Results 31 to 40 of about 15,130 (200)
Background and Aims. Aeration, an important operation in winemaking, cannot be controlled accurately based on dissolved oxygen for ester production in wine alcohol fermentation.
S. J. Xue +7 more
doaj +1 more source
ABSTRACT Sustainability certifications are increasingly embedded in the governance and competitiveness of the wine sector, yet their strategic role remains under‐theorised. This study conceptualises certifications as multidimensional strategic mechanisms and conducts a comparative analysis of 50 schemes used in the global wine industry.
Alexy Apolo‐Romero +2 more
wiley +1 more source
Enological Repercussions of Non-Saccharomyces Species in Wine Biotechnology
The use of non-Saccharomyces yeasts in enology has increased since the beginning of the current century because of the potential improvements they can produce in wine sensory quality [...]
Antonio Morata
doaj +1 more source
pH Determination in Grape Must by Benchtop NMR Spectroscopy
Benchtop NMR spectroscopy enables electrode‐free pH determination in grape must. By modeling tartaric acid's chemical shift variation, pH is derived directly from NMR spectra alongside standard composition parameters. Validated against 100 samples, this integrated approach tracks pH changes during acidification, deacidification, and fermentation ...
Billy Salgado +9 more
wiley +1 more source
Physicochemical composition of Cabernet-Sauvignon wine made from grapes affected by grape ripe rot
Aim: In the last years, grape ripe rot has been one of the most important diseases of the Serra Gaúcha vineyards, RS, Brazil. In order to determine its influence on wine quality, we studied the physicochemical composition of must and wine made from ...
Alberto Miele, Luiz Antenor Rizzon
doaj +1 more source
ABSTRACT This study examines whether and under which conditions ESG investments are associated with profitability in the wine sector. A PRISMA‐guided bibliometric–systematic review of 83 peer‐reviewed articles from Scopus and Web of Science combines bibliometric mapping, qualitative synthesis, and MMAT‐based quality appraisal.
Niccolò Lombardi
wiley +1 more source
The genetics of non-conventional wine yeasts: current knowledge and future challenges
Saccharomyces cerevisiae is by far the most widely used yeast in oenology. However, during the last decade, several other yeasts species has been purposed for winemaking as they could positively impact wine quality. Some of these non-conventional yeasts (
Isabelle eMasneuf-Pomarede +6 more
doaj +1 more source
Conservation gap analysis for wild grapevines (Vitis L.) of the Americas
Wild grapevines (Vitis L.) native to the Americas are ecologically and culturally important plants that are also critical to the global cultivated grape industry as sources of traits for crop innovation, but many of these species are poorly documented and insufficiently conserved.
Daniel Carver +15 more
wiley +1 more source
Role and Relevance of Data Analytics in Beverage and Brewing Industry
ABSTRACT The digitalization of alcoholic‐beverage production has generated data‐rich environments, but the indexed literature does not clearly distinguish prediction‐oriented analytics from methods designed for continuous statistical process surveillance.
Erika Francesch‐Domenech +3 more
wiley +1 more source
Abstract This study illuminates the role of brokers, that is, actors spanning inter‐organizational boundaries, in the process of collective identity formation in fragmented industry groups. Through an in‐depth longitudinal analysis of the Franciacorta wineries from the 1960s to the 1990s, we uncover how technical consultants acting as brokers ...
Alessandra Zamparini +2 more
wiley +1 more source

