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Ultrasound and its coupled oak blocks treatment based on absorbed energy density for comprehensive insight and scale-up consideration of phenolic and astringency profiles in red wines.

• Authors : Wang S; College of Enology, Northwest A&F University, Yangling 712100, China; College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi 710119, China.

Subjects: Wine*/Wine*/Wine*/analysis ; Phenols*/Phenols*/Phenols*/chemistry ; Phenols*/Phenols*/Phenols*/analysis

• Source: Food chemistry [Food Chem] 2025 Jan 15; Vol. 463 (Pt 4), pp. 141518. Date of Electronic Publication: 2024 Oct 09.Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium:

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Chemosensory analysis of emotional wines: Merging of explicit and implicit methods to measure emotions aroused by red wines.

• Authors : Tonacci A; Institute of Clinical Physiology, National Research Council of Italy (IFC-CNR), Pisa, Italy.; Scalzini G

Subjects: Wine*/Wine*/Wine*/analysis ; Emotions* ; Taste*

• Source: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Aug; Vol. 190, pp. 114611. Date of Electronic Publication: 2024 Jun 08.Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143

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Wine metabolome and sensory analyses demonstrate the oenological potential of novel grapevine genotypes for sustainable viticulture in warm climates.

• Authors : Gómez HAG; School of Agriculture, São Paulo State University (Unesp), Botucatu, São Paulo, Brazil.; Plant Genetic Resources Center, Agronomic Institute (IAC), Campinas, São Paulo, Brazil.

Subjects: Vitis*/Vitis*/Vitis*/metabolism ; Vitis*/Vitis*/Vitis*/genetics ; Vitis*/Vitis*/Vitis*/chemistry

• Source: Journal of the science of food and agriculture [J Sci Food Agric] 2025 Jan 15; Vol. 105 (1), pp. 329-341. Date of Electronic Publication: 2024 Aug 22.Publisher: John Wiley & Sons Country of Publication: England NLM ID: 0376334 Publication Model: Print-Electronic Cited Medium: Internet ISSN:

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Understanding sweetness of dry wines: First evidence of astilbin isomers in red wines and quantitation in a one-century range of vintages.

• Authors : Fayad S; Univ. de Bordeaux, ISVV, EA 5477, Unité de recherche ŒNOLOGIE, USC 1366 INRA, F-33882 Villenave d'Ornon, France. Electronic address: .; Le Scanff M

Subjects: Taste*; Flavonols/Flavonols/Flavonols/*analysis ; Flavonols/Flavonols/Flavonols/*chemistry

• Source: Food chemistry [Food Chem] 2021 Aug 01; Vol. 352, pp. 129293. Date of Electronic Publication: 2021 Feb 15.Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium:

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Astringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review.

• Authors : Li SY; a Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University , Beijing , China.; b Key Laboratory of Viticulture and Enology, Ministry of Agriculture , Beijing , China.

Subjects: Color* ; Food Handling* ; Taste*

• Source: Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2019; Vol. 59 (12), pp. 1840-1867. Date of Electronic Publication: 2018 Feb 16.Publisher: Taylor & Francis Group Country of Publication: United States NLM ID: 8914818 Publication Model: Print-Electronic Cited Medium: Internet

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Agricola

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Consumers' familiarity with wine increased their acceptance of pasta sauce containing grape pomace.

• Authors : Moss R; School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada.; Stright A

Subjects: Wine*/Wine*/Wine*/analysis ; Consumer Behavior* ; Vitis*/Vitis*/Vitis*/chemistry

• Source: Journal of food science [J Food Sci] 2024 Oct; Vol. 89 (10), pp. 6694-6706. Date of Electronic Publication: 2024 Sep 01.Publisher: Wiley on behalf of the Institute of Food Technologists Country of Publication: United States NLM ID: 0014052 Publication Model: Print-Electronic

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Application of fixed-frequency ultrasound in the cultivation of Saccharomyces cerevisiae for rice wine fermentation.

• Authors : Hao J; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China.

Subjects: Saccharomyces cerevisiae*/Saccharomyces cerevisiae*/Saccharomyces cerevisiae*/metabolism ; Saccharomyces cerevisiae*/Saccharomyces cerevisiae*/Saccharomyces cerevisiae*/growth & development ; Fermentation*

• Source: Journal of the science of food and agriculture [J Sci Food Agric] 2024 Aug 30; Vol. 104 (11), pp. 6417-6430. Date of Electronic Publication: 2024 Mar 29.Publisher: John Wiley & Sons Country of Publication: England NLM ID: 0376334 Publication Model: Print-Electronic Cited Medium: Internet ISSN:

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Dynamic sensory description of Rioja Alavesa red wines made by different winemaking practices by using Temporal Dominance of Sensations.

• Authors : Etaio I; Laboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea (LASEHU), Department of Pharmacy and Food Sciences, Lascaray Research Center, Universidad del País Vasco - Euskal Herriko Unibertsitatea - University of the Basque Country (UPV/EHU), Unamuno etorbidea, 3, 01006, Vitoria-Gasteiz, Spain.; Meillon S

Subjects: Smell* ; Taste* ; Vitis*

• Source: Journal of the science of food and agriculture [J Sci Food Agric] 2016 Aug; Vol. 96 (10), pp. 3492-9. Date of Electronic Publication: 2015 Dec 23.Publisher: John Wiley & Sons Country of Publication: England NLM ID: 0376334 Publication Model: Print-Electronic Cited Medium: Internet ISSN:

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Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak.

• Authors : Casassa LF; Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, 5507 Luján de Cuyo, Mendoza, Argentina. Electronic address: .; Bolcato EA

Subjects: Taste*; Food Handling/Food Handling/Food Handling/*methods ; Vitis/Vitis/Vitis/*chemistry

• Source: Food chemistry [Food Chem] 2015 May 01; Vol. 174, pp. 110-8. Date of Electronic Publication: 2014 Nov 03.Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium:

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