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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… 
Highly Cited
2015
Highly Cited
2015
The Oxford Companion to Wine
MAPS PREFACE CONTRIBUTORS ACKNOWLEDGEMENTS LIST OF NEW ENTRIES COMPLETE LIST OF ENTRIES BY SUBJECT NOTE TO THE READER… 
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… 
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… 
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
2001
Highly Cited
2001
A cyclic voltammetry method suitable for characterizing antioxidant properties of wine and wine phenolics.
Phenolic antioxidants are ranked by reducing strength and characterized for reversibility using cyclic voltammetry at a glassy… 
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… 
Highly Cited
1993
Highly Cited
1993
Endothelium-dependent vasorelaxing activity of wine and other grape products.
Current interest in the presumed benefits of wine in protecting against coronary heart disease prompted us to investigate… 
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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