Sign inSubmit
Tips: “quotes” for a phrase · author:Lee · a DOI goes straight to its article

37 results for “Wine”
Set a search alert
Research ArticleOpen accessEvery word in the titleInfluence of Brewing Methods and Saccharomyces Cerevisiae on the Aroma and Quality of Shuanghong Vitis Amurensis WineXiaochun Yu, Jing Xu, Zixuan Wang et al.Blending wines is a useful practice in red wine production, however, it is rarely used in Vitis amurensis wine. In recent years there has been a tendency to seek new products from the blending of wines to achieve greater complexity. The purpose of this study was to improve the aroma composition and complexity of Shuanghong V. amurensis wine, enhance its … …American Journal of Biochemistry and Biotechnology, Vol. 19, Issue 3 · 29 Sep 2023 · 4,974 accessesView PDFCite
Review ArticleOpen accessEvery word in the titleComparative Study on Microbial Communities of Soil, Grape Must and Wine Fermentation of Cabernet Sauvignon Inoculated with three Commercial Yeast of Saccharomyces cerevisiaeRongbin Li, Xu Shi, Yaqiong Liu et al.This study examined the microbial diversity in soil, grape must and wine fermentation of Cabernet Sauvignon inoculated with three different starters (S01: Xinjiang Saccharomyces cerevisiae CEC01; SCA: Ningxia Saccharomyces cerevisiae CECA; S96: Saccharomyces cerevisiae AWRI 796) using a high-throughput sequencing technique. The results showed that 227 bacterial genera and 20 fungi genera were shared in all samples, consisting of Saccharomyces, … …American Journal of Biochemistry and Biotechnology, Vol. 17, Issue 4 · 24 Dec 2021 · 5,997 accessesView PDFCite
Research ArticleOpen accessEvery word in the titleIsolation and Screening of Wine Yeasts from Grapes in Yalu River Valley China for Fermentation PerformanceXiaochun Yu, Jing Xu, Yuan Peng Li, Xian Peng LiIn order to further explore the diversity of yeast in grape brewing in Yalu River Valley, northern China and to better exploit and utilize the yeast resources in a grape producing area, we investigated soil, grape residue after juice extraction and naturally fermented grape juice samples collected from grape plantations in the Yalu River Valley in this study. Twelve yeast … …American Journal of Biochemistry and Biotechnology, Vol. 17, Issue 3 · 25 Sep 2021 · 6,330 accessesView PDFCite
Research ArticleOpen accessEvery word in the titleCharacterization of Biochemical Compositions, Volatile Compounds and Sensory Profiles of Cabernet Sauvignon Wine in Successive Vintages (2008-2017)Yufeng Ding, Yanli Ma, Suping Li et al.Cabernet Sauvignon grape is an emblematic cultivar of Huailai region, China, allowing obtaining wines accounts for a large proportion of national consumption. This work aimed to determine the differences in basic parameters, organic acids, phenolics, volatile compounds and sensory profiles of Cabernet Sauvignon wines of successive vintages (2008-2017). The total organic acids content ranged from 7.03 to 42.33 g L-1, … …American Journal of Biochemistry and Biotechnology, Vol. 16, Issue 3 · 17 Aug 2020 · 6,972 accessesView PDFCite
Research ArticleOpen accessEvery word in the titleEffects of Oak Chip Treatments on Quality of Dry White Wines During AgingRongbin Li, Xiaofang Liang, Chunhua Song et al.The objective of the research was to evaluate the effect of different oak chip treatments on quality of Longyan dry white wine during aging. Phenolic substances, antioxidant activity and Cu2+ reduction force were measured. The results showed that wines treated with French oak chips (6 g/L) had significantly higher contents of total phenols (0.083 mg/mL) and flavonoids (0.063 mg/mL), also … …American Journal of Biochemistry and Biotechnology, Vol. 16, Issue 1 · 26 Feb 2020 · 7,235 accessesView PDFCite
Research ArticleOpen accessEvery word in the titleDigestibility of Energy and Crude Protein in Korean Rice Wine Residues Fed to PigsMariette Bessem Akonjuen, Bokyung Hong, Hyunjun Choi, Beob Gyun KimTwo experiments were conducted to determine the digestibility of energy and Crude Protein (CP) in Korean Rice Wine Residues (RWR) using in vitro and in vivo approaches. In the in vitro experiment, 2-step and 3-step in vitro disappearance procedures were employed to determine in vitro Ileal Disappearance (IVID) and in vitro Total Tract Disappearance (IVTTD) of nutrients, respectively, in corn, … …American Journal of Animal and Veterinary Sciences, Vol. 14, Issue 3 · 2 Sep 2019 · 7,999 accessesView PDFCite
InvestigationOpen accessEvery word in the titleFreeze Drying of Grape Raw Materials in Red WinemakingGennadiy Vyacheslavovich Semenov, Gennadiy Ivanovich Kasyanov, Ivan Ivanovich Petkov, Irina Stanislavovna KrasnovaThe aim of this research was the development of technology, which is based on the winemaking from freeze dried grape raw materials. Results of research on the drying of Cabernet Sauvignon grapes were shown. The regimes of preparation of grape raw materials and its subsequent freeze-drying are offered, providing the possibility of successful use in the dried state in the … …OnLine Journal of Biological Sciences, Vol. 17, Issue 3 · 3 Aug 2017 · 7,410 accessesView PDFCite
Research ArticleOpen accessEvery word in the titleDeterminants of Sicilian Wine Consumption: Evidence from a Binary Response ModelFrancesco Caracciolo, Giuseppe Di Vita, Maurizio Lanfranchi, Mario D’AmicoThe growing importance of Sicilian wines in the Italian market provides the context in which this paper is set. This study presents the results of a recent survey on Sicilian wine consumption in Italy. By means of a binary response model, this paper evaluates the main determinants (demographic profile, preference and attitudes) that influence Italian consumers' preferences for Sicilian wines. … …American Journal of Applied Sciences, Vol. 12, Issue 11 · 5 Nov 2015 · 6,896 accessesView PDFCite
Research ArticleOpen accessEvery word in the titleDrinking Wine at Home: Hedonic Analysis of Sicilian Wines Using Quantile RegressionGiuseppe Di Vita, Francesco Caracciolo, Luigi Cembalo et al.In recent decades, the Sicilian wine industry has experienced a booming expansion because of the growing preferences of Italian consumers for Sicilian wines, especially in extra-regional markets. These consumers have been paying closer attention to Sicilian premium wines. For this reason, the objective of this study is to inform professional investors and wine managers about the consumer preferences with respect … …American Journal of Applied Sciences, Vol. 12, Issue 10 · 14 Oct 2015 · 7,210 accessesView PDFCite
Research ArticleOpen accessEvery word in the titleSmart Agri Wine: An Artificial Intelligence Approach to Predict Wine QualityGaurang S Patkar, D. BalaganeshLately the item quality has been one of the critical parts of each and every industry. The customary strategies for surveying the item quality are exceptionally tedious and furthermore not having the ideal outcome with the resultant in unique Technology development. Through the ideas of Artificial Intelligence (AI) and Information Science (IS) it is more productive to evaluate or to … …Journal of Computer Science, Vol. 17, Issue 11 · 27 Nov 2021 · 6,615 accessesView PDFCite