Works about WINE ratings
Results: 148
Wine ratings and commercial reality.
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- Journal of Wine Economics, 2025, v. 20, n. 1, p. 1, doi. 10.1017/jwe.2024.27
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- Article
Application of pervaporation and nanofiltration membrane processes for the elaboration of full flavored low alcohol white wines.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 101, n. Part C, p. 11, doi. 10.1016/j.fbp.2016.10.001
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- Article
PHYSICOCHEMICAL EVALUATION OF THE GRAPE AND WINE OF THE BLATINA, TRNJAK AND VRANAC IN DIFFERENT VINTAGES.
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- AgroLife Scientific Journal, 2023, v. 12, n. 1, p. 105, doi. 10.17930/agl2023113
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- Article
INFLUENCE OF METEOROLOGICAL CONDITIONS ON THE QUALITY OF GRAPES AND AROMA-RELEASING ENZYME ADDITION ON THE CHEMICAL COMPOSITION, AROMATIC COMPLEX AND ORGANOLEPTIC PROFILE OF RED WINES.
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- Carpathian Journal of Food Science & Technology, 2022, v. 14, n. 1, p. 72, doi. 10.34302/crpjfst/2022.14.1.6
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- Article
Effect of Online Collective Intelligence in Wine Industry: Focus on Correlation between Wine Quality Ratings and On-Premise Prices.
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- Sustainability (2071-1050), 2021, v. 13, n. 14, p. 8001, doi. 10.3390/su13148001
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- Article
商周青铜酒器感性意象对家具设计的启示.
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- China Forest Products Industry, 2024, v. 61, n. 9, p. 52, doi. 10.19531/j.issn1001-5299.202409009
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- Article
Replacement of Sulfur Dioxide in White, Rosé, and Red Wines by a Blend of Tannins Extracted from Multiple Plant Materials.
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- Beverages, 2024, v. 10, n. 4, p. 110, doi. 10.3390/beverages10040110
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- Article
Introducing a Standardized Sensory Analysis Method for Wine: A Methodology for the Recruitment, Selection, Training, and Monitoring of Assessors—Implementation on the Greek Variety "Agiorgitiko".
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- Beverages, 2024, v. 10, n. 3, p. 63, doi. 10.3390/beverages10030063
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- Article
离子色谱法测定胡蜂酒中5种无机阴离子的含量.
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- Chinese Journal of Inorganic Analytical Chemistry / Zhongguo Wuji Fenxi Huaxue, 2022, v. 12, n. 3, p. 151, doi. 10.3969/j.issn.2095-1035.2022.03.023
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- Article
WINE EVALUATION : MAN VS. MACHINE LEARNING AND APPLICATION OF MOLECULAR DESCRIPTORS FOR WINE EVALUATION - A META-ANALYSIS.
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- Genetics & Applications, 2024, p. 52
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- Article
Towards Realizing Intelligent Coordinated Controllers for Multi-USV Systems Using Abstract Training Environments.
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- Journal of Marine Science & Engineering, 2021, v. 9, n. 6, p. 560, doi. 10.3390/jmse9060560
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- Article
A Chemometric (Geometric) Approach to Ranking Dry White Wines by the Results of Sensory Evaluation of Their Quality.
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- Journal of Analytical Chemistry, 2021, v. 76, n. 8, p. 1007, doi. 10.1134/S1061934821080062
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- Article
Application of Ranging Analysis to the Quality Assessment of Wines on a Nominal Scale.
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- Journal of Analytical Chemistry, 2016, v. 71, n. 2, p. 205, doi. 10.1134/S1061934816020155
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- Article
Simplifying the Odor Landscape.
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- Chemical Senses, 2017, v. 42, n. 3, p. 177, doi. 10.1093/chemse/bjx002
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- Article
Near-infrared spectroscopy in process control and quality management of fruits and wine.
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- Journal of Applied Botany & Food Quality, 2021, v. 94, p. 26, doi. 10.5073/JABFQ.2021.094.004
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- Article
Treatment of Port Wine Birthmarks in Sturge-Weber Syndrome Using Topical Timolol.
