Wine, or vinum in Latin, is an alcoholic beverage made of fermented fruits, most commonly grapes. Grapes contain water, enzymes, and sugars, and have wild yeasts on their surface. Most often, however, winemakers add a desired cultured yeast to the fruit juice. This yeast consumes the sugars in the liquid originally made by pressing the grapes (known as the "feedstock"), and it later releases a combination of ethanol and carbon dioxide. The fermented juice is typically stored for a period of... więcej
Physicochemical properties, antioxidant activities and comprehensive phenolic profiles of tea-macerated Chardonnay wine and model wine.
Autorzy:
Liang Z; School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC 3010, Australia. Zhang P; School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC 3010, Australia. Ma W; School of Food and Wine, Ningxia University, Yinchuan, China. Zeng XA; School of Food Science and Engineering, South China University of Technology, Guangzhou, China. Electronic address: . Fang Z; School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC 3010, Australia. Electronic address: .
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Źródło:
Food chemistry [Food Chem] 2024 Mar 15; Vol. 436, pp. 137748. Date of Electronic Publication: 2023 Oct 19.
Leaching and evolution of anthocyanins and aroma compounds during Cabernet Sauvignon wine fermentation with whole-process skin-seed contact.
Autorzy:
Yao XC; Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agricultural and Rural Affairs, Beijing 100083, China. Zhang HL; Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agricultural and Rural Affairs, Beijing 100083, China. Ma XR; Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Xia NY; Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agricultural and Rural Affairs, Beijing 100083, China. Duan CQ; Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agricultural and Rural Affairs, Beijing 100083, China. Yang WM; Chateau Zhihui Yuanshi Co. Ltd., 750026 Yinchuan, Ningxia, China. Pan QH; Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agricultural and Rural Affairs, Beijing 100083, China. Electronic address: .
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Źródło:
Food chemistry [Food Chem] 2024 Mar 15; Vol. 436, pp. 137727. Date of Electronic Publication: 2023 Oct 10.
Dimethyl Sulfide (DMS) in Amarone Wines: Influence of Aging, Withering, Grape Variety, and Geographical Origin.
Autorzy:
Samaniego Solis JA; Department of Biotechnology, University of Verona, Villa Lebrecht, via della Pieve 70, 37029 San Pietro in Cariano, Italy. Luzzini G; Department of Biotechnology, University of Verona, Villa Lebrecht, via della Pieve 70, 37029 San Pietro in Cariano, Italy. Slaghenaufi D; Department of Biotechnology, University of Verona, Villa Lebrecht, via della Pieve 70, 37029 San Pietro in Cariano, Italy. Ugliano M; Department of Biotechnology, University of Verona, Villa Lebrecht, via della Pieve 70, 37029 San Pietro in Cariano, Italy.
Effects of different lactic acid bacteria on the characteristic flavor profiles of Chinese rice wine.
Autorzy:
Yang Y; Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, People's Republic of China. Li S; Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, People's Republic of China. Xia Y; Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, People's Republic of China. Wang G; Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, People's Republic of China. Ni L; Institute of Food Science and Technology, Fuzhou University, Fuzhou, People's Republic of China. Zhang H; Shanghai Jinfeng Wine Co. Ltd, Shanghai, People's Republic of China. Ai L; Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, People's Republic of China.
Influence of different baking temperatures of red kojic rice on the physicochemical properties, antioxidant capacity, and functional components of red starter wine.
Autorzy:
Han X; School of Life and Environmental Sciences, Shaoxing University, Shaoxing, China. Shen C; School of Life and Environmental Sciences, Shaoxing University, Shaoxing, China. Wang X; School of Life and Environmental Sciences, Shaoxing University, Shaoxing, China. Ye X; Medical School, Shaoxing University, Shaoxing, China. Zhou J; Zhejiang Guyue Longshan Shaoxing Wine CO., LTD, Shaoxing, China. Qian B; Zhejiang Guyue Longshan Shaoxing Wine CO., LTD, Shaoxing, China. Tian R; School of Life and Environmental Sciences, Shaoxing University, Shaoxing, China. Xiao C; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, China. Lu W; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, China. Yang H; School of Life and Environmental Sciences, Shaoxing University, Shaoxing, China.
