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Wine pH Prevails over Buffering Capacity of Human Saliva
(2016)
Wine is an acidic beverage; its pH (2.9-3.8) is critically important to its organoleptic properties. During degustation, wine interacts with <1 mL of mouth saliva, the pH of which is near 7.0. This is buffered predominantly ...
Complexity of the colonial wine industry: biological production of wine (kingdom of chile, xviii century)
(LATIN AMERICAN STUDIES ASSOCIATION, 2007)
Discrimination of wine attributes by metabolome analysis
(2010)
The chemical composition of any wine sample contains numerous small molecules largely derived from three different sources: the grape berry, the yeast strain used for fermentation, and the containers used for wine making ...
Multi-element analysis and differentiation of Chilean wines using mineral composition and multivariate statistics
(2018)
The concentration of seventeen metal elements was analyzed in 130 commercial samples of Chilean wines, using flame atomic absorption spectroscopy (AAS) and inductively coupled plasma-mass spectrometry (ICP-MS). The elements ...
Wines in contact with oak wood: the impact of the variety (Carmenere and Cabernet Sauvignon), format (barrels, chips and staves), and aging time on the phenolic composition
(2019)
BACKGROUND This study characterized the flavonoid and nonflavonoid phenolic composition of Carmenere and Cabernet Sauvignon wines that were in contact with barrels, chips, and staves during a 12 month aging period. The ...
Chilean wines classification based only on aroma information
(2006)
Results of Chilean wine classification based on the information provided by an electronic nose are reported in this paper. The classification scheme consists of two parts; in the first stage, Principal Component Analysis ...
Changes in cardiovascular risk factors associated with wine consumption in intervention studies in humans
(ELSEVIER SCIENCE INC, 2007)
Evidence that links moderate wine consumption to cardiovascular health corresponds mostly to ecological observations. Intervention studies using moderate wine consumption with ischemic heart disease as the end point will ...