ライフサイエンスコーパス: wine

1 e, sugars content and total acidity in straw wine.

2 he presence of these unpleasant volatiles in wine.

3 ensory properties, which is a major issue in wine.

4 sing excessive bitterness and astringency in wine.

5 mposition than direct addition of GSP to the wine.

6 perimental five-year aged Nebbiolo-based red wine.

7 ,6-trichloroanisole (TCA) content of initial wine.

8 he cork stopper, which releases TCA into the wine.

9 Acacia gum can be used as additive in wine.

10 this subject using lees from real sparkling wine.

11 cantly influence the oxygen reaction rate in wine.

12 nic acid, a neuroprotective compound, in red wine.

13 on rate (OTR) of the barrel define the final wine.

14 file of volatile compounds of grape must and wine.

15 ssociated health benefits, has been found in wines.

16 d its acetate ester (3MHA), were seen in the wines.

17 MR to characterise a selection of Pinot noir wines.

18 f research Cabernet Sauvignon and Chardonnay wines.

19 mg L(-1)) in comparison with Vitis vinifera wines.

20 ypes of oligomeric adducts in commercial red wines.

21 , Cs and Pb, varied by 10-fold across the 14 wines.

22 in model aqueous solutions and in dry white wines.

23 ticity or typification of South American red wines.

24 ble potential for varietal identification in wines.

25 y, medium, and sweet white wines and dry red wines.

26 botrytized versus non-botrytized sweet white wines.

27 laboratory-scale processing of white and red wines.

28 a high polyphenol content, especially in red wines.

29 eat potential for accurate authentication of wines.

30 lternative, were compared to unfined control wines.

31 physicochemical composition of the obtained wines.

32 ultivariate algorithms for classification of wines.

33 eatments increasing the foamability of these wines.

34 d for quantitative analysis in red and white wines.

35 ive of differentiate them from other Italian wines.

36 rix (A-TEEM) technique for discrimination of wines according to geographical origin was investigated

37 Several changes can take place in wine after blotting.

38 was used to study the impact of bottling in wines after differing ageing periods in barrels.

39 n combined with micro-oxygenation, but fined wines after long term aging in bottles showed lower colo

40 nd toasting degree have been analyzed in red wines aged for two periods of time.

41 ins, color and polymeric pigments (higher in wines aged in the new barrels), were more affected by ba

42 , derivatives of cinnamic acid, are found in wines aged in wooden barrels.

43 w that woody aroma compounds are dominant in wines aged with low toasting degree oak pieces, whereas

44 Wine ageing in barrels is conditioned, among other facto

45 ion of theirs levels to other wine features (wine ageing or alcoholic content) were found.

46 eir OTR, which are used to build barrels for wine ageing.

47 of 3-methyl-2,4-nonanedione (MND) during red wine aging can contribute to the premature evolution of

48 d that their OCR tended to decrease with the wine aging time.

49 nd ketols through alcoholic fermentation and wine aging.

50 fication of microplastics particles in white wines, allowing identification of at least one synthetic

51 d tannin were particularly evident in Shiraz wines, although impacts on overall wine quality and sens

52 nt factor in the variability of the must and wine amino acids concentration, followed by treatment an

53 For example, in wine analysis, the percentage of octanoic acid at 80 deg

54 with plant-derived DNA concentrations in the wine and Botrytis cinerea infection before harvest.

55 Chianti is a precious red wine and enjoys a high reputation for its high quality i

56 Different wine and grape juice samples have been analyzed reaching

57 pid tests for sensitive OTA determination in wine and must were developed capitalizing on a collectio

58 the sensory characteristics of the resulting wine and on the profile of volatile compounds of grape m

59 er color differences with respect to control wine and similar stability, especially potato and grape

60 showed limited impact on aroma compounds in wine and the concentration of some esters was increased

61 The compounds that the wood releases to the wine and the oxygen transmission rate (OTR) of the barre

62 tionship between the two main forms of Cu in wine and their impact on the rate of oxygen consumption.

63 dry and medium dry, medium, and sweet white wines and dry red wines.

64 techniques for mid-infrared (MIR) spectra of wines and grape berry homogenates and tested MIR's abili

65 effective in releasing volatiles in sweeter wines and in grape juices, offering an excellent alterna

66 the amount of bentonite needed to stabilize wines and may provide a sustainable and effective altern

67 sensorial and physicochemical properties of wines and on human health should also be improved.

68 ay contribute to the organoleptic quality of wines and spirits (color, astringency, bitterness).