Destructive and non-destructive early detection of postharvest noble rot (Botrytis cinerea) in wine grapes aimed at producing high-quality wines.
Autorzy:
Modesti M; Department for Innovation in Biological, Agrofood and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy. Alfieri G; Department for Innovation in Biological, Agrofood and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy. Chieffo C; Department for Innovation in Biological, Agrofood and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy. Mencarelli F; Department of Agriculture Food and Environment (DAFE), University of Pisa, Pisa, Italy. Vannini A; Department for Innovation in Biological, Agrofood and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy. Catalani A; Department for Innovation in Biological, Agrofood and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy. Chilosi G; Department for Innovation in Biological, Agrofood and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy. Bellincontro A; Department for Innovation in Biological, Agrofood and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy.
The pH adjustment of Vitis amurensis dry red wine revealed the evolution of organic acids, volatomics, and sensory quality during winemaking.
Autorzy:
Tian MB; Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. Hu RQ; Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. Liu ZL; Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. Shi N; Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. Lu HC; Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. Duan CQ; Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. Wang J; Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. Sun YF; Ji'an Ginseng Featuer Industry Development Center, Ji'an 134200, China. Kong QS; Ji'an Yajiang Valley Winery Co., Ltd., Ji'an 134202, China. He F; Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. Electronic address: .
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Źródło:
Food chemistry [Food Chem] 2024 Mar 15; Vol. 436, pp. 137730. Date of Electronic Publication: 2023 Oct 12.
Petrol Note in Riesling - 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) Selectively Activates Human Odorant Receptor OR8H1.
Autorzy:
Haag F; Leibniz-Institute for Food Systems Biology at the Technical University of Munich, 85354 Freising, Germany. Frey T; Leibniz-Institute for Food Systems Biology at the Technical University of Munich, 85354 Freising, Germany.; TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany. Ball L; Leibniz-Institute for Food Systems Biology at the Technical University of Munich, 85354 Freising, Germany.; TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany. Hoffmann S; Leibniz-Institute for Food Systems Biology at the Technical University of Munich, 85354 Freising, Germany. Krautwurst D; Leibniz-Institute for Food Systems Biology at the Technical University of Munich, 85354 Freising, Germany.
Evaluating the Atypical Aging Potential Development in Sparkling Wines Can Be Achieved by Assessing the Base Wines at the End of the Alcoholic Fermentation.
Autorzy:
Delaiti S; Technology Transfer Centre, Fondazione Edmund Mach, Via E. Mach 1, 38098, San Michele all'Adige, Trentino, Italy.; Center Agriculture Food Environment (C3A), Via E. Mach 1, 38010, San Michele all'Adige, Trentino, Italy. Nardin T; Technology Transfer Centre, Fondazione Edmund Mach, Via E. Mach 1, 38098, San Michele all'Adige, Trentino, Italy. Roman T; Technology Transfer Centre, Fondazione Edmund Mach, Via E. Mach 1, 38098, San Michele all'Adige, Trentino, Italy. Pedò S; Technology Transfer Centre, Fondazione Edmund Mach, Via E. Mach 1, 38098, San Michele all'Adige, Trentino, Italy. Larcher R; Technology Transfer Centre, Fondazione Edmund Mach, Via E. Mach 1, 38098, San Michele all'Adige, Trentino, Italy.
Arabinogalactan proteins and polysaccharides compete directly with condensed tannins for saliva proteins influencing astringency perception of Cabernet Sauvignon wines.
Autorzy:
Kuhlman B; South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch, South Africa. Electronic address: . Aleixandre-Tudo JL; South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch, South Africa. Electronic address: . Moore JP; South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch, South Africa. Electronic address: . du Toit W; South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch, South Africa. Electronic address: .
