Статті в журналах з теми "Lower-ethanol wine"
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Contreras, A., C. Hidalgo, P. A. Henschke, P. J. Chambers, C. Curtin, and C. Varela. "Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine." Applied and Environmental Microbiology 80, no. 5 (December 27, 2013): 1670–78. http://dx.doi.org/10.1128/aem.03780-13.
Повний текст джерелаBoban, Danica, Ana Marija Dželalija, Diana Gujinović, Benjamin Benzon, Nikola Ključević, Zvonimir Boban, Ivana Mudnić, and Ivica Grković. "Differential Effects of White Wine and Ethanol Consumption on Survival of Rats after a Myocardial Infarction." Applied Sciences 13, no. 3 (January 22, 2023): 1450. http://dx.doi.org/10.3390/app13031450.
Повний текст джерелаMestre, María Victoria, Yolanda Paola Maturano, Candelaria Gallardo, Mariana Combina, Laura Mercado, María Eugenia Toro, Francisco Carrau, Fabio Vazquez, and Eduardo Dellacassa. "Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts." Fermentation 5, no. 3 (July 11, 2019): 65. http://dx.doi.org/10.3390/fermentation5030065.
Повний текст джерелаJoshi, Vinod K., Sanjeev K. Sharma, Ravinder K. Goyal, and Narayan S. Thakur. "Effect of method of secondary fermentation and type of base wine on physico-chemical and sensory qualities of sparkling plum wine." Brazilian Archives of Biology and Technology 42, no. 3 (1999): 315–22. http://dx.doi.org/10.1590/s1516-89131999000300008.
Повний текст джерелаBáleš, Vladimír, Pavol Timár, Ján Baláž, and Pavel Timár. "Wine fermentation kinetic model verification and simulation of refrigeration malfunction during wine fermentation." Acta Chimica Slovaca 9, no. 1 (April 1, 2016): 58–61. http://dx.doi.org/10.1515/acs-2016-0010.
Повний текст джерелаVarela, C., D. R. Kutyna, M. R. Solomon, C. A. Black, A. Borneman, P. A. Henschke, I. S. Pretorius, and P. J. Chambers. "Evaluation of Gene Modification Strategies for the Development of Low-Alcohol-Wine Yeasts." Applied and Environmental Microbiology 78, no. 17 (June 22, 2012): 6068–77. http://dx.doi.org/10.1128/aem.01279-12.
Повний текст джерелаGeffroy, Olivier, Grégory Pasquier, Marielle Pagès, and Frédéric Violleau. "Exploring the response to a new range of ethanol reductions in Chardonnay and Syrah wines using a Consumer Rejection Threshold approach." OENO One 56, no. 4 (November 14, 2022): 147–55. http://dx.doi.org/10.20870/oeno-one.2022.56.4.7112.
Повний текст джерелаPham, Duc-Truc, Vanessa J. Stockdale, David Wollan, David W. Jeffery, and Kerry L. Wilkinson. "Compositional Consequences of Partial Dealcoholization of Red Wine by Reverse Osmosis-Evaporative Perstraction." Molecules 24, no. 7 (April 10, 2019): 1404. http://dx.doi.org/10.3390/molecules24071404.
Повний текст джерелаWatanabe-Saito, Fumie, Youji Nakagawa, Munekazu Kishimoto, Masashi Hisamoto, and Tohru Okuda. "Influence of wine components on pellicle formation by pellicle-forming yeasts." OENO One 55, no. 3 (September 28, 2021): 363–75. http://dx.doi.org/10.20870/oeno-one.2021.55.3.4730.
Повний текст джерелаRossouw, D., E. H. Heyns, M. E. Setati, S. Bosch, and F. F. Bauer. "Adjustment of Trehalose Metabolism in Wine Saccharomyces cerevisiae Strains To Modify Ethanol Yields." Applied and Environmental Microbiology 79, no. 17 (June 21, 2013): 5197–207. http://dx.doi.org/10.1128/aem.00964-13.
Повний текст джерелаGonzalez, Ramon, Andrea M. Guindal, Jordi Tronchoni, and Pilar Morales. "Biotechnological Approaches to Lowering the Ethanol Yield during Wine Fermentation." Biomolecules 11, no. 11 (October 22, 2021): 1569. http://dx.doi.org/10.3390/biom11111569.
