[Albumin clouding of wine. IV. Nature of the coagulum and the diminution of the wine's nitrogen content by separation of the coagulum].
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Albumins↗
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[Determination of the ethyl esters of long chain fatty acids in wine distillate, brandy, and wine. II. (author's transl)].
Free fatty acids are able to interfere the determination of the ethyl esters by gas chromatography on Carbowax 20 M. Therefore series of tests were made to remove the fatty acids. Sodium hydrogen carbonate was found to be more suitable than sodium carbonate. A method is described to determine the ethyl esters of fatty acids of caproic to stearic acid and of the unsaturated fatty acids with 16 and 18 carbon atoms.
Alcoholic Beverages↗
[Test for yeast press wine and yeast wine].
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Alcoholic Beverages↗
[Investigation of the physiology of wine yeasts. I. Study of growth requirements of an auxo-autotrophic Swiss culture wine yeast].
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Saccharomyces cerevisiae↗
[Investigations on the physiology of wine yeasts. II. The wider growing conditions of the auxoautotrophic Swiss wine yeasts].
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Saccharomyces cerevisiae↗
The wine yeasts of the Cape. II. The occurrence of Brettanomyces intermedius and Brettanomyces schanderlii in South African table wines.
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Brettanomyces↗
[Research on the physiology of wine yeasts. VIII. On the effect of various types of sugar, sugar carboxylic acid and glucosides on the anaerobic inhibition of fermentation in "Fendant"-wine yeast (Saccharomyces carlsbergensis Hansen) in succinic acid-potassium succinate buffer].
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Carbohydrates↗
[Physiology of the wine yeasts. V. Carbon dioxide production by Fendant wine yeasts in nitrogen or in argon, air and nitrogen or in mixture of argon and air].
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Argon↗
[Research on the physiology of wine yeasts. VI. Further research on the significance of the application of nitrogen or argon and of the addition of small amounts of oxygen for the fermentation of glucose by the Fendant wine yeast from various old cultures; comparison with the bottom fermentations of Müllerbräu brewer's yeast and Taranto distiller's yeast].
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Argon↗
[Physiology of wine yeasts. VII. Effect of common buffer systems of organic acids on aerobic and anaerobic fermentation of glucose by wine yeasts Fendant from young and old cultures].
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Acids↗
[The physiology of the wine yeast. IV. The carbon dioxide production of wine yeast cells from cultures of various ages].
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Carbon Dioxide↗
The red wine maximization test: drinking histamine rich wine induces a transient increase in plasma diamine oxidase activity in healthy volunteers.
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Adult↗
[The "French Paradox"--effects of alcohol, wine and wine polyphenols on the heart].
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Alcohol Drinking↗
Red wine but not white: the importance of fully characterizing wines used in health studies.
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Antioxidants↗
What happened to wine consumption in Iowa following elimination of its retail wine monopoly?
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Alcohol Drinking↗
The rules of drug taking: wine and poppy derivatives in the ancient world. II. Wine-induced loss of control and vigilance.
The loss of control, the misjudgment of events, and the lack of vigilance were among the effects of drunkenness that the Ancients perceived as being particularly harmful. The sexual behavior was mainly affected by the loss of control: rape, incest, and fulfillment of a tragic oracle were examples of the ruinous outcome of drunkenness. Excessive drinking, besides the intervention of a good, was considered responsible for a temporary loss of judgment, which could be fatal for the drinker. Finally, several mythological examples were provided to support the view that drunk people were harmless in front of the enemy.
Alcoholic Intoxication↗
My wife and I have a glass of white wine most nights, but one of our friends says that we should switch to red wine because it is better for our hearts. Is he right?
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Antioxidants↗
[Effects of alcohol, wine and wine lacking alcohol on treatments of Plasmodium berghei affections in the mouse].
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Alcoholic Beverages↗