Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Keren Bindon"'
Publikováno v:
Foods, Vol 13, Iss 12, p 1850 (2024)
Clarification and stabilisation processes are routinely performed post-fermentation to ‘finish’ wines, but traditional methods are slow and energy intensive, create waste, and can affect wine volume and quality. New methods that ‘finish’ wine
Externí odkaz:
https://doaj.org/article/05fa34becb094d8998eed9ec0720968c
Autor:
Damian Espinase Nandorfy, Desireé Likos, Simone Lewin, Sheridan Barter, Stella Kassara, Shaoyang Wang, Allie Kulcsar, Patricia Williamson, Keren Bindon, Marlize Bekker, John Gledhill, Tracey Siebert, Robert A. Shellie, Russell Keast, Leigh Francis
Publikováno v:
OENO One, Vol 57, Iss 4 (2023)
Proline has recently been found to direct several sensory attributes in red wine, including viscosity, fruit flavour and sweetness. We sought to investigate whether a red wine, deemed ‘flavour deficient’ by a producer, from a warm inland region c
Externí odkaz:
https://doaj.org/article/c6dde3c1e066488aba22c3499af011ee
Autor:
Tim Reilly, Pawel Mierczynski, Andri Suwanto, Satriyo Krido Wahono, Waldemar Maniukiewicz, Krasimir Vasilev, Keren Bindon, Agnieszka Mierczynska-Vasilev
Publikováno v:
Australian Journal of Grape and Wine Research, Vol 2023 (2023)
Background and Aims. Tartrate stabilisation is a necessary step in commercial wine production. The traditional method to prevent crystallisation and precipitation of potassium bitartrate (KHT) after a wine is bottled is by adding seed KHT crystals to
Externí odkaz:
https://doaj.org/article/d35db3f4288d4bcf873d117fc8af32ce
Apple Pomace Compositional Data Highlighting the Proportional Contribution of Polymeric Procyanidins
Publikováno v:
Molecules, Vol 28, Iss 14, p 5494 (2023)
Recent years have seen an increase in research focusing on the amelioration of apple pomace waste for use in the food and nutraceutical industries. Much of this work has concentrated on the characterisation of the polyphenol composition of apple poma
Externí odkaz:
https://doaj.org/article/5606a017da0944299372370708dfe455
Autor:
Margherita Modesti, Colleen Szeto, Renata Ristic, WenWen Jiang, Julie Culbert, Keren Bindon, Cesare Catelli, Fabio Mencarelli, Pietro Tonutti, Kerry Wilkinson
Publikováno v:
Molecules, Vol 26, Iss 6, p 1798 (2021)
When bushfires occur near grape growing regions, vineyards can be exposed to smoke, and depending on the timing and duration of grapevine smoke exposure, fruit can become tainted. Smoke-derived volatile compounds, including volatile phenols, can impa
Externí odkaz:
https://doaj.org/article/e23141e29a724ef3be053af286a20400
Publikováno v:
Foods, Vol 9, Iss 9, p 1193 (2020)
Changes to Australian regulations now allow the limited addition of water to high-sugar musts pre-fermentation. In light of these changes, this study explored how water addition affects Shiraz wine composition and sensory properties. Wines were made
Externí odkaz:
https://doaj.org/article/3c3a7952a08f473da54e7f573de8e8ca
Publikováno v:
Foods, Vol 7, Iss 12, p 204 (2018)
The tannin and polysaccharide profiles and therefore sensory properties of wine are influenced by fruit maturity at harvest, and practices employed during winemaking. This study investigated the extent to which commercial winemaking supplements (skin
Externí odkaz:
https://doaj.org/article/6f3c421cdba54685933c9bca505c6840
Autor:
Panthihage Ruvini Dabare, Tim Reilly, Pawel Mierczynski, Keren Bindon, Krasimir Vasilev, Agnieszka Mierczynska-Vasilev
Publikováno v:
Food Chemistry. 422:136159
Autor:
Richard G. Ntuli, Yaelle Saltman, Ravi Ponangi, David W. Jeffery, Keren Bindon, Kerry L. Wilkinson
Publikováno v:
Food Chemistry. 405:134849
Refereed/Peer-reviewed The methods currently available for determining haze proteins in wine are time-consuming, expensive, and often not sufficiently accurate. The latter may lead to bentonite over-fining of a wine, which might strip wine phenolics
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::00b3f1e047620eeaa26329275e3bd54a
https://hdl.handle.net/11541.2/30980
https://hdl.handle.net/11541.2/30980