从洪州窑青瓷看唐代茶酒具的流变.
- Published in:
- Agricultural Archaeology, 2025, n. 2, p. 98
- By:
- Publication type:
- Article
Works matching DE "WINES"
Results: 5000
1
2
微波-超声协同催陈技术对葡萄酒挥发性风味物质的影响.
- Published in:
- China Brewing, 2025, v. 44, n. 4, p. 197, doi. 10.11882/j.issn.0254-5071.2025.04.029
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- Publication type:
- Article
3
Recent decline in Chinese alcohol production and consumption: Potential contributing factors and the role of globally recommended measures.
- Published in:
- Addiction, 2025, v. 120, n. 6, p. 1271, doi. 10.1111/add.70007
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- Publication type:
- Article
4
La cava de Marcial: un pequeñgo de vinos antiguos.
- Published in:
- Nova Tellus, 2004, v. 22, n. 2, p. 51
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- Publication type:
- Article
5
Frankish Viticulture, Wine Presses, and wine production in the Levant: New Evidence from Castellum Regis (Miʿilyā).
- Published in:
- Palestine Exploration Quarterly, 2021, v. 153, n. 3, p. 191, doi. 10.1080/00310328.2020.1766218
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- Publication type:
- Article
6
The first Melchizedek bottle? Notes on the Jerusalem iron IIA pithos inscription.
- Published in:
- Palestine Exploration Quarterly, 2018, v. 150, n. 4, p. 265, doi. 10.1080/00310328.2018.1531536
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- Publication type:
- Article
7
POWER RELATIONS IN THE SAMARIA OSTRACA.
- Published in:
- Palestine Exploration Quarterly, 2012, v. 144, n. 3, p. 155, doi. 10.1179/0031032812Z.00000000015
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- Publication type:
- Article
8
Report.
- Published in:
- Palestine Exploration Quarterly, 2010, v. 142, n. 3, p. 217, doi. 10.1179/003103210X12811114794470
- Publication type:
- Article
9
A Fresh Reading for 'Aged Wine' in the Samaria Ostraca.
- Published in:
- Palestine Exploration Quarterly, 2007, v. 139, n. 1, p. 27, doi. 10.1179/003103207x162997
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- Publication type:
- Article
10
Date Beer and Date Wine in Antiquity.
- Published in:
- Palestine Exploration Quarterly, 2007, v. 139, n. 1, p. 55, doi. 10.1179/003103207x163013
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- Publication type:
- Article
11
Buckeye Claret Wine.
- Published in:
- African Violet Magazine, 2020, v. 73, n. 1, p. 7
- Publication type:
- Article
12
THE CAREER COUNSELING NEEDS OF BABY BOOMERS: AGING LIKE FINE WINE.
- Published in:
- Career Planning & Adult Development Journal, 2018, v. 34, n. 4, p. 32
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- Publication type:
- Article
13
Commonwealth update.
- Published in:
- Round Table, 2007, v. 96, n. 392, p. 533, doi. 10.1080/00358530701698221
- By:
- Publication type:
- Article
14
The Vines That Bind: Wine’s Unifying Qualities.
- Published in:
- Qualitative Inquiry, 2012, v. 18, n. 10, p. 852, doi. 10.1177/1077800412456961
- By:
- Publication type:
- Article
15
Game-Based Learning in Wine Education.
- Published in:
- Journal of Hospitality & Tourism Education, 2022, v. 34, n. 3, p. 210, doi. 10.1080/10963758.2020.1868310
- By:
- Publication type:
- Article
16
The Blood of the Colony: Wine and the Rise and Fall of French Algeria.
- Published in:
- 2021
- By:
- Publication type:
- Book Review
17
European Wines Exports Towards Emerging Markets. The Role of Geographical Identity.
- Published in:
- Journal of Industry, Competition & Trade, 2016, v. 16, n. 2, p. 233, doi. 10.1007/s10842-015-0210-z
- By:
- Publication type:
- Article
18
Ideology and Moral Reasoning: How wine was saved from the 19<sup>th</sup> century phylloxera epidemic.
- Published in:
- Organization Studies, 2018, v. 39, n. 8, p. 1031, doi. 10.1177/0170840617708006
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- Publication type:
- Article
19
Evaluation of the aroma descriptors variability in Spanish grape cultivars by a quantitative descriptive analysis.
