published in:

Glasnik Zastite Bilja, 2024, v. 47, n. 6, p. 116, doi. 10.31727/gzb.47.6.11

By:

Tomić, Antonija;
Alpeza, Ivana;
Jeromel, Ana

Publication type:

Article

Utjecaj kvasaca na kakvoću voćnog vina od šljive.

Published in:

Glasnik Zastite Bilja, 2021, v. 44, n. 6, p. 72, doi. 10.31727/gzb.44.6.8

By:

Tomić, Antonija;
Stublić, Krunoslav;
Štambuk, Petra;
Fruk, Goran;
Žulj, Marin Mihaljević

Publication type:

Article

Research Progress on the Active Ingredients in and Applications of Lonicera caerulea L.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 7, p. 324, doi. 10.13982/j.mfst.1673-9078.2024.7.0802

By:

TAN Zhuoran;
QIN Chongyuan;
ZHANG Jingnan;
PAN Yuqiao;
LIN Jixiang;
WANG Jinghong

Publication type:

Article

刺梨自然发酵制酒过程中化学成分、抗氧化活性及优势菌的变化.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 2, p. 205, doi. 10.13982/j.mfst.1673-9078.2023.2.0317

By:

彭欢;
黄子健;
吴涛;
刘亮秀;
陈国浚;
杨翕淼;
廖振林;
方祥;
王洁

Publication type:

Article

生物降解柠檬酸及其影响因素的研究进展.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 2, p. 347, doi. 10.13982/j.mfst.1673-9078.2022.2.0575

By:

王金玲;
晏雨辰;
李巧月;
张福舜;
李鑫;
卢志全

Publication type:

Article

ANTIOXIDANT AND CALMODULIN-INHIBITORY ACTIVITIES OF PHENOLIC COMPONENTS IN FRUIT WINES AND ITS BIOTECHNOLOGICAL IMPLICATIONS.

Published in:

Food Biotechnology, 2001, v. 15, n. 3, p. 179, doi. 10.1081/FBT-100107629

By:

Pinhero, ReenaG.;
Paliyath, Gopinadhan

Publication type:

Article

INVESTIGATIONAL ANALYSIS ON THE PRODUCTION OF WINE FROM JUICE OF CITRUS RETICULATE ORANGE SPECIES.

Published in:

Oxidation Communications, 2024, v. 47, n. 2, p. 377

By:

SINGH, PUSHPANJALI

Publication type:

Article

Phylogenetic Relationship Among Wild and Cultivated Grapevine in Sicily: A Hotspot in the Middle of the Mediterranean Basin.

Published in:

Frontiers in Plant Science, 2019, v. 10, p. 1, doi. 10.3389/fpls.2019.01506

By:

De Michele, Roberto;
La Bella, Francesca;
Gristina, Alessandro Silvestre;
Fontana, Ignazio;
Pacifico, Davide;
Garfi, Giuseppe;
Motisi, Antonio;
Crucitti, Dalila;
Abbate, Loredana;
Carimi, Francesco

Publication type:

Article

FRUIT WINE PRODUCED FROM PAWPAW (CARICA PAPAYA) AND WATERMELON (CITRULLUS VULGARIS) USING SACCHAROMYCES CEREVISIAE ISOLATED FROM SELECTED FERMENTED FOODS.

Published in:

Science World Journal, 2021, v. 16, n. 4, p. 419

By:

B. D., Kantiyok;
S. S. D., Mohammed;
A., Yabaya

Publication type:

Article

Solid-Phase Extraction with Diethyldithiocarbamate as Chelating Agent for Preconcentration and Trace Determination of Copper, Iron and Lead in Fruit Wine and Distilled Spirit by Flame Atomic Absorption Spectrometry.

Published in:

E-Journal of Chemistry, 2011, v. 8, n. 3, p. 1280, doi. 10.1155/2011/416194

By:

CHANTHAI, SAKSIT;
SUWAMART, NONGNOOT;
RUANGVIRIYACHAI, CHALERM

Publication type:

Article

CONSUMER ACCEPTABILITY AND PHYSICOCHEMICAL PROPERTIES OF KENYAN CACTUS FRUIT WINE.

