Works matching DE "PHENOL content of wine"

Results: 26

The influence of yeast type and storage temperature on content of phenolic compounds, antioxidant activity, colour and sensory attributes of chokeberry wine.

Published in:

European Food Research & Technology, 2017, v. 243, n. 12, p. 2199, doi. 10.1007/s00217-017-2922-2

By:

Lachowicz, Sabina;
Wojdyło, Aneta;
Chmielewska, Joanna;
Oszmiański, Jan

Publication type:

Article

Influence of early seeds removal on the physicochemical, polyphenolic, aromatic and sensory characteristics of red wines from Gaglioppo cv.

Published in:

European Food Research & Technology, 2017, v. 243, n. 8, p. 1311, doi. 10.1007/s00217-017-2842-1

By:

Guaita, Massimo;
Petrozziello, Maurizio;
Panero, Loretta;
Tsolakis, Christos;
Motta, Silvia;
Bosso, Antonella

Publication type:

Article

A new method for the detection of early contamination of red wine by Brettanomyces bruxellensis using Pseudomonas putida 4-ethylphenol methylene hydroxylase (4-EPMH).

Published in:

European Food Research & Technology, 2017, v. 243, n. 7, p. 1117, doi. 10.1007/s00217-016-2822-x

By:

Daniels-Treffandier, Hélène;
Campbell, Christine;
Kheir, Joyce;
Salameh, Dominique;
Lteif, Roger;
Brandam, Cédric;
Taillandier, Patricia

Publication type:

Article

Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine.

Published in:

European Food Research & Technology, 2017, v. 243, n. 7, p. 1287, doi. 10.1007/s00217-016-2840-8

By:

Caridi, Andrea;
Sidari, Rossana;
Giuffrè, Angelo;
Pellicanò, Teresa;
Sicari, Vincenzo;
Zappia, Clotilde;
Poiana, Marco

Publication type:

Article

Selected yeasts to enhance phenolic content and quality in red wine from low pigmented grapes.

Published in:

European Food Research & Technology, 2017, v. 243, n. 3, p. 367, doi. 10.1007/s00217-016-2750-9

By:

Caridi, Andrea;
Bruno, Alessandra;
Salvo, Emanuela;
Piscopo, Amalia;
Poiana, Marco;
Sidari, Rossana

Publication type:

Article

Effects of the treatment with oak chips on color-related phenolics, volatile composition, and sensory profile of red wines: the case of Aglianico and Montepulciano.

Published in:

European Food Research & Technology, 2016, v. 242, n. 5, p. 745, doi. 10.1007/s00217-015-2583-y

By:

Baiano, Antonietta;
Gianni, Antonio;
Mentana, Annalisa;
Quinto, Maurizio;
Centonze, Diego;
Nobile, Matteo

Publication type:

Article

Comparison of Acquitaine and Rioja Red Wines: Characterization of Their Phenolic Composition and Evolution from 2000 to 2013.

Published in:

Molecules, 2017, v. 22, n. 2, p. 192, doi. 10.3390/molecules22020192

By:

Quaglieri, Cindy;
Prieto-Perea, Noelia;
Berrueta, Luis Angel;
Gallo, Blanca;
Rasines-Perea, Zurine;
Jourdes, Michael;
Teissedre, Pierre-Louis

Publication type:

Article

PHENOLIC COMPOSITION OF AGLIANICO AND NERO DI TROIA GRAPES AND WINES AS AFFECTED BY COVER CROPPING AND IRRIGATION.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2011, v. 23, n. 4, p. 381

By:

Gambacorta, G.;
Antonacci, D.;
La Gatta, M.;
Faccia, M.;
La Gatta, B.;
Pati, S.;
Coletta, A.;
La Notte, E.

Publication type:

Article

TOTAL CONTENTS OF PHENOLICS, FLAVONOIDS, TANNINS AND ANTIOXIDANT CAPACITY OF SELECTED TRADITIONAL ETHIOPIAN ALCOHOLIC BEVERAGES.

Published in:

Bulletin of the Chemical Society of Ethiopia, 2016, v. 30, n. 1, p. 27, doi. 10.4314/bcse.v30i1.3

By:

Debebe, Ayalew;
Chandravanshi, Bhagwan Singh;
Redi-Abshiro, Mesfin

Publication type:

Article

The composition of cell walls from grape skin in Vitis vinifera intraspecific hybrids.

Published in:

Journal of the Science of Food & Agriculture, 2017, v. 97, n. 12, p. 4029, doi. 10.1002/jsfa.8270

By:

Apolinar‐Valiente, Rafael;
Gómez‐Plaza, Encarna;
Terrier, Nancy;
Doco, Thierry;
Ros‐García, José María

Publication type:

Article

The effect of supplementation with three commercial inactive dry yeasts on the colour, phenolic compounds, polysaccharides and astringency of a model wine solution and red wine.

Published in:

Journal of the Science of Food & Agriculture, 2017, v. 97, n. 1, p. 172, doi. 10.1002/jsfa.7706

By:

González‐Royo, Elena;
Esteruelas, Mireia;
Kontoudakis, Nikolaos;
Fort, Francesca;
Canals, Joan Miquel;
Zamora, Fernando

Publication type:

Article

Influence of closure, phenolic levels and microoxygenation on Cabernet Sauvignon wine composition after 5 years' bottle storage.

