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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

Related topics

Related topics

10 relations

Broader (2)

Alcoholic Beveragesfermented alcoholic beverage
MicrobiologicalVitisVitis viniferaaspects of radiation effects

Narrower (3)

Wine Coolerfortified winefruit wines

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
2009
2009
Influence of Inoculation with Malolactic Bacteria on Volatile Phenols in Wines
Malolactic fermentation (MLF) can help to preserve the quality of wine by hampering the development of Brettanomyces yeast. Wines… 
2004
2004
Cyclic Voltammetry Investigation of the Phenolic Content of Croatian Wines
Cyclic voltammograms taken to 500 mV in a model wine solution (12% ethanol, 0.033 M tartaric acid, pH 3.6) at a glassy carbon… 
2003
2003
Application of toasted oak and micro-oxygenation to ageing of Cabernet Sauvignon wines
Introduction For many years, toasted oak in the form of barrels has been used for wine storage and to influence the ageing of… 
1994
1994
The Sensory Effects of Preor Post-Fermentation Thermal Processing on Chardonnay and Semillon Wines
Sensory investigations were made on Chardonnay and Semillon wines that had been subjected to pilot-scale heat treatment… 
Highly Cited
1991
Highly Cited
1991
The Contribution of Hydrolyzed Flavor Precursors to Quality Differences in Shiraz Juice and Wines: An Investigation by Sensory Descriptive Analysis
Volatile components liberated by hydrolysis of C-18 reversed phase isolates from Vitis vinifera cv. Shiraz juice were evaluated… 
1988
1988
Crossflow Membrane Filtration of Wines: Comparison of Performance of Ultrafiltration, Microfiltration, and Intermediate Cut-Off Membranes
Crossflow membrane filtration experiments have been performed using three membranes: (1) a cellulose-nitrate microfiltration… 
1987
1987
Determination of reducing sugars in wine by flow injection analysis.
Three automatic flow injection methods for the determination of reducing sugars in wine based on classical reactions (the picric… 
1986
1986
Effect of Pomace Contact on Chardonnay Musts and Wines
Wines were prepared from triplicate lots of crushed Chardonnay grapes, which were held under nitrogen for 0, 6, 12, and 24 hours… 
1983
1983
Biogenic Amines in Wines
Biogenic amine contents in Canadian, American and European wines were determined quantitatively by an ion-exchange… 
1971
1971
An Analysis of Wine to Indicate Aging in Wood or Treatment with Wood Chips or Tannic Acid
American white oak, European white oak, cork, and redwood contribute predominantly nonflavonoid phenols to aqueous alcoholic…