دانلود مقالات ISI درباره عطر شراب + ترجمه فارسی

وابستگی و انتخابی پروتئین های گیاهی برای اجزای شراب قرمز مربوط به ویژگی های رنگ و عطر

Affinity and selectivity of plant proteins for red wine components relevant to color and aroma traits

Keywords: عطر شراب; LC-MS; liquid chromatography-mass spectrometry; ESI; electrospray ionization; TFA; trifluoroacetic acid; TIC; total ion current; OPCs; oligomeric proanthocyanidins complexes; Red wine; Fining; Plant proteins; Wine aroma; Wine color; Anthocyanidins;

دانلود رایگان متن کامل مقاله ISI 36 صفحه سال انتشار : 2018 سفارش ترجمه

تولید سولفید هیدروژن در طی تخمیر مخمر باعث انباشت اتتیلیول، سیتیلتایواسکتات و دی اتیل دی سولفید

Hydrogen sulfide production during yeast fermentation causes the accumulation of ethanethiol, S-ethyl thioacetate and diethyl disulfide

Keywords: عطر شراب; Volatile sulfur compounds; Wine aroma; Saccharomyces cerevisiae; Sulfate assimilation; MET17Hydrogen sulfide (PubChem CID: 402); Ethanethiol (PubChem CID: 6343); S-ethyl thioacetate (PubChem CID: 61171); Diethyl disulfide (PubChem CID: 8077)

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2016 سفارش ترجمه

Diverse physiological and metabolic adaptations by Lactobacillus plantarum and Oenococcus oeni in response to the phenolic stress during wine fermentation

Keywords: عطر شراب; Biotransformation; Metabolites; Fatty acid; Volatile phenol; Wine aroma;

دانلود رایگان متن کامل مقاله ISI 9 صفحه سال انتشار : 2018 سفارش ترجمه

Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma

Keywords: عطر شراب; Canopy; Volatile compounds; HS-SPME-GC × GC/TOFMS; GC-O; QDA; Wine aroma; Vine management;

دانلود رایگان متن کامل مقاله ISI 15 صفحه سال انتشار : 2018 سفارش ترجمه

Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties

Keywords: عطر شراب; ABV; alcohol by volume; DA; descriptive analysis; GHW; green harvest wine; HAA; higher alcohol acetate; IBMP; 3-Isobutyl-2-methoxypyrazine; nd; not detected; MM GPC; tannin molecular mass by gel permeation chromatography; TSS; total soluble solids; Berry

دانلود رایگان متن کامل مقاله ISI 41 صفحه سال انتشار : 2018 سفارش ترجمه

Wine aroma response to different participation of selected Hanseniaspora uvarum in mixed fermentation with Saccharomyces cerevisiae

Keywords: عطر شراب; Wine aroma; Hanseniaspora uvarum; Extracellular extract; Mixed fermentation; Partial least-squares regression;

دانلود رایگان متن کامل مقاله ISI 47 صفحه سال انتشار : 2018 سفارش ترجمه

The Antarctic yeast Candida sake: Understanding cold metabolism impact on wine

Keywords: عطر شراب; Wine yeast; Low temperature; Ethanol; Sorbitol; Wine aroma;

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2017 سفارش ترجمه

Performance of selected P. fermentans and its excellular enzyme in co-inoculation with S. cerevisiae for wine aroma enhancement

Keywords: عطر شراب; Wine aroma; Pichia fermentans; Excellular enzyme; Mixed fermentation; Sensory analysis; β-damascenone (PubChem CID: 5366074); 1-hexanol (PubChem CID: 8103); α-terpineol (PubChem CID: 17100); ethyl isovalerate (PubChem CID: 7945); isobutyl alcohol (PubCh

دانلود رایگان متن کامل مقاله ISI 10 صفحه سال انتشار : 2017 سفارش ترجمه

Impact of pre-fermentative maceration and yeast strain along with glutathione and SO2 additions on the aroma of Vitis vinifera L. Pošip wine and its evaluation during bottle aging

Keywords: عطر شراب; Wine aroma; Varietal thiols; Maceration; Yeast strain; Antioxidants;

دانلود رایگان متن کامل مقاله ISI 10 صفحه سال انتشار : 2017 سفارش ترجمه

Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae

Keywords: عطر شراب; Non-Saccharomyces; Hanseniaspora vineae; Mixed cultures; Wine aroma; Fermentation;

دانلود رایگان متن کامل مقاله ISI 9 صفحه سال انتشار : 2013 سفارش ترجمه

Esterase activity of lactic acid bacteria isolated from malolactic fermentation of red wines

Keywords: عطر شراب; Esterase; Lactic acid bacteria; Malolactic fermentation; Wine aroma

دانلود رایگان متن کامل مقاله ISI 6 صفحه سال انتشار : 2013 سفارش ترجمه

Different influences of β-glucosidases on volatile compounds and anthocyanins of Cabernet Gernischt and possible reason

Keywords: عطر شراب; β-Glucosidase; Wine aroma; Anthocyanidin; Secondary structure

دانلود رایگان متن کامل مقاله ISI 10 صفحه سال انتشار : 2013 سفارش ترجمه

Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparison

Keywords: عطر شراب; Comprehensive GC×GC-TOF-MS; HS-SPME; Computer vision image analysis; Wine aroma; Muscat wine

دانلود رایگان متن کامل مقاله ISI 11 صفحه سال انتشار : 2013 سفارش ترجمه

Cloning and characterization of a putative β-glucosidase (NfBGL595) from Neosartorya fischeri

Keywords: عطر شراب; Characterization; β-Glucosidase; Glycoside hydrolase family 1; Molecular dynamics simulation; Wine aroma