- Published in:
- Euphytica, 2009, v. 165, n. 2, p. 383, doi. 10.1007/s10681-008-9801-7
- By:
- Publication type:
- Article
20
Characterization of the phenolic fraction from Argentine wine and its effect on viability and polysaccharide production of Pediococcus pentosaceus.
- Published in:
- Biotechnology Letters, 2015, v. 37, n. 12, p. 2435, doi. 10.1007/s10529-015-1933-y
- By:
- Publication type:
- Article
21
Production of volatile phenols by Lactobacillus plantarum in wine conditions.
- Published in:
- Biotechnology Letters, 2014, v. 36, n. 2, p. 281, doi. 10.1007/s10529-013-1351-y
- By:
- Publication type:
- Article
22
High power ultrasonics as a novel tool offering new opportunities for managing wine microbiology.
- Published in:
- Biotechnology Letters, 2008, v. 30, n. 1, p. 1, doi. 10.1007/s10529-007-9518-z
- By:
- Publication type:
- Article
23
Heat shock on Saccharomyces cerevisiae inoculum increases glycerol production in wine fermentation.
- Published in:
- Biotechnology Letters, 2007, v. 29, n. 6, p. 891, doi. 10.1007/s10529-007-9337-2
- By:
- Publication type:
- Article
24
Transgenic wine yeast technology comes of age: is it time for transgenic wine?
- Published in:
- Biotechnology Letters, 2007, v. 29, n. 2, p. 191, doi. 10.1007/s10529-006-9236-y
- By:
- Publication type:
- Article
25
Effect of a Short Contact Time With Lees on Volatile Composition of Airen and Macabeo Wines.
- Published in:
- Biotechnology Letters, 2006, v. 28, n. 13, p. 1007, doi. 10.1007/s10529-006-9038-2
- By:
- Publication type:
- Article
26
Use of a Novel Immobilization Yeast System for Winemaking.
- Published in:
- Biotechnology Letters, 2005, v. 27, n. 18, p. 1421, doi. 10.1007/s10529-005-0939-2
- By:
- Publication type:
- Article
27
Changes in gluconic acid, polyols and major volatile compounds in sherry wine during aging with submerged flor yeast cultures.
- Published in:
- Biotechnology Letters, 2003, v. 25, n. 22, p. 1887, doi. 10.1023/B:BILE.0000003977.96510.5f
- By:
- Publication type:
- Article
28
Pre-alcoholic fermentation acidification of red grape must using Lactobacillus plantarum.
- Published in:
- Antonie van Leeuwenhoek, 2015, v. 108, n. 6, p. 1469, doi. 10.1007/s10482-015-0602-4
- By:
- Publication type:
- Article
29
Killer activity of Saccharomyces cerevisiae strains: partial characterization and strategies to improve the biocontrol efficacy in winemaking.
- Published in:
- Antonie van Leeuwenhoek, 2014, v. 106, n. 5, p. 865, doi. 10.1007/s10482-014-0256-7
- By:
- Publication type:
- Article
30
Technological properties of indigenous wine yeast strains isolated from wine production regions of Turkey.
- Published in:
- Antonie van Leeuwenhoek, 2014, v. 105, n. 5, p. 835, doi. 10.1007/s10482-014-0138-z
- By:
- Publication type:
- Article
31
Identification of indigenous yeast flora isolated from the five winegrape varieties harvested in Xiangning, China.
- Published in:
- Antonie van Leeuwenhoek, 2014, v. 105, n. 3, p. 533, doi. 10.1007/s10482-013-0105-0
- By:
- Publication type:
- Article
32
The Blood of the Colony: Wine and the Rise and Fall of French Algeria.
- Published in:
- Journal of Colonialism & Colonial History, 2022, v. 23, n. 3, p. 1, doi. 10.1353/cch.2022.0024
- By:
- Publication type:
- Article
33
Beneficial effects of low doses of red wine consumption on perturbed shear stress-induced atherogenesis.
- Published in:
- Heart & Vessels, 2008, v. 23, n. 2, p. 124, doi. 10.1007/s00380-007-1015-8
- By:
- Publication type:
- Article
34
Dynamics of Indigenous Lactic Acid Bacteria Populations in Wine Fermentations from La Rioja (Spain) During Three Vintages.
- Published in:
- Microbial Ecology, 2012, v. 63, n. 1, p. 12, doi. 10.1007/s00248-011-9911-y
- By:
- Publication type:
- Article
35
Interactions Between Yeasts and Grapevines: Filamentous Growth, Endopolygalacturonase and Phytopathogenicity of Colonizing Yeasts.
