Results 1 to 10 of about 4,184 (253)
Microbial biofilms in oenology
OENO One, 2022 Biofilms are sessile microbial communities whose lifestyle confers specific properties. In recent years, they have attracted great interest in many research fields.
Marianne Gosset +2 more
doaj +4 more sources
Bio-protection in oenology by Metschnikowia pulcherrima: from field results to scientific inquiry [PDF]
Frontiers in Microbiology, 2023 Finding alternatives to the use of chemical inputs to preserve the sanitary and organoleptic quality of food and beverages is essential to meet public health requirements and consumer preferences.
Benoit Bach +2 more
exaly +5 more sources
Different Woods in Cooperage for Oenology: A Review [PDF]
Beverages, 2018 Contact of wine with wood during fermentation and ageing produces significant changes in its chemical composition and organoleptic properties, modifying its final quality.
Maria del Alamo-Sanza +2 more
exaly +4 more sources
Chitosan and its applications in oenology
OENO One, 2023 This paper reviews the main applications of the biopolymer chitosan, the main derivative of chitin, a material usually obtained from natural sources accessible at low cost, i.e., industrial wastes from fisheries.
Cristóbal Lárez Velásquez
doaj +3 more sources
International Journal of Food Microbiology, 2023 Bioprotection by yeast addition is increasingly used in oenology as an alternative to sulfur dioxide (SO2). Recent studies have also shown that it is likely to consume dissolved O2.
Isabelle Masneuf-Pomarede +1 more
exaly +2 more sources
Brewer´s spent yeasts for oenology: from characterisation to must fermentation
Kvasný průmysl, 2023 In order to follow the principles of the circular economy, the spent brewer´s yeasts were in this work evaluated to be considered as a raw material for production of yeast derivatives for oenology.
Michaela Montalbano +4 more
doaj +2 more sources
From Vine to Sparkle: An Analytical and Sensory Evaluation of Sparkling Wines from Some Romanian Native Grapes [PDF]
FoodsThe increasing global demand for sparkling wines has encouraged the exploration of alternative grape varieties and emerging production regions. This study evaluated the potential of three indigenous Romanian grape varieties (Fetească regală, Tămâioasă ...
Dragoș-Florin Popa-Grosaru +11 more
doaj +2 more sources
Ciencia E Tecnica Vitivinicola, 2020 Assessing sustainability of the wine industry requires improved characterization of its environmental impacts, namely in terms of water use. Therefore, quantification of water inputs and wastewater (WW) outputs is needed to highlight inefficiencies in ...
Joaquim Miguel Costa +2 more
exaly +2 more sources
International Journal of Information Management, 2016 Study of collaborative research between Old and New World wine producing countries.Significant growth in the number of research papers published from 1994 to 2013.All countries have USA as the main country with which collaborated.
José Luis Aleixandre-Tudó +2 more
exaly +2 more sources
10 years of postgraduate enology studies at the Faculty of Pharmacy of the Jagiellonian University Medical College in Kraków [PDF]
Farmacja Polska, 2021 The article presents an outline of the history of establishing by the Senate of the Jagiellonian University the first Polish postgraduate training courses in "Oenology" ten years ago. The jubilee is an opportunity to recall the program assumptions of the
Maciej Tadeusz Gawlik
doaj +1 more source