Повний текст джерелаMuñoz-González, Carolina, María Pérez-Jiménez, Celia Criado, and María Ángeles Pozo-Bayón. "Effects of Ethanol Concentration on Oral Aroma Release After Wine Consumption." Molecules 24, no. 18 (September 6, 2019): 3253. http://dx.doi.org/10.3390/molecules24183253.
Повний текст джерелаEdwards, Charles G., and Jesse J. Aplin. "Application of Cool Fermentation Temperatures to Encourage Non-Saccharomyces Yeasts to Yield Lower Ethanol Concentrations in Wines." Fermentation 8, no. 9 (August 26, 2022): 421. http://dx.doi.org/10.3390/fermentation8090421.
Повний текст джерелаKang, Wenyu, Richard A. Muhlack, Keren A. Bindon, Paul A. Smith, Jun Niimi, and Susan E. P. Bastian. "Potato Protein Fining of Phenolic Compounds in Red Wine: A Study of the Kinetics and the Impact of Wine Matrix Components and Physical Factors." Molecules 24, no. 24 (December 13, 2019): 4578. http://dx.doi.org/10.3390/molecules24244578.
Повний текст джерелаCauduro Girardello, Raul, Monica L. Cooper, Larry A. Lerno, Charles Brenneman, Sean Eridon, Martina Sokolowsky, Hildegarde Heymann, and Anita Oberholster. "Impact of Grapevine Red Blotch Disease on Cabernet Sauvignon and Merlot Wine Composition and Sensory Attributes." Molecules 25, no. 14 (July 21, 2020): 3299. http://dx.doi.org/10.3390/molecules25143299.
Повний текст джерелаKaraoglan, Hatice Aybuke, Filiz Ozcelik, Alida Musatti, and Manuela Rollini. "Mild Pretreatments to Increase Fructose Consumption in Saccharomyces cerevisiae Wine Yeast Strains." Foods 10, no. 5 (May 19, 2021): 1129. http://dx.doi.org/10.3390/foods10051129.
Повний текст джерелаMihaljević, Zrinka, Toni Kujundžić, Vladimir Jukić, Ana Stupin, Mato Drenjančević, and Ines Drenjančević. "White Wine—Induced Endothelium-Dependent Vasorelaxation in Sprague-Dawley Rats." Antioxidants 11, no. 5 (May 11, 2022): 944. http://dx.doi.org/10.3390/antiox11050944.
Повний текст джерелаPetrozziello, M., L. Panero, M. Guaita, R. Prati, G. Marani, G. Zinzani, and A. Bosso. "Effect of the extent of ethanol removal on the volatile compounds of a Chardonnay wine dealcoholized by vacuum distillation." BIO Web of Conferences 12 (2019): 02020. http://dx.doi.org/10.1051/bioconf/20191202020.
Повний текст джерелаDequin, Sylvie, Jean-Louis Escudier, Marina Bely, Jessica Noble, Warren Albertin, Isabelle Masneuf-Pomarède, Philippe Marullo, Jean-Michel Salmon, and Jean Marie Sablayrolles. "How to adapt winemaking practices to modified grape composition under climate change conditions." OENO One 51, no. 2 (May 15, 2017): 205–14. http://dx.doi.org/10.20870/oeno-one.2017.51.2.1584.
Повний текст джерелаBlanco, Pilar, Eva Rabuñal, Noemi Neira, and David Castrillo. "Dynamic of Lachancea thermotolerans Population in Monoculture and Mixed Fermentations: Impact on Wine Characteristics." Beverages 6, no. 2 (June 1, 2020): 36. http://dx.doi.org/10.3390/beverages6020036.
Повний текст джерелаGarcía, Margarita, Braulio Esteve-Zarzoso, Juan Mariano Cabellos, and Teresa Arroyo. "Sequential Non-Saccharomyces and Saccharomyces cerevisiae Fermentations to Reduce the Alcohol Content in Wine." Fermentation 6, no. 2 (June 10, 2020): 60. http://dx.doi.org/10.3390/fermentation6020060.
