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Now showing items 11-15 of 15
The Valorization of Spanish Minority Grapevine Varieties—The Volatile Profile of Their Wines as a Characterization Feature
(MDPI, 2024-05-13)
Despite the large number of existing varieties of Vitis vinifera L., only few occupy a large
niche in today’s highly globalized wine market. The increasing consumer demand for diversified
products, ...
Microanalytical flow system for the simultaneous determination of acetic acid and free sulfur dioxide in wines
(Elsevier, 2020-12-24)
Free sulfur dioxide and volatile acidity are parameters related to the quality of wines. Traditional methods for their determination are tedious, time consuming and require analysis in decentralized ...
Compact analytical flow system for the simultaneous determination of L-lactic and L-malic in red wines
(Nature Research, 2020-11-10)
During the malolactic fermentation of red wines, L-malic acid is mainly converted to L-lactic acid. Both acids should be precisely measured during the entire process to guarantee the quality of the final ...
Biological Processes Highlighted in Saccharomyces cerevisiae during the Sparkling Wines Elaboration
(MDPI, 2020-08-11)
Sparkling wines elaboration has been studied by several research groups, but this is the first report on analysis of biological processes according to the Gene Ontology terms (GO terms) and related to ...
Hybrid Electronic Tongues Applied to the Quality Control of Wines
(Hindawi, 2014-09-10)
The legislation of food industry is becoming increasingly strict with regard to the quality of food products. Therefore, the market is demanding for automatic systems of analysis that allow fast and ...