Published in:

African Journal of Food, Agriculture, Nutrition & Development, 2024, v. 24, n. 9, p. 24656, doi. 10.18697/ajfand.134.24900

By:

Mwenda, D. M.;
Abong, G. O.;
Kaindi, D. W. M.;
Omayio, D. G.

Publication type:

Article

COMPARATIVE ANALYSIS OF PHYSICOCHEMICAL CHARACTERISTICS FOR RED SUPERIOR WINES OBTAINED IN THE WESTERN PART OF ROMANIA.

Published in:

Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2008, v. 65, n. 2, p. 475

By:

Claudia, Mureşan;
Ciutina, V.;
Palcu, S.;
Halmagean, L.

Publication type:

Article

BIOTECHNOLOGICAL POTENTIAL OF ENVIRONMENTAL ROSE WINE PRODUCTION IN MOLDOVA.

Published in:

Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2008, v. 65, n. 2, p. 439

By:

Liviu, Vacarciuc

Publication type:

Article

Exploratory Market Survey of Tuba in Tacloban City.

Published in:

DLSU Business & Economics Review, 2010, v. 19, n. 2, p. 73, doi. 10.3860/ber.v19i2.1474

By:

Pacho, Arturo

Publication type:

Article

Use of auxin to delay ripening: sensory and biochemical evaluation of Cabernet Sauvignon and Shiraz.

Published in:

Australian Journal of Grape & Wine Research, 2022, v. 28, n. 2, p. 208, doi. 10.1111/ajgw.12516

By:

Böttcher, C.;
Johnson, T.E.;
Burbidge, C.A.;
Nicholson, E.L.;
Boss, P.K.;
Maffei, S.M.;
Bastian, S.E.P.;
Davies, C.

Publication type:

Article

Soil water availability during spring modulates canopy growth and impacts the chemical and sensory composition of Shiraz fruit and wine.

Published in:

Australian Journal of Grape & Wine Research, 2021, v. 27, n. 4, p. 491, doi. 10.1111/ajgw.12506

By:

Bonada, M.;
Catania, A.A.;
Gambetta, J.M.;
Petrie, P.R.

Publication type:

Article

ASVO 2020 Awards for Excellence.

Published in:: Australian Journal of Grape & Wine Research, 2021, v. 27, n. 1, p. 3, doi. 10.1111/ajgw.12477
Publication type:: Article

Impact of late pruning and elevated ambient temperature on Shiraz wine chemical and sensory attributes.

Published in:

Australian Journal of Grape & Wine Research, 2021, v. 27, n. 1, p. 42, doi. 10.1111/ajgw.12470

By:

Moran, M.A.;
Bastian, S.E.;
Petrie, P.R.;
Sadras, V.O.

Publication type:

Article

Low-resolution remotely sensed images of winegrape vineyards map spatial variability in planimetric canopy area instead of leaf area index.

Published in:

Australian Journal of Grape & Wine Research, 2008, v. 14, n. 1, p. 9, doi. 10.1111/j.1755-0238.2008.00002.x

By:

HALL, A.;
LOUIS, J. P.;
LAMB, D. W.

Publication type:

Article

Optimizing the selection process of yeast starter cultures by preselecting strains dominating spontaneous fermentations.

Published in:

Canadian Journal of Microbiology, 2009, v. 55, n. 3, p. 326, doi. 10.1139/W08-140

By:

Pulvirenti, Andrea;
Rainieri, Sandra;
Boveri, Silvio;
Giudici, Paolo

Publication type:

Article

Towards a geography of tourism and agrarian initiatives. The case of Lamego and Távora.

Published in:

Pasos: Revista de Turismo y Patrimonio Cultural, 2022, v. 20, p. 1163, doi. 10.25145/j.pasos.2022.20.078

By:

Pedro Mendonça, João

Publication type:

Article

Physicochemical and Volatile Compounds Analysis of Fruit Wines Fermented with Saccharomyces cerevisiae : FTIR and Microscopy Study with Focus on Anti-Inflammatory Potential.