Повний текст джерелаRemize, F., J. L. Roustan, J. M. Sablayrolles, P. Barre, and S. Dequin. "Glycerol Overproduction by Engineered Saccharomyces cerevisiae Wine Yeast Strains Leads to Substantial Changes in By-Product Formation and to a Stimulation of Fermentation Rate in Stationary Phase." Applied and Environmental Microbiology 65, no. 1 (January 1, 1999): 143–49. http://dx.doi.org/10.1128/aem.65.1.143-149.1999.
Повний текст джерелаBaca-Bocanegra, Berta, Sandra Gonçalves, Julio Nogales-Bueno, Inês Mansinhos, Francisco José Heredia, José Miguel Hernández-Hierro, and Anabela Romano. "Influence of Wine pH and Ethanol Content on the Fining Efficacy of Proteins from Winemaking By-Products." Foods 11, no. 12 (June 8, 2022): 1688. http://dx.doi.org/10.3390/foods11121688.
Повний текст джерелаJang, Mi, Jin-Woo Min, Jun-Gyo In, and Deok-Chun Yang. "Effects of Red Ginseng Extract on the Epididymal Sperm Motility of Mice Exposed to Ethanol." International Journal of Toxicology 30, no. 4 (July 19, 2011): 435–42. http://dx.doi.org/10.1177/1091581811405074.
Повний текст джерелаBasa, Kalliopi, Seraphim Papanikolaou, Maria Dimopoulou, Antonia Terpou, Stamatina Kallithraka, and George-John E. Nychas. "Trials of Commercial- and Wild-Type Saccharomyces cerevisiae Strains under Aerobic and Microaerophilic/Anaerobic Conditions: Ethanol Production and Must Fermentation from Grapes of Santorini (Greece) Native Varieties." Fermentation 8, no. 6 (May 26, 2022): 249. http://dx.doi.org/10.3390/fermentation8060249.
Повний текст джерелаCambon, Brigitte, Virginie Monteil, Fabienne Remize, Carole Camarasa, and Sylvie Dequin. "Effects of GPD1 Overexpression in Saccharomyces cerevisiae Commercial Wine Yeast Strains Lacking ALD6 Genes." Applied and Environmental Microbiology 72, no. 7 (July 2006): 4688–94. http://dx.doi.org/10.1128/aem.02975-05.
Повний текст джерелаBRITO-FILHO, Sebastião Barreto de, Egberto Gaspar de MOURA, Orlando José dos SANTOS, Euler Nicolau SAUAIA-FILHO, Elias AMORIM, Ewaldo Eder Carvalho SANTANA, Allan Kardec Dualibe BARROS-FILHO, and Rennan Abud Pinheiro SANTOS. "EFFECT OF CHRONIC INGESTION OF WINE ON THE GLYCEMIC, LIPID AND BODY WEIGHT HOMEOSTASIS IN MICE." ABCD. Arquivos Brasileiros de Cirurgia Digestiva (São Paulo) 29, no. 3 (September 2016): 146–50. http://dx.doi.org/10.1590/0102-6720201600030005.
Повний текст джерелаPerez-Jiménez, María, Adelaida Esteban-Fernández, Carolina Muñoz-González, and María Angeles Pozo-Bayón. "Interactions among Odorants, Phenolic Compounds, and Oral Components and Their Effects on Wine Aroma Volatility." Molecules 25, no. 7 (April 8, 2020): 1701. http://dx.doi.org/10.3390/molecules25071701.
Повний текст джерелаPaul, Sanjib K., and Jatindra K. Sahu. "Process Optimization and Quality Analysis of Carambola (Averrhoa carambola L.) Wine." International Journal of Food Engineering 10, no. 3 (September 1, 2014): 457–65. http://dx.doi.org/10.1515/ijfe-2012-0125.
Повний текст джерелаMilat, Ana Marija, Ivana Mudnić, Ivica Grković, Nikola Ključević, Mia Grga, Iva Jerčić, Diana Jurić, Danica Ivanković, Benjamin Benzon, and Mladen Boban. "Effects of White Wine Consumption on Weight in Rats: Do Polyphenols Matter?" Oxidative Medicine and Cellular Longevity 2017 (2017): 1–7. http://dx.doi.org/10.1155/2017/8315803.
