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Innovative winemaking: Consumer acceptance of red table wines
(2013-07-01)
Purpose: This paper aims to evaluate the consumer acceptance of Bordô and Isabel wines from innovative winemaking in order to increase red wine consumption by consumers to obtain nutritional benefits. Design/methodology/approach: ...
Effect of a cold-active pectinolytic system on colour development of Malbec red wines elaborated at low temperature
(Wiley, 2014-02)
The effect of a new cold-active pectinolytic system on colour of Malbec wines was studied under the following winemaking conditions: (i) fermentation at low temperature (20 °C) and (ii) prefermentative cold maceration (PCM) ...
Evaluation of yeast derivative products developed as an alternative to lees: The effect on the polysaccharide, phenolic and volatile content, and colour and astringency of red wines
(MDPI AG, 2019)
Due to the increase of the use of yeast derivatives (YDs) in winemaking to improve the technological and sensory properties in wines, in this work we evaluated the effect of the post-fermentation application of different ...
Colour stability of acrylic resin denture teeth after immersion in different beverages
(2014)
The colour stability of acrylic resin denture teeth in beverages was investigated. A spectrophotometer measured the colour (CIE-L*a*b* system) of all specimens after storage in distilled water for 24 h at 37°C (T0). Specimens ...
Characterization and winemaking application of a novel pectin-degrading enzyme complex from Aspergillus sojae ATCC 20235
(JKI-Institut für Rebenzüchtung, 2017-03)
A novel pectin-degrading enzyme complex produced by Aspergillus sojae ATCC 20235 (PC-AS) using low- cost substrates was characterised in terms of its enzyme activities relevant in winemaking.This novel PC-AS was applied ...
Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine
(Elsevier, 2016)
Abstract: A concentration of 9% (w/w) maltodextrin (DE 10) and gum arabic was added to red wine C. sauvignon and freeze dried to obtain a dealcoholized wine powder having a polyphenols concentration 7.1 times higher than ...
Novel Natural Food Colourant G8000 Benefits Ldl- And Hdl-cholesterol In Humans
(TAYLOR & FRANCIS LTDABINGDON, 2015)
Quality Evaluation Of Red Wines Produced From The Isabella And Ives Cultivar (vitis Labrusca): Physicochemical Parameters, Phenolic Composition And Antioxidant Activity
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2017)
Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage
(ELSEVIER SCI LTD, 2011)
The effect of Isabel (IGE) and Niagara (NGE) grape seed and peel extracts on lipid oxidation, instrumental colour, pH and sensory properties of raw and cooked processed chicken meat stored at -18 degrees C for nine months ...