Keywords: شراب سازی; Interspecific hybrid grape; Cool climate; Valorisation; Winemaking; Flavan-3-ol; Anthocyanin; Pigment; CIELAB; Volatile compound;
مقالات ISI شراب سازی (ترجمه نشده)
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Keywords: شراب سازی; Winemaking; Solar thermal; Photovoltaic; Winery wastewater treatment;
Keywords: شراب سازی; Ontology network; Data integration; Viticulture; Winemaking;
Keywords: شراب سازی; AA; antioxidant activity; ABTS; 2,2â²-azinobis(3-ethylbenzothiazoline-6-sulfonic acid); AF; alcoholic fermentation; AGM; agmatine; BAs; biogenic amines; BHT; butylated hydroxytoluene; CAD; cadverine; DOC; Denominazione Origine Controllata; DOCG; Denomina
Keywords: شراب سازی; Red wine; Color; Oxidation; Pyranoanthocyanins; Winemaking;
Evaluation of antioxidant capacity and flavor profile change of pomegranate wine during fermentation and aging process
Keywords: شراب سازی; Punica granatum L.; Winemaking; Antioxidant properties; Volatile compound; Anthocyanin;
A review on the application of vibrational spectroscopy in the wine industry: From soil to bottle
Keywords: شراب سازی; Wine; Winemaking; Vibrational spectroscopy; Near-infrared spectroscopy; Mid-infrared spectroscopy; Raman spectroscopy; OIV; International Organization of Vine and Wine; IR; Infrared; NIR; Near infrared; MIR; Mid infrared; FT; Fourier-transform; AOTF; Acou
Keywords: شراب سازی; Vitis vinifera L. red varieties; Winemaking; Phenolic profile; Antioxidant capacity; Pomace
Keywords: شراب سازی; Winemaking; Ultrasound; Microwave; Pulsed electric field; US; ultrasound; MW; microwave; PEF; pulsed electric field; GC-MS; gas chromatography-mass spectrometry; PPO; polyphenol oxidase; UAE; ultrasound assisted extraction; SE; Soxhlet extraction; AAR
Keywords: شراب سازی; Oxygen; Tannin; Screw cap; Wine colour; Winemaking;
Keywords: شراب سازی; Winemaking; Alcohol reduction; Membrane Technology; Nanofiltration; Must; Sugar retention
Keywords: شراب سازی; Cell wall; Fractionation; Grape pomace; Profiling; Pectin; Xyloglucan; Winemaking; AIR; alcohol insoluble residue; AGP; arabinogalactan protein; CoMPP; comprehensive microarray polymer profiling; CBM; carbohydrate binding module; CDTA; cyclohexanediamine-
Keywords: شراب سازی; English wine production; Sustainability; Winemaking; Energy; Benchmark;
Keywords: شراب سازی; Assimilable nitrogen; Yeasts; Alcoholic fermentation; Winemaking;
Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part I: BRS Carmem and BRS Violeta
Keywords: شراب سازی; Red wine; Submerged cap; Drying; Volatile compounds; Sensory analysis; Winemaking;
Characterization of the killer toxin KTCf20 from Wickerhamomyces anomalus, a potential biocontrol agent against wine spoilage yeasts
Keywords: شراب سازی; Killer toxin; Wickerhamomyces anomalus; Spoilage yeasts; Biocontrol; Winemaking;
Determination of hydroxytyrosol produced by winemaking yeasts during alcoholic fermentation using a validated UHPLC-HRMS method
Keywords: شراب سازی; Saccharomyces; Phenolic compound; Intracellular; Winemaking; Q-exactive; Biomass;
Utilization of a freeze-thaw treatment to enhance phenolic ripening and tannin oxidation of grape seeds in red (Vitis vinifera L.) cultivars
Keywords: شراب سازی; Viticulture; Oenology; Artificial ripening; Suboptimal climate; Winemaking;
Sustainable wineries through waste valorisation: A review of grape marc utilisation for value-added products
Keywords: شراب سازی; Winemaking; Thermochemical processes; Polyphenols; Bioenergy; Bioethanol; Beverage alcohol;
Increased mannoprotein content in wines produced by Saccharomyces kudriavzevii Ã Saccharomyces cerevisiae hybrids
Keywords: شراب سازی; Winemaking; Saccharomyces; Hybrids; Polysaccharides; PMT1;
Genotype/rootstocks effect on the expression of anthocyanins and flavans in grapes and wines of Greco Nero n. (Vitis vinifera L.)
