Works about WINE making
Results: 368
发酵酒和蒸馏酒中甲醇的研究进展.
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- China Brewing, 2025, v. 44, n. 2, p. 1, doi. 10.11882/j.issn.0254-5071.2025.02.001
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- Article
Biodiversity and Winemaking Characteristics of Yeasts Isolated from Docynia delavayi (Franch.) Schneid. Wine Microbiota.
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- Foods, 2025, v. 14, n. 4, p. 553, doi. 10.3390/foods14040553
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- Article
Sequential Fermentation with Non- Saccharomyces Yeasts Improves the Chemical and Sensory Characteristics of Albariño and Lado Wines.
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- Fermentation (Basel), 2025, v. 11, n. 2, p. 73, doi. 10.3390/fermentation11020073
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- Article
Sissy in Dub: after Desiree C. Bailey.
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- Caribbean Quarterly, 2024, v. 70, n. 3/4, p. 451, doi. 10.1080/00086495.2024.2427966
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- Article
EXPERT OPINION AND THE DEMAND FOR EXPERIENCE GOODS: AN EXPERIMENTAL APPROACH IN THE RETAIL WINE MARKET.
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- Review of Economics & Statistics, 2011, v. 93, n. 4, p. 1289, doi. 10.1162/REST_a_00117
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- Article
A ready-to-use freeze-dried juice and immobilized yeast mixture for low temperature sour cherry (Prunus cerasus) wine making.
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- 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
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- Article
Effects of different fermentation methods on the quality of wines made from Actinidia argute.
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- European Food Research & Technology, 2024, v. 250, n. 6, p. 1653, doi. 10.1007/s00217-024-04471-6
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- Article
Application of aroma-producing yeasts and ageing technology in Kyoho-fortified wine.
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- European Food Research & Technology, 2023, v. 249, n. 11, p. 2849, doi. 10.1007/s00217-023-04332-8
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- Article
The effect of ultrasound on Syrah wine composition as affected by the ripening or sanitary status of the grapes.
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- European Food Research & Technology, 2023, v. 249, n. 3, p. 641, doi. 10.1007/s00217-022-04159-9
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- Article
Applying rosemary extract and caffeic acid to modify the composition of Monastrell wines.
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- European Food Research & Technology, 2022, v. 248, n. 7, p. 1787, doi. 10.1007/s00217-022-04005-y
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- Article
Winemaking between the claims of the local and the international in late Ottoman and Mandatory Palestine (1860s–1948).
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- Middle Eastern Studies, 2022, v. 58, n. 2, p. 284, doi. 10.1080/00263206.2021.2007085
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Genetic mapping of wine quality traits in grapevine.
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- Berichte aus dem Julius Kühn-Institut, 2019, n. 204, p. 83
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- Article
Discussion on Influencing and Limiting Factors on Sustainable Grape Farming in Yamanashi Prefecture of Japan.
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- International Journal of Environmental & Rural Development, 2024, v. 15, n. 1, p. 53
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- Article
The effect of pectinase addition on clarity and quality of Ca na (Elaeocarpus hygrophilus) wine.
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- Brewing Science, 2024, v. 77, n. 1/2, p. 10
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- Article
Texas in Transition: Considering the Production of Grapes, Wine, and Place.
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- Social Sciences (2076-0760), 2022, v. 11, n. 10, p. N.PAG, doi. 10.3390/socsci11100488
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- Article
STUDIES CONCERNING THE COMPARATIVE SITUATION OF WINE PRODUCERS IN ROMANIA AND SWITZERLAND.
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- AgroLife Scientific Journal, 2018, v. 7, n. 2, p. 132
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- Article
ЗАЩО ФРЕНСКОТО ВИНО Е В ОПАСНОСТ?
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- New Knowledge Journal of Science / Novo Znanie, 2023, v. 12, n. 3, p. 88
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- Article
EFFECT OF THE GRAPE THINNING ON THE CONTENT OF TRANS-RESVERATROL IN SOME SYRAH CLONES.
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- Agricultural Sciences / Agrarni Nauki, 2023, v. 15, n. 39, p. 59, doi. 10.22620/agrisci.2023.39.006
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Impact of Maryland's 2011 alcohol sales tax increase on alcoholic beverage sales.
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- 2016
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- journal article
Qualifying tradition: Instituted practices in the making of the organic wine market in Languedoc‐Roussillon, France.
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- Journal of Agrarian Change, 2020, v. 20, n. 4, p. 659, doi. 10.1111/joac.12371
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- Article
Differences in the Economic Situation of Organic and Conventional Winemaking Enterprises.
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- Agris On-Line Papers in Economics & Informatics, 2015, v. 7, n. 3, p. 89, doi. 10.7160/aol.2015.070309
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- Article
Optimized Isolation and Characterization of the Major Polysaccharide from Grape Pomace.
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- Sustainability (2071-1050), 2022, v. 14, n. 23, p. 16058, doi. 10.3390/su142316058
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- Article
PERIODICAL REFLECTIONS.
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- Western States Jewish History, 1990, v. 22, n. 4, p. 87
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- Article
'Continental Connotations': European Wine Consumption in 1970s Britain.
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- Contemporary European History, 2020, v. 29, n. 4, p. 431, doi. 10.1017/S0960777320000417
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- Article
Uprooting Identity: European Integration, Political Realignment and the Wine of the Languedoc, 1984–2014.
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- Contemporary European History, 2020, v. 29, n. 4, p. 473, doi. 10.1017/S0960777320000387
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- Article
Wine Making and the Politics of Identity in Alsace, 1918–1939.
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- Contemporary European History, 2020, v. 29, n. 4, p. 380, doi. 10.1017/S0960777320000375
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- Article
Drinking to the Future: Wine in Communist Bulgaria.
