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Co-fermentation of Syrah with various additions of Viognier: Effect on colour and phenolics during winemaking and bottle ageing
(2013-10)
The impetus for the study described in this article was to assess the effect of co-fermentation of Syrah and Viognier in the phenolic chemistry and colour stability of the resulting wines and to document potential benefits ...
Wine and Cheese: Two Products or One Association? A New Method for Assessing Wine-Cheese Pairing
(MDPI, 2018-02-01)
The aim of this study was to identify which attributes impacted the dynamic liking of cheese and wine individually, as well as when consumed together. Three wines (one white, Pouilly Loché; and two red, Maranges and ...
Chemical and sensory effects of cold soak, whole cluster fermentation, and stem additions in Pinot noir wines
(American Society for Enology and Viticulture, 2019-01)
Pinot noir wines were produced over two consecutive vintages using four and six different winemaking techniques in 2014 and 2015, respectively. In addition to control wines, the separate and combined effect of cold soak ...
Drying/encapsulation of red wine to produce ingredientes for healthy foods
(PAGEPress, 2017-12)
Epidemiological evidence indicates that moderate consumption of red wine reducesthe incidence of coronary disease, atherosclerosis, and platelet aggregation. Wine is very rich in antioxidant compounds because of their ...
Simultaneous Inoculation of Malbec (Vitis vinifera) Musts with Yeast and Bacteria: Effects on Fermentation Performance, Sensory and Sanitary Attributes of Wines
(Faculty of Food Technology and Biotechnology, University of Zagreb (Croacia), 2009)
Malolactic fermentation has important consequences for the quality of wine. The present study analyzes the effect of timing of inoculation with bacteria on the performance of alcoholic and malolactic fermentation in Malbec ...
Regulated Deficit Irrigation Alters Anthocyanins, Tannins and Sensory Properties of Cabernet Sauvignon Grapes and Wines
(2015-04)
Four regulated deficit irrigation (RDI) regimes were applied to Cabernet Sauvignon grapes, which were analyzed for phenolics and also made into wine over three consecutive growing seasons. Relative to an industry standard ...
Characterization, antibacterial and biological activities of phenolic fraction of argentinean red wines
(Bentham Open, 2014-09)
For the first time, the qualitative and quantitative characterization of phenolic compounds of lower molecular weight fraction (LMF) were evaluated in commercial Cabernet Sauvignon (CS) and Tannat (T) wines varieties ...
Effect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, colour components and sensory attributes of Merlot wines
(Wiley, 2013-02)
Background and Aims: Anecdotal evidence suggests that there may be a synergistic effect of ethanol (EtOH ) and prolonged skin contact on the extraction of certain phenolics that may negatively impact wine sensory properties. ...
Effect of non-wine Saccharomyces yeasts and bottle aging on the release and generation of aromas in semi-synthetic Tempranillo wines
(Elsevier, 2022-03)
Interest in the use of non-conventional yeasts in wine fermentation has been increased in the last years in the wine sector. The main objective of this manuscript was to explore the aromatic diversity produced by wild and ...
Effect of simulated digestion on the phenolic components of red grapes and their corresponding wines
(Elsevier, 2018-05)
The aim of this study was to evaluate the effect of the simulated gastro-intestinal (GI) digestion on the phenolic profile and the antioxidant capacity (AC) of grapes and red wines. Mouth and stomach digestion increased ...