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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.
Review
2019
Review
2019
Yeast and its Importance to Wine Aroma - A Review
The most mysterious aspect of wine is the endless variety of flavours that stem from a complex, completely non-linear system of… 
Review
2014
Review
2014
Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered.
Saccharomyces cerevisiae and grape juice are 'natural companions' and make a happy wine marriage. However, this relationship can… 
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… 
Highly Cited
2007
Highly Cited
2007
Biochemical Changes throughout Grape Berry Development and Fruit and Wine Quality
Wine is made up of more than one thousand compounds, the majority of which, such as vitamins and minerals, come from the grapes… 
Review
2006
Review
2006
Handbook of Enology: The Microbiology of Wine and Vinifications
Description: Since the discovery of the role of yeast and alcoholic fermentation in transforming grape juice into wine in the… 
Review
2005
Review
2005
Yeast and bacterial modulation of wine aroma and flavour
Wine is a highly complex mixture of compounds which largely define its appearance, aroma, flavour and mouth-feel properties. The… 
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.
This collaborative study was conducted to determine the total monomeric anthocyanin concentration by the pH differential method… 
Highly Cited
2002
Highly Cited
2002
Flavonoid antioxidants: chemistry, metabolism and structure-activity relationships.
Highly Cited
1980
Highly Cited
1980
Methods for analysis of musts and wines
Sampling. Soluble Solids. Acidity and Individual Acids. Alcohols. Carbonyl Compounds. Esters. Nitrogen Compounds. Phenolic… 
Highly Cited
1977
Highly Cited
1977
Total Phenol Analysis: Automation and Comparison with Manual Methods
A fully automated-continuous flow 40-sample/ hour procedure was adapted from the Singleton-Rossi method of analysis for total… 
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