Results 131 to 140 of about 6,788 (227)

University involvement in wine region development : a comparative case study between Universidad de Talca (Chile) and Universidad de Cuyo (Argentina) [PDF]

, 2011
Kunc, Martin, Tiffin, Scott
core  

Characterization of Low-Alcohol Wines Obtained by Post-Fermentative Reverse Osmosis and Vacuum Concentration. [PDF]

Foods
Filimon RV, Bora FD, Nechita CB, Niculaua M, Zamfir CI, Filimon RM, Nechita A, Cotea VV.   +7 more
europepmc   +1 more source

Prey preference and cell wall-mediated resistance shape predation efficiency in Saccharomycopsis schoenii. [PDF]

FEMS Yeast Res
Smith JR, Naidoo-Blassoples RK, Bauer FF.   +2 more
europepmc   +1 more source

Precision Vinification Without Added Sulphur Dioxide: Real-Time Gas Monitoring Across Multiple Vintages. [PDF]

Foods
Mercanti N, Macaluso M, Marianelli A, Mannucci I, Casu B, Palla F, Verdini PG, Fedel M, Zinnai A.   +8 more
europepmc   +1 more source

Oenology mycotoxins removal using cationic clays

, 2019
Bentonite is a hydrated aluminum silicate of volcanic origin. It consists of minerals from the smectite group, mostly of montmorillonite. The crystal structure of this mineral adsorbent is built of SiO2 tetrahedrons and Al2O3 octahedrons, which are interconnected and build a threelayer plate with a negative charge, while the edges of the lamellae have ...
Hortolomeu, A., Mirila, D., Platon, N., Nistor, I., Azzouz, A.   +4 more
openaire   +1 more source

Flow Cytometry-Based Monitoring of Microbial Dynamics During Grape Must Fermentation Under Different Inoculation Strategies. [PDF]

Int J Mol Sci
Sizzano F, Bianconi V, Dorsaz E, Boilley A, Berthoud H, Bridy N, Amiet L, Bourdin G.   +7 more
europepmc   +1 more source

Early and diverse lipid consumption by Saccharomyces cerevisiae: an extensive targeted lipidomics approach and new perspectives for managing wine fermentation. [PDF]

NPJ Sci Food
Ramousse L, Pais de Barros JP, Roullier-Gall C, Alexandre H.   +3 more
europepmc   +1 more source

Selection of Non-<i>Saccharomyces</i> Yeasts from Extreme Oenological Environments for Potential Use in Winemaking. [PDF]

Microorganisms
Alcalá-Jiménez MT, García-García JC, Mauricio JC, Moreno J, Peinado R, García-Martínez T.   +5 more
europepmc   +1 more source

Estimation of the rate of return to wine grape research and technology development expenditures in South Africa [PDF]

This article evaluates the impact of research and technology development in the wine grape industry in order to determine the rate of return (ROR) to these investments, and to make specific recommendations on funding. The analysis illustrates the applied
Townsend, Rob F., van Zyl, Johan
core   +1 more source

Advances in Wine Physicochemical Properties, Sensory Attributes, and Health Benefits. [PDF]

Foods
Budić-Leto I, Kljusurić JG.
europepmc   +1 more source