69 They have been described in wines and the role of yeast in their formation is clear.

70 wines, including three naturally botrytized wines and three non-botrytized wines were analysed by LC

71 , grape seeds powder (GSP) was added to four wines and two grape juice varieties.

72 acid and alcohol content (higher in control wines), and anthocyanins, color and polymeric pigments (

73 coholic beverages (craft beers, soft drinks, wines, and cider).

74 to remove or lessen HAs content in polluted wines; and ii) to evaluate its impact on wine quality.

75 ted dealcoholization did not strongly affect wine aroma and flavor, consistent with the small changes

76 uit zone has no detrimental effects on white wine aroma and hydroxycinnamic acids composition, potent

77 n Istrian Malvasia (Vitis vinifera L.) white wine aroma and phenolic acids composition was studied ov

78 beta-Glycosidases enhance wine aroma by releasing volatile aglycones from non-vola

79 pplied after version can potentially improve wine aroma in Gewurztraminer.

80 winemaking accounted for suitable changes in wine aroma, enhancing wine quality.

81 was responsible for describing the BRS Rubea wines as fruity/foxy.

82 Both compounds were detected in all wines at concentrations varying from 1.2 to 14.7 mg/L fo

83 atile) differences were observed among these wines at two aging time points (8- and 20- months).

84 inary technoeconomic analysis for integrated wine/baker's yeast industrial production, showed that th

85 us to distinguish between the aromas of red wine, beer, and vodka.

86 Descriptive analysis (DA) of wine before and after RO-EP treatment indicated dealcoho

87 r the gum fraction treatment but also on the wine, being these differences linked to some aspects of

88 sed monomeric flavan-3-ols, which may reduce wine bitterness and enhance astringency.

89 s applied for the characterization of PCs of wines, bunch stems and grape canes.

90 explain the seed tannins kinetics release in wine but also the impact of grape maturity on seed tanni

91 ed following partial dealcoholization of one wine, but diminished in another.

92 The produced "blended wines" (BW) had significantly higher alcohol, glycerol,

93 In this study, we developed longan wine by incorporating its seeds during juice preparation

94 re evaluated on the composition of sparkling wines by a quantitative fingerprint obtained from volati

95 ion for the analysis of Mel and trans-RSV in wines by LC-FLD was developed.

96 nes, were simultaneously quantified in forty wines by UHPLC-MS/MS triple quadrupole.

97 pathogenesis-related (PR) proteins in white wine can induce haze and hinder the sale of the product.

98 thod for detection of microplastics in white wines capped with synthetic stoppers is explored.

99 h some Carmenere, whileTannat mixed with all wines categories, especially Malbec.

100 ST mostly affected wine characteristics by increasing alcoholic content, ac

101 onsistent with the small changes observed in wine chemical composition.

102 Cultivar-dependent implications on wine chemical properties were apparent and declines in w

103 quivalent antioxidant capacity (TEAC) of red wine, coffee and green tea determined using this method

104 fully identified 'Nebbiolo' in all musts and wines collected at different experimental wine-making st

105 re added before maceration to improve future wine color characteristics derived from extracted grape

106 cal properties were apparent and declines in wine colour and tannin were particularly evident in Shir

107 tudy was to evaluate the effect of oxygen on wine colour during ageing in barrels and bottles during

108 the correlation of the concentration of each wine component to the refractive index can be of value f

109 SP added to the must induced less changes to wine composition than direct addition of GSP to the wine

110 roclimate (light and temperature) as well as wine composition, quality, and antioxidant properties.

111 haze prevention and this induced changes to wine composition.

112 ving, respectively, ten and twelve important wine compounds.

113 n impact on the chemical risks associated to wine consumption related with grape development and micr

114 erest in the paradigm of health benefits and wine consumption, usually ascribed to trans-resveratrol

115 The wines contained a higher concentration of acetates (257

116 able to improve the organoleptic quality of wines contaminated with HAs, by reducing the cork taint

117 For classification, a reference wine data set and mass spectra of different marijuana ex

118 the rest of phenolic compounds in grapes and wines depended strongly of season factor.

119 ,4,6-Trichloroanisole (TCA) contamination of wine determines huge economic losses for the wine indust

120 were determined to be the most important for wine differentiation.

121 d sensory profiles of BRS Rubea and BRS Cora wines elaborated from traditional, grape pre-drying and

122 Sparkling wines elaborated with a traditional method need to age i

123 re produced in the Pinot Gris and Chardonnay wines, equally high as with Sauvignon Blanc.