Keywords: شراب سازی; Rootstocks; Greco Nero n; Winemaking; Anthocyanins; Flavans
Enological characterization of Spanish Saccharomyces kudriavzevii strains, one of the closest relatives to parental strains of winemaking and brewing Saccharomyces cerevisiae × S. kudriavzevii hybrids
Keywords: شراب سازی; Saccharomyces kudriavzevii; Phylogenetics; Must fermentation; Low temperature; Aroma; Winemaking
Prehistoric wine-making at Dikili Tash (Northern Greece): Integrating residue analysis and archaeobotany
Keywords: شراب سازی; Grape wine; Winemaking; Greece; Dikili Tash; Neolithic; Tartaric acid; Acido-catalyzed extraction; GC-MS; Archaeobotany;
Pre-drying and submerged cap winemaking: Effects on polyphenolic compounds and sensory descriptors. Part II: BRS Carmem and Bordô (Vitis labrusca L.)
Keywords: شراب سازی; Delphinidin 3,5-diglucoside (PubChem CID: 10100906); Cyanidin 3,5-diglucoside (PubChem CID: 12305316); Petunidin 3,5-diglucoside (PubChem CID: 71587075); Peonidin 3,5-diglucoside (PubChem CID: 44256843); Malvidin 3,5-diglucoside (PubChem CID: 12312725); M
Monitoring the evolution of volatile compounds using gas chromatography during the stages of production of Moscatel sparkling wine
Keywords: شراب سازی; Volatiles; Muscatel; Moscato; Muscat; Winemaking; GCÂ ÃÂ GC/TOFMS; HS-SPME;
Selection of appropriate Schizosaccharomyces strains for winemaking
Keywords: شراب سازی; Schizosaccharomyces; Selective processes; Urea; Pyruvic acid; Malic acid; Winemaking
Effect of Aspergillus carbonarius amounts on winemaking and ochratoxin A contamination
Keywords: شراب سازی; Aspergillus carbonarius; Ochratoxin; Winemaking; Yeasts;
Consecutive alcoholic fermentations of white grape musts with yeasts immobilized on grape skins - Effect of biocatalyst storage and SO2 concentration on wine characteristics
Keywords: شراب سازی; Grape skins; Immobilized yeasts; Alcoholic fermentation; Winemaking;
The influence of pectolytic enzyme addition and prefermentative mash heating during the winemaking process on the phenolic composition of Okuzgozu red wine
Keywords: شراب سازی; Phenolics; Red wine; Okuzgozu wine; Winemaking; Ageing;
At the cutting-edge of grape and wine biotechnology
Keywords: شراب سازی; biotechnology; grapes; malolactic bacteria; wine yeast; winemaking
Stilbene levels and antioxidant activity of Vranec and Merlot wines from Macedonia: Effect of variety and enological practices
Keywords: شراب سازی; Wine; Stilbenes; trans-Resveratrol; trans-Piceid; Trolox Equivalent Antioxidant Activity (TEAC); Winemaking; Maceration time; Yeasts; SO2;
Solar photovoltaic installations in American and European winemaking facilities
Keywords: شراب سازی; Solar renewables; Photovoltaics (PVs); Solar winery; Winemaking
Pomegranate varietal wines: Phytochemical composition and quality parameters
Keywords: شراب سازی; Punica granatum L.; Fruit wines; Cultivar; Winemaking; Ellagitannins; Anthocyanins;
Colloidal silver complex as an alternative to sulphur dioxide in winemaking
Keywords: شراب سازی; Colloidal silver complex; Sulphur dioxide; Winemaking; Phenolic compounds; Volatile compounds;
Melatonin is synthesised by yeast during alcoholic fermentation in wines
Keywords: شراب سازی; Melatonin; Wines; LC-MS/MS; Yeast; Winemaking;
