Wine

Known as: WINE [VA Product], Wines 
An alcoholic beverage created from fermented juice of fresh grapes or of other fruit or plant products.
National Institutes of Health

Related topics

Related topics

9 relations

Broader (1)

Alcoholic Beverages
MicrobiologicalVitisVitis viniferaaspects of radiation effects
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Narrower (3)

Wine Coolerfortified winefruit wines

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
Review
2017
Review
2017
Microbial Resources and Enological Significance: Opportunities and Benefits
Among the innovative trends in the wine sector, the continuous exploration of enological properties associated with wine… (More)
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Review
2017
Review
2017
Total phenolic contents, antioxidant activities, and bioactive ingredients of juices from pomegranate cultivars worldwide.
Numerous recent scientific publications investigating the health benefits of pomegranate juice have greatly increased consumer… (More)
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Review
2016
Review
2016
Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity
It is well established that non-Saccharomyces wine yeasts, considered in the past as undesired or spoilage yeasts, can enhance… (More)
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Highly Cited
2011
Highly Cited
2011
Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae.
Non-Saccharomyces yeasts are metabolically active during spontaneous and inoculated must fermentations, and by producing a… (More)
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Highly Cited
2006
Highly Cited
2006
Oenology: Red wine procyanidins and vascular health
Regular, moderate consumption of red wine is linked to a reduced risk of coronary heart disease and to lower overall mortality… (More)
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Highly Cited
2003
Highly Cited
2003
Function of yeast species and strains in wine flavour.
The diversity and the composition of the yeast micropopulation significantly contribute to the sensory characteristics of wine… (More)
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Highly Cited
2002
Highly Cited
2002
Flavonoid antioxidants: chemistry, metabolism and structure-activity relationships.
Flavonoids are a class of secondary plant phenolics with significant antioxidant and chelating properties. In the human diet… (More)
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Highly Cited
2000
Highly Cited
2000
Wine Online : Search Costs Affect Competition on Price , Quality , and Distribution
A fundamental dilemma confronts retailers with stand-alone sites on the World Wide Web and those attempting to build electronic… (More)
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Review
1999
Review
1999
Lactic acid bacteria in the quality improvement and depreciation of wine
The winemaking process includes two main steps: lactic acid bacteria are responsible for the malolactic fermentation which… (More)
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Highly Cited
1995
Highly Cited
1995
The red wine phenolics trans-resveratrol and quercetin block human platelet aggregation and eicosanoid synthesis: implications for protection against coronary heart disease.
A number of lines of evidence suggest that red wine may be more effective than other alcoholic beverages in decreasing the risk… (More)
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