Výsledky vyhledávání - "white and red wines"

Akademický článek

Evaluation of the Quality of Selected White and Red Wines Produced from Moravia Region of Czech Republic Using Physicochemical Analysis, FTIR Infrared Spectroscopy and Chemometric Techniques.

Autor: Budziak-Wieczorek, Iwona¹ (AUTHOR) iwona.budziak@up.lublin.pl, Mašán, Vladimír² (AUTHOR) vladimir.masan@mendelu.cz, Rząd, Klaudia³ (AUTHOR) klaudia.rzad@up.lublin.pl, Gładyszewska, Bożena³ (AUTHOR) bozena.gladyszewska@up.lublin.pl, Karcz, Dariusz^4,5 (AUTHOR) dariusz.karcz@pk.edu.pl, Burg, Patrik² (AUTHOR) patrik.burg@mendelu.cz, Čížková, Alice² (AUTHOR) alice.cizkova@mendelu.cz, Gagoś, Mariusz⁶ (AUTHOR) mariusz.gagos@umlub.pl, Matwijczuk, Arkadiusz^3,5 (AUTHOR) iwona.budziak@up.lublin.pl

Publikováno v: Molecules. Sep2023, Vol. 28 Issue 17, p6326. 15p.

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Akademický článek

Compositional Consequences of Ultrafiltration Treatment of White and Red Wines

Autor: Stephanie Angela, David Wollan, Richard Muhlack, Keren Bindon, Kerry Wilkinson

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

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Akademický článek

Comparison of Chromatic and Spectrophotometric Properties of White and Red Wines Produced in Galicia (Northwest Spain) by Applying PCA.

Autor: Pérez-Gil, Marina¹ (AUTHOR), Pérez-Lamela, Concepción² (AUTHOR) conchipl@uvigo.es, Falqué-López, Elena¹ (AUTHOR)

Publikováno v: Molecules. Oct2022, Vol. 27 Issue 20, p7000-N.PAG. 15p.

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Akademický článek

STUDY OF THE PHENOLIC COMPOSITION AND ANTIOXIDANT ACTIVITY OF WHITE AND RED WINES OBTAINED FROM INTRODUCED, LOCAL AND HYBRID GRAPEVINE VARIETIES FROM THE REGION OF CENTRAL NORTHERN BULGARIA.

Autor: Dimitrov, Dimitar¹ dimitar_robertov@abv.bg, Yoncheva, Tatyana¹, Haygarov, Vanyo¹

Publikováno v: Journal of Microbiology, Biotechnology & Food Sciences. Jun/Jul2022, Vol. 11 Issue 6, p1-6. 6p.

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Akademický článek

Elimination of ochratoxin A from white and red wines: Critical characteristics of activated carbons and impact on wine quality

Autor: Cosme, Fernanda, Inês, António, Silva, Davide, Filipe-Ribeiro, Luís, Abrunhosa, Luís, Nunes, Fernando M.

Publikováno v: In LWT April 2021 140

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Akademický článek

Assessment of the content in volatile substances in dry white and red wines obtained with different yeast strains from the 'Trifeshti' wine center

Autor: O. Soldatenco, N. Taran

Publikováno v: Romanian Journal of Horticulture, Vol 3, Iss 3, Pp 165-170 (2022)

Saccharomyces cerevisiae is the predominant yeast species in spontaneous wine fermentations and thus it is the main responsible for the chemical and sensory properties of wines. The use of autochthonous yeast strains, besides assuring the maintenance

Externí odkaz: https://doaj.org/article/a33a68f3f3f647c182f101e445c816cd

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Akademický článek

Riboflavin removal by commercial bentonites and charcoals in white and red wines.

Autor: Vendramin, Veronica^1,2,3, Primerano, Simona^1,3, Leserri, Giampiero², Paniccia, Giulio², Vincenzi, Simone^1,3 simone.vincenzi@unipd.it

Publikováno v: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2021, Vol. 33 Issue 2, p13-23. 11p.

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