124 management strategies to counter the higher wine ethanol concentrations observed over the past ~30 y

125 vintages and its influence on the resultant wines examined.

126 BRS Cora wines exhibited a vegetal note, possibly due to their hi

127 nd guaiacyl glucoside, commonly found in red wines exposed to oak and wines made from grapes exposed

128 Thus, PVPP-white wine extract has potential to support the development of

129 The PVPP-white wine extract is a mixture of polyphenols (840.08 +/- 161

130 No correlation of theirs levels to other wine features (wine ageing or alcoholic content) were fo

131 bited strong sedimentation at the end of the wine fermentation process under various environmental co

132 acid were observed during large-scale white wine fermentation.

133 c acid concentrations were observed in white wine fermented with Torulaspora delbrueckii, Kluyveromyc

134 Wines fined with egg albumin and plant-based proteins fr

135 could not discriminate treatment effects on wine flavor and aroma for either vintage.

136 sensory profiles of five Cabernet Sauvignon wines following their partial dealcoholization by revers

137 attributes were observed, with dealcoholized wines found to exhibit lower acidity, sweetness, bittern

138 and ammonium composition of grape juice and wine from Tempranillo blanco.

139 Wines from a single vintage (2015) were made using a sta

140 led plasma mass spectrometry (ICP-MS) in the wines from at least half of the 14 sites.

141 Wines from pre-dried grapes presented higher concentrati

142 sumption rate (OCR) of the lees of sparkling wines from the first to the ninth year of aging time was

143 Wines from varying terroirs could be somewhat distinguis

144 s study, Chianti/Chianti Classico, authentic wines from vineyard of Toscana region (Italy), together

145 PLS-DA) identified variables to discriminate wine geographical origin.

146 sed on colour and residual sugar content, 13 wine grape varieties and 4 locations based on (1)H NMR s

147 The quality of wine grapes depends on the balance between primary and s

148 ts acquired from analyses of blueberries and wine grapes were compared to those obtained by a referen

149 d dehydration of "Cesanese" and "Sangiovese" wine grapes, followed by an innovative vinification prot

150 This method suggested TEAC(red wine) > TEAC(coffee) > TEAC(green tea), which is the sam

151 Sensory analysis revealed that 2017 wines had more color than the 2018 wines, which coincide

152 In the 2017 vintage, black weedmat wines had the largest variation in aromatic profile when

153 All wines harboured complex and variable bacterial communiti

154 Model systems, real juices and wines have been enriched with geranyl glucoside, typical

155 proanthocyanidin-anthocyanin adducts in red wines have often focused only on a limited number of sma

156 used to remove proteins and "heat-stabilise" wine however it is non-selective and can reduce wine qua

157 ne lees because yeast autolysis enriches the wines in colloids and improves their effervescence, foam

158 pproach is suited to producing lower alcohol wines in the absence of excessive grape ripeness remaine

159 Total proteins from six commercial sweet wines, including three naturally botrytized wines and th

160 ame more noticeable as the contact time film-wine increased.

161 Tryptophan ethyl ester concentration in all wines increased significantly during alcoholic fermentat

162 Grape seeds are wine industry by-products and the obtained results sugge

163 wine determines huge economic losses for the wine industry estimated to amount to several billion dol

164 Currently, the wine industry has an increasing interest in developing a

165 gel (Si-ALG) and the addition of lysozyme in wines inoculated with encapsulated bacteria were also an

166 We can classify chemical hazards in wine into two groups: those present in grapes due to agr

167 Wine is a globally produced, marketed and consumed alcoh

168 pectroscopy (SERS) method to detect SO(2) in wine is presented, exploiting the preferential binding o

169 e SO(2) and acetic acid during the ageing of wines is proposed in this work.

170 e the heterogeneity within the two groups of wines, it was possible to differentiate between them.

171 oculation on the volatile composition of the wines just as on the amino acid and biogenic amine conte

172 The quality of a wine largely depends on the balance between its sourness

173 od need to age in the bottle in contact with wine lees because yeast autolysis enriches the wines in

174 oasted side of the stave in contact with the wine, low OTR wood had a statistically higher content in

175 The wine made from grapes harvested early facilitated the ac

176 The Fondillon is a wine made from overripe grapes of the Monastrell variety

177 itisins A and B were considerably greater in wines made by carbonic maceration.

178 The wines made from FSS were methanol free and contained hig

179 mmonly found in red wines exposed to oak and wines made from grapes exposed to smoke.

180 Its use for wine making (at low temperatures, using both free and im

181 nd wines collected at different experimental wine-making steps.

