Works matching Wine making

Results: 867

葡萄酿酒副产物膳食纤维提取与应用研究进展.

Published in:

Food Research & Development, 2020, v. 41, n. 22, p. 192, doi. 10.12161/j.issn.1005-6521.2020.22.032

By:

张立娟;
刘元;
姚骏;
郝惠阳;
王玥玮

Publication type:

Article

Implementation of sensory stimulation technology in an interactive room for the diffusion of wine making activities.

Published in:

Vitis, 2019, v. 58, p. 13, doi. 10.5073/vitis.2019.58.special-issue.13-19

By:

SAAVEDRA CAMPOS, J. C.;
INFANTES CHÁVEZ, A. E.;
DEL CARPIO BELTRÁN, H. J.;
ZÚÑIGA TORRES, J. C.;
MILÓN GUZMÁN, J. J.

Publication type:

Article

Making wine, selling grapes, or delivering to a cooperative? Determinants of grape allocation.

Published in:

Journal of Wine Economics, 2023, v. 18, n. 1, p. 15, doi. 10.1017/jwe.2023.6

By:

Corsi, Alessandro;
Mazzarino, Simonetta;
Frontuto, Vito

Publication type:

Article

ASSESSING THE COMPETITIVENESS OF A WINE-MAKING ENTERPRISE AS A MANAGEMENT TOOL FOR ITS DEVELOPMENT.

Published in:

Economy & Forecasting / Ekonomìka ì Prognozuvannâ, 2019, v. 2019, n. 1, p. 105, doi. 10.15407/eip2019.01.109

By:

Osipov, Volodymyr;
Niekrasova, Liubov

Publication type:

Article

Vacuolar morphology of Saccharomyces cerevisiae during the process of wine making and Japanese sake brewing.

Published in:

Applied Microbiology & Biotechnology, 2010, v. 88, n. 1, p. 277, doi. 10.1007/s00253-010-2758-1

By:

Izawa, Shingo;
Ikeda, Kayo;
Miki, Takeo;
Wakai, Yoshinori;
Inoue, Yoshiharu

Publication type:

Article

Stereoselective Behavior of the Fungicide Benalaxyl During Grape Growth and the Wine-Making Process.

Published in:

Chirality, 2016, v. 28, n. 5, p. 394, doi. 10.1002/chir.22589

By:

Lu, Yuele;
Shao, Yihua;
Dai, Songjun;
Diao, Jinling;
Chen, Xiaolong

Publication type:

Article

葡萄酿酒副产物中酚类化合物种类、含量及抗氧化能力的比较.

Published in:

China Brewing, 2024, v. 43, n. 5, p. 224, doi. 10.11882/j.issn.0254-5071.2024.05.034

By:

王勇;
张丽芬;
强锋;
周晓芳;
李超宇;
张军

Publication type:

Article

Bacteriophage GC1, a Novel Tectivirus Infecting Gluconobacter Cerinus, an Acetic Acid Bacterium Associated with Wine-Making.

Published in:

Viruses (1999-4915), 2018, v. 10, n. 1, p. 39, doi. 10.3390/v10010039

By:

Philippe, Cécile;
Krupovic, Mart;
Jaomanjaka, Fety;
Claisse, Olivier;
Petrel, Melina;
le Marrec, Claire

Publication type:

Article

'n Ongelyke Oes: Die Franse Hugenote en die vroeë Kaapse wynbedryf.

Published in:

Tydskrif vir Geesteswetenskappe, 2011, v. 51, n. 3, p. 332

By:

FOURIE, JOHAN;
VON FINTEL, DIETER

Publication type:

Article

Genetically modified wine yeasts and risk assessment studies covering different steps within the wine making process.

Published in:

Annals of Microbiology, 2011, v. 61, n. 1, p. 103, doi. 10.1007/s13213-010-0088-2

By:

Grossmann, Manfred;
Kießling, Falk;
Singer, Julian;
Schoeman, Heidi;
Schröder, Max-Bernd;
Wallbrunn, Christian

Publication type:

Article

Saccharomyces cerevisiae proteinase A excretion and wine making.

Published in:

World Journal of Microbiology & Biotechnology, 2017, v. 33, n. 11, p. 1, doi. 10.1007/s11274-017-2361-z

By:

Lulu Song;
Yefu Chen;
Yongjing Du;
Xibin Wang;
Xuewu Guo;
Jian Dong;
Dongguang Xiao

Publication type:

Article

Nitrogen-backboned modeling of wine-making in standard and nitrogen-added fermentations.

Published in:

Bioprocess & Biosystems Engineering, 2014, v. 37, n. 1, p. 5, doi. 10.1007/s00449-013-0914-6

By:

David, R.;
Dochain, D.;
Mouret, J.-R.;
Vande Wouwer, A.;
Sablayrolles, J.-M.