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Źródło:
Food chemistry [Food Chem] 2024 Mar 01; Vol. 435, pp. 137625. Date of Electronic Publication: 2023 Sep 29.
Effects of Non-Saccharomyces Yeasts and Their Pairwise Combinations in Co-Fermentation with Saccharomyces cerevisiae on the Quality of Chunjian Citrus Wine.
Autorzy:
Fu Y; College of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China. Gao Y; College of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China. Yang M; Sichuan Sports College Rehabilitation Research Center, Chengdu 610093, China. Chen J; College of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China. Zhu C; College of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China. Tang J; College of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China. Chen L; College of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China. Cai Z; College of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China.
Site-Directed Mutagenesis of VvCYP76F14 (Cytochrome P450) Unveils Its Potential for Selection in Wine Grape Varieties Linked to the Development of Wine Bouquet.
Autorzy:
Peng B; The Engineering Research Institute of Agriculture and Forestry, Ludong University, Yantai 264025, China.; Cocodala Vocational and Technical College, Cocodala 853213, China.; Jiangsu Vocational College of Agriculture and Forestry, Zhenjiang 212499, China. Ran J; Cocodala Vocational and Technical College, Cocodala 853213, China. Li Y; Cocodala Vocational and Technical College, Cocodala 853213, China. Tang M; The Engineering Research Institute of Agriculture and Forestry, Ludong University, Yantai 264025, China.; Yantai Academy of Agricultural Sciences, Yantai 265599, China. Xiao H; The Engineering Research Institute of Agriculture and Forestry, Ludong University, Yantai 264025, China.; Yantai Academy of Agricultural Sciences, Yantai 265599, China. Shi S; The Engineering Research Institute of Agriculture and Forestry, Ludong University, Yantai 264025, China.; Department of Plant Science, University of Cambridge, Cambridge CB2 3EA, U.K. Ning Y; Department of Plant Science, University of Cambridge, Cambridge CB2 3EA, U.K. Dark A; Department of Plant Science, University of Cambridge, Cambridge CB2 3EA, U.K. Li J; The Engineering Research Institute of Agriculture and Forestry, Ludong University, Yantai 264025, China.; Shandong Technology Innovation Center of Wine Grape and Wine/COFCO Great Wall Wine (Penglai) Co., Ltd, Yantai 264000, China. Guan X; Yantai Academy of Agricultural Sciences, Yantai 265599, China.; Shandong Technology Innovation Center of Wine Grape and Wine/COFCO Great Wall Wine (Penglai) Co., Ltd, Yantai 264000, China. Song Z; The Engineering Research Institute of Agriculture and Forestry, Ludong University, Yantai 264025, China.; Department of Plant Science, University of Cambridge, Cambridge CB2 3EA, U.K.
Isolation of local strains of the yeast Metschnikowia for biocontrol and lipid production purposes.
Autorzy:
Tatay-Núñez J; Institute for Integrative Systems Biology, CSIC-University of Valencia, I2SysBio. Av. Agustín Escardino 9, Paterna, 46980, Spain. Albi-Puig J; Institute for Integrative Systems Biology, CSIC-University of Valencia, I2SysBio. Av. Agustín Escardino 9, Paterna, 46980, Spain. Garrigós V; Institute for Integrative Systems Biology, CSIC-University of Valencia, I2SysBio. Av. Agustín Escardino 9, Paterna, 46980, Spain. Orejas-Suárez M; Institute of Agrochemistry and Food Technology, IATA-CSIC, Valencia, Spain. Matallana E; Institute for Integrative Systems Biology, CSIC-University of Valencia, I2SysBio. Av. Agustín Escardino 9, Paterna, 46980, Spain. Aranda A; Institute for Integrative Systems Biology, CSIC-University of Valencia, I2SysBio. Av. Agustín Escardino 9, Paterna, 46980, Spain. .
Differences in the management of intracellular redox state between wine yeast species dictate their fermentation performances and metabolite production.
