Natural compounds for wood protection against fungi—A review
M Broda - Molecules, 2020 - mdpi.com
Wood is a renewable, versatile material with multiple applications and the largest terrestrial
pool of sequestered carbon. However, it is susceptible to degradation, mainly caused by …
pool of sequestered carbon. However, it is susceptible to degradation, mainly caused by …
Mechanisms and effects of non-Saccharomyces yeast fermentation on the aromatic profile of wine
X Wang, G Fan, Y Peng, N Xu, Y Xie, H Zhou… - Journal of Food …, 2023 - Elsevier
Microorganisms, particularly yeasts, play key roles in the complex process of grape wine
fermentation. Saccharomyces cerevisiae is the yeast species primarily utilized in alcoholic …
fermentation. Saccharomyces cerevisiae is the yeast species primarily utilized in alcoholic …
The impact of oxygen at various stages of vinification on the chemical composition and the antioxidant and sensory properties of white and red wines
T Tarko, A Duda-Chodak, P Sroka… - International Journal of …, 2020 - Wiley Online Library
The purpose of this review was to collect and systematize information on the role and
importance of oxygen in winemaking. Both the positive and negative effects of oxygen are …
importance of oxygen in winemaking. Both the positive and negative effects of oxygen are …
Processes and purposes of extraction of grape components during winemaking: Current state and perspectives
The quality of red wine is dependent on the presence not only of volatile compounds that
influence wine aroma but also on phenolic compounds due to their impact on mouthfeel …
influence wine aroma but also on phenolic compounds due to their impact on mouthfeel …
Phenolic profile and colour acquired by the wine spirit in the beginning of ageing: Alternative technology using micro-oxygenation vs traditional technology
Alternative technologies have been extensively investigated towards a more sustainable
ageing of red wine, but few studies were made on wine spirits. Moreover, the effect of micro …
ageing of red wine, but few studies were made on wine spirits. Moreover, the effect of micro …
Effect of enological tannin addition on astringency subqualities and phenolic content of red wines
A Rinaldi, L Moio - Journal of Sensory Studies, 2018 - Wiley Online Library
Four Italian red wine varieties (Sangiovese, Montepulciano, Barbera, Nero d'Avola) were
used to investigate the effect of enological tannins on astringency characteristics and …
used to investigate the effect of enological tannins on astringency characteristics and …
Effect of oxidation on color parameters, tannins, and sensory characteristics of Sangiovese wines
The oxidation of two premium wines, Chianti Classico and Brunello di Montalcino, obtained
from Sangiovese grapes in 2017 and 2018 vintages, is simulated through oxygen exposure …
from Sangiovese grapes in 2017 and 2018 vintages, is simulated through oxygen exposure …
Evolution of Sangiovese wines with varied tannin and anthocyanin ratios during oxidative aging
Changes in phenolic compounds, chromatic characteristics, acetaldehyde, and protein-
reactive tannins associated with oxidative aging were studied in Sangiovese wines with …
reactive tannins associated with oxidative aging were studied in Sangiovese wines with …
Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices
An extensive survey was conducted on 110 Italian monovarietal red wines from a single
vintage to determine their standard compositional, color, and phenolic characteristics …
vintage to determine their standard compositional, color, and phenolic characteristics …
Suitability of the cyclic voltammetry measurements and DPPH• spectrophotometric assay to determine the antioxidant capacity of food-grade oenological tannins
Twenty commercially available oenological tannins (including hydrolysable and condensed)
were assessed for their antiradical/reducing activity, comparing two analytical approaches …
were assessed for their antiradical/reducing activity, comparing two analytical approaches …