Works matching DE "NATURAL wines"

Results: 65

The World in a Wineglass: The Insider's Guide to Artisanal, Sustainable, Extraordinary Wines to Drink Now.

Published in:

2025

By:

Visconti, Kevin

Publication type:

Book Review

Targeting indigenous Schizosaccharomyces japonicus for genotype exploration and organic acid degradation analysis.

Published in:

Frontiers in Microbiology, 2025, p. 1, doi. 10.3389/fmicb.2025.1569585

By:

Chen, Qiling;
Wang, Chunxiao;
Zhang, Zhanyan;
Yang, Zhangyu;
Zhou, Wenya;
He, Jiaojiao;
Song, Angxin;
Wu, Yuangen;
Qiu, Shuyi;
Han, Lizhen

Publication type:

Article

Ultra-High-Performance Micellar Liquid Chromatography Comparing Tween 20 and Tween 40 for the Determination of Hydroxycinnamic Acids.

Published in:

Separations (2297-8739), 2022, v. 9, n. 3, p. 61, doi. 10.3390/separations9030061

By:

Ali, Abd al-karim F.;
Danielson, Neil D.

Publication type:

Article

Evaluation of the Polyphenol Content and Antioxidant Activity of Wine Macerates (Medicinal Wines) With Sage (Salvia Officinalis L. Lamiaceae) and Sea Rush (Juncus Martitimus Lam. Juncaceae) Obtained Using Traditional Technology.

Published in:

Polish Journal of Environmental Studies, 2022, v. 31, n. 4, p. 3279, doi. 10.15244/pjoes/145617

By:

Popescu, Antoanela;
Birghila, Semaghiul;
Radu, Marius Daniel;
Bratu, Mihaela Mirela

Publication type:

Article

野生猕猴桃酒苹果酸-乳酸发酵优良乳酸菌的筛选与耐受性研究.

Published in:

China Brewing, 2019, v. 38, n. 8, p. 56, doi. 10.11882/j.issn.0254-5071.2019.08.012

By:

李建芳;
周枫;
王爽;
王荣荣;
朱静

Publication type:

Article

EFFECT OF MACERATION REGIME ON PHENOLIC COMPOUND QUANTITY AND COLOR QUALITY OF MADRASA WINE SAMPLES.

Published in:

Food Science & Technology (2073-8684), 2023, v. 17, n. 4, p. 34, doi. 10.15673/fst.v17i4.2784

By:

Fataliyev, H.;
Malikov, A.;
Lazgiyev, Y.;
Haydarov, E.;
Agayeva, S.;
Baloghlanova, K.;
Fataliyeva, Sh.;
Mammadova, N.

Publication type:

Article

COMPARATIVE EVALUATION AND STUDING OF SOME INDIGENOUS AND INTRODUCED RED GRAPE VARIETIES.

Published in:

Food Science & Technology (2073-8684), 2023, v. 17, n. 2, p. 18, doi. 10.15673/fst.v17i2.2595

By:

Fataliyev, H.;
Lazgiyev, Y.;
İmamguliyeva, M.;
Haydarov, E.;
Fataliyeva, Sh.;
Huseynova, Sh.;
Agayeva, S.;
İsganderova, S.;
Askarova, A.;
Askarova, İ.

Publication type:

Article

葡萄酒酿造乳酸菌的分离鉴定及糖背酶活分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 4, p. 345, doi. 10.16429/j.1009-7848.2023.04.032

By:

潘超;
庆超;
梁颖;
张志勇;
施露;
李亚辉

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

Acidity and Power: The Politics of Natural Wine in Nineteenth-Century Germany.

Published in:

Food & Foodways: History & Culture of Human Nourishment, 2011, v. 19, n. 4, p. 294, doi. 10.1080/07409710.2011.630615

By:

Goldberg, Kevin D.

Publication type:

Article

UNA DÉCADA DE TURISMO SIN FRONTERAS. EL CASO DE LA REGIÓN DUERO/ DOURO, EL TURISMO FLUVIAL Y LA DIVERSIDAD TURÍSTICA.

Published in:

Cuadernos de Turismo, 2020, n. 45, p. 381, doi. 10.6018/turismo.426181

By:

Romero de la Cruz, Elena Ruiz;
Cruz Ruiz, Elena;
Zamarreño Aramendia, Gorka

Publication type:

Article

THE FORMATION OF NATURAL FRUIT AND BERRY WINE FROM JOSTABERRIES.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2023, v. 22, n. 4, p. 375, doi. 10.17306/j.afs.1161

By:

Tokar, Anastasiia;
Haidai, Iryna;
Yushyna, Oksana;
Bilko, Maryna;
Zahorko, Nadiia;
Voitsekhivskyi, Volodymyr

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

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

Cork, a Natural Choice to Wine?