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2012 سفارش ترجمه

Comparative study of aroma profile and phenolic content of Montepulciano monovarietal red wines from the Marches and Abruzzo regions of Italy using HS-SPME-GC-MS and HPLC-MS

Keywords: عطر شراب; Wine aroma; Phenolic compounds; HS-SPME-GC-MS; HPLC-MS; Montepulciano wine;

دانلود رایگان متن کامل مقاله ISI 8 صفحه سال انتشار : 2012 سفارش ترجمه

Yeast-yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts

Keywords: عطر شراب; Non-Saccharomyces; Saccharomyces; Yeast interactions; Wine; Volatile thiols; Torulaspora delbrueckii; Metschnikowia pulcherrima; Candida zemplinina; Wine aroma;

دانلود رایگان متن کامل مقاله ISI 11 صفحه سال انتشار : 2012 سفارش ترجمه

Identification of potent odourants in wine and brewed coffee using gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography

Keywords: عطر شراب; GC × GC; Comprehensive two-dimensional gas chromatography; Gas chromatography-olfactometry; GC-O; Wine aroma; Coffee aroma

دانلود رایگان متن کامل مقاله ISI 12 صفحه سال انتشار : 2011 سفارش ترجمه

Stereodifferentiation of some chiral aroma compounds in wine using solid phase microextraction and multidimensional gas chromatography

Keywords: عطر شراب; Chiral compounds; Enantiomers; Multidimensional gas chromatography; Solid phase microextraction; Wine aroma

دانلود رایگان متن کامل مقاله ISI 6 صفحه سال انتشار : 2010 سفارش ترجمه

Influence of Candida pulcherrima Patagonian strain on alcoholic fermentation behaviour and wine aroma

Keywords: عطر شراب; Saccharomyces cerevisiae; Candida pulcherrima; Wine aroma; Mixed starters; β-Glucosidase

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2010 سفارش ترجمه

Producing headspace extracts for the gas chromatography–olfactometric evaluation of wine aroma

Keywords: عطر شراب; Gas chromatography–olfactometry; Headspace; Aroma extract; Solid-phase extraction; Wine aroma

دانلود رایگان متن کامل مقاله ISI 8 صفحه سال انتشار : 2010 سفارش ترجمه

Scalping of ethyloctanoate and linalool from a model wine into plastic films

Keywords: عطر شراب; MHS-SPME; Multilayer structures; Polarity; Scalping; Wine aroma

دانلود رایگان متن کامل مقاله ISI 5 صفحه سال انتشار : 2009 سفارش ترجمه

Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains

Keywords: عطر شراب; Wine yeast; Yeast strain; Wine aroma; Yeast effect; Temperature effect

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2009 سفارش ترجمه

Simulation of retronasal aroma of white and red wine in a model mouth system. Investigating the influence of saliva on volatile compound concentrations

Keywords: عطر شراب; Aroma release; Wine aroma; Human saliva; Artificial saliva; Retronasal aroma simulator (RAS); SPME; GC–MS

دانلود رایگان متن کامل مقاله ISI 8 صفحه سال انتشار : 2009 سفارش ترجمه

Free and hydrolytically released volatile compounds of Vitis vinifera L. cv. Fiano grapes as odour-active constituents of Fiano wine

Keywords: عطر شراب; Wine aroma; Glycosides; Terpenes; C13 norisoprenoids; Yeast

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2008 سفارش ترجمه

Modelling aroma of three Italian red wines by headspace-mass spectrometry and potential functions

Keywords: عطر شراب; Headspace-mass spectrometry; Wine aroma; Experimental design; Potential functions; Chemometrics

دانلود رایگان متن کامل مقاله ISI 9 صفحه سال انتشار : 2008 سفارش ترجمه

Engineering the Saccharomyces cerevisiae isoprenoid pathway for de novo production of aromatic monoterpenes in wine

Keywords: عطر شراب; Saccharomyces cerevisiae; Clarkia breweri; Wine aroma; Monoterpenes; Linalool synthase; Isoprenoid pathway; Metabolic engineering

دانلود رایگان متن کامل مقاله ISI 9 صفحه سال انتشار : 2008 سفارش ترجمه

β-Glucosidase activity in wine yeasts: Application in enology

Keywords: عطر شراب; Wine aroma; Non-Saccharomyces yeasts; β-Glucosidase enzymatic activity; Terpenes

دانلود رایگان متن کامل مقاله ISI 6 صفحه سال انتشار : 2007 سفارش ترجمه

Characterization of an exocellular β-glucosidase from Debaryomyces pseudopolymorphus

Keywords: عطر شراب; β-Glucosidase; Debaryomyces pseudopolymorphus; Exocellular; Glucose resistance; Wine aroma

دانلود رایگان متن کامل مقاله ISI 6 صفحه سال انتشار : 2006 سفارش ترجمه

Changes in volatile composition of Madeira wines during their oxidative ageing

Keywords: عطر شراب; Volatile compounds; Wine aroma; Ageing; Oxidation; Madeira wines

دانلود رایگان متن کامل مقاله ISI 10 صفحه سال انتشار : 2006 سفارش ترجمه

Aroma compounds as markers of the changes in sherry wines subjected to biological ageing

Keywords: عطر شراب; Sherry wine; Biological ageing; Odour impact; Wine aroma;

دانلود رایگان متن کامل مقاله ISI 6 صفحه سال انتشار : 2005 سفارش ترجمه

Ternary-phase equilibria for CO2 + 3-methyl-1-butanol + 2-phenylethanol

Keywords: عطر شراب; Phase equilibria; Wine aroma; Supercritical carbon dioxide; 3-Methyl-1-butanol; 2-Phenylethanol;

دانلود رایگان متن کامل مقاله ISI 6 صفحه سال انتشار : 2005 سفارش ترجمه