Yeast and its importance to wine aroma
MG Lambrechts, IS Pretorius - 2000 - scholar.sun.ac.za
The most mysterious aspect of wine is the endless variety of flavours that stem from a
complex, completely non-linear system of interactions among many hundreds of …
complex, completely non-linear system of interactions among many hundreds of …
[BOOK][B] Principles and practices of winemaking
RB Boulton, VL Singleton, LF Bisson, RE Kunkee - 2013 - books.google.com
This essential text and reference offers a complete guide to winemaking. The authors, all
well-known experts in their field, concentrate on the process of wine production, stressing …
well-known experts in their field, concentrate on the process of wine production, stressing …
Ultrasound and electric fields as novel techniques for assisting the wine ageing process: The state-of-the-art research
JFG Martín, DW Sun - Trends in food science & technology, 2013 - Elsevier
Highlights•Ultrasound and electric fields are novel wine ageing technologies.•Ultrasound
increases anthocyanins and decreases tannins in wines.•Electric fields lead to wines with …
increases anthocyanins and decreases tannins in wines.•Electric fields lead to wines with …
[BOOK][B] Food packaging and shelf life: a practical guide
GL Robertson - 2009 - taylorfrancis.com
The importance of food packaging hardly needs emphasizing since only a handful of foods
are sold in an unpackaged state. With an increasing focus on sustainability and cost …
are sold in an unpackaged state. With an increasing focus on sustainability and cost …
Wine evolution during bottle aging, studied by 1H NMR spectroscopy and multivariate statistical analysis
The study of wine evolution during bottle aging is an important aspect of wine quality. Ten
different red wines (Vitis vinifera) from Piedmont region were analysed 3 months after …
different red wines (Vitis vinifera) from Piedmont region were analysed 3 months after …
[BOOK][B] Advances in food biochemistry
F Yildiz - 2009 - taylorfrancis.com
Understanding the biochemistry of food is basic to all other research and development in the
fields of food science, technology, and nutrition, and the past decade has seen accelerated …
fields of food science, technology, and nutrition, and the past decade has seen accelerated …
Influence of storage temperature on the volatile compounds of young white wines
MS Pérez-Coello, MA González-Viñas… - Food control, 2003 - Elsevier
A total of 38 volatile components from 90 white wines stored under uncontrolled temperature
conditions in the marketplace were analysed. The composition of volatiles in the wines …
conditions in the marketplace were analysed. The composition of volatiles in the wines …
[HTML][HTML] Comparison between membrane and thermal dealcoholization methods: Their impact on the chemical parameters, volatile composition, and sensory …
FE Sam, T Ma, Y Liang, W Qiang, RA Atuna… - Membranes, 2021 - mdpi.com
Over the last few years, the dealcoholization of wine has piqued the interest of winemakers
and researchers. Physical dealcoholization methods are increasingly used in the …
and researchers. Physical dealcoholization methods are increasingly used in the …
White wine taste and mouthfeel as affected by juice extraction and processing
The juice used to make white wine can be extracted using various physical processes that
affect the amount and timing of contact of juice with skins. The influence of juice extraction …
affect the amount and timing of contact of juice with skins. The influence of juice extraction …
Comprehensive study of volatile compounds in two Australian rosé wines: Aroma extract dilution analysis (AEDA) of extracts prepared using solvent-assisted flavor …
Two rosé wines, representing a tropical and a fruity/floral style, were chosen from a previous
study for further exploration by aroma extract dilution analysis (AEDA) and quantitative …
study for further exploration by aroma extract dilution analysis (AEDA) and quantitative …