Publication type:

Article

Anaerobic digestion of winery wastewaters derived from different wine making processes

Published in:

Journal of Environmental Science & Health. Part A. Toxic/Hazardous Substances & Environmental Engineering, 1998, v. A33, n. 8, p. 1753

By:

Origgi, G.;
Colombo, M.;
Daffonchio, D.;
Andreoni, V.;
Sorlini, C.

Publication type:

Article

RECOMPOSICIÓN ECONÓMICA DE LAS BURGUESÍAS REGIONALES: LA BURGUESÍA VITIVINÍCOLA EN LA PROVINCIA DE MENDOZA, ARGENTINA (1990-2011).

Published in:

Población & Sociedad, 2014, v. 21, n. 1, p. 61

By:

CHAZARRETA, ADRIANA

Publication type:

Article

Dry Red Wine Making Using Yeast Immobilized on Cork Pieces.

Published in:

Applied Biochemistry & Biotechnology, 2010, v. 162, n. 5, p. 1316, doi. 10.1007/s12010-009-8905-4

By:

Tsakiris, Argyris;
Kandylis, Panagiotis;
Bekatorou, Argyro;
Kourkoutas, Yiannis;
Koutinas, Athanasios

Publication type:

Article

Formation of Cytoplasmic P-Bodies in Sake Yeast during Japanese Sake Brewing and Wine Making.

Published in:

Bioscience, Biotechnology & Biochemistry, 2007, v. 71, n. 11, p. 2800, doi. 10.1271/bbb.70417

By:

Izawa, Shingo;
Kita1, Takeomi;
Ikeda, Kayo;
Miki, Takeo;
Inoue, Yoshiharu

Publication type:

Article

云南省蒙自地区 4 种桑葚的酿酒特性.

Published in:

Food Research & Development, 2024, v. 45, n. 22, p. 172, doi. 10.12161/j.issn.1005-6521.2024.22.022

By:

张宸瑞;
杨文;
黄新球;
王艳辉

Publication type:

Article

АНТИКРИЗОВЕ РЕГУЛЮВАННЯ ЕКСПОРТНО-ІМПОРТНОЇ ДІЯЛЬНОСТІ УКРАЇНСЬКОГО ВИНОРОБСТВА

Published in:

Food Industry Economics / Ekonomìka Harčovoï Promislovostì, 2017, v. 9, n. 4, p. 3, doi. 10.15673/fie.v9i4.737

By:

Бондаренко, С. А.;
Руммо, В. В.;
Нізяєва, В. Р.

Publication type:

Article

ІННОВАЦІЙНІ СКЛАДОВІ СТРАТЕГІЧНОГО РОЗВИТКУ ВИНОРОБНИХ ПІДПРИЄМСТВ УКРАЇНИ

Published in:

Food Industry Economics / Ekonomìka Harčovoï Promislovostì, 2016, v. 8, n. 1, p. 55, doi. 10.21691/fie.v8i1.33

By:

Ткаченко, О. Б.;
Агеєва, І. М.;
Беркгаут, В. М.

Publication type:

Article

ТЕХНОЛОГІЧНІ ОСОБЛИВОСТІ ПЕРЕРОБКИ ВИНОГРАДУ СОРТУ ШАРДОНЕ З МЕТОЮ ОТРИМАННЯ ВИН КОНТРОЛЬОВАНИХ НАЙМЕНУВАНЬ ЗА ПОХОДЖЕННЯМ В УМОВАХ ТЕРУАРУ ШАБО

Published in:

Food Science & Technology (2073-8684), 2015, v. 9, n. 3, p. 44, doi. 10.15673/2073-8684.3/2015.50281

By:

Іукурідзе, Е. Ж.;
Лозовська, Т. С.

Publication type:

Article

A Future Place for Saccharomyces Mixtures and Hybrids in Wine Making.

Published in:

Fermentation (Basel), 2018, v. 4, n. 3, p. 1, doi. 10.3390/fermentation4030067

By:

König, Helmut;
Claus, Harald

Publication type:

Article

Role of trehalose and glycogen in alcoholic fermentation in wine-making conditions.

Published in:

Journal of Wine Research, 2004, v. 15, n. 3, p. 189, doi. 10.1080/09571260500109285

By:

Roustan, J. L.;
Sablayrolles, J. M.

Publication type:

Article

THE NEED OF DEVELOPING THE INVESTMENT OF WINE-MAKING IN THE REPUBLIC OF MOLDOVA IN ORDER TO ENTER THE EUROPEAN MARKET.