Повний текст джерелаMorata, Antonio, Iris Loira, Carlos Escott, Juan Manuel del Fresno, María Antonia Bañuelos, and José Antonio Suárez-Lepe. "Applications of Metschnikowia pulcherrima in Wine Biotechnology." Fermentation 5, no. 3 (July 9, 2019): 63. http://dx.doi.org/10.3390/fermentation5030063.
Повний текст джерелаDequin, Sylvie, Jean-Louis Escudier, Marina Bely, Jessica Noble, Warren Albertin, Isabelle Masneuf-Pomarède, Philippe Marullo, Jean-Michel Salmon, and Jean Marie Sablayrolles. "How to adapt winemaking practices to modified grape composition under climate change conditions." OENO One 51, no. 2 (May 15, 2017): 205. http://dx.doi.org/10.20870/oeno-one.2016.0.0.1584.
Повний текст джерелаXIONG, ZIRUI RAY, ANQI CHEN, GLYCINE ZHUJUN JIANG, ALISHA G. LEWIS, CHRISTINE D. SISLAK, MARIO COBO, RANDY W. WOROBO, and PATRICK A. GIBNEY. "Evaluation of Foodborne Pathogen Die-off in Back-Sweetened Wine and Apple Cider Models." Journal of Food Protection 84, no. 6 (January 19, 2021): 1023–32. http://dx.doi.org/10.4315/jfp-20-351.
Повний текст джерелаVelázquez, Rocío, Alberto Martínez, Emiliano Zamora, María L. Álvarez, Joaquín Bautista-Gallego, Luis M. Hernández, and Manuel Ramírez. "Genetic Improvement of Torulaspora delbrueckii for Wine Fermentation: Eliminating Recessive Growth-Retarding Alleles and Obtaining New Mutants Resistant to SO2, Ethanol, and High CO2 Pressure." Microorganisms 8, no. 9 (September 7, 2020): 1372. http://dx.doi.org/10.3390/microorganisms8091372.
Повний текст джерелаKemp, Belinda S., Roland Harrison, and Richard N. Hider. "Effect of protein-tannin ratio and tannin concentration on the bovine serum albumin (BSA)-based precipitation method for red wine tannin concentration." OENO One 45, no. 1 (March 31, 2011): 39. http://dx.doi.org/10.20870/oeno-one.2011.45.1.1482.
Повний текст джерелаKukoyi, A. J., T. A. Coker, K. A. Arowora, J. E. Ukperoro, M. A. Alabi, and A. Ishola. "COMPARATIVE ANALYSIS OF THE EFFECT OF WHITE AND RED TABLE WINES ON THE BRAIN OF WISTER RATS." Open Journal of Medical Research (ISSN: 2734-2093) 1, no. 1 (May 23, 2020): 28–35. http://dx.doi.org/10.52417/ojmr.v1i1.75.
Повний текст джерелаHolesinsky, Radim, Bozena Prusova, Mojmir Baron, Jaromir Fiala, Eliska Sembolova, Lenka Sochorova, Kamil Prokes, and Jiri Sochor. "Influence of autoinoculum on basic oenological parameters of wine." KVASNY PRUMYSL 66, no. 4 (July 9, 2020): 296–306. http://dx.doi.org/10.18832/kp2019.66.296.
Повний текст джерелаDal Bosco, Chiara, Francesca Mariani, and Alessandra Gentili. "Hydrophobic Eutectic Solvent-Based Dispersive Liquid-Liquid Microextraction Applied to the Analysis of Pesticides in Wine." Molecules 27, no. 3 (January 28, 2022): 908. http://dx.doi.org/10.3390/molecules27030908.
Повний текст джерелаKelly, Jennifer, Fei Yang, Lisa Dowling, Canan Nurgel, Ailin Beh, Fred Di Profio, Gary Pickering, and Debra Inglis. "Characterization of Saccharomyces bayanus CN1 for Fermenting Partially Dehydrated Grapes Grown in Cool Climate Winemaking Regions." Fermentation 4, no. 3 (September 13, 2018): 77. http://dx.doi.org/10.3390/fermentation4030077.
