Zobrazeno 1 - 10
of 3 443
pro vyhledávání: '"White Wine"'
Publikováno v:
OENO One, Vol 58, Iss 3 (2024)
This study explored the extraction of antioxidant compounds from white wine lees using subcritical water extraction (SWE). First, SWE was compared to extraction using conventional solvents mixed with water: 50 % methanol, 50 % ethanol and 50 % aceton
Externí odkaz:
https://doaj.org/article/9a2e5e84b8d84dbcbeb481f38093ed50
Publikováno v:
Insights into Language, Culture and Communication, Vol 4, Iss 1, Pp 83-89 (2024)
This study aims to investigate white wine in various solemnities performed in Tridharma temples. The data were collected by observation, interview, and documentation. To obtain data, the informants were interviewed. The informants were one biokong an
Externí odkaz:
https://doaj.org/article/03d5cd3ef2f74b9ebea28ac1573e6ce9
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100454- (2024)
The pre-fermentative steps play an important role on the characteristics of white wine. Among them, the grape pressing is a crucial phase as the extraction of grape compounds occurs having a relevant impact on the composition of must and, consequentl
Externí odkaz:
https://doaj.org/article/4262494f388c49798808ae805252ea67
Autor:
Svetlana Cvetkova, Michael Wacker, Jutta Keiser, Benedikt Hirt, Mario Stahl, Maren Scharfenberger-Schmeer, Dominik Durner
Publikováno v:
OENO One, Vol 58, Iss 1 (2024)
UV‑C treatment is a non-thermal technology that could be used for the microbiological stabilisation of must and wine. However, light - in this case UV‑C light - has an impact on wine. UV‑C is a high-energy light source and can promote photo-ind
Externí odkaz:
https://doaj.org/article/a787355d811141619888f7b4a4fded09
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 5, Pp 1427-1438 (2023)
Protein haze was one of the main causes of the instability of white wines. Proteins that caused haze or precipitation in white wines mainly came from grape fruits, and their compositions and contents were affected by many factors such as fruit diseas
Externí odkaz:
https://doaj.org/article/9b5143c636ec4672b9ab59982c354a52
Autor:
Elena Cristina Scutarașu, Răzvan George Niță, Laurian Vlase, Cătălin Ioan Zamfir, Bogdan Ionel Cioroiu, Lucia Cintia Colibaba, Dana Muntean, Camelia Elena Luchian, Ana Maria Vlase, Valeriu Cotea
Publikováno v:
Antioxidants, Vol 13, Iss 8, p 916 (2024)
Melatonin is commonly found in various fruits, juices, and some fermented beverages. Its concentration in wine is influenced by soil properties, climatic factors, and yeast activity. Even if it is found in fermented beverages in relatively low propor
Externí odkaz:
https://doaj.org/article/167a8637e7024a428cccb8e8dac360cc
Publikováno v:
Beverages, Vol 10, Iss 2, p 31 (2024)
The present study explores the efficiency of selenomethionine (Semeth), an organic form of Se, as an antioxidant compared with commonly used antioxidants (ascorbic acid, glutathione, and potassium metabisulfite) in preventing oxidative browning in Gr
Externí odkaz:
https://doaj.org/article/ef7897b04fe44083b01a3f7291ea2058
Autor:
Torben Bo Toldam-Andersen, Shujuan Zhang, Jing Liu, Wender L. P. Bredie, Mikael Agerlin Petersen
Publikováno v:
Fermentation, Vol 10, Iss 4, p 210 (2024)
Effective sulfur dioxide (SO2) management is crucial in winemaking to minimize oxidative changes in wine flavor during storage. This study explored the impact of various SO2 management techniques on Solaris white wine’s flavor components and sensor
Externí odkaz:
https://doaj.org/article/97b3a23e41994e2189f8af7a04a54548
Publikováno v:
Antioxidants, Vol 13, Iss 3, p 364 (2024)
In contrast with the elaboration of still wines, the impact of barrel aging before the “prise de mousse” on the aging potential of Champagne base wines has not been studied so far. In the present study, the oxidative stability and related molecul
Externí odkaz:
https://doaj.org/article/081a11c85d8b4287bde2f949f7fdfc60
Autor:
Monica Laureati, Marta Appiani, Camilla Cattaneo, Noemi Sofia Rabitti, Zoe Verveur, Stefano Bergaglio, Dominique Valentin
Publikováno v:
OENO One, Vol 57, Iss 4 (2023)
Over the last few decades, there has been a gradual decrease in natural biodiversity, which is leading to the standardisation of wine products. Minor grape varieties possess key traits for producing wines with a specific territorial identity and they
Externí odkaz:
https://doaj.org/article/774f891cdfd54fdb84fcf7d23a7c4620