Published in:

Scientific Papers Series Management, Economic Engineering in Agriculture & Rural Development, 2013, v. 13, n. 2, p. 379

By:

ŞESTACOVSCAIA, Angela;
ULIAN, Galina;
ŞUŞU-ŢURCAN, Aurelia

Publication type:

Article

Технологические особенности строительных растворов, полученных при исследовании винодельческих комплексов поселения Ильич 1 Темрюкского района Краснодарского края

Published in:

Stratum Plus Journal, 2019, n. 4, p. 343

By:

Медникова, Е. Ю.;
Шаров, О. В.

Publication type:

Article

Enantioselective behaviour of tetraconazole during strawberry wine‐making process.

Published in:

Chirality, 2018, v. 30, n. 5, p. 686, doi. 10.1002/chir.22845

By:

Liu, Na;
Pan, Xinglu;
Zhang, Shuang;
Ji, Mingshan;
Zhang, Zhihong

Publication type:

Article

Wine Making and the Politics of Identity in Alsace, 1918–1939.

Published in:

Contemporary European History, 2020, v. 29, n. 4, p. 380, doi. 10.1017/S0960777320000375

By:

Carrol, Alison

Publication type:

Article

A ready-to-use freeze-dried juice and immobilized yeast mixture for low temperature sour cherry (Prunus cerasus) wine making.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2019, v. 117, n. Part C, p. 373, doi. 10.1016/j.fbp.2019.08.009

By:

Ganatsios, Vassilios;
Terpou, Antonia;
Gialleli, Anglelika-Ioanna;
Kanellaki, Maria;
Bekatorou, Argyro;
Koutinas, Athanasios A.

Publication type:

Article

Mango wine making process optimization based on artificial intelligence deep learning technology.

Published in:

Expert Systems, 2024, v. 41, n. 6, p. 1, doi. 10.1111/exsy.13032

By:

Xubin, Hua;
Qiao, Lin;
Fayong, Gong;
Li, Cai;
Junhua, Liu

Publication type:

Article

A szőlőművelés és a borkészítés munkafolyamatainak ábrázolása a II. világháború utáni években készített fotókon.

Published in:

Magyar Mezőgazdasági Múzeum Közleményei, 2013, p. 297

By:

TIBOR, BECK

Publication type:

Article

Fate of three insect growth regulators (IGR) insecticides (flufenoxuron, lufenuron and tebufenozide) in grapes following field application and through the wine-making process.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2011, v. 28, n. 2, p. 189, doi. 10.1080/19440049.2010.542184

By:

Likas, D.T.;
Tsiropoulos, N.G.

Publication type:

Article

Los cambios en la organización gremial de la burguesía vitivinícola de la provincia de Mendoza, Argentina (1990–2011).

Published in:

Revista PAMPA, 2014, v. 10, p. 55, doi. 10.14409/pampa.v1i10.4531

By:

Chazarreta, Adriana

Publication type:

Article

VARIETIES AND FORMATIONS OF ROOTSTOCKS OF GRAPES OF THE ANAPA'S ZONAL EXPERIMENTAL STATION OF VITICULTURE AND WINE-MAKING.

Published in:

Agricultural Sciences / Agrarni Nauki, 2016, v. 8, n. 20, p. 41, doi. 10.22620/agrisci.2016.20.005

By:

Zhukov, Alexandr Ivanovich;
Mikhailovsky, Stanislav Sergeyevich

Publication type:

Article

The Dissipation of Cyazofamid and Its Main Metabolite CCIM during Wine-Making Process.

Published in:

Molecules, 2020, v. 25, n. 4, p. 777, doi. 10.3390/molecules25040777

By:

Yang, Qingxi;
Wei, Shiwei;
Liu, Na;
Gu, Zumin

Publication type:

Article

Competitiveness framework to support regional-level decision-making in the wine industry: a systematic literature review.

Published in:

Wine Economics & Policy, 2021, v. 10, n. 2, p. 29, doi. 10.36253/wep-10131

By:

MOTA, JORGE;
COSTA, RUI;
MOREIRA, ANTÓNIO;
SERRÃO, SILVANA;
COSTA, CARLOS

Publication type:

Article

Conservation of Sr-isotope values during wine-making of white wines: the 87Sr/86Sr, from geological substrata to wine, used as indicator for food quality and safety.

Published in:

Geophysical Research Abstracts, 2019, v. 21, p. 1

By:

Tescione, Ines;
Casalini, Martina;
Marchionne, Sara;
Mattei, Massimo;
Conticelli, Sandro

Publication type:

Article

記憶、技藝〜阿美族釀酒文化再現的教學實踐與省思.

Published in:

Journal of Educational & Multicultural Research, 2024, n. 30, p. 41, doi. 10.53106/207802222024110030002

By:

吳景雲

Publication type:

Article

МЕЛНИШКОТО ВИНО - ТРАДИЦИОННА НАПРАВА И УПОТРЕБА

Published in:

New Knowledge Journal of Science / Novo Znanie, 2017, v. 6, n. 3, p. 109

By:

Ганева, Радослава

Publication type:

Article

Effects of the maceration enzymes on evolution of pyranoanthocyanins and cinnamic acids during the cabernet gernischet ( Vitis vinifera L. cv.) red wine making.

