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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
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Related topics
Related topics
10 relations
Broader (2)
Alcoholic Beverages
fermented alcoholic beverage
Microbiological
Vitis
Vitis vinifera
aspects of radiation effects
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Narrower (3)
Wine Cooler
fortified wine
fruit wines
Papers overview
Semantic Scholar uses AI to extract papers important to this topic.
Review
2019
Review
2019
Yeast and its Importance to Wine Aroma - A Review
M. Lambrechts
,
I. Pretorius
South African Journal of Enology and Viticulture
2019
Corpus ID: 52267664
The most mysterious aspect of wine is the endless variety of flavours that stem from a complex, completely non-linear system of…
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Review
2014
Review
2014
Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered.
N. Jolly
,
C. Varela
,
I. Pretorius
FEMS Yeast Research
2014
Corpus ID: 43526564
Saccharomyces cerevisiae and grape juice are 'natural companions' and make a happy wine marriage. However, this relationship can…
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Review
2008
Review
2008
Wine yeasts for the future.
G. Fleet
FEMS Yeast Research
2008
Corpus ID: 33881007
International competition within the wine market, consumer demands for newer styles of wines and increasing concerns about the…
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Highly Cited
2007
Highly Cited
2007
Biochemical Changes throughout Grape Berry Development and Fruit and Wine Quality
Carlos Conde
,
Paulo Silva
,
+6 authors
H. Gerós
2007
Corpus ID: 96443173
Wine is made up of more than one thousand compounds, the majority of which, such as vitamins and minerals, come from the grapes…
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Review
2006
Review
2006
Handbook of Enology: The Microbiology of Wine and Vinifications
P. Ribereau-gayon
,
D. Dubourdieu
,
B. Donèche
,
A. Lonvaud
2006
Corpus ID: 59280874
Description: Since the discovery of the role of yeast and alcoholic fermentation in transforming grape juice into wine in the…
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Review
2005
Review
2005
Yeast and bacterial modulation of wine aroma and flavour
J. H. Swiegers
,
E. Bartowsky
,
P. Henschke
,
I. Pretorius
2005
Corpus ID: 55772733
Wine is a highly complex mixture of compounds which largely define its appearance, aroma, flavour and mouth-feel properties. The…
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Highly Cited
2005
Highly Cited
2005
Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study.
Jungmin Lee
,
R. Durst
,
R. Wrolstad
Journal of AOAC International
2005
Corpus ID: 1805118
This collaborative study was conducted to determine the total monomeric anthocyanin concentration by the pH differential method…
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Highly Cited
2002
Highly Cited
2002
Flavonoid antioxidants: chemistry, metabolism and structure-activity relationships.
Kelly E Heim
,
A. R. Tagliaferro
,
D. Bobilya
Journal of Nutritional Biochemistry
2002
Corpus ID: 11279704
Highly Cited
1980
Highly Cited
1980
Methods for analysis of musts and wines
C. Ough
,
M. Amerine
1980
Corpus ID: 94078529
Sampling. Soluble Solids. Acidity and Individual Acids. Alcohols. Carbonyl Compounds. Esters. Nitrogen Compounds. Phenolic…
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Highly Cited
1977
Highly Cited
1977
Total Phenol Analysis: Automation and Comparison with Manual Methods
K. Slinkard
,
V. L. Singleton
American Journal of Enology and Viticulture
1977
Corpus ID: 102040202
A fully automated-continuous flow 40-sample/ hour procedure was adapted from the Singleton-Rossi method of analysis for total…
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