Papers mentioning red 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.
BACKGROUND: The fermentation performance of a genome-shuffled strain of Candida versatilis S3-5, isolated for improved tolerance to salt, and wild-type (WT) strain were analysed. T... Read full abstract on PubMed →
The effect of the addition of a grape flavor precursor extract to a grape juice, before or after fermentation with three different Saccharomyces cerevisiae yeast strains, on the ev... Read full abstract on PubMed →
Parental care enhances offspring survival and growth but often entails a trade-off in which caregivers temporarily suppress their own reproduction to invest in existing young. In v... Read full abstract on PubMed →
α-Sulfide disulfides represent valuable motifs in organic and pharmaceutical chemistry. However, the limited availability of synthetic approaches for α-sulfide disulfides has imped... Read full abstract on PubMed →
The aim of this paper was to compare the effects of two clarification methods, protease combined with heat treatment and bentonite, on the aroma quality of liqueur wines, and to id... Read full abstract on PubMed →
Mixed fermentation using saccharomyces cerevisiae and non-<i>saccharomyces cerevisiae</i> has become one of the main research strategies to improve wine aroma. Hence, this study ap... Read full abstract on PubMed →
The effects of different ultrasound treatments (20 kHz at 400 W for 0 to 9 min) on the functional properties, flavor characteristics, and storage stability of soybean milk at 4 °C... Read full abstract on PubMed →
Chinese Baijiu is one of the famous distilled liquor series with unique flavors in the world. Under the open environment, Chinese Baijiu was produced by two solid-state fermentatio... Read full abstract on PubMed →
The use of sourdough for bread production involves fermentation, which is dominated by lactic acid bacteria (LAB) and yeast. Sourdough can be inoculated with a starter culture or t... Read full abstract on PubMed →
Monovarietal wines produced in different wine-growing areas may have completely different sensory profiles. As a result, they may be suitable for sale in different regions, dependi... Read full abstract on PubMed →
Fermentation with excellent aroma-producing yeasts can enhance the flavour of soy sauce. In this work, Millerozyma farinosa CS2.23, Zygosaccharomyces rouxii CS2.42, and Candida par... Read full abstract on PubMed →
Maillard reactions occur in dairy products during heat treatment. Furfuryl alcohol (FA) may be found in dairy products as a result of Maillard reactions. The recent posting in Cali... Read full abstract on PubMed →
Ethyl-2-hydroxy-4-methylpentanoate (ethyl leucate) contributes to a fruity flavor in Japanese sake. The mold Aspergillus oryzae synthesizes leucate from leucine and then the yeast... Read full abstract on PubMed →
A direct method for the quantitative determination in grapes of four known precursors of the varietal aromas of the thiol character of wine has been optimized and validated. A smal... Read full abstract on PubMed →
The aroma profile of Bordeaux red wines is known to be marked by blackberry and blackcurrant flavours; this study focused on the fresh blackberry aroma in Bordeaux red wines, using... Read full abstract on PubMed →
A preparative HPLC method was applied to aromatic red wine extracts. Twenty-five fractions with various flavors were thus obtained, and several aromatic reconstitutions were produc... Read full abstract on PubMed →
This study evaluates the specific impact of isolated yeast strains on the aromatic profile of fermented musts from Prieto Picudo, an autochthonous Castilla y León (Spain) red grape... Read full abstract on PubMed →
A general procedure for the selective preconcentration and purification of mercaptans has been developed. Mercaptans are strongly retained in a small (20 mg) SPE cartridge containi... Read full abstract on PubMed →
A fast method for the determination of aroma-powerful polyfunctional thiols at ng L(-1) level has been developed. Mercaptans are selectively retained in a 50mg solid-phase extracti... Read full abstract on PubMed →
A multidimensional chromatographic strategy has been developed and optimized with the purpose of identifying different odorants potentially relevant to the aroma and flavor of aged... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
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.