Published in:

International Journal of Molecular Sciences, 2024, v. 25, n. 11, p. 5627, doi. 10.3390/ijms25115627

By:

Paśko, Paweł;
Galanty, Agnieszka;
Dymerski, Tomasz;
Kim, Young-Mo;
Park, Yong-Seo;
Cabrales-Arellano, Patricia;
Martinez, Victor Velazquez;
Delgado, Efren;
Gralak, Mikołaj;
Deutsch, Joseph;
Barasch, Dinorah;
Nemirovski, Alina;
Gorinstein, Shela

Publication type:

Article

THE REGRETTABLE INCIDENT AT HEREFORD.

Published in:

2011

By:

Dalby, Andrew

Publication type:

Essay

WHATON EARTH IS DADHI?

Published in:

2011

By:

Nasrallah, Nawal

Publication type:

Essay

Construction of "fungi house": an architectural approach for fabrication of carbon microspheres with superior capacitive and salt removal performance.

Published in:

Journal of Materials Science, 2021, v. 56, n. 20, p. 11907, doi. 10.1007/s10853-021-06065-z

By:

Liu, Yujing;
Liu, Qi;
Bi, Lirong;
Xu, Dandan;
Liu, Zhongqiu;
Ying, Anguo

Publication type:

Article

REINVENTING THE TRADITIONAL PRODUCTS - THE CASE OF BLACKBERRY WINE.

Published in:

Food in Health & Disease / Hrana u Zdravlju i Bolesti, 2019, v. 8, n. 1, p. 58

By:

Velić, Darko;
Velić, Natalija;
Klarić, Daniela Amidžić;
Tominac, Vlatka Petravić;
Klarić, Ilija;
Banović, Mara

Publication type:

Article

猕猴桃生香酵母筛选鉴定及其发酵特性.

Published in:

Journal of Henan Agricultural Sciences, 2021, v. 50, n. 8, p. 166, doi. 10.15933/j.cnki.1004‑3268.2021.08.020

By:

鲁云风;
刘智兴;
张四普;
牛佳佳;
胡瑞英;
田龙;
杨永峰

Publication type:

Article

Wine with Added Pomegranate Juice: A Novel Approach to Sparkling Winemaking.

Published in:

Foods, 2025, v. 14, n. 4, p. 581, doi. 10.3390/foods14040581

By:

Liu, Shuyan;
Vincenzi, Simone

Publication type:

Article

Biodiversity and Winemaking Characteristics of Yeasts Isolated from Docynia delavayi (Franch.) Schneid. Wine Microbiota.

Published in:

Foods, 2025, v. 14, n. 4, p. 553, doi. 10.3390/foods14040553

By:

Zhu, Ling;
Li, Zhangxing;
Liang, Yupeng;
Gao, Xiu;
Xu, Qingfang;
Liu, Weiliang;
Zhang, Lifang;
Cai, Jian

Publication type:

Article

Tannin-Tolerant Saccharomyces cerevisiae Isolated from Traditional Fermented Tea Leaf (Miang) and Application in Fruit Wine Fermentation Using Longan Juice Mixed with Seed Extract as Substrate.

Published in:

Foods, 2024, v. 13, n. 9, p. 1335, doi. 10.3390/foods13091335

By:

Phovisay, Somsay;
Kodchasee, Pratthana;
Abdullahi, Aliyu Dantani;
Kham, Nang Nwet Noon;
Unban, Kridsada;
Kanpiengjai, Apinun;
Saenjum, Chalermpong;
Shetty, Kalidas;
Khanongnuch, Chartchai

Publication type:

Article

Valorization of Peach Fruit and Wine Lees through the Production of a Functional Peach and Grape Juice.