- Published in:
- Microbial Ecology, 2006, v. 51, n. 1, p. 109, doi. 10.1007/s00248-005-0098-y
- By:
- Publication type:
- Article
36
Lactobacillic Acid Accumulation in the Plasma Membrane of Oenococcus oeni: A Response to Ethanol Stress?
- Published in:
- Microbial Ecology, 2002, v. 43, n. 1, p. 146, doi. 10.1007/s00248-001-0036-6
- By:
- Publication type:
- Article
37
Headache and wine. Are all wines the same?
- Published in:
- 2013
- By:
- Publication type:
- Abstract
38
Finding the most important sensory descriptors to differentiate some Vitis vinifera L. South American wines using support vector machines.
- Published in:
- European Food Research & Technology, 2019, v. 245, n. 6, p. 1207, doi. 10.1007/s00217-019-03245-9
- By:
- Publication type:
- Article
39
Volatile composition, foam characteristics and sensory properties of Tempranillo red sparkling wines elaborated using different techniques to obtain the base wines.
- Published in:
- European Food Research & Technology, 2019, v. 245, n. 5, p. 1047, doi. 10.1007/s00217-018-3209-y
- By:
- Publication type:
- Article
40
Managing wine quality using Torulaspora delbrueckii and Oenococcus oeni starters in mixed fermentations of a red Barbera wine.
- Published in:
- European Food Research & Technology, 2019, v. 245, n. 2, p. 293, doi. 10.1007/s00217-018-3161-x
- By:
- Publication type:
- Article
41
Wine authentication: a fingerprinting multiclass strategy to classify red varietals through profound chemometric analysis of volatiles.
- Published in:
- European Food Research & Technology, 2019, v. 245, n. 1, p. 179, doi. 10.1007/s00217-018-3151-z
- By:
- Publication type:
- Article
42
Classification of Polish wines by application of ultra-fast gas chromatography.
- Published in:
- European Food Research & Technology, 2018, v. 244, n. 8, p. 1463, doi. 10.1007/s00217-018-3060-1
- By:
- Publication type:
- Article
43
Effect of pH on malolactic fermentation in southern Italian wines.
- Published in:
- European Food Research & Technology, 2018, v. 244, n. 7, p. 1261, doi. 10.1007/s00217-018-3041-4
- By:
- Publication type:
- Article
44
Importance of polyfunctional thiols on semi-industrial Gewürztraminer wines and the correlation to technological treatments.
- Published in:
- European Food Research & Technology, 2018, v. 244, n. 3, p. 379, doi. 10.1007/s00217-017-2963-6
- By:
- Publication type:
- Article
45
Influence of the volatile substances released by oak barrels into a Cabernet Sauvignon red wine and a discolored Macabeo white wine on sensory appreciation by a trained panel.
- Published in:
- European Food Research & Technology, 2018, v. 244, n. 2, p. 245, doi. 10.1007/s00217-017-2951-x
- By:
- Publication type:
- Article
46
Influence of malolactic bacteria inoculation scenarios on the efficiency of the vinification process and the quality of grape wine from the Central European region.
- Published in:
- European Food Research & Technology, 2017, v. 243, n. 12, p. 2163, doi. 10.1007/s00217-017-2919-x
- By:
- Publication type:
- Article
47
Use of non- Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality.
- Published in:
- European Food Research & Technology, 2017, v. 243, n. 12, p. 2175, doi. 10.1007/s00217-017-2920-4
- By:
- Publication type:
- Article
48
Comparative study of sodium bentonite and sodium-activated bentonite fining during white wine fermentation: its effect on protein content, protein stability, lees volume, and volatile compounds.
- Published in:
- European Food Research & Technology, 2017, v. 243, n. 11, p. 2043, doi. 10.1007/s00217-017-2917-z
- By:
- Publication type:
- Article
49
On the fractional-order modeling of wine.
- Published in:
- European Food Research & Technology, 2017, v. 243, n. 6, p. 921, doi. 10.1007/s00217-016-2806-x
- By:
- Publication type:
- Article
50
Assessing wine sensory attributes using Vis/NIR.
- Published in:
- European Food Research & Technology, 2017, v. 243, n. 6, p. 941, doi. 10.1007/s00217-016-2807-9
- By:
- Publication type:
- Article