Results 21 to 30 of about 13,822 (188)

Discrimination of brazilian red varietal wines according to their sensory descriptors Discriminação de vinhos tintos Brasileiros varietais de acordo com suas características sensoriais

Ciência e Agrotecnologia, 2011
The purpose of this paper was to establish the sensory characteristics of wines made from old and newly introduced red grape varieties. To attain this objective, 16 Brazilian red varietal wines were evaluated by a sensory panel of enologists who assessed
Alberto Miele, Luiz Antenor Rizzon
doaj   +1 more source

Physicochemical and microbiological characterization of blackberry (Rubus glaucus Benth) wine, El Hobo (Huila)

Dyna, 2018
The department of Huila is a producer of Castilla blackberry (Rubus glaucus Benth), a perishable fruit in post-harvest, making it necessary to develop processing alternatives in order to extend its shelf life and improve its market price.
Manuel Oviedo-Arbeláez, Jennifer Lozano-Vera, Claudia Milena Amorocho-Cruz   +2 more
doaj   +1 more source

Anthocyanins and Their Variation in Red Wines I. Monomeric Anthocyanins and Their Color Expression

Molecules, 2012
Originating in the grapes, monomeric anthocyanins in young red wines contribute the majority of color and the supposed beneficial health effects related to their consumption, and as such they are recognized as one of the most important groups of phenolic
Chang-Qing Duan, Malcolm J. Reeves, Qiu-Hong Pan, Lin Mu, Na-Na Liang, Fei He, Jun Wang   +6 more
doaj   +1 more source

Desfolha parcial em videiras e seus efeitos em uvas e vinhos Cabernet Sauvignon da região da Campanha do Rio Grande do Sul, Brasil Partial de foliation on vines and its effects on Cabernet Sauvignon grapes and wines from the southwest of Rio Grande do Sul, Brazil

Ciência Rural, 2010
A desfolha no vinhedo tem como principais objetivos aumentar a radiação solar e a aeração na região dos frutos, para melhorar a coloração e a maturação das uvas tintas, além de reduzir a incidência de podridões, visando, com isso, obter vinhos de ...
Gabriela Hermann Pötter, Carlos Eugênio Daudt, Auri Brackamnn, Tiago Trindade Leite, Neidi Garcia Penna   +4 more
doaj   +1 more source

Physicochemical and sensory characteristics of fine sparkling red wines produced at different maceration lengths in the south of Brazil

Bioscience Journal, 2018
Maceration is the step of the vinification process in which phenolic and aromatic compounds are transferred to wine. This study aimed at producing fine sparkling red wines by testing different grape varieties and maceration lengths.
Rafaela Gadret Rizzolo, Celito Crivellaro Guerra, Gisele Eliane Perissutti, Raul Luiz Ben, Renan Navroski, Marcelo Barbosa Malgarim   +5 more
doaj   +1 more source

Produtividade e qualidade da uva 'Cabernet Sauvignon'produzida sob cobertura de plástico em cultivo orgânico Productivity and quality of grape 'Cabernet Sauvignon' produced in organic sistem under plastic covering

Revista Brasileira de Fruticultura, 2007
A uva 'Cabernet Sauvignon' (Vitis vinifera L.) é utilizada na produção de vinhos finos, sendo muito cultivada no Sul do Brasil. Esta variedade é muito sensível à ocorrência de doenças, sendo necessário o desenvolvimento de práticas culturais para ...
Alessandra Maria Detoni, Edmar Clemente, Carlinhos Fornari   +2 more
doaj   +1 more source

Enological potential of non-Saccharomyces yeast strains of enological and brewery origin from Ukrainian Collection of Microorganisms [PDF]

Mycology, 2020
Non-conventional wine yeasts are extensively studied as promising producers of hydrolytic enzymes and as potential starter cultures in winemaking due to their ability to improve organoleptic properties of wine. Thirty-six yeast strains of enological and brewery origin from the Ukrainian Collection of Microorganisms belonging to Torulaspora, Kloeckera ...
Olga Ianieva, Valentin Podgorsky
openaire   +3 more sources

Economic Impact of Sustainability in Wine Sector: A Systematic Literature Review

Agribusiness, EarlyView.
ABSTRACT Sustainability has become a key issue in the wine sector, raising questions about its compatibility with firms' economic performance. Despite growing attention to environmental and social practices, evidence on their economic implications remains fragmented.
Valentina Di Chiara, Eugenio Pomarici, Leonardo Cei   +2 more
wiley   +1 more source

Enology Personnel Development and Extension [1993-1994]

The Oregon wine industry has gown in recent years to over 100 wineries. There is a strong need for enology Extension, technical assistance, and technology transfer of relevant research for commercial application.
Watson, Barney
core   +6 more sources

Influence of physiological state of inoculum on volatile acidity production by Saccharomyces cerevisiae during high sugar fermentation

OENO One, 2005
An approach consisting of controlling yeast inoculum to minimize volatile acidity production by Saccharomyces cerevisiae during the alcoholic fermentation of botrytized must was investigated.
Marina Bely, Isabelle Masneuf-Pomarède, Denis Dubourdieu   +2 more
doaj   +1 more source