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Wine Aging Technologies

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ISBN: 9783038977483 Year: Pages: 120 DOI: 10.3390/books978-3-03897-749-0 Language: eng
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Biology --- Science (General)
Added to DOAB on : 2019-04-05 10:34:31
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Wine aging is a desirable and valuable process, commonly used to improve wine quality, and traditionally carried out in oak wooden casks. The correct use of oak barrels and the ever-increasing demand for barrels in the different production areas of the world has led to a constant search for technological alternatives to reproduce the chemical and physical processes undergone by wines during their stay in barrels.The aim of this Special Issue is to publish a compilation of original research and revision works that cover different aspects of the ageing processes of wine in casks and other alternative systems that reproduce, with different technologies, the transformations that take place in the barrel.Important aspects to be addressed are:the type of technological solutions that exist for wine agingthe impact of these new technologies on the final productcomparison of the effect of emerging and traditional technologies on the wine ageddifferentiation of wines undergoing different systems to avoid fraudcharacterization of the new materials used in barrel productionaccelerated aging of wines with wood and oxygen

Wine and Vine Components and Health

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ISBN: 9783039211388 / 9783039211395 Year: Pages: 154 DOI: 10.3390/books978-3-03921-139-5 Language: eng
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Social Sciences --- Sociology
Added to DOAB on : 2019-08-28 11:21:27
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While there is a tremendous literature on the topic of wine and health ranging back to the days of Hippocrates, it is considered that there is an unlimited variety of wine, allowing for the association of senses, nutrition, and hedonism. The history of vine and wine has lasted for at least 7000 years. Vitis represent adaptable plants, and thanks to the large variety of strains, wine is an alchemical mix with unique properties, a rich and original composition in terms of polyphenols, and well known antioxidants. This explains why wine and health are closely linked to nutrition.

Wine Traceability

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ISBN: 9783039217687 / 9783039217694 Year: Pages: 138 DOI: 10.3390/books978-3-03921-769-4 Language: eng
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Biology --- Biochemistry
Added to DOAB on : 2019-12-09 11:49:16
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Wine traceability is a central theme in the current world market where consumers are increasingly demanding the quality and origin of food and drink. The wine production chain and wine composition are generally controlled by different laws (International Organization of Vine and Wine (OIV), European Union (EU), and national governments) and need specific documentation. Nevertheless, wine production is subject to fraud. Consequently, the improvement of the methods applied to verify the origin and quality of wines is very important to protect wine consumers and producers. In this book, eight different papers—six research papers and two reviews—address the topic from different points of view.

Wine Fermentation

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ISBN: 9783038976745 Year: Pages: 176 DOI: 10.3390/books978-3-03897-675-2 Language: eng
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Biotechnology --- Technology (General)
Added to DOAB on : 2019-04-05 11:07:22
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This book is a printed edition of the Special Issue Wine Fermentation that was published in Fermentation

Benefits of Resveratrol Supplementation

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ISBN: 9783039212750 / 9783039212767 Year: Pages: 260 DOI: 10.3390/books978-3-03921-276-7 Language: eng
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Biology --- Nutrition and Food Sciences
Added to DOAB on : 2019-08-28 11:21:27
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In recent years, great attention has been paid to polyphenols due to their positive effects on health. One of the most widely-studied phenolic compounds is resveratrol. This molecule, which is naturally present in some foods, shows beneficial effects on various physiological and biochemical processes, thus representing a potential tool for the prevention or the treatment of diseases highly prevalent in our society. Several of these beneficial effects have been observed in human beings, but others only in pre-clinical studies so far, and therefore, it is mandatory to continue with the scientific research in this field. Indeed, new knowledge concerning these issues could enable the development of novel functional foods or nutraceuticals, incorporating resveratrol, suitable for preventing or treating diseases such as cancer, cardiovascular diseases, obesity, dislipemia, insulin resistance and diabetes, liver diseases, etc.

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