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The most mysterious aspect of wine is the endless variety of flavours that stem from a complex, completely non-linear system of… Expand Wine is a highly complex mixture of compounds which largely define its appearance, aroma, flavour and mouth-feel properties. The… Expand The winemaking process includes two main steps: lactic acid bacteria are responsible for the malolactic fermentation which… Expand The diversity and the composition of the yeast micropopulation significantly contribute to the sensory characteristics of wine… Expand Yeasts play a central role in the spoilage of foods and beverages, mainly those with high acidity and reduced water activity (a(w… Expand Wine tourism has emerged as a strong and growing area of special-interest tourism in ‘New World’ wine countries in particular… Expand Flavonoids are a class of secondary plant phenolics with significant antioxidant and chelating properties. In the human diet… Expand Sampling. Soluble Solids. Acidity and Individual Acids. Alcohols. Carbonyl Compounds. Esters. Nitrogen Compounds. Phenolic… Expand Deaths from ischaemic heart-disease in 18 developed countries are not strongly associated with health-service factors such as… Expand A fully automated-continuous flow 40-sample/ hour procedure was adapted from the Singleton-Rossi method of analysis for total… Expand