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Physico-chemical and sensory properties of musts and wines from Melodorum fruticosum Lour.
- Published in:
- International Food Research Journal, 2014, v. 21, n. 1, p. 39
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- Article
ANALYSIS OF ALTERNATIVE METHODS AND PRICE POLITIC OF ICEWINE PRODUCTION.
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- Food Science & Technology (2073-8684), 2017, v. 11, n. 2, p. 9, doi. 10.15673/fst.v11i2.507
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- Article
New mandate: Reporting on internal controls.
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- Journal of Corporate Accounting & Finance (Wiley), 2004, v. 15, n. 2, p. 59, doi. 10.1002/jcaf.10234
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- Article
TECHNOLOGY OF ECOLOGICAL ROSE WINE PRODUCTION.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Horticulture, 2008, v. 65, n. 1, p. 522
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- Article
THE INFLUENCE OF THE MUST PROCESSING ON THE TERPENS AND PHENOLS COMPLEX OF THE FLAVOUR WINES.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2008, v. 65, n. 2, p. 488
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- Article
Zygotorulaspora florentina and Starmerella bacillaris in multistarter fermentation with Saccharomyces cerevisiae to reduce volatile acidity of high sugar musts.
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- Australian Journal of Grape & Wine Research, 2018, v. 24, n. 3, p. 368, doi. 10.1111/ajgw.12327
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- Article
Production, reactivation and nutrient requirements of active dried yeast in winemaking: theory and practice.
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- Australian Journal of Grape & Wine Research, 2015, v. 21, p. 651, doi. 10.1111/ajgw.12189
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- Article
Effect of hot-water treatment on grapevine viability, yield components and composition of must.
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- Australian Journal of Grape & Wine Research, 2014, v. 20, n. 1, p. 144, doi. 10.1111/ajgw.12052
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- Article
Influence of temperature, copper and CO<sub>2</sub> on spore counts and geosmin production by Penicillium expansum.
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- Australian Journal of Grape & Wine Research, 2013, v. 19, n. 1, p. 81, doi. 10.1111/ajgw.12004
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- Article
Yeast populations associated with grapes during withering and their fate during alcoholic fermentation of high-sugar must.
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- Australian Journal of Grape & Wine Research, 2013, v. 19, n. 1, p. 40, doi. 10.1111/ajgw.12000
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- Article
Assessment of grey mould ( Botrytis cinerea) impact on phenolic and sensory quality of Bordeaux grapes, musts and wines for two consecutive vintages.
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- Australian Journal of Grape & Wine Research, 2012, v. 18, n. 2, p. 215, doi. 10.1111/j.1755-0238.2012.00191.x
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- Article
Effect of Esca disease on the phenolic and sensory attributes of Cabernet Sauvignon grapes, musts and wines.
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- Australian Journal of Grape & Wine Research, 2012, v. 18, n. 1, p. 64, doi. 10.1111/j.1755-0238.2011.00172.x
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- Article
EFFECTS OF ADDING GLUTATHIONE AND ASCORBIC ACID BEFORE THE ALCOHOLIC FERMENTATION OF THE MUSTS ON THE SENSORY PROFILE OF THE WHITE WINES.
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- Scientific Papers. Series B. Horticulture, 2017, v. 61, p. 185
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- Article
Produção e composição química da uva de videiras Cabernet Sauvignon submetidas à adubação nitrogenada.
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- Ciência Rural, 2009, v. 39, n. 7, p. 2035, doi. 10.1590/S0103-84782009005000162
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- Article
Implications of new research and technologies for malolactic fermentation in wine.
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- Applied Microbiology & Biotechnology, 2014, v. 98, n. 19, p. 8111, doi. 10.1007/s00253-014-5976-0
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- Article
Isolation, identification and oenological characterization of non -Saccharomyces yeasts in a Mediterranean island.
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- Letters in Applied Microbiology, 2016, v. 63, n. 2, p. 131, doi. 10.1111/lam.12599
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- Article
The uses of AFLP for detecting DNA polymorphism, genotype identification and genetic diversity between yeasts isolated from Mexican agave-distilled beverages and from grape musts.