Amino acid uptake by wild and commercial yeasts in single fermentations and co-fermentations
Keywords: شراب سازی; Wild wine yeast; Commercial yeasts; Amino acid uptake; Winemaking; Saccharomyces cerevisiae;
Polyphenolic content of Vranec wines produced by different vinification conditions
Keywords: شراب سازی; Wine; Polyphenols; HPLC–DAD–MS; Spectrophotometry; Winemaking; Maceration time; Sulphur dioxide; Yeast
A novel methodology for the monitoring of the agricultural production process based on wireless sensor networks
Keywords: شراب سازی; Wireless sensor networks; Agricultural monitoring; Ubiquitous computing; Development methodology; Winemaking
A preliminary study on changes in phenolic content during Bianchetta Trevigiana winemaking
Keywords: شراب سازی; White wine variety; Bianchetta Trevigiana; Winemaking; Phenols; Maceration; Grape skin; Grape seeds; Biodiversity; Ancient grape variety; Food analysis; Food composition
Evaluation of phenolic extraction during fermentation of red grapes treated by a continuous pulsed electric fields process at pilot-plant scale
Keywords: شراب سازی; Pulsed electric fields; Extraction; Winemaking; Anthocyanins; Phenols
Pigment profile of red wines cv. Tannat made with alternative winemaking techniques
Keywords: شراب سازی; Red wine; Winemaking; Tannat; Maceration; Pigment profile; Anthocyanins; Food analysis; Food composition;
Evaluation of several ultra- and nanofiltration membranes for sugar control in winemaking
Keywords: شراب سازی; Winemaking; Must; Alcohol reduction; Sugar retention; Nanofiltration;
Ochratoxigenic Aspergillus species on grapes from Chilean vineyards and Aspergillus threshold levels on grapes
Keywords: شراب سازی; Ochratoxin A; Aspergillus section Nigri; Vitis vinifera; Winemaking
Ecological study of wine yeast in inoculated vats from La Mancha region
Keywords: شراب سازی; Winemaking; Active dried yeast; Implantation
Control of alcoholic fermentation in winemaking: Current situation and prospect
Keywords: شراب سازی; Fermentation; Control; Winemaking; Yeast; On-line monitoring
Simulation and optimization software for alcoholic fermentation in winemaking conditions
Keywords: شراب سازی; Winemaking; Fermentation; Model; Software; Fuzzy logic
Improved phenomenological model for an isothermal winemaking fermentation
Keywords: شراب سازی; Phenomenological model; Isothermal fermentation; Tracking trajectory; Winemaking
Amino acids and biogenic amines during spontaneous malolactic fermentation in Tempranillo red wines
Keywords: شراب سازی; Wine; Amino acids; Biogenic amines; Ethyl carbamate; Malolactic fermentation; MLF; Lactic acid bacteria; LAB; Tempranillo red wine; Winemaking; Castilla-La Mancha region; Sanitary quality in wine; Food composition
Survey: Ochratoxin A in European special wines
Keywords: شراب سازی; Ochratoxin A; Dessert wines; Winemaking; European wines
Lactobacillus uvarum sp. nov. – A new lactic acid bacterium isolated from Spanish Bobal grape must
Keywords: شراب سازی; Lactobacillus uvarum sp. nov.; Lactobacillus; Must; Winemaking; 16S rRNA; ARDRA; ISR; RAPD; RibotypingCECT, colección española de cultivos Tipo; DSMZ, deutsche Sammlung von Mikroorganismen und Zellkulturen; ISR, internal spacer region; L., Lactobacillus;