Works matching DE "WINE flavor %26 odor"
Results: 880
Marula [ Sclerocarya birrea (A. Rich.) Hochst.] products as a food and medicine.
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- Frontiers in Pharmacology, 2025, p. 1, doi. 10.3389/fphar.2025.1552355
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Comparative Study of the Sensory Impacts of Acidifiers for Red Wine Production.
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- Beverages, 2025, v. 11, n. 1, p. 20, doi. 10.3390/beverages11010020
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金桔红茶酒的研制及其体外抗氧化研究.
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- China Brewing, 2025, v. 44, n. 1, p. 226, doi. 10.11882/j.issn.0254-5071.2025.01.033
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不同蓝莓酒挥发性风味成分和感官品质差异及相关性分析.
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- China Brewing, 2025, v. 44, n. 1, p. 156, doi. 10.11882/j.issn.0254-5071.2025.01.023
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非酿酒酵母对脐橙果酒品质的影响.
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- China Brewing, 2025, v. 44, n. 1, p. 148, doi. 10.11882/j.issn.0254-5071.2025.01.022
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贺兰山东麓鲜食葡萄优良本土酿酒酵母的筛选和发酵特性研究.
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- China Brewing, 2025, v. 44, n. 1, p. 73, doi. 10.11882/j.issn.0254-5071.2025.01.011
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稻米理化品质对小曲清香型白酒生产的影响.
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- China Brewing, 2025, v. 44, n. 1, p. 60, doi. 10.11882/j.issn.0254-5071.2025.01.009
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Exploring the Grapevine Microbiome: Insights into the Microbial Ecosystem of Grape Berries.
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- Microorganisms, 2025, v. 13, n. 2, p. 438, doi. 10.3390/microorganisms13020438
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Experimental study and modeling of a packed bed bioreactor for urea removal in wines.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2023, v. 140, p. 230, doi. 10.1016/j.fbp.2023.06.004
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Production of alcohol-free wine and grape spirit by pervaporation membrane technology.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2020, v. 123, p. 262, doi. 10.1016/j.fbp.2020.07.006
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Application of pervaporation and nanofiltration membrane processes for the elaboration of full flavored low alcohol white wines.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 101, n. Part C, p. 11, doi. 10.1016/j.fbp.2016.10.001
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- Article
Analysis of the scientific knowledge structure on automation in the wine industry: a bibliometric and systematic review.
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- European Food Research & Technology, 2024, v. 250, n. 9, p. 2273, doi. 10.1007/s00217-024-04553-5
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- Article
Effects of different fermentation methods on the quality of wines made from Actinidia argute.
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- European Food Research & Technology, 2024, v. 250, n. 6, p. 1653, doi. 10.1007/s00217-024-04471-6
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Study on breeding and fermentation characteristics of Saccharomyces cerevisiae for Malus asiatica wine.
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- European Food Research & Technology, 2024, v. 250, n. 5, p. 1389, doi. 10.1007/s00217-023-04462-z
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- Article
Changes in selected chemical and sensory parameters during aging of red wines produced in Poland.
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- European Food Research & Technology, 2023, v. 249, n. 7, p. 1915, doi. 10.1007/s00217-023-04264-3
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Effects of Pichia kluyveri on the flavor characteristics of wine by co-fermentation with Saccharomyces cerevisiae.
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- European Food Research & Technology, 2023, v. 249, n. 6, p. 1449, doi. 10.1007/s00217-023-04224-x
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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
Influence of leaf removal on grape, wine and aroma compounds of Vitis vinifera L. cv. Merlot under Mediterranean climate.
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- European Food Research & Technology, 2022, v. 248, n. 2, p. 403, doi. 10.1007/s00217-021-03885-w
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- Article
Research on improving the flavor of greengage wine based on co-cultivation of Torulaspora delbrueckii and Saccharomyces cerevisiae.
