Copertina

White wine vinification and an expanded insight into pellicular macerations: bibliometric and bibliographic review

Fuente: Wiley Open Access

Salvato in:

Dettagli Bibliografici
Autori principali:	José Ricardo Machado dos Santos, Aniela Pinto Kempka
Natura:	Artículo Open Access
Pubblicazione:	Wiley 2024
Soggetti:	Journal of the Science of Food and Agriculture
Accesso online:	Acceder al recurso
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!

Documenti analoghi

Membrane dialysis for partial dealcoholization of wine. Comparison between white and red wines
di: José I Calvo, et al.
Pubblicazione: (2025)

Development of an alternative method to quantify H2S: application in wine fermentation
di: María José Paredes, et al.
Pubblicazione: (2024)

Influence of an indigenous yeast, CECA, from the Ningxia wine region of China, on the fungal and bacterial dynamics and function during Cabernet Sauvignon wine fermentation
di: Fang Zhang, et al.
Pubblicazione: (2024)

Orange passion fruit (Passiflora caerulea L.) as a new raw material for acetic fermentation: evaluation of organic acids and phenolic profile, in vitro digestion, and biological activities
di: Bruna Rafaela da Silva Monteiro Wanderley, et al.
Pubblicazione: (2024)

Premature aging of red wines: a matter of fatty acid oxidation? A review on lipid‐derived molecular markers and their possible precursors
di: Ilaria Prezioso, et al.
Pubblicazione: (2025)

Effect of the vintage year on strontium isotopic ratio ( 87 Sr / 86 Sr ) of wines: a Portuguese case study
di: Vasiliki Thanasi, et al.
Pubblicazione: (2025)

Effects of Trichoderma treatments on the phenolic and sensory quality of Aglianico grapes and wine
di: Maria Tiziana Lisanti, et al.
Pubblicazione: (2025)

Application of fixed‐frequency ultrasound in the cultivation of Saccharomyces cerevisiae for rice wine fermentation
di: Jing Hao, et al.
Pubblicazione: (2024)

Anthocyanins and nucleation seeds are key factors affecting quercetin precipitation in red wines
di: Alessandra Luciano, et al.
Pubblicazione: (2024)

Preparation of spore‐immobilized glutathione reductase and its application in inhibiting browning of pear wine
di: Hua Yang, et al.
Pubblicazione: (2024)

Volatile and phenolic profile in Pedro Ximénez sweet wines and mistelas under oxidative conditions
di: Pablo Andreu‐García, et al.
Pubblicazione: (2025)

Impact of pomegranate cultivar on the phytochemical composition, volatile profile, and antioxidant activity of fermented wine
di: Yunzhe Li, et al.
Pubblicazione: (2026)

Characterization and molecular docking of sustainable wine lees and gelatin‐based emulsions: innovative fat substitution
di: Gülce Bedis Kaynarca
Pubblicazione: (2024)

Abscisic acid reduced methoxypyrazines concentration and its derived unpleasant odors in Cabernet Sauvignon grapes and wines
di: Xianghan Cheng, et al.
Pubblicazione: (2024)

Studying how dry extract can affect the aroma release and perception in different red wine styles
di: Paola Piombino, et al.
Pubblicazione: (2024)

A review on the biological and bioactive components of Cyperus esculentus L.: insight on food, health and nutrition
di: Great Iruoghene Edo, et al.
Pubblicazione: (2024)

From freshness to preservation: insights into processing and storage impacts on purple passion fruit volatilome
di: Alexandre MA Fonseca, et al.
Pubblicazione: (2025)

Agricultural science: a CiteSpace ‐based bibliometric analysis of global and Chinese research
di: Cai Li, et al.
Pubblicazione: (2025)

Analysis of flavor substances in Shaoxing traditional hand‐made Jiafan wine with different amounts of ZaoShao liquor
di: Qi Peng, et al.
Pubblicazione: (2024)