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- Journal of Pediatric Ophthalmology & Strabismus, 2021, v. 58, n. 2, p. e1, doi. 10.3928/01913913-20201202-01
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- Article
2020 Fellows of the Society.
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- Australian Journal of Grape & Wine Research, 2021, v. 27, n. 1, p. 6, doi. 10.1111/ajgw.12478
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- Article
Effect of malolactic fermentation by Pediococcus damnosus on the composition and sensory profile of Albariño and Caiño white wines.
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- Journal of Applied Microbiology, 2014, v. 116, n. 3, p. 586, doi. 10.1111/jam.12392
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- Article
Influence of alternating impulses of pressure on sensory characteristics in fermentation technology.
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- Ukrainian Journal of Food Science, 2022, v. 10, n. 1, p. 43, doi. 10.24263/2310-1008-2022-10-1-6
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- Article
Sequential Fermentation in Red Wine cv. Babić Production: The Influence of Torulaspora delbrueckii and Lachancea thermotolerans Yeasts on the Aromatic and Sensory Profile.
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- Foods, 2024, v. 13, n. 13, p. 2000, doi. 10.3390/foods13132000
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- Article
Quality Characteristics and Antioxidant Activities of Six Types of Korean White Wine.
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- Foods, 2023, v. 12, n. 17, p. 3246, doi. 10.3390/foods12173246
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- Article
Wine ratings and advertising strategies: is there a link?
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- Wine Economics & Policy, 2021, v. 10, n. 2, p. 87, doi. 10.36253/wep-10639
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- Article
Comparative oenological characteristics of wines from seedless coloured hybrid forms and vine varieties (Vitis vinifera L.).
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- Bulgarian Journal of Agricultural Science, 2024, v. 30, n. 1, p. 151
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- Article
The role of customer and expert ratings in a hedonic analysis of French red wine prices: from gurus to geeks?
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- Applied Economics, 2024, v. 56, n. 46, p. 5513, doi. 10.1080/00036846.2023.2257036
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- Article
FRUIT WINE PRODUCED FROM PAWPAW (CARICA PAPAYA) AND WATERMELON (CITRULLUS VULGARIS) USING SACCHAROMYCES CEREVISIAE ISOLATED FROM SELECTED FERMENTED FOODS.
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- Science World Journal, 2021, v. 16, n. 4, p. 419
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- Article
Cumulative information on quality and willingness to pay: a study on wine evaluation.
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- Journal of Foodservice Business Research, 2025, v. 28, n. 2, p. 295, doi. 10.1080/15378020.2023.2259315
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- Article
Fast determination of anthocyanins and free pelargonidin in fruits, fruit juices, and fruit wines by high-performance liquid chromatography using a core-shell column.
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- Journal of Separation Science, 2016, v. 39, n. 20, p. 3927, doi. 10.1002/jssc.201600661
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- Article
The Influence of Physical-Chemical Parameters on the Sensory Evaluation of Sparkling Wines.
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- Annals of 'Valahia' University of Târgovişte. Agriculture, 2024, v. 16, n. 2, p. 36, doi. 10.2478/agr-2024-0017
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- Article
The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae.
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- Microorganisms, 2020, v. 8, n. 3, p. 323, doi. 10.3390/microorganisms8030323
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- Article
New Insight into the Identity of Italian Grapevine Varieties: The Case Study of Calabrian Germplasm.
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- Agronomy, 2021, v. 11, n. 8, p. 1538, doi. 10.3390/agronomy11081538
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- Article
Highly sensitive method for urea detection in wine.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 1097, doi. 10.1111/j.1365-2621.1995.tb06300.x
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- Article
THE WINE QUALITY DESCRIPTION OF DIFFERENT ORIGIN EVALUATED BY MODERN CHEMOMETRIC APPROACH.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2022, v. 12, p. 1, doi. 10.55251/jmbfs.9270
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- Article
INFLUENCE OF COLD MACERATION TREATMENT ON AROMATIC AND SENSORY PROPERTIES OF VUGAVA WINE (Vitis vinifera L.).
