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Application of natural and synthetic zeolites in the oenological field
Food Research International, 2021Zeolites are crystalline hydrated aluminosilicates, of natural or synthetic origin, characterized by a microporous structure and high adsorption properties. They are employed as soil amendments and fertilizer carriers in agriculture, as catalysts, detergents, adsorbents and molecular sieves in many chemical processes, as well as in water and soil ...
Mirella Noviello +4 more
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New Trends in the Uses of Yeasts in Oenology
2018The most important factor in winemaking is the quality of the final product and the new trends in oenology are dictated by wine consumers and producers. Traditionally the red wine is the most consumed and more popular; however, in the last times, the wine companies try to attract other groups of populations, especially young people and women that ...
Amparo, Querol +6 more
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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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2011
Wine went from untattainable in the eighties to commonplace in the new millenium for the average consumer in China.The early nineties stand as the turning point as handreds of millions of consumers could finally afford to buy a bottle even if it represented a luxury for most. The number of wineries and vineyards, of importers and distributors, grew and
Silva, Angela +2 more
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Wine went from untattainable in the eighties to commonplace in the new millenium for the average consumer in China.The early nineties stand as the turning point as handreds of millions of consumers could finally afford to buy a bottle even if it represented a luxury for most. The number of wineries and vineyards, of importers and distributors, grew and
Silva, Angela +2 more
openaire +1 more source
2011
Gum arabic is an exudate obtained from Acaia senegal and Acacia seyal. In its natural state, it appears as round nodules, almost transparent, amber in colour. Saharan gum arabic has a long history and is harvested in Mauritania, Senegal, Mali, Burkina Faso, Niger, Nigeria, Chad, Cameroon, Sudan, Eritrea, Somalia, Ethiopia and Kenya.
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Gum arabic is an exudate obtained from Acaia senegal and Acacia seyal. In its natural state, it appears as round nodules, almost transparent, amber in colour. Saharan gum arabic has a long history and is harvested in Mauritania, Senegal, Mali, Burkina Faso, Niger, Nigeria, Chad, Cameroon, Sudan, Eritrea, Somalia, Ethiopia and Kenya.
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PIXE analysis in viticulture and oenology
Nuclear Instruments and Methods, 1977Abstract Trace element concentrations in wines are reviewed and application of PIXE is demonstrated through analysis of European and California wines.
J.L. Campbell, B.H. Orr, A.C. Noble
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Champagne in Holland: An Experiment in Oenology
1993Two thousand years ago viticulture was introduced into the Netherlands by the Romans. Since then there have been vineyeards in the surroundings of Maastricht, where the cretaceous soil and the microclimate are favorable for grape growing. Reglementation during the French occupation caused a temporary disappearance of these small vineyards, but recently
Henny Daams, Ankie Daams-Moussault
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[Nonnius, 'dietetics' and oenology].
Verhandelingen - Koninklijke Academie voor Geneeskunde van Belgie, 1996In a short historical perspective we restrain the meaning of the concept oenology to the importance of wine as a treatment of well defined internal diseases, with special attention to the 16th and 17th centuries and to the personality of Nonnius. Hippocrates was the first physician who ascertained the healing value of wine. He recommended white wine in
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