Metabolomics‐based analysis of the regulatory effects of Dendrobium nobile Lindl. on key bioactive metabolites during rice wine fermentation
di: Jiana Tan, et al.
Pubblicazione: (2025)

Mechanisms for enhancing ethanol tolerance of Saccharomyces cerevisiae through nano‐selenium supplementation during Chinese rice wine brewing
di: Xiaolan Li, et al.
Pubblicazione: (2025)

Differentiation through E‐nose and GC‐FID data modeling of rosé sparkling wines elaborated via traditional and Charmat methods
di: Raquel Muñoz‐Castells, et al.
Pubblicazione: (2024)

Characterization of the aromatic profile of Ruché wine from Piedmont (Italy) with gas chromatography–mass spectrometry and unsupervised machine learning techniques
di: Ciro Orecchio, et al.
Pubblicazione: (2024)

Wearable sensors to measure the influence of sonic seasoning on wine consumers in a live context: a preliminary proof‐of‐concept study
di: Lucia Billeci, et al.
Pubblicazione: (2024)

Improving aromatic higher alcohol acetates in wines by co‐fermentation of Pichia kluyveri and Saccharomyces cerevisiae: growth interaction and amino acid competition
di: Yueqi Li, et al.
Pubblicazione: (2024)

In silico identification and structural insight of allergens in Pleurotus ostreatus
di: Rashi Chugh, et al.
Pubblicazione: (2025)

Exploring Maillard reaction markers and melanoidins to investigate toxicological and antioxidant profiles of optimized expanded snacks from corn/common bean mixtures
di: Jennifer V. Félix‐Medina, et al.
Pubblicazione: (2024)

Macronutrient and micronutrient profiles of meat types: insights into human health and diet
di: Özgül Anitaş, et al.
Pubblicazione: (2026)

Recent insights for fish allergens: novel processing techniques and detection technology
di: Hailin Yin, et al.
Pubblicazione: (2026)

Mechanistic insights into inulin–fatty acid conjugates as β‐carotene carriers for enhancing stability
di: Yuanyuan Liu, et al.
Pubblicazione: (2026)

Global insights into food fraud from location‐based analysis: food adulteration in Turkey
di: Murat Kavruk, et al.
Pubblicazione: (2025)

Role of pea protein isolate in modulating pea starch digestibility: insights from physicochemical and microstructural analysis
di: Jiwei Kuang, et al.
Pubblicazione: (2024)

Synthesis and characterization of anthocyanin‐loaded bovine serum albumin nanoparticles: unveiling the encapsulation mechanisms with computational insights
di: Liang Zhao, et al.
Pubblicazione: (2025)

The potent effect of selenium nanoparticles: insight into the antifungal activity and preservation of postharvest strawberries from gray mold diseases
di: Ragaa A Hamouda, et al.
Pubblicazione: (2024)

Novel calcium‐binding peptides from wheat protein hydrolysates: isolation, identification and mechanistic insights into calcium chelation
di: Ruilin Gong, et al.
Pubblicazione: (2025)

Effects of chopping temperature on the gel quality of silver carp (Hypophthalmichthys molitrix) surimi: insight from gel‐based proteomics
di: Yulong Bao, et al.
Pubblicazione: (2024)

Effect of tremella polysaccharides on the quality of collagen jelly: insight into the improvement of the gel properties and the antioxidant activity of yak skin gelatin
di: Yueyue Zhang, et al.
Pubblicazione: (2024)

Exploring the potent zearalenone‐degrading abilities of Bacillus subtilis strain ZEND ‐1: insights into biodegradation mechanisms and environmental applications
di: Bowen Jin, et al.
Pubblicazione: (2026)

The use of edible insects in human food
di: Pamela Barroso de Oliveira, et al.
Pubblicazione: (2026)

Probiotics as modulators of intestinal barrier integrity and immune homeostasis: a comprehensive review
di: José Mercado‐Monroy, et al.
Pubblicazione: (2025)