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Fortification of White Wines with Antioxidants and Se: Impacts on Browning Development and Phenolic Content.
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- Beverages, 2024, v. 10, n. 2, p. 31, doi. 10.3390/beverages10020031
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- Article
A Holistic View of the Fate of Berry-Derived Adjuncts throughout Fermentation.
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- Beverages, 2024, v. 10, n. 2, p. 38, doi. 10.3390/beverages10020038
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- Article
Oxidative Evolution of Different Model Rosé Wines Affected by Distinct Anthocyanin and Tannin Contents.
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- Beverages, 2024, v. 10, n. 2, p. 43, doi. 10.3390/beverages10020043
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- Article
IDENTIFYING OF THE WINEMAKING POTENTIAL OF THE AUTOCHTHON MADRASA GRAPE VARIETY OF DIFFERENT COLORS AND QUALITY.
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- Eastern-European Journal of Enterprise Technologies, 2024, v. 128, n. 11, p. 56, doi. 10.15587/1729-4061.2024.302971
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- Article
Assessment of Sequential Yeast Inoculation for Blackcurrant Wine Fermentation.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 184, doi. 10.3390/fermentation10040184
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- Article
Sur lies élevage practice to modulate the features of red wines from calcareous soils with different textures.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 4, p. 2174, doi. 10.1002/jsfa.13104
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- Article
The Application of the Ultrasound Technique in the Production of Rosé and Red Wines.
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- Fermentation (Basel), 2024, v. 10, n. 3, p. 164, doi. 10.3390/fermentation10030164
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- Article
Pre-Fermentative Cryogenic Treatments: The Effect on Aroma Compounds and Sensory Properties of Sauvignon Blanc and Chenin Blanc Wine—A Review.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 4, p. 1483, doi. 10.3390/app14041483
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- Article
What Message Does Wine Send to the Consumer Through the Label.
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- Annals of 'Valahia' University of Târgovişte. Agriculture, 2024, v. 16, n. 1, p. 29, doi. 10.2478/agr-2024-0006
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- Article
Advances in the Quality Improvement of Fruit Wines: A Review.
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- Horticulturae, 2024, v. 10, n. 1, p. 93, doi. 10.3390/horticulturae10010093
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- Article
New System for Simultaneous Measurement of Oxygen Consumption and Changes in Wine Color.
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- Molecules, 2024, v. 29, n. 1, p. 231, doi. 10.3390/molecules29010231
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- Article
Effects of Inoculating Timing of Selected Indigenous Lactic Acid Bacteria and Yeast on Fermentation in Red Synthetic Grape Juice Medium.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 11, p. 114, doi. 10.16429/j.1009-7848.2023.11.012
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- Article
The flavour of grape colour: anthocyanin content tunes aroma precursor composition by altering the berry microenvironment.
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- Journal of Experimental Botany, 2023, v. 74, n. 20, p. 6369, doi. 10.1093/jxb/erad223
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- Article
Effects of Seven Sterilization Methods on the Functional Characteristics and Color of Yan 73 (Vitis vinifera) Grape Juice.
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- Foods, 2023, v. 12, n. 20, p. 3722, doi. 10.3390/foods12203722
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- Article
Vinegar-Preserved Sea Fennel: Chemistry, Color, Texture, Aroma, and Taste.
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- Foods, 2023, v. 12, n. 20, p. 3812, doi. 10.3390/foods12203812
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- Article
EFFECT OF MACERATION REGIME ON PHENOLIC COMPOUND QUANTITY AND COLOR QUALITY OF MADRASA WINE SAMPLES.
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- Food Science & Technology (2073-8684), 2023, v. 17, n. 4, p. 34, doi. 10.15673/fst.v17i4.2784
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- Article
Comprehensive Evaluation of Ten Actinidia arguta Wines Based on Color, Organic Acids, Volatile Compounds, and Quantitative Descriptive Analysis.
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- Foods, 2023, v. 12, n. 18, p. 3345, doi. 10.3390/foods12183345
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- Article
Interactive effect of pre-fermentative grape freezing and malolactic fermentation on the anthocyanins profile in red wines prone to colour instability.
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- European Food Research & Technology, 2023, v. 249, n. 8, p. 2045, doi. 10.1007/s00217-023-04270-5
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- Article
超声催陈对葡萄酒色泽品质的影响.
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- Food Research & Development, 2023, v. 44, n. 15, p. 15, doi. 10.12161/j.issn.1005-6521.2023.15.003
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- Article
Poem 3: duh: on remembering plant names.
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- Limina, 2023, v. 28, n. 1, p. 23
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- Article
Mass spectrometry in the study of wood compounds released in the barrel‐aged wine and spirits.
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- Mass Spectrometry Reviews, 2023, v. 42, n. 4, p. 1174, doi. 10.1002/mas.21754
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- Article
ANTHOCYANINS LEVELS MODIFICATION ON WINES WITHOUT SULFUR DIOXIDE. NEW PERSPECTIVE.
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- Scientific Papers. Series B. Horticulture, 2023, v. 67, n. 2, p. 247
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- Article
Color Characterization of Bordeaux Red Wines Produced without Added Sulfites.
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- Foods, 2023, v. 12, n. 12, p. 2358, doi. 10.3390/foods12122358
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- Article
The Application of Non-Thermal Technologies for Wine Processing, Preservation, and Quality Enhancement.
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- Beverages, 2023, v. 9, n. 2, p. 30, doi. 10.3390/beverages9020030
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- Article
A New Approach for Quantitative Classification of Red Wine Color from the Perspective of Micro and Macro Levels.
