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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
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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… Expand
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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… Expand
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Review
2004
Review
2004
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… Expand
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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… Expand
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Review
2003
Review
2003
Spoilage yeasts in the wine industry.
Yeasts play a central role in the spoilage of foods and beverages, mainly those with high acidity and reduced water activity (a(w… Expand
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Highly Cited
2003
Highly Cited
2003
South African Wine Routes: Some Perspectives on the Wine Tourism Industry's Structural Dimensions and Wine Tourism Product
Wine tourism has emerged as a strong and growing area of special-interest tourism in ‘New World’ wine countries in particular… Expand
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… Expand
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… Expand
Highly Cited
1979
Highly Cited
1979
FACTORS ASSOCIATED WITH CARDIAC MORTALITY IN DEVELOPED COUNTRIES WITH PARTICULAR REFERENCE TO THE CONSUMPTION OF WINE
Deaths from ischaemic heart-disease in 18 developed countries are not strongly associated with health-service factors such as… Expand
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… Expand
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