Published in:

Food Science & Biotechnology, 2010, v. 19, n. 3, p. 603, doi. 10.1007/s10068-010-0085-z

By:

He, Jian-Jun;
Han, Fu-Liang;
Yu, Qing-Quan;
Pan, Qiu-Hong;
Duan, Chang-Qing;
Cheng, Guo-Li

Publication type:

Article

Anti-oxidant and anti-inflammatory effect of polar extracts obtained from waste product of wine making.

Published in:

Natural Product Research, 2021, v. 35, n. 22, p. 4769, doi. 10.1080/14786419.2020.1721492

By:

Germanó, M. J.;
Muñoz, M. D.;
Della-Vedova, M. C.;
Feresin, G. E.;
Rinaldi-Tosi, M.;
Enriz, R. D.;
Ramirez, D. C.;
Giannini, F. A.

Publication type:

Article

High-Temperature Semi-Dry and Sweet Low Alcohol Wine-Making Using Immobilized Kefir Culture.

Published in:

Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020045

By:

Nikolaou, Anastasios;
Kourkoutas, Yiannis

Publication type:

Article

Estimating Economic and Environmental Impacts of Red-Wine-Making Processes in the USA.

Published in:

Fermentation (Basel), 2019, v. 5, n. 3, p. 1, doi. 10.3390/fermentation5030077

By:

Congmu Zhang;
Rosentrater, Kurt A.

Publication type:

Article

Crisis y transformaciones recientes en la región vitivinícola argentina. Mendoza y San Juan,1970-2005.

Published in:

Estudios Sociales: Revista de Alimentación Contemporánea y Desarrollo Regional, 2008, v. 16, n. 31, p. 81

By:

A. Richard-Jorba, Rodolfo

Publication type:

Article

Protein synthesis of Btn2 under pronounced translation repression during the process of alcoholic fermentation and wine-making in yeast.

Published in:

Applied Microbiology & Biotechnology, 2018, v. 102, n. 22, p. 9669, doi. 10.1007/s00253-018-9313-x

By:

Kato, Sae;
Yamauchi, Yukina;
Izawa, Shingo

Publication type:

Article

Making (a) place: wine, society and environment in California's Sierra Nevada foothills.

Published in:

Regional Studies Regional Science, 2019, v. 6, n. 1, p. 157, doi. 10.1080/21681376.2019.1575764

By:

Myles, Colleen C.;
Filan, Trina R.

Publication type:

Article

Sequential Inoculation of Native Non-Saccharomyces and Saccharomyces cerevisiae Strains for Wine Making.

Published in:

Frontiers in Microbiology, 2017, p. 1, doi. 10.3389/fmicb.2017.01293

By:

Padilla, Beatriz;
Zulian, Laura;
Ferreres, Àngela;
Pastor, Rosa;
Esteve-Zarzoso, Braulio;
Beltran, Gemma;
Mas, Albert

Publication type:

Article

Saccharomyces bayanus var. uvarum in Tokaj wine-making of Slovakia and Hungary.

Published in:

Applied Microbiology & Biotechnology, 2002, v. 59, n. 6, p. 727, doi. 10.1007/s00253-002-1077-6

By:

Naumov, G. I.;
Naumova, E. S.;
Antunovics, Z.;
Sipiczki, M.

Publication type:

Article

葡萄酒酿造中常用辅料及应用研究.

Published in:

Journal of Anhui Agricultural Sciences, 2024, v. 52, n. 22, p. 1, doi. 10.3969/j.issn.0517-6611.2024.22.001

By:

董书甲;
任辉;
刘露;
赵铖;
丁之恩

Publication type:

Article

Benchmarking of the Viticultural and Wine-Making Indicators Applied to Vineyards Situated on the 45° Parallel.

Published in:

Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Horticulture, 2009, v. 66, n. 1, p. 282

By:

Patic, Paul Ciprian;
Patic, Mihai;
Necula, Cezarina

Publication type:

Article

Possible use of Biolog methodology for monitoring yeast presence in alcoholic fermentation for wine-making.

Published in:

Journal of Applied Microbiology, 2010, v. 108, n. 4, p. 1199, doi. 10.1111/j.1365-2672.2009.04547.x

By:

DeNittis, M.;
Querol, A.;
Zanoni, B.;
Minati, J.L.;
Ambrosoli, R.

Publication type:

Article

国産スパークリングワイン製造の最終工程における糖分添加の影響.

Published in:

Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2022, v. 69, n. 4, p. 155, doi. 10.3136/nskkk.69.155

By:

恩田匠;
小松正和;
中山忠博

Publication type:

Article