Works matching Wine making

Results: 5000

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

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

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

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

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 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

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

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

From Vines to Wines: The Complete Guide to Growing Grapes and Making Your Own Wine.

Published in:

2023

By:

Visconti, Kevin

Publication type:

Book Review

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

Making wine production "fair" through sports? An analysis of sports as an aspect of farm worker development in the Cape Winelands.

Published in:

Acta Academica, 2018, v. 50, n. 2, p. 116, doi. 10.18820/24150479/aa50i2.6

By:

Kaur, Tarminder

Publication type:

Article

USING MULTISPECTRAL IMAGING TO IMPROVE BERRY HARVEST FOR WINE MAKING GRAPES.

Published in:

Journal of Viticulture & Enology / Ciência e Técnica Vitivinícola, 2017, v. 32, n. 1, p. 33, doi. 10.1051/ctv/20173201033

By:

Iatrou, G.;
Mourelatos, S.;
Gewehr, S.;
Kalaitzopoulou, S.;
Iatrou, M.;
Zartaloudis, Z.

Publication type:

Article

A Differential Proteomic Approach to Characterize the Cell Wall Adaptive Response to CO2 Overpressure during Sparkling Wine-Making Process.

Published in:

Microorganisms, 2020, v. 8, n. 8, p. 1188, doi. 10.3390/microorganisms8081188

By:

Porras-Agüera, Juan Antonio;
Mauricio, Juan Carlos;
Moreno-García, Jaime;
Moreno, Juan;
García-Martínez, Teresa

Publication type:

Article

Note: Characteristics of Wines Made by Saccharomyces Mutants Which Produce a Polygalacturonase under Wine-Making Conditions.

Published in:

Bioscience, Biotechnology & Biochemistry, 2005, v. 69, n. 11, p. 2224, doi. 10.1271/bbb.69.2224

By:

Florentina Radoi;
Masao Kishida;
Haruhiko Kawasaki

Publication type:

Article

Bacchus among the Blackshirts: Wine Making, Consumerism and Identity in Fascist Italy, 1919–1937.

Published in:

Contemporary European History, 2020, v. 29, n. 4, p. 394, doi. 10.1017/S0960777319000377

By:

Griffith, Brian J

Publication type:

Article

Narrating terroir: the place-making of wine in China's southwest.

Published in:

Food, Culture & Society, 2019, v. 22, n. 3, p. 280, doi. 10.1080/15528014.2019.1596435

By:

Zheng, Xiangchun

Publication type:

Article

Beneficial Effects of Pistacia terebinthus Resin on Wine Making.

Published in:

Applied Sciences (2076-3417), 2022, v. 12, n. 18, p. 9097, doi. 10.3390/app12189097

By:

Kallis, Michalis;
Boura, Konstantina;
Karabagias, Ioannis K.;
Kanellaki, Maria;
Koutinas, Athanasios A.

Publication type:

Article

Definition of seismic performances and fragility curves of unanchored cylindrical steel legged tanks used in wine making and storage.

Published in:

Bulletin of Earthquake Engineering, 2020, v. 18, n. 8, p. 3711, doi. 10.1007/s10518-020-00841-z

By:

Bovo, M.;
Barbaresi, A.;
Torreggiani, D.

Publication type:

Article

Historical and Heritage Sustainability for the Revival of Ancient Wine-Making Techniques and Wine Styles.

Published in:

Beverages, 2022, v. 8, n. 1, p. 10, doi. 10.3390/beverages8010010

By:

Harutyunyan, Mkrtich;
Malfeito-Ferreira, Manuel

Publication type:

Article

HIGHLIGHTING EXTRACELLULAR ENZYMES FROM YEAST AND THEIR ROLE IN WINE MAKING.

Published in:

Analele Universitatii din Craiova. Seria Biologie, Horticultura, Tehnologia Prelucrarii Produselor Agricole, Ingineria Mediului, 2022, v. 27, p. 137

By:

Aurel, Ciubuca;
Liliana, Cioroi Oana;
Florin, Stoica Marius;
Liviu, Ponor

Publication type:

Article

β-Glucosidase removal due to bentonite fining during wine making.

Published in:

European Food Research & Technology, 2015, v. 241, n. 2, p. 253, doi. 10.1007/s00217-015-2451-9

By:

Jaeckels, Nadine;
Tenzer, Stefan;
Rosch, Achim;
Scholten, Gerhard;
Decker, Heinz;
Fronk, Petra

Publication type:

Article

Qualifying tradition: Instituted practices in the making of the organic wine market in Languedoc‐Roussillon, France.

Published in:

Journal of Agrarian Change, 2020, v. 20, n. 4, p. 659, doi. 10.1111/joac.12371

By:

Prudham, Scott;
MacDonald, Kenneth Iain

Publication type:

Article

Wine Making: Influence of pH on Physicochemical Parameters of Wine Must Produce from Hot Water Extract of Broom-cluster Fig (Ficus capensis) Leaf using Saccharomyces cerevisiae.

Published in:

Journal of Applied Sciences & Environmental Management, 2023, v. 27, n. 1, p. 177, doi. 10.4314/jasem.v27i1.25

By:

DENNIS-EBOH, U.;
ACHUBA, F. I.;
GEORGE, B. O.