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- Journal of Microbiology, Biotechnology & Food Sciences, 2020, v. 10, n. 1, p. 49, doi. 10.15414/jmbfs.2020.10.1.49-53
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- Article
Selection of features and prediction of wine quality using artificial neural networks.
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- Electronic Journal of Applied Statistical Analysis, 2021, v. 14, n. 2, p. 389, doi. 10.1285/i20705948v14n2p389
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- Article
Greek Wine Quality Assessment and Relationships with Climate: Trends, Future Projections and Uncertainties.
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- Water (20734441), 2022, v. 14, n. 4, p. 573, doi. 10.3390/w14040573
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- Article
A Multi-Criteria Approach to Evaluate Sustainability: A Case Study of the Navarrese Wine Sector.
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- Energies (19961073), 2023, v. 16, n. 18, p. 6589, doi. 10.3390/en16186589
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- Article
SUMMER QUAFFING.
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- 2006
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- Publication type:
- Product Review
Structure of Haze Forming Proteins in White Wines: Vitis vinifera Thaumatin-Like Proteins.
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- PLoS ONE, 2014, v. 9, n. 12, p. 1, doi. 10.1371/journal.pone.0113757
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- Article
Visual and photographic assessment of wine color.
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- Color Research & Application, 2023, v. 48, n. 1, p. 21, doi. 10.1002/col.22787
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- Article
低醇桑葚酒酵母的筛选及果酒发酵工艺优化.
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- China Brewing, 2024, v. 43, n. 9, p. 170, doi. 10.11882/j.issn.0254-5071.2024.09.027
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- Article
发酵工艺对黑果腺肋花楸果酒贮藏期品质和抗氧化活性的影响.
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- China Brewing, 2023, v. 42, n. 8, p. 191, doi. 10.11882/j.issn.0254-5071.2023.08.031
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- Article
两种酒曲制备大麦若叶米酒品质对比.
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- China Brewing, 2023, v. 42, n. 8, p. 166, doi. 10.11882/j.issn.0254-5071.2023.08.027
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- Article
葡萄酒生物降酸机制及发酵策略研究进展.
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- China Brewing, 2023, v. 42, n. 8, p. 28, doi. 10.11882/j.issn.0254-5071.2023.08.005
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- Article
河西走廊干红葡萄酒游离氨基酸的分析与评价.
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- China Brewing, 2023, v. 42, n. 7, p. 202, doi. 10.11882/j.issn.0254-5071.2023.07.033
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- Article
发酵结束后浸渍时间对葡萄酒香气成分及感官品质的影响.
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- China Brewing, 2022, v. 41, n. 3, p. 174, doi. 10.11882/j.issn.0254-5071.2022.03.030
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- Article
农业院校大学生对葡萄酒的认知评价及影响因素. ..
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- China Brewing, 2021, v. 40, n. 6, p. 207, doi. 10.11882/j.issn.0254-5071.2021.06.040
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- Article
不同酿酒酵母发酵对干红葡萄酒品质的影响.
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- China Brewing, 2021, v. 40, n. 6, p. 41, doi. 10.11882/j.issn.0254-5071.2021.06.009
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- Article
9种鲜食葡萄酿制葡萄酒的品质研究.
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- China Brewing, 2020, v. 39, n. 3, p. 43, doi. 10.11882/j.issn.0254-5071.2020.03.009
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- Article
不同下胶剂对浓缩型雪梨发酵酒的综合影响分析.
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- China Brewing, 2020, v. 39, n. 2, p. 135, doi. 10.11882/j.issn.0254-5071.2020.02.025
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- Article
酿酒酵母对樱桃酒挥发性组分及感官品质的影响.
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- China Brewing, 2019, v. 38, n. 8, p. 94, doi. 10.11882/j.issn.0254-5071.2019.08.019
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- Article