Published in:

Foods, 2022, v. 11, n. 17, p. 2638, doi. 10.3390/foods11172638

By:

Azevedo, Joana;
Lopes, Paulo;
Mateus, Nuno;
de Freitas, Victor

Publication type:

Article

Is the Consumer Ready for Innovative Fruit Wines? Perception and Acceptability of Young Consumers.

Published in:

Foods, 2021, v. 10, n. 7, p. 1545, doi. 10.3390/foods10071545

By:

Merlino, Valentina Maria;
Fracassetti, Daniela;
Di Canito, Alessandra;
Pizzi, Simona;
Borra, Danielle;
Giuggioli, Nicole Roberta;
Vigentini, Ileana

Publication type:

Article

Use of Yeast Mannoproteins by Oenococcus oeni during Malolactic Fermentation under Different Oenological Conditions.

Published in:

Foods, 2021, v. 10, n. 7, p. 1540, doi. 10.3390/foods10071540

By:

Balmaseda, Aitor;
Aniballi, Laura;
Rozès, Nicolas;
Bordons, Albert;
Reguant, Cristina

Publication type:

Article

Organic Winemaking and Its Subsets; Biodynamic, Natural, and Clean Wine in California.

Published in:

Foods, 2021, v. 10, n. 1, p. 127, doi. 10.3390/foods10010127

By:

Maykish, Adeline;
Rex, Robert;
Sikalidis, Angelos K.

Publication type:

Article

Characterization of the Oxygen Transmission Rate of New-Ancient Natural Materials for Wine Maturation Containers.

Published in:

Foods, 2021, v. 10, n. 1, p. 140, doi. 10.3390/foods10010140

By:

Nevares, Ignacio;
del Alamo-Sanza, Maria

Publication type:

Article

Rose Wine Market: Anything but Colour?

Published in:

Foods, 2020, v. 9, n. 12, p. 1850, doi. 10.3390/foods9121850

By:

Peres, Stephanie;
Giraud-Heraud, Eric;
Masure, Anne-Sophie;
Tempere, Sophie

Publication type:

Article

Patterns of Genetic Diversity and the Invasion of Commercial Starters in Saccharomyces cerevisiae Vineyard Populations of Santorini Island.

Published in:

Foods, 2020, v. 9, n. 5, p. 561, doi. 10.3390/foods9050561

By:

Chalvantzi, Ioanna;
Banilas, Georgios;
Tassou, Chrysoula;
Nisiotou, Aspasia

Publication type:

Article

Chemometric Estimation of the Contributions of Metals and Volatile Compounds to the Sensory Properties of Some Natural Grape Wines.

Published in:

Journal of Analytical Chemistry, 2021, v. 76, n. 8, p. 1016, doi. 10.1134/S1061934821080074

By:

Khalafyan, A. A.;
Temerdashev, Z. A.;
Abakumov, A. G.;
Yakuba, Yu. F.

Publication type:

Article

Suspension columns with grain sorbents retained in an ultrasonic field for separation and determination of rare-earth elements in wines.

Published in:

Journal of Analytical Chemistry, 2015, v. 70, n. 12, p. 1456, doi. 10.1134/S1061934815120059

By:

Dzhenloda, R.;
Shkinev, V.;
Danilova, T.;
Temerdashev, Z.;
Karandashev, V.;
Spivakov, B.

Publication type:

Article

Viñas patrimoniales y vinos naturales de Chile: el legado mestizo góticomapuche.

Published in:

Revista Austral de Ciencias Sociales, 2022, n. 42, p. 349, doi. 10.4206/rev.austral.cienc.soc.2022.n42-19

By:

JERKOVIĆ, MATIJA;
SKEWES, JUAN C.;
DUHART, FRÉDÉRIC;
MUJICA, FERNANDO;
LACOSTE, PABLO

Publication type:

Article

L-Lactate Oxidase Systems of Microorganisms.

Published in:

Microbiology (00262617), 2022, v. 91, n. 2, p. 124, doi. 10.1134/S0026261722020035

By:

Biryukova, E. N.;
Arinbasarova, A. Yu.;
Medentsev, A. G.

Publication type:

Article

The volatile flavor and the antioxidant properties of a novel chrysanthemum rice wine during natural aging.

Published in:

Food Science & Nutrition, 2023, v. 11, n. 5, p. 2382, doi. 10.1002/fsn3.3247

By:

Zhang, Yu;
Yin, Huai‐Ning;
Zhao, Ting;
Zhan, Cheng;
Wang, Ai‐Yuan;
Xu, Yang‐Hui;
Chen, Mao‐Bin

Publication type:

Article

Reviews.