Published in:

Foods, 2024, v. 13, n. 7, p. 1095, doi. 10.3390/foods13071095

By:

Prieto-Santiago, Virginia;
Aguiló-Aguayo, Ingrid;
Bravo, Francisca Isabel;
Mulero, Miquel;
Abadias, Maribel

Publication type:

Article

Process Optimization for Production of Persimmon Wine with Lower Methanol.

Published in:

Foods, 2024, v. 13, n. 5, p. 748, doi. 10.3390/foods13050748

By:

Wei, Jinwen;
Li, Yajun;
Liu, Yijuan;
Liu, Silin;
Yang, Xiaobing;
Wang, Xue

Publication type:

Article

The Effect of Co-Culture with Different Pichia kluyveri and Saccharomyces cerevisiae on Volatile Compound and Characteristic Fingerprints of Mulberry Wine.

Published in:

Foods, 2024, v. 13, n. 3, p. 422, doi. 10.3390/foods13030422

By:

Ding, Bo;
Zhao, Shutian;
Zhang, Wenxue;
Lin, Ying;
Xiong, Ling

Publication type:

Article

Enhance Wine Production Potential by Using Fresh and Dried Red Grape and Blueberry Mixtures with Different Yeast Strains for Fermentation.

Published in:

Foods, 2023, v. 12, n. 21, p. 3925, doi. 10.3390/foods12213925

By:

Martín-Gómez, Juan;
García-Martínez, Teresa;
Varo, M. Ángeles;
Mérida, Julieta;
Serratosa, María P.

Publication type:

Article

Isolation of Aroma-Producing Wickerhamomyces anomalus Yeast and Analysis of Its Typical Flavoring Metabolites.

Published in:

Foods, 2023, v. 12, n. 15, p. 2934, doi. 10.3390/foods12152934

By:

Zhang, Jing;
He, Yiguo;
Yin, Liguo;
Hu, Rong;
Yang, Jiao;
Zhou, Jing;
Cheng, Tao;
Liu, Hongyu;
Zhao, Xingxiu

Publication type:

Article

Exploring the Sensory Properties and Preferences of Fruit Wines Based on an Online Survey and Partial Projective Mapping.

Published in:

Foods, 2023, v. 12, n. 9, p. 1844, doi. 10.3390/foods12091844

By:

Zhu, Yuxuan;
Su, Qingyu;
Jiao, Jingfang;
Kelanne, Niina;
Kortesniemi, Maaria;
Xu, Xiaoqing;
Zhu, Baoqing;
Laaksonen, Oskar

Publication type:

Article

Optimization of Mopan Persimmon Wine Fermentation with Pectinase and Analysis of Its Mechanism of Action.

Published in:

Foods, 2023, v. 12, n. 6, p. 1246, doi. 10.3390/foods12061246

By:

Wang, Zijuan;
Hao, Qinghong;
An, Xiaowen;
Chitrakar, Bimal;
Li, Jiamin;
Zhao, Zhihui;
Ao, Changwei;
Sun, Jinxu

Publication type:

Article

Effects of Different Brewing Technologies on Polyphenols and Aroma Components of Black Chokeberry Wine.

Published in:

Foods, 2023, v. 12, n. 4, p. 868, doi. 10.3390/foods12040868

By:

Chen, Mengying;
Zhang, Shuting;
Ren, Yuanxiao;
Le, Zhao;
Li, Lingxi;
Sun, Baoshan

Publication type:

Article

Revalorization of Melon By-Product to Obtain a Novel Sparkling Fruity-Based Wine.

Published in:

Foods, 2023, v. 12, n. 3, p. 491, doi. 10.3390/foods12030491

By:

Salas-Millán, José Ángel;
Aguayo, Encarna;
Conesa-Bueno, Andrés;
Aznar, Arantxa

Publication type:

Article

Aromatic Characteristics of Passion Fruit Wines Measured by E-Nose, GC-Quadrupole MS, GC-Orbitrap-MS and Sensory Evaluation.