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- European Food Research & Technology, 2021, v. 247, n. 11, p. 2765, doi. 10.1007/s00217-021-03822-x
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Qualitative profiling of mono- and sesquiterpenols in aglycon libraries from Vitis vinifera L. Gewürztraminer using multidimensional gas chromatography–mass spectrometry.
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- European Food Research & Technology, 2021, v. 247, n. 5, p. 1117, doi. 10.1007/s00217-021-03692-3
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- Article
Use of non-conventional yeast improves the wine aroma profile of Ribolla Gialla.
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- Journal of Industrial Microbiology & Biotechnology, 2015, v. 42, n. 7, p. 997, doi. 10.1007/s10295-015-1620-y
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- Article
Influence of controlled inoculation of malolactic fermentation on the sensory properties of industrial cider.
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- Journal of Industrial Microbiology & Biotechnology, 2014, v. 41, n. 5, p. 853, doi. 10.1007/s10295-014-1402-y
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- Article
Comparative metabolic profiling to investigate the contribution of O. oeni MLF starter cultures to red wine composition.
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- Journal of Industrial Microbiology & Biotechnology, 2012, v. 39, n. 3, p. 477, doi. 10.1007/s10295-011-1050-4
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- Article
THE INFLUENCE OF TERROIR ON THE SENSORY CHARACTERISTICS OF GRAPES AND WINE OF THE TELTI-KURUK VARIETY.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 4, p. 40, doi. 10.15673/fst.v16i4.2550
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- Article
IMPROVEMENT OF THE TECHNOLOGICAL MODES OF PRODUCING DRY WHITE TABLE WINES.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 4, p. 140, doi. 10.15673/fst.v14i4.1898
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SPECIFIC FEATURES OF FERMENTATION OF THE MUST FROM WHITE GRAPE VARIETIES IN THE CONDITIONS OF THE ODESSA REGION.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 4, p. 4, doi. 10.15673/fst.v13i4.1555
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- Article
Bridging Aficionados' Perceptual and Conceptual Knowledge to Enhance How They Learn from Experience.
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- Journal of Consumer Research, 2010, v. 37, n. 4, p. 688, doi. 10.1086/655014
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Determination of 2-acetyl-1-pyrroline in alginate encapsulated pandanus flavorings by static headspace (SHS) and gas chromatography with nitrogen–phosphorus detection (GC-NPD).
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- Analytical Letters, 2021, v. 54, n. 14, p. 2327, doi. 10.1080/00032719.2020.1860076
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TIMING OF INOCULATION WITH SELECTED WINE BACTERIA ON THE KINETICS OF MALOLACTIC FERMENTATION AND SENSORY PROPERTIES OF SYRAH WINES FROM THE REPUBLIC OF NORTH MACEDONIA.
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- Contributions. Section of Natural, Mathematical & Biotechnical Sciences, 2020, v. 41, n. 1, p. 25, doi. 10.20903/csnmbs.masa.2020.41.1.154
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Polymorphism of the Iron Homeostasis Genes and Iron Sensitivity in Saccharomyces cerevisiae Flor and Wine Strains.
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- Microbiology (00262617), 2019, v. 88, n. 2, p. 200, doi. 10.1134/S0026261719020036
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TRADUCCIÓN Y DIFUSIÓN DEL LIBRO DE LOS SECRETOS DE AGRICULTURA DE MIGUEL AGUSTÍN (1749). LÉXICO Y CONOCIMIENTO VITIVINÍCOLA.
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- Revista de Investigación Lingüística, 2020, v. 23, p. 23
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Regional aroma characteristics of spontaneously fermented Cabernet Sauvignon wines produced from seven sub-regions in Shangri-La of China.
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- Scientific Reports, 2024, v. 14, n. 1, p. 1, doi. 10.1038/s41598-024-76353-6
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The Actual and Potential Aroma of Winemaking Grapes.
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- Biomolecules (2218-273X), 2019, v. 9, n. 12, p. 818, doi. 10.3390/biom9120818
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- Article
Disease Resistant Bouquet Vine Varieties: Assessment of the Phenolic, Aromatic, and Sensory Potential of Their Wines.