182 east is used for the first time in sparkling wine-making.

183 reputation for its high quality in the world wine market.

184 Due to the wine matrix variability, a standard additions method was

185 e presence of residues from fining agents in wines may represent a risk for allergic consumers and a

186 pilsner and black beers, chocolate and sweet wine melanoidins) and Faecalibacterium (biscuit melanoid

187 nciples and dynamic changes of the bacterial wine microbiota remain poorly understood, especially in

188 In the simpler young wine model, V1 could be replaced by a vector containing

189 en studied in complex mixtures mimicking red wine models.

190 mparable both to reference methods and table wine models.

191 ins transformation rates in micro-oxygenated wines of both treatments significantly differed from the

192 A set of 917 wines of Czech origin were analysed using nuclear magnet

193 used to screen epi-DPA-G and astilbin in red wines of several vintages over one century.

194 te on concentrations of odorants in Moristel wines of two vintages.

195 Research has focused in wine oligosaccharides only in the last decade.

196 They include: (i) wine oligosaccharides origins, (ii) techniques for isola

197 termine the optimal ethanol concentration of wines, or the 'alcohol sweetspot'.

198 fruits and vegetables, fish, olive oil, and wine; other diets with protective effects include nuts a

199 Maintaining wine oxidative stability during barrel ageing and shelf

200 The study of wines oxygen consumption capacity has been tied to colou

201 significant differences in the perception of wine palate attributes were observed, with dealcoholized

202 a tool for predicting important features in wine, particularly for quality assessment and fraud dete

203 d high (0.50%, v v(-1)) dosages on grape and wine phenolic compounds in 2017 and 2018.

204 GSP treatment reduced the concentration of wine PR proteins by up to 57% and 37% for SEM and SAB, r

205 luenced the antioxidant activities of longan wine produced by incorporating the seeds.

206 The wines produced by simultaneous AF/MLF showed the highest

207 ttern recognition techniques to classify red wines produced in the Sao Francisco Valley (SFV) region

208 Shiraz wines produced with both strains displayed improved filt

209 procedural differences between red and white wine production and environmental stress on grape integr

210 Trends in wine production are focused on obtaining natural wines w

211 berry composition and consequently improving wine quality and antioxidant properties.

212 axa in wine, with potential consequences for wine quality and aroma.

213 Wine quality and character are defined in part by the te

214 in Shiraz wines, although impacts on overall wine quality and sensory parameters were minor when adju

215 Haloanisoles (HAs) are known to compromise wine quality because of their mouldy off-flavours.

216 In general, GRBD reduces grape and wine quality resulting in significant economic losses.

217 is generally considered to negatively impact wine quality.

218 ted wines; and ii) to evaluate its impact on wine quality.

219 or suitable changes in wine aroma, enhancing wine quality.

220 e however it is non-selective and can reduce wine quality.

221 ehydrated grapes was fermented and, when the wine reached 5% alcohol concentration, every day, the IW

222 In this study, 83 wines representating four commercial categories: "Argent

223 Addition to wine required high doses (25-32 g/L) for protein removal

224 these compounds and their performance within wine's matrix.

225 It was validated with different sets of wine samples by comparing the results with standard meth

226 Wine samples collected during the winemaking process hav

227 Physicochemical properties of resulted wine samples have been analyzed according to OIV standar

228 SGQDs as a potential fluorescent probe, red wine samples having different quercetin concentrations w

229 BA content in beer and wine samples were 10.53 to 73.17 mg L(-1.)

230 all the concentrations expected in must and wine samples, a detection limit of 75 +/- 12 mg L(-1) K(

231 for their quantitation in numerous must and wine samples, providing insight into the evolution of MN

232 for real-time detection of quercetin in red wine samples.

233 The refractive index of white dry wines samples was also measured.

234 the connection between oligosaccharides and wine sensorial attributes.

235 Consistently predicting wine sensory attributes within a variety and across vint

236 Overall, PLSR models that predicted wine sensory characteristics gave a poor to moderate R(2

237 least squares regression (PLS) to model the wine sensory data and the regression coefficients of PLS

238 mation on a lab scale, however the effect on wine sensory properties was unknown and crucial to the e

239 The GSP-treated SAB wine showed greater tropical fruit aroma, and pungency,

240 All wines showed a significant higher concentration in 4-vin

241 The results for white wines showed that the oxygen consumption was sensitive t

242 els that had previously contained Bourbon or wine, showed higher phenolic content, antioxidant capaci

243 R) was measured in an oxygen saturated model wine solution, containing transition metals and metabisu

244 is challenging, regardless of using grape or wine spectra as predictors.

