The quality of wine between innovation and tradition. A study of a changing 'Mediterranean drinking culture'.
- Published in:
- Modern Italy, 2021, v. 26, n. 1, p. 67, doi. 10.1017/mit.2020.75
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- Article
Works matching DE "WINE blending"
Results: 9
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LA CASA ECHECOPAR Y COMPAÑÍA Y LA INDUSTRIA DEL VINO EN EL PUERTO DE SANTA MARÍA HACIA LA PRIMERA MITAD DEL SIGLO XIX.
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- Journal of History of El Puerto / Revista de Historia de El Puerto, 2021, n. 66, p. 87
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- Article
3
Inventing Grand Cru Claret: Irish Wine Merchants in Eighteenth-Century Bordeaux.
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- Global Food History, 2019, v. 5, n. 1/2, p. 25, doi. 10.1080/20549547.2019.1554347
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- Article
4
Chemometric and phenolic attributes of blended wines assessed by multivariate techniques.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 4, p. 636, doi. 10.1002/jib.258
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- Article
5
Harvesting and blending options for lower alcohol wines: a sensory and chemical investigation.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 1, p. 33, doi. 10.1002/jsfa.8434
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- Article
6
Phenolic composition and mouthfeel characteristics resulting from blending Chilean red wines.
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- Journal of the Science of Food & Agriculture, 2014, v. 94, n. 4, p. 666, doi. 10.1002/jsfa.6303
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- Article
7
The <sup>18</sup>O/<sup>16</sup>O Ratio of Retail Moravian Wines from the Czech Republic in Comparison with European Wines.
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- Czech Journal of Food Sciences, 2017, v. 35, n. 3, p. 200, doi. 10.17221/205/2016-CJFS
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- Article
8
Sensory characterization of Hunter Valley Semillon aged in bottle.
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- Flavour & Fragrance Journal, 2014, v. 29, n. 6, p. 340, doi. 10.1002/ffj.3211
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- Article
9
Computer-aided Optimization of Wine Blending.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 178, doi. 10.1111/j.1365-2621.1992.tb05450.x
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- Article