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- Fermentation (Basel), 2023, v. 9, n. 6, p. 519, doi. 10.3390/fermentation9060519
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- Article
Functional, antioxidant, and sensory properties of mixed‐fruit (pitaya, watermelon, and mint) and pitaya wines.
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- Food Science & Nutrition, 2023, v. 11, n. 6, p. 3442, doi. 10.1002/fsn3.3334
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- Article
Impact of storage patterns on color and sensory quality of Cabernet Sauvignon red wines.
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- Journal of Northwest A & F University - Natural Science Edition, 2023, v. 51, n. 6, p. 131, doi. 10.13207/j.cnki.jnwafu.2023.06.011
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- Article
Forcing vine regrowth under different irrigation strategies: effect on polyphenolic composition and chromatic characteristics of cv. Tempranillo wines grown in a semiarid climate.
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- Frontiers in Plant Science, 2023, p. 1, doi. 10.3389/fpls.2023.1128174
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- Article
Impact of Steam Extraction and Maceration Duration on Wines from Frozen 'Frontenac' Must.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 317, doi. 10.3390/fermentation9040317
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- Article
苦养品种对苦养配制酒品质的影响.
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- Food & Machinery, 2023, n. 3, p. 167, doi. 10.13652/j.spjx.l003.578&2022.80568
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- Article
Visual Representation of Red Wine Color: Methodology, Comparison and Applications.
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- Foods, 2023, v. 12, n. 5, p. 924, doi. 10.3390/foods12050924
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- Article
Comparison of Chemical and Sensory Profiles between Cabernet Sauvignon and Marselan Dry Red Wines in China.
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- Foods, 2023, v. 12, n. 5, p. 1110, doi. 10.3390/foods12051110
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- Article
粟酒裂殖酵母和戴尔有抱圆酵母混合发酵 对赤霞珠桃红葡萄酒品质的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 3, p. 206, doi. 10.16429/j.1009-7848.2023.03.022
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- Article
Use of Oenological Tannins to Protect the Colour of Rosé Wine in a Bioprotection Strategy with Metschnikowia pulcherrima.
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- Foods, 2023, v. 12, n. 4, p. 735, doi. 10.3390/foods12040735
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- Article
Developing novel oenological tannins from 44 plants sources by assessing astringency and color in model wine.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 3, p. 1499, doi. 10.1002/jsfa.12247
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- Article
PHYSICOCHEMICAL EVALUATION OF THE GRAPE AND WINE OF THE BLATINA, TRNJAK AND VRANAC IN DIFFERENT VINTAGES.
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- AgroLife Scientific Journal, 2023, v. 12, n. 1, p. 105, doi. 10.17930/agl2023113
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- Article
Visual and photographic assessment of wine color.
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- Color Research & Application, 2023, v. 48, n. 1, p. 21, doi. 10.1002/col.22787
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- Article
Daughter of a Chemist.
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- Italian Americana, 2023, v. 41, n. 1, p. 44, doi. 10.5406/2327753x.41.1.14
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- Article
Effect of foliar treatment with chitosan on phenolic composition of 'Fetească neagră' grapes and wines.
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- Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 2023, v. 51, n. 1, p. 1, doi. 10.15835/nbha51112920
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- Article
转色期喷施尿素对酿酒葡萄生理品质及酵母可同化氮累积的影响.
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- Southwest China Journal of Agricultural Sciences, 2023, v. 36, n. 1, p. 152, doi. 10.16213/j.cnki.scjas.2023.1.019
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- Article
Chemical and Sensory Effects of Cofermentation and Blending of Malbec and Merlot Wines from the Central Coast of California.
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- Australian Journal of Grape & Wine Research, 2022, p. 1, doi. 10.1155/2022/3453978
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- Article
Characterization of Ruby Color in Some Special Glass Compositions and Their Corresponding Glass–Ceramic Derivatives.
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- Journal of Electronic Materials, 2022, v. 51, n. 12, p. 6877, doi. 10.1007/s11664-022-09915-x
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- Article
Effect of over crop and reduced yield by cluster thinning on phenolic and volatile compounds of grapes and wines of 'Sangiovese' trained to Tendone.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 15, p. 7155, doi. 10.1002/jsfa.12081
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- Article
Specification and Simplification of Analytical Methods to Determine Wine Color.
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- Processes, 2022, v. 10, n. 12, p. 2707, doi. 10.3390/pr10122707
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- Article
Bioprotection on Chardonnay Grape: Limits and Impacts of Settling Parameters.
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- Australian Journal of Grape & Wine Research, 2022, p. 1, doi. 10.1155/2022/1489094
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- Article
Ultrasound‐assisted production of alcoholic beverages: From fermentation and sterilization to extraction and aging.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 6, p. 5243, doi. 10.1111/1541-4337.13043
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- Article
Effects of Blending on Phenolic, Colour, Antioxidant and Aroma Components of Cabernet Sauvignon Wine from Xinjiang (China).
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- Foods, 2022, v. 11, n. 21, p. 3332, doi. 10.3390/foods11213332
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- Article
Comparison of the Effect of Cold Plasma with Conventional Preservation Methods on Red Wine Quality Using Chemometrics Analysis.
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- Molecules, 2022, v. 27, n. 20, p. 7048, doi. 10.3390/molecules27207048
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- Article
Effect of acidification biotechnologies on the production of volatile compounds, lactic acid and colour in red wines after the use of pulsed light pretreatment in grapes.
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- European Food Research & Technology, 2022, v. 248, n. 10, p. 2497, doi. 10.1007/s00217-022-04064-1
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- Article
Microwave Irradiation: the Influence on the Production of Xanthylium Cation Pigments in Model Wine.
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- Food & Bioprocess Technology, 2022, v. 15, n. 10, p. 2210, doi. 10.1007/s11947-022-02871-8
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- Article