Characterization of Moravian Wines by Selected Chemical Parameters
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چکیده
منابع مشابه
Chemical characterization of wines fermented with various malo-lactic bacteria.
Six malo-lactic strains of lactic acid bacteria were isolated from California wines and identified as Lactobacillus delbrueckii, L. buchneri, L. brevis, Leuconostoc citrovorum, and two strains of Pediococcus cerevisiae. Malo-lactic fermentation was induced in separate lots of wine by inoculation of each lot with one of the strains of bacteria. Malo-lactic fermentation had occurred in each inocu...
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Determination of Selected Metals in Fruit Wines by Spectroscopic Techniques
Background The determination of metals in different types of food and beverages samples has drawn significant attention due to several reasons with the most important one being the nutritional and toxic effects of these elements or their compounds. The knowledge of certain elements content in wines/fruit wines is of special interest due to their toxicity in case of excessive intake and also the...
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Thirty-seven China wines, produced from different geographical origins, were examined in this study. The antioxidant activity of wines was measured by different analytical methods: oxygen radical absorbance capacity (ORAC), reducing power, 2,2-azino-di-(3-ethylbenzothialozine-sulphonic acid) (ABTS), 2,2diphenyl-1-picrylhydrazyl (DPPH ), hydroxyl radical-scavenger activity, superoxide radical-sc...
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ژورنال
عنوان ژورنال: Separations
سال: 2021
ISSN: 2297-8739
DOI: 10.3390/separations8070089