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- Letters in Applied Microbiology, 2005, v. 41, n. 2, p. 147, doi. 10.1111/j.1472-765X.2005.01738.x
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- Article
Bioconversion of grape must into modulated gluconic acid production by Aspergillus niger ORS-4·410.
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- Journal of Applied Microbiology, 2006, v. 100, n. 5, p. 1114, doi. 10.1111/j.1365-2672.2006.02870.x
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- Article
Molecular identification of wine yeasts at species or strain level: a case study with strains....
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- Journal of Applied Microbiology, 2000, v. 89, n. 2, p. 236, doi. 10.1046/j.1365-2672.2000.01102.x
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- Article
Fermentative Stability of Wine Yeast Saccharomyces Sensu Stricto Complex and Their Hybrids.
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- Food Technology & Biotechnology, 2012, v. 50, n. 2, p. 222
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- Article
Simultaneous Inoculation of Malbec (Vitis vinifera) Musts with Yeast and Bacteria: Effects on Fermentation Performance, Sensory and Sanitary Attributes of Wines.
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- Food Technology & Biotechnology, 2009, v. 47, n. 2, p. 192
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- Article
Simultaneous Quantification of Primary, Secondary Amino Acids, and Biogenic Amines in Musts and Wines Using OPA/3-MPA/FMOC-Cl Fluorescent Derivatives.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 9, p. 1319, doi. 10.1111/j.1365-2621.2001.tb15208.x
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- Article
Lactic Acid Bacteria in Spanish Red Rose and White Musts and Wines under Cellar Conditions.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 2, p. 392, doi. 10.1111/j.1365-2621.1992.tb05501.x
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- Article
Recovery of Wine-Must Aroma Compounds by Supercritical CO<sub>2</sub>.
- Published in:
- Food & Bioprocess Technology, 2008, v. 1, n. 1, p. 74, doi. 10.1007/s11947-007-0002-5
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- Article
CHROMATOGRAPHIC DETECTION OF RUTIN IN THE AROMATIC AND SEMI AROMATIC ROMANIAN AUTOCHTHONOUS MUSTS VARIETY.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2014, v. 18, n. 1, p. 47, doi. 10.2478/aucft-2014-0005
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- Article
Presence of Candida zemplinina in Sicilian Musts and Selection of a Strain for Wine Mixed Fermentations.
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- South African Journal of Enology & Viticulture, 2012, v. 33, n. 1, p. 80
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- Article
Sensory Analysis of Sweet Musts in Pedro Ximenez cv. Grapes Dried using Different Methods.
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- South African Journal of Enology & Viticulture, 2012, v. 33, n. 1, p. 14
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- Article
Silica-Calcium-Alginate Hydrogels for the Co-Immobilization of Glucose Oxidase and Catalase to Reduce the Glucose in Grape Must.
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- Gels (2310-2861), 2023, v. 9, n. 4, p. 320, doi. 10.3390/gels9040320
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- Article
High-throughput sequencing of amplicons for monitoring yeast biodiversity in must and during alcoholic fermentation.
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- Journal of Industrial Microbiology & Biotechnology, 2014, v. 41, n. 5, p. 811, doi. 10.1007/s10295-014-1427-2
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- Article
PASTEURISATION OF GRAPE MUST AND TOMATO PASTE BY DENSE-PHASE CO<sub>2</sub>.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2007, v. 19, n. 4, p. 425
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- Article
"VINO COTTO" COMPOSITION AND ANTIOXIDANT ACTIVITY AS AFFECTED BY NON ENZYMATIC BROWNING.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2007, v. 19, n. 4, p. 413
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- Article
GAS CHROMATOGRAPHIC DETERMINATION OF AZOXYSTROBIN, DINOCAP, FENARIMOL, PENCONAZOLE AND QUINOXYFEN DURING WINE MAKING.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 3, p. 427
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- Article
Determination of ethyl carbamate in cachaças produced by selected yeast and spontaneous fermentation.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 1, p. 63, doi. 10.1002/jib.308
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- Article
Evaluation of methods for DNA extraction from must and wine.
