Now showing items 1-10 of 988
Innovative winemaking: Consumer acceptance of red table wines
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: ...
Wine, product differentiation and tourism: exploring the case of chile and the maule region
(Instituto de Estudios Humanísticos "Juan Ignacio Molina" <br>Universidad de Talca, 2005)
Wine clarification from Spondias mombin L. pulp by hollow fiber membrane system
(Elsevier Sci LtdOxfordInglaterra, 2007)
Aging of red wines made from hybrid grape cv. BRS Violeta: Effects of accelerated aging conditions on phenolic composition, color and antioxidant activity
(Elsevier B.V., 2014-02-01)
Aging is an enological technique usually employed with Vitis vinifera wines for improving and stabilizing wine sensory attributes like red wine color. However, red wines made from non-vinifera grape cultivars are considered ...
Alcohol, Wine and Platelet Function
(Sociedad de Biología de Chile, 2004)
Influence of vinification process over the composition of volatile compounds and sensorial characteristics of greek wines
Wine is one of the most traditional consumed alcoholic beverages in the world. Millions of wine enthusiasts worldwide duly appreciate a wine of excellent quality in terms of physicochemical and sensorial properties. Different ...
Inhibition and inactivation evaluation of exogenous glycosidases in wines using p-nitrophenylglycosides
(John Wiley & Sons Ltd, 2009-04)
BACKGROUND: Glycosidases are often used to improve the aroma of wines via hydrolysis of glycosidic precursors. The aim of this work was to develop a method to test activity and stability of these enzymes in wine environments ...
Determination of reactions between free radicals and selected Chilean wines and transition metals by ESR and UV-vis technique
(PERGAMON-ELSEVIER SCIENCE LTD, 2009-01)
Four different types of Chilean wines (Cabernet Sauvignon, Merlot, Carmenere and Syrah) were selected and examined in their free radical scavenging capacities by electron spin resonance (ESR) and spectrophotometric methods. ...
Drying/encapsulation of red wine to produce ingredients for healthy foods
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 ...