Papers mentioning port wine or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Port wine production involves the addition of grape spirit to halt fermentation and retain natural sweetness. This spirit, produced by distilling wine and its by-products, must com... Read full abstract on PubMed →
Alcoholic beverages are loved by the majority of consumers because of their diverse characteristics and rich nutritional value; thus, ensuring their quality is necessary for mainta... Read full abstract on PubMed →
Lignosulfonate (LS), kraft lignin (KL), and organosolv lignin (OL) were evaluated as potential modulating agents of the physicochemical properties of Port wine at two different con... Read full abstract on PubMed →
An accurate and precise Multiple Headspace Solid-Phase Microextraction (MHS-SPME) method was developed and validated for quantifying the volatile composition of White and Tawny Por... Read full abstract on PubMed →
Distilled jujube liquor is an alcoholic beverage made from jujube, which has a unique flavor and a sweet taste. The purpose of this study was to explore the effect of mixed ferment... Read full abstract on PubMed →
This work evaluates the influence of the cellar conditions and bottle orientation, on the phenolic and volatile composition of a Vintage Port wine, sealed with natural cork stopper... Read full abstract on PubMed →
This review presents the most recent data on the state-of-the-art of the main compounds present in cork, their interaction with wine, and the impact that natural stoppers may have... Read full abstract on PubMed →
This study extends previous work on Cabernet Sauvignon wines of lowered alcohol concentrations produced by pre-fermentatively substituting proportions of juice from an overripe cro... Read full abstract on PubMed →
The objectives of this study were to analyze antioxidant activities and identify volatile compounds in mixed berry juice after fermentation by lactic acid bacteria (LAB). Antioxida... Read full abstract on PubMed →
A simple, reliable, and sensitive gas chromatography-mass spectrometry method for the quantification of volatile and nonvolatile biogenic amines in Port wines and grape juices was... Read full abstract on PubMed →
OBJECTIVE: To determine the level of organotins in the aquatic food originated from Dalian, Shandong and Tianjin and port wine collected in Beijing market and accumulate data for r... Read full abstract on PubMed →
The volatile compounds emanating from four fermented sugar baits, palm sugar, golden cane syrup, port wine, and molasses, were isolated by headspace sampling and analyzed by gas ch... Read full abstract on PubMed →
2,6,6-Trimethylcyclohex-2-ene-1,4-dione (TMCHD), a norisoprenoid with a sweet honey aroma descriptor, is reported for the first time as a minor constituent of single-varietal table... Read full abstract on PubMed →
An accurate and very sensitive method which allows for the simultaneous determination of the diamines (1,3-diaminopropane, putrescine and cadaverine), of the polyamines (spermidine... Read full abstract on PubMed →
A new method employing iron(III) acetylacetonate along with visible light is described to effect oxidative ring opening of cyclic ethers and acetals with unparalleled efficiency. T... Read full abstract on PubMed →
A series of supported alkali metal salts were investigated as catalysts to produce propylene oxide (PO) from biomass-derived 1,2-propanediol via dehydrative epoxidation in a solid-... Read full abstract on PubMed →
This paper details the analytical strategy that was used to understand the origin of an acute taste and odour episode that induced the temporary shutdown of a plant serving several... Read full abstract on PubMed →
species responsible for spontaneous Port wine production. Read full abstract on PubMed →
= 0.018). Young adults gave higher scores for this fragrance. Additionally, consumers considered that the intensity of the tawny port wine aroma was ideal in the three fragrances,... Read full abstract on PubMed →
Yeasts undergo intensive metabolic changes during the early stages of fermentation. Previous reports suggest the early production of hydrogen sulfide (H2S) is associated with the r... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.