Results 41 to 50 of about 2,554 (211)
OENO One, 2020 Aim: The stabilising efficacy against tartaric precipitations of polyaspartates-based products (PAs), in particular potassium polyaspartate (KPA), was tested with six different wines (three white and three red). Some side effects on wine characteristics (
Antonella Bosso +6 more
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Foods, 2023 The possibility of industrial exploitation of winemaking products, as for all byproducts of vegetal origin, constantly deals with a raw material (grape pomace, GP) whose chemical composition and functional properties vary over time depending on the ...
Massimo Guaita +4 more
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Australian Journal of Grape and Wine Research, Volume 2025, Issue 1, 2025.Today’s wine and Pisco grape production in Peru is largely dominated by a reduced number of grapevine (Vitis vinifera L.) varieties. However, Peru is home to a high number of lesser‐known local varieties that are still present in traditional vineyards and/or preserved in national or regional grapevine collections, of interest to diversify the local ...
Aybel Almanza Cano +9 more
wiley +1 more source
Acetic Acid Bacteria and the Production and Quality of Wine Vinegar
The Scientific World Journal, Volume 2014, Issue 1, 2014., 2014 The production of vinegar depends on an oxidation process that is mainly performed by acetic acid bacteria. Despite the different methods of vinegar production (more or less designated as either “fast” or “traditional”), the use of pure starter cultures remains far from being a reality.
Albert Mas +5 more
wiley +1 more source
Viticultura e Enologia no Semiárido brasileiro (Submédio do Vale do São Francisco) [PDF]
, 2011 TCC (graduação) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Curso de Agronomia.A região do Vale do Submédio São Francisco, localizada no Nordeste brasileiro, se destaca como importante região produtora de vinhos no país ...
Farias, Thiago Felipe
core
L'emploi des flotteurs de paraffine impregnés d'isothiocyanate d'allyle en oenologie
OENO One, 1975 L'utilisation des flotteurs imprégnés d'isothiocyanate d'allyle est régle menté, en Italie, par un décret ministériel en date du 12 mars 1968. Dans d'autres pays de la Communauté Européenne cet emploi n'est pas autorisé par suite de la crainte d'une ...
Osvaldo Colagrande, Valeria Mazzoleni
doaj +1 more source
Sensory impact of alternative ageing technology for the production of wine brandies [PDF]
Ciência e Técnica Vitivinícola, 2017 The production of wine brandies requires their stage in wooden barrels, for a minimum period of time, a process called ageing or maturation. Due to the high cost of this process, alternative technologies are being studied in order to accelerate the ...
Caldeira Ilda +3 more
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Australian Journal of Grape and Wine Research, Volume 2025, Issue 1, 2025.Red wine cap management during alcoholic fermentation influences the extraction of phenolic compounds from grape solids and in turn affects oxygen consumption, oxidation–reduction potential (ORP), and must homogenization. Tailoring cap management protocols to influence these processes is essential for targeting wine style based on varietal and fruit ...
Dallas J. Parnigoni +9 more
wiley +1 more source
BioMed Research International, Volume 2014, Issue 1, 2014., 2014 Metabolites resulting from nitrogen metabolism in yeast are currently found in some fermented beverages such as wine and beer. Their study has recently attracted the attention of researchers. Some metabolites derived from aromatic amino acids are bioactive compounds that can behave as hormones or even mimic their role in humans and may also act as ...
Albert Mas +7 more
wiley +1 more source
OENO One, 1981 Au cours de ce travail on a étudié, sur un vin mousseux élaboré en cuve close, l'influence d'un traitement thermique (chauffage à 42 °C) après la prise de mousse et en présence de levures. Par chromatographie sur gel de dextrane réticulé on a isolé trois
Osvaldo Colagrande, Angela Silva
doaj +1 more source