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Physicochemical and sensory quality of wines from red sorrel/roselle(Hibiscus sabdariffa L) calces : effects of pretreatments of pectolase and temperture/time
(International Journal os Food Science and Technology, 2007)
Impact of phenolic and polysaccharidic composition on commercial value of Argentinean Malbec and Cabernet Sauvignon wines
(Elsevier, 2012-01)
Knowledge of the chemical composition of wine and its association with the commercial value constitutes an objective tool to assess quality and can be used as a marketing strategy. Phenolic compounds are very important ...
Analytical methods for determination of cork-taint compounds in wine
(Elsevier, 2012-07)
Cork taint is considered a major organoleptic defect in wine, producing a moldy aroma. Haloanisoles are the main compounds responsible, although there are other analytes cause the same problem. Occurrence of cork taint ...
Avaliação das características de vinhos tintos elaborados no Sudoeste do Paraná
(Universidade Tecnológica Federal do ParanáFrancisco Beltrao, 2011-12-06)
Wine is an alcoholic beverage obtained by fermenting the juice of fresh grapes, ripe and healthy, having good balance of its organoleptic characteristics. The quality of a wine is reflected by its ability to provide the ...
Drying/encapsulation of red wine to produce ingredients for healthy foods
(PAGEPress, 2017)
Abstract: Epidemiological evidence indicates that moderate consumption of red wine reduces the incidence of coronary disease, atherosclerosis, and platelet aggregation. Wine is very rich in antioxidant compounds because ...
Membrane filtration effects on aromatic and phenolic quality of Cabernet Sauvignon wines
(ELSEVIER SCI LTD, 2005)
The effects to membrane filtration (using a pilot system with a 1.2 mum prefilter and a 0.65 mum final filter system) on the aromatic profile and phenolic quality of a Cabernet Sauvignon wine was studied. A statistically ...