Published in:

Journal of the Science of Food & Agriculture, 2015, v. 95, n. 1, p. 36, doi. 10.1002/jsfa.6694

By:

Han, Guomin;
Ugliano, Maurizio;
Currie, Bruce;
Vidal, Stéphane;
Diéval, Jean‐Baptiste;
Waterhouse, Andrew L

Publication type:

Article

Effect of Saccharomyces cerevisiae and Candida zemplinina on quercetin, vitisin A and hydroxytyrosol contents in Sangiovese wines.

Published in:

World Journal of Microbiology & Biotechnology, 2015, v. 31, n. 7, p. 1137, doi. 10.1007/s11274-015-1863-9

By:

Romboli, Y.;
Mangani, S.;
Buscioni, G.;
Granchi, L.;
Vincenzini, M.

Publication type:

Article

Study on Colorimetric Method and Content Determination of Total Phenol in Homemade Plum Wine.

Published in:

Medicinal Plant, 2017, v. 8, n. 1, p. 22

By:

Yun TENG;
Pei QUN;
Xue ZHAI;
Yuan LIU

Publication type:

Article

Characterization of Phenolic Compounds in Wine Lees.

Published in:

Antioxidants, 2018, v. 7, n. 4, p. 48, doi. 10.3390/antiox7040048

By:

Zhijing, Ye;
Shavandi, Amin;
Harrison, Roland;
Bekhit, Alaa El-Din A.

Publication type:

Article

Issue Information.

Published in:: Australian Journal of Grape & Wine Research, 2017, v. 23, n. 2, p. 153, doi. 10.1111/ajgw.12252
Publication type:: Article

Effect of bunch thinning and water stress on chemical and sensory characteristics of Tempranillo wines.

Published in:

Australian Journal of Grape & Wine Research, 2014, v. 20, n. 3, p. 394, doi. 10.1111/ajgw.12088

By:

Gamero, E.;
Moreno, D.;
Vilanova, M.;
Uriarte, D.;
Prieto, M.H.;
Valdés, M. Esperanza

Publication type:

Article

THE EFFECT OF STORAGE CONDITIONS ON WINE QUALITY.

Published in:

Analele Universitatii din Craiova. Seria Biologie, Horticultura, Tehnologia Prelucrarii Produselor Agricole, Ingineria Mediului, 2016, v. 21, p. 343

By:

Liliana, Norocel;
Gheorghe, Gutt

Publication type:

Article

Phenolic Content and Antioxidant Capacity of Cypriot Wines.

Published in:

Czech Journal of Food Sciences, 2015, v. 33, n. 2, p. 126, doi. 10.17221/335/2014-CJFS

By:

GALANAKIS, Charis M.;
KOTANIDIS, Anestis;
DIANELLOU, Maria;
GEKAS, Vassilis

Publication type:

Article

Investigation of active ingredients in red wines transferred into non-aqueous media.

Published in:

Journal of Food & Nutrition Research, 2014, v. 53, n. 4, p. 333

By:

SLOVÁKOVÁ, MARIANA;
ŠEVCECH, JOZEF;
FURDÍKOVÁ, KATARÍNA;
RAPTA, PETER

Publication type:

Article

Phenolic Profile and Biological Activity of Muskat Hamburg Grape Juice and Wine.

Published in:

2016

By:

Majkić, T.;
Pintać, D.;
Nađpal, J.;
Simin, N.;
Mimica-Dukić, N.;
Lesjak, M.;
Beara, I.

Publication type:

Abstract

Workflow Development for the Analysis of Phenolic Compounds in Wine Using Liquid Chromatography Combined with Drift-Tube Ion Mobility-Mass Spectrometry.

Published in:

LC-GC Europe, 2016, v. 29, n. 12, p. 666

By:

Causon, Tim J.;
Došen, Marian;
Reznicek, Gottfried;
Hann, Stephan

Publication type:

Article

Red Wine Age Estimation by the Alteration of Its Color Parameters: Fourier Transform Infrared Spectroscopy as a Tool to Monitor Wine Maturation Time.

Published in:

Journal of Analytical Methods in Chemistry, 2017, p. 1, doi. 10.1155/2017/5767613

By:

Basalekou, M.;
Pappas, C.;
Kotseridis, Y.;
Tarantilis, P. A.;
Kontaxakis, E.;
Kallithraka, S.

Publication type:

Article

Changes in Phenolic Compounds Profile and Anthocyanin Content of cv. Cabernet Sauvignon (V. vinifera L.) Induced by Different Doses of Foliar Oak Applications with Urea.

Published in:

Erwerbs-Obstbau, 2018, v. 60, n. 1, p. 71, doi. 10.1007/s10341-018-0405-7

By:

Kok, Demir

Publication type:

Article

PHENOLIC PROFILE IN SELECTED SICILIAN WINES PRODUCED BY DIFFERENT TECHNIQUES OF BREEDING AND CROPPING METHODS.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2014, v. 26, n. 1, p. 41

By:

LA TORRE, G. L.;
ALFA, M.;
GENTILE, F.;
POTORTÌ, A. G.;
SAITTA, M.;
TROPEA, A.;
DUGO, G.

Publication type:

Article

The effect of high power ultrasound on phenolic composition, chromatic characteristics, and aroma compounds of red wines.

Published in:

Croatian Journal of Food Science & Technology, 2017, v. 9, n. 2, p. 136, doi. 10.17508/CJFST.2017.9.2.08

By:

Ćurko, Natka;
Kelšin, Karla;
Jambrak, Anet Režek;
Tomašević, Marina;
Gracin, L.;
Poturica, Vlatka;
Ružman, E.;
Ganić, Karin Kovačević

Publication type:

Article