Wine
Wine的相关文献在2000年到2023年内共计218篇,主要集中在轻工业、手工业、自动化技术、计算机技术、肿瘤学
等领域,其中期刊论文209篇、专利文献9篇;相关期刊72种,包括计算机应用、中外食品工业:贝太厨房、中国食品等;
Wine的相关文献由233位作者贡献,包括徐鼎鼎、毛德操、王承志等。
Wine
-研究学者
- 徐鼎鼎
- 毛德操
- 王承志
- 陈天洲
- 丁燕
- 田野
- 林桦
- Carmen
- 亓桂梅
- 亓桂梅(编译)
- 俞立呈
- 傅唯威
- 叶勇
- 墨菲
- 张辉
- 王佩(编译)
- 王欣
- 田野(编译)
- 石怀锋
- 邓波(编)
- 邵景程
- 马建良
- 龚亚东
- 0riol Guevara
- Adriana Beatriz Simes
- Adriana Catalina Caballero
- Akimi
- Andrea Versari
- Annie
- Atsushi Imamura
- Bada Rihu
- Baoguo Sun
- Bigliazzi Jacopo
- Blanchard G. A. Adou Gnagne
- Bowen Wang
- C. Carollo
- C. Urso
- Carmen(文编)
- Caterina Carollo
- Celia M. Librán
- Chihiro Masaki
- Christian Aimé Kayath
- CiCi
- Citizen
- Cresti Mauro
- Cs. Csutorás
- Daniel J. McClellan
- Daniel Vidal-Brotons
- David Allen MW
- Dmitri O.Levitsky
-
-
Qiao Kang;
Jinyuan Sun;
Bowen Wang;
Baoguo Sun
-
-
摘要:
Excessive alcohol consumption(≥15 drinks per week)causes chronic diseases and multiple other health conditions.Nevertheless,alcohol beverages have been used as a vital medicine ingredient in various cultures since ancient times.A wealth of epidemiological and experimental research has shown that light-moderate alcohol consumption,regardless of beverage type,is associated with reducing cardiovascular incidence and mortality rate.Due to the disparities in raw materials,fermentation techniques,production environment,etc.,alcoholic beverages tend to possess different non-ethanol component profiles,thus resulting in varying degrees of health effects.Furthermore,bioactive compounds in alcohol are continuously discovered as well as the mechanisms underlying their cardioprotective contributions at a molecular level.This article elucidates the epidemiology of moderate alcohol consumption and various cardiovascular conditions,along with the limitations and controversies of current studies.In addition,protective effects and putative mechanisms of both ethanol and non-ethanol components of wine,beer,and Chinese Baijiu,the three most representative alcoholic beverages worldwide,are to be evaluated within the context of a rational drinking pattern.
-
-
Heng ZHANG;
Xianwu QIN;
Yafang SUN;
Wenjing YANG;
Jinjing ZHENG;
Yinhu XU;
Fa LU
-
-
摘要:
[Objectives]To explore the influence of emulsifier on the fermentation performance of wine active dry yeast.[Methods]Angel active dry yeast RV002 was selected as the test strain,and the simulated grape juice was used as the fermentation medium to investigate the fermentation rate,the yeast cell number and morphology,and the physicochemical indexes of the produced wine.[Results]It was found that the viable cell rate of the active dry yeast without the emulsifier was significantly reduced,and the fermentation rate was significantly slowed down.However,the emulsifier had no significant effect on the morphology of yeast cells,the fermentation cycle,the final number of viable cells,and the quality of the produced wine.[Conclusions]The active dry wine yeast without emulsifier can reduce the formation of grape juice foam and reduce the risk of grape juice spillover.
-
-
Jean Ives Kablan Gnoumou;
Doudjo Soro;
Blanchard G. A. Adou Gnagne;
Ernest K. Koffi
-
-
摘要:
During the ageing of wine, many reactions occur generating enormous modifications. After pasteurization (65°C/5minutes) of the mixed cashew apple and papaya wine, physicochemical, microbiological and sensory analyses were performed during the two (2) months of aging. The results showed no significant variation between the young wine and the one aged for two (2) months for pH, titratable acidity, alcoholic percentage and density. However, for ESR, vitamin C, total anthocyanins and aroma a significant difference (p ≤ 0.05) was observed. This difference was observed during the first 45 days and then stabilized until the sixtieth day. Values ranged from 6.3°B to 5.5°B;from 84.65 ± 0.6 to 77.9 ± 0.2 mg/100mL;from 165.5 ± 0.8 to 50.25 ± 0.3 mg/100mL for RDE, vitamin C and total anthocyanins respectively. For aroma, there was more development between the young wine and the one aged for two months. Concerning the sanitary quality, there is a progressive decrease of the different germs during the aging period. Except for yeasts, which are undetectable, the load of aerobic mesophilic germs and lactic acid bacteria varies respectively from 3.5 × 105 to 1.4 × 105 CFU/mL and from 1.5 × 105 to 1 × 105 CFU/mL.
-
-
David Allen MW;
张恬熙(编/译)
-
-
摘要:
真想不到,我在2020年品尝到的最出色的葡萄酒竟然是酩悦无年份香槟。这款香槟是9升大瓶装,我和Wine-Searcher的团队在庆祝新冠肺炎疫情封锁结束的派队上一起享用的。要知道,我可从来没有开过这么大瓶的香槟,所以在当时真的很担心它的状态。
-
-
梁同正(文编);
Carmen(文编)
-
-
摘要:
Wine Enthusiast曾列过一份世界十大葡萄酒旅游胜地榜单,集结了Anne Krebiehl MW Debra Meiburg MW等葡萄酒大师过往数+年间走过的葡萄酒产区、城市的所感所爱。这些葡萄酒旅游胜地里面,既有离我们最近的中国香港,此刻的广东正是春光明媚时,正是享受美食之时。而欧洲大陆的西部,此时葡萄也正在春天的第一缕阳光下苏醒,为我们拉开了美味的春之序幕。这10个葡萄酒旅游胜地配上当地的美食美酒,让我们为你开启一个原汁原味,有滋有味的春天!
-
-
-
-
-
-
许向彦;
王立凯;
王晓辉
-
-
摘要:
针对HAJIF在Linux操作系统上的兼容性问题,利用Wine技术成功完成了HAJIF向Linux系统的移植.同时,分别通过模拟Windows DOS环境与封装HAJIF求解器运行脚本完成了HAJIF求解器的移植,使得HAJIF求解器在Linux系统上的调用更为灵活.利用两个测试算例,对移植后的HAJIF进行了完整测试.计算结果表明,移植后的HAJIF具备与Windows操作系统上同等的计算功能,可以满足Linux操作系统使用人员的操作需求.