Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Aude A. Watrelot"'
Autor:
Aude A. Watrelot, James Hollis
Publikováno v:
Beverages, Vol 10, Iss 3, p 64 (2024)
Grape pomace is a common waste product that can be used as compost, as animal feed or discarded. The goal of this study was to evaluate the quality and consumers’ perception of a value-added grape pomace beverage, piquette, made using different red
Externí odkaz:
https://doaj.org/article/10626836045345f4a91f286c13cb409b
Publikováno v:
Fermentation, Vol 10, Iss 4, p 184 (2024)
Blackcurrant is well known for its health benefits, but its wine products are understudied. In this research, studies were conducted after non-Saccharomyces and Saccharomyces yeast strain inoculation in less than 20% (w/v) fruit must for blackcurrant
Externí odkaz:
https://doaj.org/article/c1ad758e7ace498389b77fbf4d7eee17
Publikováno v:
Foods, Vol 13, Iss 7, p 986 (2024)
Phenolic compounds, especially tannins, are important for red wine quality. Wines made from cold-hardy hybrid grape cultivars have much lower tannin concentrations than wines from Vitis vinifera grape cultivars. This study assessed the phenolics cont
Externí odkaz:
https://doaj.org/article/97edda476653491ab6125a39392cb631
Publikováno v:
Fermentation, Vol 10, Iss 3, p 115 (2024)
This research is the first study of McIntosh apple cider fermentation using different must treatments. The must materials included standard pressed juice, the common cider fermentation material, mash, direct from the apple shredder both with and with
Externí odkaz:
https://doaj.org/article/f477cb1901f64582ac300c04b321088b
Autor:
Emily Jean Wilson, Nagabhishek Sirpu Natesh, Parsa Ghadermazi, Ramesh Pothuraju, Dipakkumar R. Prajapati, Sanjit Pandey, Jussuf T. Kaifi, John R. Dodam, Jeffrey N. Bryan, Christian L. Lorson, Aude A. Watrelot, Jason M. Foster, Thomas J. Mansell, Siu Hung Joshua Chan, Surinder K. Batra, Jeyamkondan Subbiah, Satyanarayana Rachagani
Publikováno v:
International Journal of Molecular Sciences, Vol 25, Iss 1, p 539 (2023)
Gut microbiota plays a crucial role in inflammatory bowel diseases (IBD) and can potentially prevent IBD through microbial-derived metabolites, making it a promising therapeutic avenue. Recent evidence suggests that despite an unclear underlying mech
Externí odkaz:
https://doaj.org/article/bfe99edc3e3f4e3ba841de77417a9219
Autor:
Yiliang Cheng, Aude A. Watrelot
Publikováno v:
Molecules, Vol 27, Iss 11, p 3482 (2022)
To improve the phenolic extraction and color stability of red wine made from cold-hardy grapes, two winemaking practices, saignée and bentonite, were applied separately and in combination on Marquette grapes at crushing. The effects of these winemak
Externí odkaz:
https://doaj.org/article/399bcca7f3e14e9db19a471c31b1cc0e
Autor:
Aude A. Watrelot
Publikováno v:
Molecules, Vol 26, Iss 16, p 4923 (2021)
Tannin content in red wines is positively correlated with astringency perception and wine grade; however, tannin quantification is one of the main challenges. In this study, tannin content was quantified using three analytical methods in commercial r
Externí odkaz:
https://doaj.org/article/ebc04561a34c4cfda76708b19eb2f52d
Autor:
Aude A. Watrelot, Erin L. Norton
Publikováno v:
Molecules, Vol 25, Iss 9, p 2110 (2020)
Tannins are a group of polyphenols found in fruits, leaves, trees, etc., well known in the leather industry and in apples, persimmons and grapes, because of their capacity to interact with other polyphenols or other components either from the food pr
Externí odkaz:
https://doaj.org/article/e9af7da427974683a31dbff208d4c3b5
Publikováno v:
Food Science & Nutrition. 11:1826-1835
Publikováno v:
Food and Bioprocess Technology.
Generally, red wines made from cold-hardy hybrid grapes have much lower tannin content than Vitis vinifera wines and they are often perceived as being of lower quality. This study evaluated the chemistry and sensory perception of whole-cluster (WC) f