Publication type:

Article

Influence of Saccharomyces and non-Saccharomyces Yeasts in the Formation of Pyranoanthocyanins and Polymeric Pigments during Red Wine Making.

Published in:

Molecules, 2019, v. 24, n. 24, p. 4490, doi. 10.3390/molecules24244490

By:

Morata, Antonio;
Escott, Carlos;
Loira, Iris;
Del Fresno, Juan Manuel;
González, Carmen;
Suárez-Lepe, Jose Antonio;
Santos-Buelga, Celestino;
González-Paramás, Ana M.

Publication type:

Article

Making wine in Pañul's craft pottery vessels: a first approach in the study of the dynamic of alcoholic fermentation and wine volatile composition.

Published in:

Journal of Viticulture & Enology / Ciência e Técnica Vitivinícola, 2022, v. 37, n. 1, p. 29, doi. 10.1051/ctv/ctv20223701029

By:

Egaña-Juricic, María Esperanza;
Gutiérrez-Gamboa, Gastón;
Moreno-Simunovic, Yerko

Publication type:

Article

DETERMINING THE POSSIBILITY OF MAKING MULBERRY WINE BY USING THE OSMOTIC DEHYDRATION PROCESS.

Published in:

Eastern-European Journal of Enterprise Technologies, 2024, v. 129, n. 11, p. 31, doi. 10.15587/1729-4061.2024.306443

By:

Samilyk, Maryna;
Nosyk, Mykola;
Ryzhkova, Taisia;
Bolhova, Nataliia;
Tkachuk, Svetlana;
Sakhnenko, Anna;
Petrenko, Alla;
Hrinchenko, Dmytro;
Hnoievyі, Ihor

Publication type:

Article

Genomic Analysis of an Excellent Wine-Making Strain Oenococcus oeni SD-2a.

Published in:

Polish Journal of Microbiology, 2022, v. 71, n. 2, p. 279, doi. 10.33073/pjm-2022-026

By:

LONGXIANG LIU;
SHUAI PENG;
WEIYU SONG;
HONGYU ZHAO;
HUA LI;
HUA WANG

Publication type:

Article

Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine.

Published in:

Applied Microbiology & Biotechnology, 2019, v. 103, n. 18, p. 7425, doi. 10.1007/s00253-019-10008-9

By:

Ruiz, Javier;
Kiene, Florian;
Belda, Ignacio;
Fracassetti, Daniela;
Marquina, Domingo;
Navascués, Eva;
Calderón, Fernando;
Benito, Angel;
Rauhut, Doris;
Santos, Antonio;
Benito, Santiago

Publication type:

Article

Entrapped Psychrotolerant Yeast Cells within Pine Sawdust for Low Temperature Wine Making: Impact on Wine Quality.

Published in:

Microorganisms, 2020, v. 8, n. 5, p. 764, doi. 10.3390/microorganisms8050764

By:

Terpou, Antonia;
Ganatsios, Vassilios;
Kanellaki, Maria;
Koutinas, Athanasios A.

Publication type:

Article

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

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

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

'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

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

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

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

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

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

Influence of Temperature during Pre-Fermentative Maceration and Alcoholic Fermentation on the Phenolic Composition of 'Cabernet Sauvignon' Wines.

Published in:

Foods, 2021, v. 10, n. 5, p. 1053, doi. 10.3390/foods10051053

By:

Ruiz-Rodríguez, Ana;
Palma, Miguel;
Barroso, Carmelo G.;
Aponte, Maria

Publication type:

Article

Territoriality, environment and hybrid governance tensions in alternative food networks: Cases of small‐scale viticulture in Chile.

Published in:

Environmental Policy & Governance, 2021, v. 31, n. 3, p. 186, doi. 10.1002/eet.1926

By:

Letelier, Eduardo;
Aguayo, Beatriz Cid;
Saravia, Pablo;
Carroza, Nelson;
Vanhulst, Julien

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

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

Resveratrol: A Fair Race Towards Replacing Sulfites in Wines.

Published in:

Molecules, 2020, v. 25, n. 10, p. 2378, doi. 10.3390/molecules25102378

By:

Kontaxakis, Emmanouil;
Trantas, Emmanouil;
Ververidis, Filippos;
Escuer, Margarida Castell

Publication type:

Article

AMINOACIDS PROFILES IN WINES WITH LOW CONTENT OF SULPHUR DIOXIDE FROM PANCIU WINE REGION.

Published in:

Lucrari Stiintifice, Universitatea de Stiinte Agricole Si Medicina Veterinara Ion Ionescu de la Brad Iasi, Seria Horticultura, 2023, v. 66, n. 2, p. 171

By:

S., MACOVICIUC;
M., NICULAUA;
C. B., NECHITA;
I. B., CIOROIU;
V. V., COTEA

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

Wine and France: A Brief History.

Published in:

European Review, 2023, v. 31, n. 2, p. 91, doi. 10.1017/S1062798722000370

By:

Estreicher, Stefan K.

Publication type:

Article

Creating a wine heritage in Japan.

Published in:

Asian Anthropology (1683478X), 2021, v. 20, n. 1, p. 61, doi. 10.1080/1683478X.2020.1773622

By:

Wang, Chuanfei

Publication type:

Article