3 oxo alpha ionol/vitis vinifera

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NakalaMajaribio ya klinikiHati miliki

Chagua aina ya aina

6 matokeo

Aroma composition of Vitis vinifera Cv. tannat: the typical red wine from Uruguay.

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Ingia / Ingia

The free volatiles, as well as those released from the glycosidically bound forms by enzyme hydrolysis, have been analyzed to chracterize young Tannat wines from two successive vintages. The Tannat wine showed some aroma profile peculiarities detected in the free forms but, above all, in the bound

Volatile compounds released by enzymatic hydrolysis of glycoconjugates of leaves and grape berries from Vitis vinifera Muscat of Alexandria and Shiraz cultivars.

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Ingia / Ingia

Glycoconjugates from Muscat of Alexandria and Shiraz leaves and grape berries were isolated by adsorption on Amberlite XAD-2 resin, and enzymatically released aglycons were analyzed by GC-FID and GC-MS. About 120 aglycons were fully or tentatively identified. Compositional differences were observed

Influence of deficit irrigation and kaolin particle film on grape composition and volatile compounds in Merlot grape (Vitis vinifera L.).

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Ingia / Ingia

The effect of deficit irrigation and a kaolin-based, foliar reflectant particle film (PF) on grape composition and volatile compounds in Merlot grapes was investigated over two growing seasons in semi-arid, south-western Idaho. Vines were provided with differential amounts of water based on their

Management of high-quality dehydrated grape in vinification to produce dry red wines

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Ingia / Ingia

Grape controlled dehydration of "Cesanese" and "Sangiovese" wine grapes, followed by an innovative vinification protocol, was studied. Fresh grapes of both varieties were processed into basic wines (IW = initial wine). 'Cesanese' must from pressed dehydrated grapes (solid and liquid) was directly

Analysis of carotenoids in grapes to predict norisoprenoid varietal aroma of wines from Apulia.

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Ingia / Ingia

To determine a correlation between carotenoid precursors in grapes and norisoprenoid varietal aroma of wine, carotenoids were identified and quantified by HPLC-DAD-MS (ESI+) from four representative wine grape varieties of the Apulian region (Chardonnay, Merlot, Negroamaro, Primitivo) in two years

Hydrolysis and transformation of grape glycosidically bound volatile compounds during fermentation with three Saccharomyces yeast strains.

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Ingia / Ingia

The ability of three Saccharomyces wine yeasts (S. cerevisiae AWRI 838, S. cerevisiae AWRI 1537, and S. bayanus AWRI 1375) to liberate volatile compounds from sugar-bound aroma precursors was investigated using synthetic and grape glycosides under different experimental conditions. In model systems

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Herbal & Natural Medicine

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Inafanya kazi katika lugha 55
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Soma machapisho ya kisayansi yanayohusiana na utafutaji wako
Tafuta mimea ya dawa na athari zao
Panga maslahi yako na fanya tarehe ya utafiti wa habari, majaribio ya kliniki na ruhusu

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