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- Contemporary European History, 2020, v. 29, n. 4, p. 416, doi. 10.1017/S0960777320000363
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- Article
Bacchus among the Blackshirts: Wine Making, Consumerism and Identity in Fascist Italy, 1919–1937.
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- Contemporary European History, 2020, v. 29, n. 4, p. 394, doi. 10.1017/S0960777319000377
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- Article
Absence labels: How does information about production practices impact consumer demand?
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- PLoS ONE, 2019, v. 14, n. 6, p. 1, doi. 10.1371/journal.pone.0217934
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- Article
Developing wine tourism: A case study of the attitude of English wine producers to wine tourism.
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- Journal of Vacation Marketing, 2008, v. 14, n. 1, p. 87, doi. 10.1177/1356766707084221
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- Article
Phenology, thermal requirements and maturation of the SR 0.501-17 white wine grape hybrid cultivated in contrasting climatic conditions.
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- Revista Ceres, 2020, v. 67, n. 4, p. 247, doi. 10.1590/0034-737X202067040001
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- Article
Kontroversen um die Technisierung der Weinbereitung am Beispiel der Umkehrosmose.
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- Technikgeschichte, 2018, v. 85, n. 4, p. 267, doi. 10.5771/0040-117x-2018-4-267
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- Article
Calidad de vinos de la variedad tempranillo, cultivada en tres viñedos en Chihuahua, México.
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- Estudios Sociales: Revista de Alimentación Contemporánea y Desarrollo Regional, 2022, v. 32, n. 59, p. 1, doi. 10.24836/es.v32i59.1195
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- 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.
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- Journal of Applied Sciences & Environmental Management, 2023, v. 27, n. 1, p. 177, doi. 10.4314/jasem.v27i1.25
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- Article
Saccharomyces Cerevisiae Tolerance to Hyper-Osmolarity in Aerobic Glucose-Limited Chemostat Culture.
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- Journal of Applied Sciences & Environmental Management, 2020, v. 24, n. 12, p. 2131, doi. 10.4314/jasem.v24i12.19
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Assessment of Physicochemical and Sensory Characteristics of Commercial Sparkling Wines Obtained Through Ancestral and Traditional Methods.
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- Beverages, 2024, v. 10, n. 4, p. 103, doi. 10.3390/beverages10040103
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- Article
Preliminary Characterisation of Metschnikowia pulcherrima to Be Used as a Starter Culture in Red Winemaking.
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- Beverages, 2024, v. 10, n. 3, p. 88, doi. 10.3390/beverages10030088
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Emphasizing the Potential of Attenuated Total Reflectance–Fourier Transform Infrared (ATR-FTIR) Spectroscopy Combined with Chemometrics, for Classification of Greek Grape Marc Spirits.
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- Beverages, 2024, v. 10, n. 2, p. 42, doi. 10.3390/beverages10020042
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- Article
Impact of Various Prefermentation Treatments on the Pigment, Polyphenol, and Volatile Composition of Industrial Red Wines Made from Vitis vinifera cv Maratheftiko.
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- Beverages, 2024, v. 10, n. 2, p. 39, doi. 10.3390/beverages10020039
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Development of a New Kombucha from Grape Pomace: The Impact of Fermentation Conditions on Composition and Biological Activities.
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- Beverages, 2024, v. 10, n. 2, p. 29, doi. 10.3390/beverages10020029
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Pilot Scale Continuous Pulsed Electric Fields Treatments for Vinification and Stabilization of Arinto and Moscatel Graúdo (Vitis vinifera L.) White Grape Varieties: Effects on Sensory and Physico-Chemical Quality of Wines.
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- Beverages, 2024, v. 10, n. 1, p. 6, doi. 10.3390/beverages10010006
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Peculiarities of the Organic Wine in Galicia (NW Spain): Sensory Evaluation and Future Considerations.
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- Beverages, 2023, v. 9, n. 4, p. 89, doi. 10.3390/beverages9040089
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- Article
Influence of Different Alcohol Reduction Technologies on the Volatile Composition of La Mancha Tempranillo Rosé Wines.
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- Beverages, 2023, v. 9, n. 3, p. 63, doi. 10.3390/beverages9030063
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Featured Papers in the Wine, Spirit and Oenological Product Sections.
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- Beverages, 2023, v. 9, n. 2, p. 34, doi. 10.3390/beverages9020034
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Storage Potential of the Cactus Pear (Opuntia ficus-indica) Fruit Juice and Its Biological and Chemical Evaluation during Fermentation into Cactus Pear Wine.
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- Beverages, 2022, v. 8, n. 4, p. 67, doi. 10.3390/beverages8040067
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Innovative "Soft" Maceration Techniques in Red Grape Fermentation.
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- Beverages, 2022, v. 8, n. 4, p. 62, doi. 10.3390/beverages8040062
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Chemical Methods for Microbiological Control of Winemaking: An Overview of Current and Future Applications.
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- Beverages, 2022, v. 8, n. 3, p. 58, doi. 10.3390/beverages8030058
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Effect of Methyl Jasmonate and Methyl Jasmonate Plus Urea Foliar Applications on Wine Phenolic, Aromatic and Nitrogen Composition.
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- Beverages, 2022, v. 8, n. 3, p. 52, doi. 10.3390/beverages8030052
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Effects of the Irrigation of Chelva Grapevines on the Aroma Composition of Wine.
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- Beverages, 2022, v. 8, n. 3, p. 38, doi. 10.3390/beverages8030038
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Historical and Heritage Sustainability for the Revival of Ancient Wine-Making Techniques and Wine Styles.
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- Beverages, 2022, v. 8, n. 1, p. 10, doi. 10.3390/beverages8010010
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- Article