Повний текст джерелаCholeva, Maria, Chrysa Argyrou, Maria Detopoulou, Maria-Eleni Donta, Anastasia Gerogianni, Evanggelia Moustou, Androniki Papaemmanouil, et al. "Effect of Moderate Wine Consumption on Oxidative Stress Markers in Coronary Heart Disease Patients." Nutrients 14, no. 7 (March 25, 2022): 1377. http://dx.doi.org/10.3390/nu14071377.
Повний текст джерелаTilloy, Valentin, Anne Ortiz-Julien, and Sylvie Dequin. "Reduction of Ethanol Yield and Improvement of Glycerol Formation by Adaptive Evolution of the Wine Yeast Saccharomyces cerevisiae under Hyperosmotic Conditions." Applied and Environmental Microbiology 80, no. 8 (February 14, 2014): 2623–32. http://dx.doi.org/10.1128/aem.03710-13.
Повний текст джерелаHu, Lanlan, Rui Liu, Xiaohong Wang, and Xiuyan Zhang. "The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae." Microorganisms 8, no. 3 (February 26, 2020): 323. http://dx.doi.org/10.3390/microorganisms8030323.
Повний текст джерелаSakurai, Hirohisa, Saori Namai, Emiko Inui, Fuyuki Tokanai, Kazuhiro Kato, Yui Takahashi, Taichi Sato, et al. "Measuring 14C Concentration in Wine to Monitor Global Distribution of 14C." Radiocarbon 55, no. 3 (2013): 1827–33. http://dx.doi.org/10.1017/s0033822200048736.
Повний текст джерелаKallis, Michalis, Konstantina Boura, Ioannis K. Karabagias, Maria Kanellaki, and Athanasios A. Koutinas. "Beneficial Effects of Pistacia terebinthus Resin on Wine Making." Applied Sciences 12, no. 18 (September 9, 2022): 9097. http://dx.doi.org/10.3390/app12189097.
Повний текст джерелаArslan, Ebru, Zeynep Çelik, and Turgut Cabaroğlu. "Effects of Pure and Mixed Autochthonous Torulaspora delbrueckii and Saccharomyces cerevisiae on Fermentation and Volatile Compounds of Narince Wines." Foods 7, no. 9 (September 5, 2018): 147. http://dx.doi.org/10.3390/foods7090147.
Повний текст джерелаViana, Tiago, Maria C. Loureiro-Dias, Virgílio Loureiro, and Catarina Prista. "Peculiar H+Homeostasis of Saccharomyces cerevisiae during the Late Stages of Wine Fermentation." Applied and Environmental Microbiology 78, no. 17 (June 29, 2012): 6302–8. http://dx.doi.org/10.1128/aem.01355-12.
Повний текст джерелаIvić, Ivana, Mirela Kopjar, Jasmina Obhođaš, Andrija Vinković, Dubravko Pichler, Josip Mesić, and Anita Pichler. "Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Volatile Compounds and Chemical Composition." Membranes 11, no. 5 (April 27, 2021): 320. http://dx.doi.org/10.3390/membranes11050320.
Повний текст джерелаFerreira, Osania Emerenciano, Gustavo Henrique Gravatim Costa, Aline Ferreira Silva, Nayara Abrão Montijo, Miguel Angelo Mutton, and Márcia Justino Rossini Mutton. "Sweet sorghum: broth clarification with enzymatic treatment increases the quality of the fermentation wort for ethanol production." Bioscience Journal 37 (December 29, 2021): e37094. http://dx.doi.org/10.14393/bj-v37n0a2021-54172.
Повний текст джерелаFairweather-Tait, Susan J., Susan Southon, and Zoe Piper. "The effect of alcoholic beverages on iron and zinc metabolism in the rat." British Journal of Nutrition 60, no. 2 (September 1988): 209–15. http://dx.doi.org/10.1079/bjn19880092.
Повний текст джерелаZhu, Xiaolin, María-Jesús Torija, Albert Mas, Gemma Beltran, and Yurena Navarro. "Effect of a Multistarter Yeast Inoculum on Ethanol Reduction and Population Dynamics in Wine Fermentation." Foods 10, no. 3 (March 15, 2021): 623. http://dx.doi.org/10.3390/foods10030623.
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