Zobrazeno 1 - 10
of 3 560
pro vyhledávání: '"‘cabernet sauvignon'"'
Autor:
Tswellang Mgijima, Nicole R. S. Sibuyi, Adewale O. Fadaka, Samantha Meyer, Abram M. Madiehe, Mervin Meyer, Martin O. Onani
Publikováno v:
Artificial Cells, Nanomedicine, and Biotechnology, Vol 52, Iss 1, Pp 399-410 (2024)
Gold nanoparticles (AuNPs) were synthesized using three red wine extracts (RW-Es); by varying temperature, pH, concentrations of RW-Es and gold salt. The RW-AuNPs were characterized by UV–vis, transmission electron microscopy (TEM), dynamic light s
Externí odkaz:
https://doaj.org/article/1439c8f66a19499bbe04f814115fa629
Autor:
Yun Xie, Jianqiao Jiang, Miao Cui, Yiwen Chen, Yongkang Li, Yue Hu, Ruonan Yin, Xiaomei Ma, Jianming Niu, Weidong Cheng, Feifei Gao
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101978- (2024)
To investigate the effects of origin and storage time on wine quality, HPLC and HS-SPME-GC–MS were employed to analyze the chemical compositions and VOCs of Cabernet Sauvignon wines from four sub-regions in Xinjiang and with five storage times. Res
Externí odkaz:
https://doaj.org/article/b96dac7f56fd4b20b3ae3e5c5230afc6
Publikováno v:
Xibei zhiwu xuebao, Vol 44, Iss 3, Pp 460-469 (2024)
[ Objective ] Frost temperature thresholds of grape are the basis for frost monitoring , prediction , assessment , and prevention. The study investigated the low-temperature tolerance of the main wine grape ‘ Cabernet S
Externí odkaz:
https://doaj.org/article/e565293a2d7f4c12b02472a2fd809a6f
Autor:
Yi MA, Kangjie YU, Xiaoqin LAI, Xiongjun XIAO, Rong XIONG, Liming XIE, Ziyun WEI, Huiling HUANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 5, Pp 81-88 (2024)
To investigate the impact of distinct wine tannins on the color and anthocyanin composition of wine, Cabernet sauvignon was employed as the primary ingredient for the production of wine using five distinct wine tannins. The wine was then aged for 120
Externí odkaz:
https://doaj.org/article/1cfd40266bb340f2b34b45b86ebd5238
Publikováno v:
Xibei zhiwu xuebao, Vol 44, Iss 2, Pp 182-193 (2024)
Abstract [Objective] The study aims to understand the effects of the combined saline and alkaline stress with different salt distribution ratios and different concentration gradients on the growth and physiological indexes of ‘Cabernet Sauvignon
Externí odkaz:
https://doaj.org/article/58843a75e2eb46a9a44baa3f8f53f231
Autor:
Michelle Gómez Robles, José Eduardo Magaña Magaña, Jorge Alberto Sánchez Bernal, Fabiola Iveth Ortega Montes, Ma. Guadalupe Macías López
Publikováno v:
Revista Biológico Agropecuaria Tuxpan, Vol 12, Iss 1 (2024)
El vino mexicano se ha consolidado en el país y en el extranjero como uno de los productos mexicanos más famosos de los últimos años. Los vinos mexicanos son premio internacional, diálogo de expertos y avalancha de buenas noticias, pero también
Externí odkaz:
https://doaj.org/article/04d85de057ee484f8611cedb1cc5c457
Autor:
Heng Yao, Suhong Gao, Tianhua Sun, Guona Zhou, Changkuan Lu, Baojia Gao, Wenshu Chen, Yiming Liang
Publikováno v:
Plant Direct, Vol 8, Iss 5, Pp n/a-n/a (2024)
Abstract To investigate the molecular mechanism of the defense response of “Cabernet Sauvignon” grapes to feeding by Apolygus lucorum, high‐throughput sequencing technology was used to analyze the transcriptome of grape leaves under three diffe
Externí odkaz:
https://doaj.org/article/88cab0c9324e48d5bcf76ea44ea9e941
Publikováno v:
Plants, Vol 13, Iss 18, p 2617 (2024)
Background: Berry quality potential from a single vineyard is mainly defined based on some physicochemical parameters and subjective assessments. In this way, berry maturity variability would be a key factor affecting berry quality. Methods: This tri
Externí odkaz:
https://doaj.org/article/9279c238cc64424ebb386f47c231c340
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 16, Pp 107-115 (2023)
With Cabernet Sauvignon grape seeds as raw materials, grape seed polyphenols were extracted and purified, the stability of grape seed polyphenols under different pH, light, temperature, carbohydrate, stabilizer, oxidant reducing agent, preservative a
Externí odkaz:
https://doaj.org/article/9ade3224df644888991d59d533ea8b97