Effects of Different Aging Treatments on Functional Components and Flavor Substances of Chrysanthemum Rice Wine by Wei GAO, Huaining YIN, Aiyuan WANG, Baokun DING, Yunhao ZHANG, Ling XIONG, Xinyue FENG, Maobin CHEN, Yu ZHANG

Subjects: “…chrysanthemum rice wine…”
Get full text

APPLICATION OF MULTIVARIATE ANALYSIS OF TRANSMISSION SPECTRA TO IDENTIFY WINES WITH PROTECTED GEOGRAPHICAL INDICATION (IGP) by M. A. Khodasevich, E. A. Scorbanova, L. I. Obade, N. F. Degtуar, E. I. Cambur, M. V. Rogovaya

Subjects: “…protected geographical indication of wines…”
Get full text

Analysis of the Perceptions of Primary Care Physicians in Spain Regarding the Relationship Between Health and wine. by José Clemente-Ricolfe, Dolores Miralles-Enrique

“…Wine Business Journal…”
Get full text

New Wine in Old Wineskins: General Administrative Procedure and Public Administration Reform in Croatia by Vedran Đulabić

Get full text

The Role of Membranes in Modern Winemaking: From Clarification to Dealcoholization by Carolina E. Demaman Oro, Bruna M. Saorin Puton, Luciana D. Venquiaruto, Rogério Marcos Dallago, Giordana Demaman Arend, Marcus V. Tres

Subjects: “…wine quality enhancement…”
Get full text

Anthocyanin profiles and color properties of red wines made from Vitis davidii and Vitis vinifera grapes by Yanlun Ju, La Yang, Xiaofeng Yue, Yunkui Li, Rui He, Shenglin Deng, Xin Yang, Yulin Fang

Subjects: Get full text

Pregnancy Tumor in a 31-Year-Old Female with a Facial Port-Wine Stain by Andrew Rockafellow, Whitney Florin, Elizabeth Philipone, David Koslovsky

“…This report describes the presentation and surgical management of a large pregnancy tumor occurring in a patient with an overlying isolated facial port-wine stain.…”
Get full text

Changes in the Composition of Aroma and Phenolic Compounds Induced by Different Enological Practices of Croatian White Wine by Marina Tomašević, Klemen Lisjak, Andreja Vanzo, Helena Baša Česnik, Leo Gracin, Natka Ćurko, Karin Kovačević Ganić

“…Most abundant phenolic compound was caffeic acid, except for wine produced by indigenous yeasts where trans-caftaric acid was predominant. …”
Get full text

Comparative Evaluation of Physicochemical, Antioxidant, and Sensory Properties of Red Wine as Markers of Its Quality and Authenticity by Chigozie E. Ofoedu, Ebelechukwu O. Ofoedu, James S. Chacha, Clifford I. Owuamanam, Ifeyinwa S. Efekalam, Chinaza Godswill Awuchi

“…The consumption of red wine by most wine drinkers has increased significantly because of the perceived health benefits which are linked to its inherent quality characteristics. …”
Get full text

Effect of yellow rice wine on anti-aging ability in aged mice induced by d-galactose by Rong Liu, Zukang Fu, Fengjie Zhang, Qingzhong Mao, Chunguang Luan, Xinglin Han, Jie Xue, Deliang Wang, Si Qin, Feike Hao

Subjects: “…Yellow rice wine…”
Get full text

Dental Erosion and Dentinal Sensitivity amongst Professional Wine Tasters in South East Queensland, Australia by Roy George, Allison Chell, Belinda Chen, Rebecca Undery, Humza Ahmed

“…Background/Aims. Professional wine tasters face a hidden occupational hazard due to the high acid content in wine. …”
Get full text

Determination of Lactones in Wines by Headspace Solid-Phase Microextraction and Gas Chromatography Coupled with Mass Spectrometry by S. J. Pérez-Olivero, M. L. Pérez-Pont, J. E. Conde, J. P. Pérez-Trujillo

“…The optimized method has been applied to several wine samples.…”
Get full text

Quality Comparison of Hawthorn Wines Fermented by Saccharomyces cerevisiae with and without Pulp Contact and Pectase Treatment by Wenye Zhang, Lei Chi, Yan Wu, Lei Zhang, Chunping Xu

“…Furthermore, the nonextracted wines had significantly higher concentrations of isoamyl alcohol, phenylethyl alcohol, ethyl lactate, and isoamyl acetate than the extracted wines. …”
Get full text

Antioxidant Composition of a Selection of Italian Red Wines and Their Corresponding Free-Radical Scavenging Ability by Claudio Cassino, Valentina Gianotti, Federica Bonello, Christos Tsolakis, Maria Carla Cravero, Domenico Osella

“…This study correlates the antioxidant composition profiles and the overall antioxidant capacities of 36 Italian red wine samples. The samples were fully characterized by chromatographic and spectrophotometric techniques. …”
Get full text

Effectiveness of Fibers from “Cabernet Sauvignon” (Vitis vinifera) Pomace as Fining Agents for Red Wines by Mariona Gil, Rubén Del Barrio-Galán, Cristina Úbeda, Álvaro Peña-Neira

“…Recent findings have highlighted the potential of fibers from grape cell wall material to be fining agents for red wines as alternatives to animal-derived proteins. …”
Get full text

Evaluation of Quercetin Content, Colour and Selected Physico-Chemical Quality Parameters of Croatian Blackberry Wines by Klarić Daniela Amidžić, Klarić Ilija, Velić Darko, Velić Natalija, Marček Tihana

Subjects: “…blackberry wine…”
Get full text

Production of HMF-derivatives from wine residues using Saccharomyces cerevisiae as whole-cell biocatalyst by Joana T. Cunha, Aloia Romaní, Lucília Domingues

Subjects: Get full text

Effect of dehydration of Syrah grape berries on the aging potential of fortified sweet wines in Ningxia of China by Xiaoxi Zhang, Kaixian Wang, Qun Wang, Zhenan Shi, Hélder Oliveira, Nuno Mateus, Fuliang Han

Subjects: Get full text

Chemical and Sensory Effects of Cofermentation and Blending of Malbec and Merlot Wines from the Central Coast of California by L. Federico Casassa, Armando Vega-Osorno, Anibal A. Catania, James F. Harbertson

“…Australian Journal of Grape and Wine Research…”
Get full text

Adsorption of Azo Dye Acid Red 73 onto Rice Wine Lees: Adsorption Kinetics and Isotherms by Qian Wang, Liping Liang, Fenfen Xi, Gangliang Tian, Qiaole Mao, Xu Meng

“…The adsorption properties of rice wine lees for acid red 73 in aqueous solution were studied in order to explore the recyclability of rice wine lees and to solve the pollution of dye-contaminated wastewater. …”
Get full text