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Introducing Aravelle – a new white wine grape that was 42 years in the making.
The degradation of total monomeric anthocyanins and changes in the proportion of polymeric colour (% PC) as well as antioxidant capacity of grape juice were studied during heating at 70–90°C. Anthocya...
Wine Grape Production     Wine Grape  Production       2013/6/28
Grapes are produced in many areas throughout the Commonwealth and lend themselves well to small-scale and part-time farming operations. Due to the nature of grape production, considerable production c...
This influence of various rootstocks on the yield and grape composition of Sauvignon Blanc was examined. The yield on rootstock 41B/72 was 1 kg/vine or more higher than on rootstocks SO4 cl. 31, Ripar...
rans-resveratrol ((E)-3,4',5-trihydroxystilbene) is a substance that is produced by a large number of plants as a phytoalexin and has a wide range of beneficial biological properties. Resveratrol has ...
Artificial neural networks (ANNs) and four empirical mathematical models, namely Henderson, GAB, Halsey, and Oswin were used for the estimation of equilibrium moisture content (EMC) of the dried grape...
We observed the content of yeast assimilable nitrogen in grape musts, its consumption by yeasts during fermentation, and acetic acid production. The experiments were performed in the years 2007 and 20...
Biocontrol activities of different yeast species and strains isolated from grape/must/ wine environments have been compared to those of commercially available antagonistic yeast species of Candida o...
L-Ascorbic acid (AsA) has numerous biological activities. It is known that AsA is unstable under neutral and alkaline conditions, degrading almost completely within several hours, whereas it is relati...
We have investigated the effect of extract prepared from skin of red grape (Vitris vinifera) on the growth of human lymphoid leukemia Molt 4B cells. It was found that the extract obtained by extractio...
Aroma is a phenomenon that occurrs when food and live organism mutually react during the process of consumption. Many factors influence the making of aroma of wine distillates (e.g. cognac) during the...
The effect of Quinoxyfen, a new pesticide against powdery mildew, on the fermentation of Saccharomyces cerevisiae has been evaluated. When vines (Montepulciano d’Abruzzo, Trebbiano and Sangiovese) wer...
The influence of different maceration techniques on the dynamics of polyphenol extraction during the maceration of the autochthonous Croatian grape Babic has been investigated. The process of wine pro...
Strains of wine yeast are differentiated based on their ability to ferment grape juice. To advance enology and food technology, many efforts have been invested in the detection and breeding of yeast w...
Extractions were performed using non-toxic media composed of water/ethanol mixtures and hydrochloric, acetic or tartaric acid. Recovery efficiency was assessed by monitoring the antiradical activity (...

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