Results 61 to 70 of about 13,822 (188)
Acta Scientiarum: Technology, 2006 O estudo objetivou avaliar as características químicas e sensoriais do vinho tinto de mesa ‘Bordô’ produzido em diferentes processos de vinificação e períodos de maceração.
Marcelo Barbosa Malgarim +4 more
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Soil characterization for a long‐term soil health research vineyard in eastern Washington
Soil Science Society of America Journal, Volume 90, Issue 4, July/August 2026.Abstract Healthy soils are fundamental to sustainable agriculture, but research efforts have largely centered on annual cropping systems, with far less attention given to the unique dynamics of perennial systems such as vineyards. Addressing this gap requires long‐term research efforts designed to monitor how soil health evolves under different ...
Elizabeth C. Gillispie +7 more
wiley +1 more source
Journal of Chemometrics, Volume 40, Issue 6, June 2026.ABSTRACT ANOVA simultaneous component analysis (ASCA) is the current state‐of‐the‐art chemometric tool for analyzing and interpreting high‐dimensional experimental data from a design of experiments (DoE). Being a multivariate extension of the ANOVA, ASCA makes a perfect tandem with DoE.
José Camacho +3 more
wiley +1 more source
Enological Repercussions of Non-Saccharomyces Species [PDF]
Fermentation, 2019 The bulk of the sugar fermentation in grape juice, in order to produce wine is carried out by yeasts of the genus Saccharomyces, mainly S [...]
openaire +3 more sources
ChemFoodChem, Volume 2, Issue 2, June 2026.Gallic acid serves as an ideal bridge between fundamental sciences and gastronomy, as its presence as a plant polyphenol moiety. Its symmetrical, multifunctional phenolic structure makes it a perfect educational building block for linking organic chemistry both to food science and material design.
Antonio Radesco +4 more
wiley +1 more source
From Vineyard Soil to Wine Fermentation: Microbiome Approximations to Explain the “terroir” Concept
Frontiers in Microbiology, 2017 Wine originally emerged as a serendipitous mix of chemistry and biology, where microorganisms played a decisive role. From these ancient fermentations to the current monitored industrial processes, winegrowers and winemakers have been continuously ...
Ignacio Belda +7 more
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Elimination of acrolein from cider by addition of sulphur dioxide
Journal of Chemical Technology &Biotechnology, Volume 101, Issue 6, Page 1254-1262, June 2026.Abstract BACKGROUND Acrolein is a toxic substance that sometimes appears in ciders, imparting an unpleasant taste and odour, which spoils the beverage entirely. Based on the reaction between acrolein and sulphur dioxide to form adducts, some oenologists of the Basque Country and Navarre (Northern Spain) use sulphur dioxide to remove acrolein.
Enaitz de las Heras +4 more
wiley +1 more source
American Society for Enology and Viticulture Keynote Address, Lecture 2
, 2011 II. Grapevine Buds: Origin, Development and Fruiting Potential This is second in a series of three one-hour lectures delivered at the 63rd annual conference of the American Society for Enology and Viticulture in 2011.
Goffinet, Martin
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Viticulture and Enology Research Center [PDF]
California Agricultural Technology InstituteDepartment of Viticulture and EnologyJordan College of Agricultural Sciences and TechnologyProvenance: Digitized format of pamphlets belonging to the V.E. Petrucci Library.
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La traducción científico-técnica francés-español en el ámbito de la enología (1750 - 1850) [PDF]
Çédille: Revista de Estudios Franceses, 2015 This article makes a contribution to the history of scientific and technical translation within the domain of Enology. From the second part of the 18th century, the number of scientific and technical publications on the growing of grapes and vinification
Miguel Ibáñez Rodríguez
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