245 The aged wine spirit is a beverage with great aromatic complexity

246 Due to time and cost inherent of ageing wine spirits in wooden barrels, research has sought to d

247 and the chestnut wood, and the corresponding wine spirits presented characteristics of greater sensor

248 In this study we sought to identify wine strains that exhibit late-fermentation flocculant b

249 Amongst 103 wine strains, several exhibited strong sedimentation at

250 ive to bentonite, notably for textural white wine styles.

251 For that, the evolution of seed and wine tannins content have been followed during the winem

252 imit of detection (LOD) was defined for each wine tested, ranging from 0.6 mg/l to 9.6 mg/l.

253 y and lower color intensity, particularly in wine that was not micro-oxygenated.

254 In commercial wines, the amplification efficiency was limited by the l

255 The evaluation of these wines through GC-O-OSME together with GC-FID, MS resulte

256 rties of various alcoholic beverages: beers, wines, tinctures, and strong spirits, including whisky,

257 Bentonite is added to the base wine to facilitate the riddling process, but causes a lo

258 which could affect the ability of sparkling wines to age properly.

259 ld improve the foamability of different base wines treated with bentonite.

260 ctively, in five and seven out of eight base wines treated with bentonite.

261 s throughout the fermentation stage of white wines treated with different enzymes.

262 The discovery of melatonin (Mel) in wines triggered a new interest in the paradigm of health

263 roteins showed lower effectiveness to reduce wine turbidity than egg albumin but modified in differen

264 cted by a trained panel showed that for both wine types the high GSP treatments were rated deeper in

265 Metabolomic analysis of the wines using NMR did not find any correlations with clima

266 g 14 ethyl esters at concentrations found in wine (V1) was prepared and kept as reference.

267 , especially in the context of red and white wine variations and environmental stress factors.

268 trans-RSV (169-2616 ng mL(-1)) in different wine varieties.

269 t, a first study of Argentinean balsamic and wine vinegars was carried out by a sensory and spectrosc

270 l but without limitation practice in Spanish wine vinegars, as those with a protected designation of

271 mounts under 2% v/v in both Balsamic and PDO wine vinegars.

272 he concentration of hydroxycinnamic acids in wine was enhanced only by leaf removal, while no consist

273 and color of 2-month and 12-month Syrah red wines was assessed.

274 r detection thresholds, fruity perception of wines was improved.

275 The chemical composition of the wines was not altered by the presence of lysozyme.

276 n the chemical and sensory properties of red wines was studied.

277 Fresh fruits/vegetables and wine were the most frequent triggers.

278 Cabernet Sauvignon wines were aged for 15 months in used and new French 225

279 ly botrytized wines and three non-botrytized wines were analysed by LC-QTOF-MS.

280 The Fondillon wines were characterized by having high intensity of alc

281 t abundant genus across all batches, but red wines were characterized by higher bacterial diversity a

282 es to alcohol sweetspotting of dealcoholized wines were evaluated, together with two methods of stati

283 ncipal component analysis displayed that red wines were more correlated with high amounts of 2-IPMA (

284 f 2-IPMA (average content 31.60 mg/L); white wines were mostly characterized by low levels of both or

285 lmalic acid (3-IPMA), recently discovered in wines, were simultaneously quantified in forty wines by

286 that 2017 wines had more color than the 2018 wines, which coincided with color intensity parameters.

287 ns to be detected and quantified in aged red wine, while whereas the commercial ELISA kit was instead

288 describing the major differences between the wines, while other details (i.e. soil type (60 cm), root

289 d the volatile and amino acid profile of the wines, while the biogenic amine composition was not modi

290 biomarkers of B. cinerea infection in sweet wines with a focus on laccases which are exocellular oxi

291 Wines with high ethanol levels exhibit increased 'hotnes

292 production are focused on obtaining natural wines with less chemical intervention.

293 ar performances to identify the cultivars of wines with nearly 98% of accuracy.

294 icantly contributed to the enrichment of the wines with phenolic compounds, especially with p-coumari

295 Wines with prominent fruity or woody aromas can be obtai

296 made under standardized winemaking produced wines with unique chemical and sensorial profiles, which

297 cs and anthocyanins, depending on the age of wine, with important consequences on color quality and s

298 ial diversity and specific bacterial taxa in wine, with potential consequences for wine quality and a

299 However, the same was not true for wines without added ascorbic acid that showed little inf

300 is not common amongst commercially available wine yeasts.