Published in:

Foods, 2022, v. 11, n. 23, p. 3789, doi. 10.3390/foods11233789

By:

Liu, Ruojin;
Liu, Yaran;
Zhu, Yuxuan;
Kortesniemi, Maaria;
Zhu, Baoqing;
Li, Hehe

Publication type:

Article

Effect of Inter-Row Peanut Growing in the Vineyard on the Quality of 'Cabernet Sauvignon' Grape Fruits and Wines in Northwest China.

Published in:

Foods, 2022, v. 11, n. 22, p. 3730, doi. 10.3390/foods11223730

By:

Peng, Jing;
Wei, Wei;
Lu, Haocheng;
Chen, Wu;
Li, Shude;
Cheng, Chifang;
Wang, Jun;
Duan, Changqing;
He, Fei

Publication type:

Article

Increase the Content of Ester Compounds in Blueberry Wine Fermentation with the Ester-Producing Yeast: Candida glabrata , Pichia anomala , and Wickerhamomyces anomalus.

Published in:

Foods, 2022, v. 11, n. 22, p. 3655, doi. 10.3390/foods11223655

By:

Cai, Wenqin;
Li, Bang;
Chen, Yanru;
Fu, Guiming;
Fan, Haowei;
Deng, Mengfei;
Wan, Yin;
Liu, Na;
Li, Mengxiang

Publication type:

Article

Fruit Wine Obtained from Melon by-Products: Physico-Chemical and Sensory Analysis, and Characterization of Key Aromas by GC-MS.

Published in:

Foods, 2022, v. 11, n. 22, p. 3619, doi. 10.3390/foods11223619

By:

Salas-Millán, José Ángel;
Aznar, Arantxa;
Conesa, Encarnación;
Conesa-Bueno, Andrés;
Aguayo, Encarna

Publication type:

Article

Novel Insight into the Formation of Odour—Active Compounds in Sea Buckthorn Wine and Distilled Liquor Based on GC–MS and E–Nose Analysis.

Published in:

Foods, 2022, v. 11, n. 20, p. 3273, doi. 10.3390/foods11203273

By:

Xia, Yanan;
Zha, Musu;
Liu, Hao;
Shuang, Quan;
Chen, Yongfu;
Yang, Xujin

Publication type:

Article

Method Validation and Assessment of Hazardous Substances and Quality Control Characteristics in Traditional Fruit Wines.

Published in:

Foods, 2022, v. 11, n. 19, p. 3047, doi. 10.3390/foods11193047

By:

Baek, Chae-Wan;
Chang, Hyeon-Jun;
Lee, Jeung-Hee

Publication type:

Article

Widely Targeted Metabolomics Profiling Reveals the Effect of Powdery Mildew on Wine Grape Varieties with Different Levels of Tolerance to the Disease.

Published in:

Foods, 2022, v. 11, n. 16, p. 2461, doi. 10.3390/foods11162461

By:

Yu, Huan;
Li, Hongyan;
Wei, Rongfu;
Cheng, Guo;
Zhou, Yongmei;
Liu, Jinbiao;
Xie, Taili;
Guo, Rongrong;
Zhou, Sihong

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

Simultaneous Monitoring of the Evolution of Chemical Parameters in the Fermentation Process of Pineapple Fruit Wine Using the Liquid Probe for Near-Infrared Coupled with Chemometrics.

Published in:

Foods, 2022, v. 11, n. 3, p. 377, doi. 10.3390/foods11030377

By:

Kasemsumran, Sumaporn;
Boondaeng, Antika;
Ngowsuwan, Kraireuk;
Jungtheerapanich, Sunee;
Apiwatanapiwat, Waraporn;
Janchai, Phornphimon;
Meelaksana, Jiraporn;
Vaithanomsat, Pilanee

Publication type:

Article

VOLATILE COMPOUNDS IN FRESHLY DISTILLED ŠAMPION APPLE WINES.

Published in:

Annals: Food Science & Technology, 2016, v. 17, n. 1, p. 109

By:

Choińska, Renata;
Bartosiak, Elżbieta;
Miecznikowski, Antoni

Publication type:

Article