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213 results on '"*COMPOSITION of wine"'

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1. Pessac-Léognan & Graves 2018.

2. STUDIES ON THE ORGANOLEPTIC CHARACTERISTICS OF SOME ROSÉ WINES FROM STRUNGA WINERY.

3. Mitigating Grapevine Red Blotch Virus Impact on Final Wine Composition.

4. Study of Wine Volatile Composition of Tempranillo versus Tempranillo Blanco, a New White Grape Variety.

5. Comparison between Mid-Infrared (ATR-FTIR) Spectroscopy and Official Analysis Methods for Determination of the Concentrations of Alcohol, SO2, and Total Acids in Wine.

6. Towards Accelerated Autolysis? Dynamics of Phenolics, Proteins, Amino Acids and Lipids in Response to Novel Treatments and during Ageing of Sparkling Wine.

7. Amelioration of Smoke Taint in Cabernet Sauvignon Wine via Post-Harvest Ozonation of Grapes.

8. ICP-MS Analysis of Multi-Elemental Profile of Greek Wines and Their Classification According to Variety, Area and Year of Production.

9. Aroma and Sensory Profiles of Sauvignon Blanc Wines from Commercially Produced Free Run and Pressed Juices.

10. Characterization of the β‐Glucosidase activity in indigenous yeast isolated from wine regions in China.

11. Utjecaj mikorize na kemijski sastav vina ´Portugizac´.

12. Flavonoids composition of Bulgarian wines and estimation of their intake.

13. Developing an authentication approach using SPME-GC-IRMS based on compound-specific δ 13C analysis of six typical volatiles in wine.

14. THE STUDY OF SELECTED COMPONENTS OF GRAPE AND FRUIT WINES.

15. Effect of the Sequential Inoculation of Non- Saccharomyces/Saccharomyces on the Anthocyans and Stilbenes Composition of Tempranillo Wines.

16. Grape and wine polymeric polyphenols: Their importance in enology.

17. An Overview on Biogenic Amines in Wine.

18. Wine-Derived Phenolic Metabolites in the Digestive and Brain Function.

19. Direct Determination of Zn, Cd, Pb and Cu in Wine by Differential Pulse Anodic Stripping Voltammetry.

20. Red wine triggers may lead to better understanding of migraine headache: a narrative review.

21. Microwave-Assisted Extraction Applied to Merlot Grapes with Contrasting Maturity Levels: Effects on Phenolic Chemistry and Wine Color.

22. Sensory Profile, Consumer Preference and Chemical Composition of Craft Beers from Brazil.

23. Nutritional, Antioxidant and Quality Acceptability of Smoothies Supplemented with Moringa oleifera Leaves.

24. Wine Polyphenols and Neurodegenerative Diseases: An Update on the Molecular Mechanisms Underpinning Their Protective Effects.

25. Different Woods in Cooperage for Oenology: A Review.

26. Minerality in Wine: Towards the Reality behind the Myths.

27. Influence of Pectolytic Enzymes and Selected Yeast Strains on the Chemical Composition of Blackberry Wines.

28. Volatile composition of Carignan noir wines from ungrafted and grafted onto País (Vitis vinifera L.) grapevines from ten wine‐growing sites in Maule Valley, Chile.

29. Effect of Carboxymethyl Cellulose Added at the Dosage Stage on the Foamability of a Bottle-Fermented Sparkling Wine.

30. Pre‐fermentative cold maceration in the presence of non‐<italic>Saccharomyces</italic> strains: effect on fermentation behaviour and volatile composition of a red wine.

31. Peduncle‐girdling of Shiraz (Vitis vinifera L.) bunches and sugar concentration at the time of girdling affect wine volatile compounds.

32. Insight into the source of grapevine water acquisition during key phenological stages using stable isotope analysis.

33. Diketopiperazines in wines.

34. Characterization of polish wines produced from the interspecific hybrid grapes grown in south-east Poland.

35. Stability of Anthocyanins and Their Degradation Products from Cabernet Sauvignon Red Wine under Gastrointestinal pH and Temperature Conditions.

36. A Reaction‐Based Novel Fluorescent Probe for Detection of Hydrogen Sulfide and Its Application in Wine.

37. Technology of new aromatized wines.

38. Enological tannins affect acetaldehyde evolution, colour stability and tannin reactivity during forced oxidation of red wine.

39. DETERMINATION OF ANTIOXIDANT ACTIVITY AND RESVERATROL CONTENT IN BULGARIAN WINES FROM VARIETIES WITH INCREASED RESISTANCE TO DISEASES AND LOW WINTER TEMPERATURES.

40. CHARACTERISTICS OF THE MONTENEGRIN ROSE WINE.

41. PHYSICOCHEMICAL AND SENSORY PROPERTIES OF BLENDS OF PINEAPPLE-CARROT WINE.

42. INFLUENCE OF MACERATION AND ADDED FLAVOR - RELEASING ENZYME ON THE AROMATIC COMPOSITION OF WHITE WINES.

43. Effects of yeast strain on anthocyanin, color, and antioxidant activity of mulberry wines.

44. Impact of grape dehydration process on the phenolic composition of wines during bottle ageing.

45. Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile.

46. The effects of co- and sequential inoculation of Torulaspora delbrueckii and Pichia kluyveri on chemical compositions of durian wine.

47. Comparison of Dilution, Filtration, and Microwave Digestion Sample Pretreatments in Elemental Profiling of Wine by ICP-MS.

48. INFLUENCE OF CLARIFICATION TREATMENT ON OENOLOGICAL AND QUALITY CHARACTERISTICS ON YOUNG WHITE WINE SAUVIGNON.

49. Aromatic compounds and organoleptic features of fermented wolfberry wine: Effects of maceration time.

50. Grape microbiome as a reliable and persistent signature of field origin and environmental conditions in Cannonau wine production.

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