Keywords: شراب گازدار; Aroma compounds; Bioimmobilization; Cava; Chemometrics; Immobilization; Sparkling wine;
مقالات ISI شراب گازدار (ترجمه نشده)
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: شراب گازدار; Browning; Sparkling wine; Heating; Storage; PARAFAC; Kinetic modeling
Keywords: شراب گازدار; Sparkling wine; NIC; MIC; pH; Glycerol; Medium-chain fatty acids; Oxygen
Keywords: شراب گازدار; Sparkling wine; Charmat; Champenoise; β-Glucosidase; Ageing on lees; Polyphenols;
Keywords: شراب گازدار; Glutathione; Sparkling wine; Aroma compounds; Phenolic compounds; Antioxidant; Browning;
Keywords: شراب گازدار; GCÂ ÃÂ GC/TOFMS; Base wine; Sparkling wine; Fisher ratio; Chardonnay; Traditional method; Volatile compounds;
Keywords: شراب گازدار; Glutathione; Sparkling wine; Antioxidant; Browning
Keywords: شراب گازدار; Red wine; Sparkling wine; Protein preparation; SDS-PAGE; MALDI-TOF MS
Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine
Keywords: شراب گازدار; Saccharomyces cerevisiae; Sparkling wine; Immobilisation; Oak chips; Cellulose;
Simultaneous analysis of sugars and organic acids in wine and grape juices by HPLC: Method validation and characterization of products from northeast Brazil
Keywords: شراب گازدار; Food analysis; Food composition; Vitis labrusca L; Beverage analysis; Wine; Grape juice; Sparkling wine; Sugars; Organic acids;
Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties
Keywords: شراب گازدار; Autochthonous grape varieties; Indigenous yeasts; Native yeasts; Sparkling wine; Saccharomyces cerevisiae; Méthode champenoise; Primary fermentation; Secondary fermentation; Autochthonous starter cultures;
Torulaspora delbrueckii for secondary fermentation in sparkling wine production
Keywords: شراب گازدار; Sparkling wine; non-Saccharomyces; Torulaspora delbrueckii; Aroma profile; Bottle fermentation;
Comparative protein profile analysis of wines made from Botrytis cinerea infected and healthy grapes reveals a novel biomarker for gushing in sparkling wine
Keywords: شراب گازدار; Gushing; Sparkling wine; Botrytis cinerea; Proteolytic activity; Seripauperin 5;
Perception of carbonation in sparkling wines using descriptive analysis (DA) and temporal check-all-that-apply (TCATA)
Keywords: شراب گازدار; Carbonation; Sparkling wine; Sensory; TCATA; Mouthfeel;
Trained and consumer panel evaluation of sparkling wines sweetened to brut or demi sec residual sugar levels with three different sugars
Keywords: شراب گازدار; Dosage; Sweetness; Consumer liking; Sparkling wine; Sugar;
Using mixed inocula of Saccharomyces cerevisiae killer strains to improve the quality of traditional sparkling-wine
Keywords: شراب گازدار; Yeast; Saccharomyces cerevisiae; Killer; Autolysis; Sparkling wine; Foam; Diethyl succinate (PubChem CID: 31249); ethyl octanoate (PubChem CID: 7799); diethyl malate (PubChem CID: 24197); octanoic acid (PubChem CID: 379); ethyl 2-methylbutanoate (PubChem
Effects of a β-glucanase enzymatic preparation on yeast lysis during aging of traditional sparkling wines
Keywords: شراب گازدار; On lees aging; Autolysis; Enzymatic preparation; β-Glucanase; Méthode champenoise; Sparkling wine;
Browning during biological aging and commercial storage of Cava sparkling wine and the use of 5-HMF as a quality marker
Keywords: شراب گازدار; Browning; Aging; Sparkling wine; 5-Hydroxymethylfurfural; Storage; Lees;
Identification of 5-hydroxymethyl-2-furfural (5-HMF) in Cava sparkling wines by LC-DAD-MS/MS and NMR spectrometry
Keywords: شراب گازدار; 5-HMF; Ageing; Sparkling wine; NMR; UHPLC-DAD-MS/MS;
Transcription profiling of sparkling wine second fermentation
Keywords: شراب گازدار; Saccharomyces cerevisiae; Sparkling wine; Transcriptome; Ethanol; Low-temperature; Stress response;
Biotechnologies in sparkling wine production. Interesting approaches for quality improvement: A review
Keywords: شراب گازدار; Sparkling wine; Yeast strain selection; Enzymatic preparations; Autolysis process; Autophagy; Foaming properties;
Surface properties of Saccharomyces cerevisiae lees during sparkling wine ageing and their effect on flocculation
Keywords: شراب گازدار; Yeast lees; Ageing on lees; Surface properties; Cell wall; Sparkling wine; Flocculation; TOF-SIMS;
Antioxidant activity of lees cell surface during sparkling wine sur lie aging
Keywords: شراب گازدار; Aging; Sparkling wine; Yeast lees; Cell surface; Antioxidant; DPPH/FRAP
Antioxidant activity of sparkling wines produced by Champenoise and Charmat methods
Keywords: شراب گازدار; Sparkling wine; Antioxidant; Saccharomyces cerevisiae; DPPH; Phenolic compounds
Different commercial yeast strains affecting the volatile and sensory profile of cava base wine
Keywords: شراب گازدار; Yeast; Sparkling wine; Base wine; Volatile; Profile; Sensory properties
Influence of the use of bentonite as a riddling agent on foam quality and protein fraction of sparkling wines (Cava)
Keywords: شراب گازدار; Sparkling wine; Foam; Proteins; Bentonite; Mosalux; FPLC
Volatile profiles of sparkling wines obtained by three extraction methods and gas chromatography–mass spectrometry (GC–MS) analysis
Keywords: شراب گازدار; Volatile compounds; HS-SPME; CLSA; SDE; Sparkling wine; GC–MS
Helping to authenticate sparkling drinks with 13C/12C of CO2 by gas chromatography-isotope ratio mass spectrometry
Keywords: شراب گازدار; Food authentication; Stable isotope ratio methods in food; Carbon dioxide; Ethanol; δ13C; GC-C-IRMS, IRMS; Sparkling wine; Beer; Carbonated water; Carbonated drinks; Multi isotopic analysis; 2H-SNIF-NMR
Characterization of flocculent Saccharomyces interspecific hybrids for the production of sparkling wines
Keywords: شراب گازدار; Sparkling wine; Flocculation; Saccharomyces hybrids;
Evaluation of an aroma similar to that of sparkling wine: Sensory and gas chromatography analyses of fermented grape musts
Keywords: شراب گازدار; Sparkling wine; Aroma production; Affective sensory tests; Purge and trap; Yeast;
Overexpression of csc1-1. A plausible strategy to obtain wine yeast strains undergoing accelerated autolysis
Keywords: شراب گازدار; Sparkling wine; Autolysis; Genetic engineering; Autophagy; Saccharomyces cerevisiae;