The Maillard reaction between sugars and amino acids, peptides, or proteins generates a
myriad of aroma compounds through complex and multi-step reaction pathways. While the …

The wine flavour profile directly determines the overall quality of wine and changes
significantly during bottle aging. Understanding the mechanism of flavour evolution during …

A visual and easy-to-implement representation approach of red wine color is proposed in
this work. The wine color under standard conditions, called feature color, was reproduced in …

Fourteen Syrah red wines with different initial composition and antioxidant properties
(polyphenols, antioxidant capacity, voltammetric behaviour, colour parameters and SO 2) …

Rice wine is low in alcohol content (6%), rich in nutrients, and contains live microorganisms;
therefore, it is generally produced without an aging process during manufacturing. In this …

A novel Chardonnay wine flavored with either green tea or black tea was subjected to bottle
aging for 9 months, and the physicochemical properties, antioxidant capacity, total phenolic …

The security of Industrial Internet of Things (IIoT) systems is a challenge that needs to be
addressed immediately, as the increasing use of new communication paradigms and the …

Background Understanding the shelf life of wine is complex and involves factors such as
aroma preservation, flavour development and market acceptance. Ageing potential, crucial …

Grapevine-related microorganisms affect the health and yield of grapes, the metabolic
pathways of the fermentation process, and the regional characteristics of wine. However, the …

The aim of this research was to study how different tank materials affected the chemical
composition and the sensory profile of a red wine during aging. For this purpose, a single …