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High Performance Liquid Chromatography in Oenology
Journal of Liquid Chromatography and Related Technologies, 1983Abstract In this review I have included every reference I have been able to find in which h.p.l.c. has been used in analysing wines and musts. Clearly an article such as this would be incomplete if allied fields like brewing, food chemistry, and phytochemistry were ignored.
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ASSESSMENT OF OENOLOGICAL RESOURCES OF TRANSCARPATHIA
PROBLEMS OF AGROINDUSTRIAL COMPLEX OF KARPATY, 2023Winemaking in Transcarpathia is one of the traditional occupations of the local population, which has an ancient historical basis, due to which the historical aspect plays a particularly important role in the structure of enological resources and forms their regional uniqueness.
O.O. Matiega +3 more
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Alcoholic fermentation under oenological conditions
Bioprocess Engineering, 1995En étudiant les courbes de cinétique fermentaire de 117 moûts de différentes variétés françaises de vigne, on recherche la possibilité de prédire les fermentations languissantes. Une combinaison de méthodes d'analyse de données et de réseaux de neurones conduit à 79% de prédictions correctes au vu de la courbe jusqu'à mi-réaction.
Insa, G., Sablayrolles, J.M., Douzal, V.
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Oenological versatility of Schizosaccharomyces spp.
European Food Research and Technology, 2012The biodiversity of non-Saccharomyces yeasts is currently a topic of great interest. The possibility of their use in winemaking has led to much research into the metabolic and structural properties of some of these yeasts, such as those belonging to Torulaspora, Pichia, Hanseniaspora and Hansenula.
J. A. Suárez-Lepe +4 more
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