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- Biomolecules (2218-273X), 2019, v. 9, n. 12, p. 793, doi. 10.3390/biom9120793
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- Article
Transcriptional Comparison Investigating the Influence of the Addition of Unsaturated Fatty Acids on Aroma Compounds During Alcoholic Fermentation.
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- Frontiers in Microbiology, 2019, p. N.PAG, doi. 10.3389/fmicb.2019.01115
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- Article
<italic>GPD1</italic> and <italic>ADH3</italic> Natural Variants Underlie Glycerol Yield Differences in Wine Fermentation.
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- Frontiers in Microbiology, 2018, p. N.PAG, doi. 10.3389/fmicb.2018.01460
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- Article
INDICAȚIILE GEOGRAFICE PROTEJATE.
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- Romanian Journal of Intellectual Property Law / Revista Română de Dreptul Proprietăţii Intelectuale, 2016, n. 4, p. 281
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- Article
The Internet of Things - the Nearest Future of Viticulture.
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- Agris On-Line Papers in Economics & Informatics, 2021, v. 13, n. 2, p. 79, doi. 10.7160/aol.2021.130206
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- Article
INFLUENCE OF YEAST STRAINS ON AROMA AND TASTE COMPOSITION OF SAUVIGNON VERT WINE MATERIALS.
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- Carpathian Journal of Food Science & Technology, 2015, v. 7, n. 4, p. 62
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- Article
Enantiomers of Carbohydrates and Their Role in Ecosystem Interactions: A Review.
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- Symmetry (20738994), 2020, v. 12, n. 3, p. 470, doi. 10.3390/sym12030470
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- Article
Branding and Marketing Communication in the Field of Wine: The Experiences of Spanish Denominations of Origin to Build Brand Territory.
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- Trípodos, 2023, n. 54, p. 110, doi. 10.51698/tripodos.2023.54.05
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Pest's Taste for Fine Wine May Prove Its Undoing.
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- Agricultural Research, 2014, v. 62, n. 9, p. 9
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Wine as a Tourist Resource: New Manifestations and Consequences of a Quality Product from the Perspective of Sustainability. Case Analysis of the Province of Málaga.
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- Sustainability (2071-1050), 2021, v. 13, n. 23, p. 13003, doi. 10.3390/su132313003
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Yeast species isolated from Texas High Plains vineyards and dynamics during spontaneous fermentations of Tempranillo grapes.
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- PLoS ONE, 2019, v. 14, n. 5, p. 1, doi. 10.1371/journal.pone.0216246
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- Article
Relief from nitrogen starvation entails quick unexpected down-regulation of glycolytic/lipid metabolism genes in enological Saccharomyces cerevisiae.
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- PLoS ONE, 2019, v. 14, n. 4, p. 1, doi. 10.1371/journal.pone.0215870
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RECOVERY OF LOST WINE FLAVOR BY FRACTIONATED CONDENSATION.
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- 2013
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- Abstract
Chemical and sensory features of Torrontés Riojano sparkling wines produced by second fermentation in bottle using different Saccharomyces strains.
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- Food Science & Technology International, 2020, v. 26, n. 6, p. 512, doi. 10.1177/1082013220910534
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- Article
Vine nitrogen status and volatile thiols and their precursors from plot to transcriptome level.
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- BMC Plant Biology, 2016, v. 16, p. 1, doi. 10.1186/s12870-016-0836-y
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- Article
Construction of self-cloning, indigenous wine strains of Saccharomyces cerevisiae with enhanced glycerol and glutathione production.
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- Biotechnology Letters, 2012, v. 34, n. 9, p. 1711, doi. 10.1007/s10529-012-0954-z
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- Article
A model of wine tourist behaviour: a festival approach.
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- International Journal of Tourism Research, 2008, v. 10, n. 3, p. 207, doi. 10.1002/jtr.651
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- Article