Published in:: Chemistry & Industry, 2024, v. 88, n. 12, p. 34, doi. 10.1002/cind.10365
Publication type:: Article

IDENTIFYING OF THE WINEMAKING POTENTIAL OF THE AUTOCHTHON MADRASA GRAPE VARIETY OF DIFFERENT COLORS AND QUALITY.

Published in:

Eastern-European Journal of Enterprise Technologies, 2024, v. 128, n. 11, p. 56, doi. 10.15587/1729-4061.2024.302971

By:

Fataliyev, Hasil;
Malikov, Ahmad;
Lezgiyev, Yusif;
Gadimova, Natavan;
Musayev, Teymur;
Aliyeva, Gulshan

Publication type:

Article

Introduction.

Published in:

Culture, Agriculture, Food & Environment, 2023, v. 45, n. 2, p. 35, doi. 10.1111/cuag.12313

By:

Archer, Matthew;
Sen, Debarati

Publication type:

Article

The natural wine phenomenon and the promise of sustainability: Institutionalization or radicalization?

Published in:

Culture, Agriculture, Food & Environment, 2023, v. 45, n. 2, p. 45, doi. 10.1111/cuag.12310

By:

Alonso González, Pablo;
Parga‐Dans, Eva

Publication type:

Article

OBSERVATION OF THE EXTRACTION DYNAMICS OF POLYPHENOLIC COMPOUNDS FROM ROSMARINUS OFFICINALIS AND SALVIA OFFICINALIS IN NATURAL WINE.

Published in:

Journal of Science & Arts, 2023, v. 23, n. 3, p. 783, doi. 10.46939/J.Sci.Arts-23.3-b02

By:

BRATU, MIHAELA MIRELA;
BIRGHILA, SEMAGHIUL;
RADU, MARIUS DANIEL;
POPESCU, ANTOANELA

Publication type:

Article

Neuroprotective effects of flavonoids: endoplasmic reticulum as the target.

Published in:

Frontiers in Neuroscience, 2024, p. 1, doi. 10.3389/fnins.2024.1348151

By:

Amiri, Bita;
Tabrizi, Maryam Yazdani;
Naziri, Mahdyieh;
Moradi, Farzaneh;
Arzaghi, Mohammadreza;
Archin, Iman;
Behaein, Fatemeh;
Pour, Anahid Bagheri;
Ghannadikhosh, Parna;
Imanparvar, Saba;
Kohneshahri, Ata Akhtari;
Abbasi, Ali Sanaye;
Zerangian, Nasibeh;
Alijanzadeh, Dorsa;
Ghayyem, Hani;
Azizinezhad, Arash;
Youshanlui, Mahya Ahmadpour;
Poudineh, Mohadeseh

Publication type:

Article

Wine Simple: A Totally Approachable Guide from a World-Class Sommelier.

Published in:

2024

By:

Hall, Chris Ernest

Publication type:

Book Review

Klein Constantia: The Home of Vin de Constance.

Published in:

Journal of Wine Economics, 2024, v. 19, n. 3, p. 307, doi. 10.1017/jwe.2023.35

By:

Vink, Nick

Publication type:

Article

Natural Wine: An Introduction to Organic and Biodynamic Wines Made Naturally.

Published in:

2022

By:

Visconti, Kevin

Publication type:

Book Review

Tasting life and energy with the body: the biodynamic resonance of wine.

Published in:

Senses & Society, 2024, v. 19, n. 2, p. 157, doi. 10.1080/17458927.2023.2284536

By:

Pineau, Christelle;
Foyer, Jean

Publication type:

Article

Cultivating activism through terroir: an anthropology of sustainable winemakers in Umbria, Italy.

Published in:

Food, Culture & Society, 2020, v. 23, n. 3, p. 277, doi. 10.1080/15528014.2020.1741063

By:

Ascione, Elisa;
Belsky, Jared;
Nelsen, Mackenzie;
Barbato, Manuel

Publication type:

Article

Exploring the Antioxidant Potential of Phenolic Compounds from Winery By-Products by Hydroethanolic Extraction.

Published in:

Molecules, 2023, v. 28, n. 18, p. 6660, doi. 10.3390/molecules28186660

By:

Costa, Rui Dias;
Domínguez-Perles, Raúl;
Abraão, Ana;
Gomes, Véronique;
Gouvinhas, Irene;
Barros, Ana Novo

Publication type:

Article

Analytical and Chemometric Characterization of Fino and Amontillado Sherries during Aging in Criaderas y Solera System.