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- Journal of the Institute of Brewing, 2014, v. 120, n. 3, p. 238, doi. 10.1002/jib.129
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- Article
Changes in Volatile Compounds During Ripening in Grapes of Airén, Macabeo and Chardonnay White Varieties Grown in La Mancha Region (Spain).
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- Food Science & Technology International, 2003, v. 9, n. 1, p. 33
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- Article
Review: Ochratoxin A (OTA) in Wines, Musts and Grape Juices: Occurrence, Regulations and Methods of Analysis.
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- Food Science & Technology International, 2002, v. 8, n. 6, p. 325, doi. 10.1177/108201302129174892
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- Article
Rapid strategies for the determination of sensory and chemical differences between a wealth of similar wines.
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- European Food Research & Technology, 2017, v. 243, n. 8, p. 1295, doi. 10.1007/s00217-017-2857-7
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- Article
Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine.
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- European Food Research & Technology, 2017, v. 243, n. 7, p. 1287, doi. 10.1007/s00217-016-2840-8
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- Article
Monitoring of chemical parameters of oxygen-treated musts during alcoholic fermentation and subsequent bottle storage of the resulting wines.
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- European Food Research & Technology, 2013, v. 236, n. 1, p. 77, doi. 10.1007/s00217-012-1864-y
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- Article
Anthocyanin profile in berry skins and fermenting must/wine, as affected by grape ripeness level of Vitis vinifera cv. Shiraz/R99.
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- European Food Research & Technology, 2012, v. 235, n. 3, p. 397, doi. 10.1007/s00217-012-1744-5
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- Article
Aroma active compounds during the drying of grapes cv. Pedro Ximenez destined to the production of sweet Sherry wine.
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- European Food Research & Technology, 2010, v. 230, n. 3, p. 429, doi. 10.1007/s00217-009-1183-0
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- Article
THE INFLUENCE OF THE TEMEPERATURE OVER FERMENTATION ACTIVITY OF AN SCCHAROMYCES CEREVISIAE (OVIFORMIS) STRAINS ISOLATED FROM SPONTANEOS MICROFLORA.
- Published in:
- Analele Universitatii din Craiova. Seria Biologie, Horticultura, Tehnologia Prelucrarii Produselor Agricole, Ingineria Mediului, 2016, v. 21, p. 407
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- Article
Antioxidant activities of organic grape, pomace, juice, must, wine and their correlation with phenolic content.
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- International Journal of Food Science & Technology, 2005, v. 40, n. 2, p. 133, doi. 10.1111/j.1365-2621.2004.00921.x
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- Article
Comparison of must and sucrose as osmotic solutions to obtain high quality minimally processed kiwi fruit (Actinidia chinensis P.) slices.
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- International Journal of Food Science & Technology, 2002, v. 37, n. 1, p. 87, doi. 10.1046/j.1365-2621.2002.00527.x
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- Article
Nitrogen fertilization of Cabernet Sauvignon grapevines: yield, total nitrogen content in the leaves and must composition.
- Published in:
- Acta Scientiarum: Agronomy, 2015, v. 37, n. 3, p. 321, doi. 10.4025/actasciagron.v37i3.19354
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- Article
Musts with Increased Lignan Content Through Addition of Lignan Extracts.
- Published in:
- Food & Bioprocess Technology, 2017, v. 10, n. 7, p. 1367, doi. 10.1007/s11947-017-1911-6
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- Article
A quick screening method to identify β-glucosidase activity in native wine yeast strains: application of Esculin Glycerol Agar (EGA) medium.
- Published in:
- World Journal of Microbiology & Biotechnology, 2011, v. 27, n. 1, p. 47, doi. 10.1007/s11274-010-0425-4
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- Article
Biodiversity of wild strains of Saccharomyces cerevisiae as tool to complement and optimize wine quality.
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- World Journal of Microbiology & Biotechnology, 2008, v. 24, n. 9, p. 1797, doi. 10.1007/s11274-008-9672-z
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- Article
Occurrence of Saccharomyces cerevisiae killer yeasts in wine-producing areas of Greece.
- Published in:
- World Journal of Microbiology & Biotechnology, 2008, v. 24, n. 9, p. 1967, doi. 10.1007/s11274-008-9661-2
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- Article