Autorzy:
Tyibilika V; UMR SPO, INRAE, Institut Agro, Université de Montpellier, Montpellier, France; South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa. Setati ME; South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa. Bloem A; UMR SPO, INRAE, Institut Agro, Université de Montpellier, Montpellier, France. Divol B; South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa. Camarasa C; UMR SPO, INRAE, Institut Agro, Université de Montpellier, Montpellier, France; South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa. Electronic address: .
Waste to value: Enhancing xanthan gum hydrogel with wine lees extract for optimal performance.
Autorzy:
Kamer DDA; Department of Food Engineering, Tekirdag Namik Kemal University, 59030 Tekirdag, Turkey. Kaynarca GB; Department of Food Engineering, Faculty of Engineering, Kirklareli University, 39100 Kirklareli, Turkey. Yılmaz OŞ; Department of Food Engineering, Tekirdag Namik Kemal University, 59030 Tekirdag, Turkey. Gümüş T; Department of Food Engineering, Tekirdag Namik Kemal University, 59030 Tekirdag, Turkey. Electronic address: .
Efficacy and influential factors of hematoporphyrin monomethyl ether mediated photodynamic therapy in the treatment for port-wine stains.
Autorzy:
Yu Y; Department of Dermatology, Southwest Hospital, Army Medical University (Third Military Medical University), Chongqing 400038, China; Department of Oncology, The General Hospital of Western Theater Command, Chengdu, Sichuan 610083, China. Tang S; Department of Dermatology, Southwest Hospital, Army Medical University (Third Military Medical University), Chongqing 400038, China. Luo Y; Department of Dermatology, Southwest Hospital, Army Medical University (Third Military Medical University), Chongqing 400038, China. Zheng M; Department of Dermatology, Southwest Hospital, Army Medical University (Third Military Medical University), Chongqing 400038, China. He W; Department of Dermatology, Southwest Hospital, Army Medical University (Third Military Medical University), Chongqing 400038, China. Liu Y; Department of Dermatology, Southwest Hospital, Army Medical University (Third Military Medical University), Chongqing 400038, China. Xiao Y; Department of Dermatology, Southwest Hospital, Army Medical University (Third Military Medical University), Chongqing 400038, China. Yin R; Department of Dermatology, Southwest Hospital, Army Medical University (Third Military Medical University), Chongqing 400038, China. Electronic address: .
Enrichment of grape berries and tomato fruit with health-promoting tartaric acid by expression of the Vitis vinifera transketolase VvTK2 gene.
Autorzy:
Su J; College of Landscape and Horticulture, Yunnan Agricultural University, Kunming 650201, Yunnan, China. Li M; College of Landscape and Horticulture, Yunnan Agricultural University, Kunming 650201, Yunnan, China. Yang H; College of Landscape and Horticulture, Yunnan Agricultural University, Kunming 650201, Yunnan, China. Shu H; College of Landscape and Horticulture, Yunnan Agricultural University, Kunming 650201, Yunnan, China. Yu K; College of Landscape and Horticulture, Yunnan Agricultural University, Kunming 650201, Yunnan, China. Cao H; College of Landscape and Horticulture, Yunnan Agricultural University, Kunming 650201, Yunnan, China. Xu G; College of Landscape and Horticulture, Yunnan Agricultural University, Kunming 650201, Yunnan, China. Wang M; College of Landscape and Horticulture, Yunnan Agricultural University, Kunming 650201, Yunnan, China. Zhu Y; College of Plant protection, Yunnan Agricultural University, Kunming 650201, Yunnan, China. Zhu Y; College of Landscape and Horticulture, Yunnan Agricultural University, Kunming 650201, Yunnan, China. Ma C; College of Landscape and Horticulture, Yunnan Agricultural University, Kunming 650201, Yunnan, China. Electronic address: . Shao J; College of Plant protection, Yunnan Agricultural University, Kunming 650201, Yunnan, China. Electronic address: .
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