Published in:

Molecules, 2022, v. 27, n. 2, p. 365, doi. 10.3390/molecules27020365

By:

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

Publication type:

Article

Strong ethanol- and frequency-dependent ecological interactions in a community of wine-fermenting yeasts.

Published in:

Communications Biology, 2023, v. 6, n. 1, p. 1, doi. 10.1038/s42003-023-05284-1

By:

Lax, Simon;
Gore, Jeff

Publication type:

Article

IDENTIFYING SYNTHETIC COLORANTS FROM WINE BY UPLC.

Published in:

Scientific Bulletin Series F. Biotechnologies, 2021, v. 25, n. 2, p. 70

By:

CERCHEZAN, Georgiana;
ISRAEL-ROMING, Florentina

Publication type:

Article

Semiquantification of volatile compounds and identification of potential volatile markers and dry aroma from robusta second-crack roasted coffee processed from several post-harvest processing.

Published in:

AIMS Agriculture & Food, 2025, v. 10, n. 1, p. 1, doi. 10.3934/agrfood.2025005

By:

Suaib, Nur Fajriani;
Faridah, Didah Nur;
Adawiyah, Dede Robiatul;
Andarwulan, Nuri

Publication type:

Article

Generation of a Non-Transgenic Genetically Improved Yeast Strain for Wine Production from Nitrogen-Deficient Musts.

Published in:

Microorganisms, 2020, v. 8, n. 8, p. 1194, doi. 10.3390/microorganisms8081194

By:

Kessi-Pérez, Eduardo I.;
Molinet, Jennifer;
García, Verónica;
Aguilera, Omayra;
Cepeda, Fernanda;
López, María Eugenia;
Sari, Santiago;
Cuello, Raúl;
Ciklic, Iván;
Rojo, María Cecilia;
Combina, Mariana;
Araneda, Cristián;
Martínez, Claudio

Publication type:

Article

Why consumers drink natural wine? Consumer perception and information about natural wine.

Published in:

Agricultural & Food Economics, 2021, v. 9, n. 1, p. 1, doi. 10.1186/s40100-021-00197-1

By:

Vecchio, Riccardo;
Parga-Dans, Eva;
Alonso González, Pablo;
Annunziata, Azzurra

Publication type:

Article

Antioxidant Activity and Phenolic Components of Cabernet Sauvignon Red Wines At Different Storage Conditions.

Published in:

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

By:

GEÇER, Esma Nur;
VURAL, Nilüfer;
ANLI, Rahmi Ertan

Publication type:

Article

The Use of a Targeted Must Oxygenation Method in the Process of Developing the Archival Potential of Natural Wine.

Published in:

Applied Sciences (2076-3417), 2020, v. 10, n. 14, p. 4810, doi. 10.3390/app10144810

By:

Pokrývková, Jozefína;
Ailer, Štefan;
Jedlička, Jaroslav;
Chlebo, Peter;
Jurík, Ľuboš

Publication type:

Article

Sustainability and Natural Wines: An Exploratory Analysis on Consumers.

Published in:

Sustainability (2071-1050), 2021, v. 13, n. 14, p. 7645, doi. 10.3390/su13147645

By:

Fabbrizzi, Sara;
Alampi Sottini, Veronica;
Cipollaro, Maria;
Menghini, Silvio

Publication type:

Article

ARE OFFICIAL CERTIFICATIONS A RELEVANT ASPECT IN THE CONSUMPTION OF NATURAL WINES? A PROSPECTIVE STUDY AMONG SPANISH PRODUCERS/CONSUMERS.

Published in:

Trakia Journal of Sciences, 2021, v. 19, p. 393, doi. 10.15547/tjs.2021.s.01.057

By:

Fuentes, R.;
Lanero, A.;
Vázquez, J. Luis

Publication type:

Article

Spray-dried Ancellotta red wine: natural colorant with potential for food applications.

Published in:

European Food Research & Technology, 2019, v. 245, n. 12, p. 2621, doi. 10.1007/s00217-019-03375-0

By:

Alvarez Gaona, Izmari Jasel;
Fanzone, Martín;
Sari, Santiago;
Assof, Mariela;
Pérez, Dolores;
Chirife, Jorge;
Zamora, María Clara

Publication type:

Article

Blue wine, a color obtained with synthetic blue dye addition: two case studies.

Published in:

European Food Research & Technology, 2019, v. 245, n. 8, p. 1777, doi. 10.1007/s00217-019-03295-z

By:

Galaup, C.;
Auriel, L.;
Dubs, J.;
Dehoux, C.;
Gilard, V.;
Poteau, R.;
Retailleau, E.;
Biasini, G.;
Collin, F.

Publication type:

Article