This study shows the impact of three different commercial inactive yeast derivatives (IYDs) (Opti Less™, Noblesse™, Optimum White™, Lallemand, Canada and Oenolees MP™ Lafort, USA) during 6-month aging period on volatile profile, sensory attributes antiradical activity, including polyphenols total free sulfhydryl (-SH groups) content, Grašac wines made in sequential fermentation with native Hans...

Due to their inhibitory effect on the growth and fermentation of yeasts, medium-chain fatty acids can be used for production naturally sweet wines. Addition octanoic acid, decanoic acid or combinations is able stop alcoholic fermentation, reducing at same time doses sulphur dioxide addition needed goal in classical technologies. Doses range 10–30 mg L−1 these were used, aroma profile wines obta...

(13)C magnetic resonance spectroscopy and spectroscopic imaging measurements of hyperpolarized (13)C label exchange between exogenously administered [1-(13)C]pyruvate and endogenous lactate, catalyzed by lactate dehydrogenase (LDH), has proved to be a powerful approach for probing tissue metabolism in vivo. This experiment has clinical potential, particularly in oncology, where it could be used...