Zobrazeno 1 - 10
of 1 054
pro vyhledávání: '"wine aroma"'
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-12 (2024)
Abstract Consumers’ mental pictures of wine are multifaceted and are shaped by their sensory (taste, smell, visual, sensation) perceptions, in addition to emotional, cultural and extrinsic (brand, price, and awards) influences. This study explores
Externí odkaz:
https://doaj.org/article/fa62dddb50594066bfef7f614c0134df
Autor:
Arancha de la Fuente Blanco, Ignacio Arias-Pérez, Ana Escudero, María-Pilar Sáenz-Navajas, Vicente Ferreira
Publikováno v:
OENO One, Vol 58, Iss 3 (2024)
In a context of increasing interest in the production of wine-based beverages with lower ethanol content, the present work explored the role of ethanol in the sensory properties of model wines (MW). Four sets of MWs (red and white) with alcohol conte
Externí odkaz:
https://doaj.org/article/d2fdf2c4147e4373a9ee6c7752a45492
Publikováno v:
Food Science and Human Wellness, Vol 13, Iss 1, Pp 381-391 (2024)
Aging in oak barrels is widely used in enology which could bring flavor changes and aromatic complexity to wines. In the present study, the aroma compounds were analyzed from the ‘Merlot’ dry red wines, which were fermented in two types of fermen
Externí odkaz:
https://doaj.org/article/9a7b747666e647c2a8e6bcda1e0539d1
Publikováno v:
Beverages, Vol 10, Iss 3, p 77 (2024)
The “aromatic maturity” of winegrapes is not fully understood, particularly during the later stages of ripening. The contribution of grapes to wine aroma has historically been challenging to determine, given most aroma compounds originate from no
Externí odkaz:
https://doaj.org/article/256b1d79ee2b4629a559d1e2f5c78a17
Autor:
Valentina Craparo, Enrico Viola, Azzurra Vella, Rosario Prestianni, Antonino Pirrone, Vincenzo Naselli, Filippo Amato, Daniele Oliva, Giuseppe Notarbartolo, Raffaele Guzzon, Luca Settanni, Giancarlo Moschetti, Nicola Francesca, Antonio Alfonzo
Publikováno v:
Beverages, Vol 10, Iss 3, p 48 (2024)
Non-Saccharomyces yeasts have recently garnered significant interest in oenology. When co-inoculated with Saccharomyces cerevisiae, they contribute to the improvement of wine quality from a sensory point of view. In the present study, a group of yeas
Externí odkaz:
https://doaj.org/article/6e63bea2cded44ac8abf55da0c527d60
Autor:
Marina Tomašević, Karin Kovačević Ganić, Natka Ćurko, Katarina Lukić, Ana-Marija Jagatić Korenika, Valentina Tuščić, Darko Preiner, Ana Jeromel
Publikováno v:
Glasnik Zaštite Bilja, Vol 45, Iss 5, Pp 114-121 (2022)
Varietal thiols are extremely volatile and desirable wine aroma compounds that contribute to tropical fruit notes. Their concentration depends on numerous factors, from agricultural practices to winemaking procedures and storage conditions. Among the
Externí odkaz:
https://doaj.org/article/8bd0a4d8c8044553ad14df272ae28bde
Autor:
Paula Jouhten, Dimitrios Konstantinidis, Filipa Pereira, Sergej Andrejev, Kristina Grkovska, Sandra Castillo, Payam Ghiachi, Gemma Beltran, Eivind Almaas, Albert Mas, Jonas Warringer, Ramon Gonzalez, Pilar Morales, Kiran R Patil
Publikováno v:
Molecular Systems Biology, Vol 18, Iss 10, Pp 1-18 (2022)
Abstract Adaptive evolution under controlled laboratory conditions has been highly effective in selecting organisms with beneficial phenotypes such as stress tolerance. The evolution route is particularly attractive when the organisms are either diff
Externí odkaz:
https://doaj.org/article/ba56688f07884fe2828fa6593af19657
Publikováno v:
OENO One, Vol 57, Iss 3 (2023)
Climate change is an environmental challenge that impacts the wine industry due to frequent sunburn damage triggered by heat waves, sun radiation and severe water deficits. This leads to severe yield losses and sensory changes in the resulting wines,
Externí odkaz:
https://doaj.org/article/d4d13303757041f09cf9786491e98df2
Autor:
Anita Pichler, Ivana Ivić, Josip Mesić, Mato Drenjančević, Toni Kujundžić, Tanja Marković, Mirela Kopjar
Publikováno v:
Foods, Vol 13, Iss 1, p 45 (2023)
Stainless-steel tanks and wooden barrels are the most common wine ageing and storage vessels. Wooden barrels are often toasted to improve their chemical composition and influence on wine. The aim of this study was to investigate the changes in Merlot
Externí odkaz:
https://doaj.org/article/1c19da365caf4ea18615ad25d56bf6b1
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