Results 11 to 20 of about 3,150 (224)
The Oenology Department of the Engineering School of Changins
CHIMIA, 2002 The Engineering School of Changins, as part of the University of Applied Sciences of Western Switzerland (HES-SO), is the only one In Switzerland to provide an Oenology Department.
Sebastien Fabre
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, 2021 Türkiye, sahip olduğu toprak yapısı ve iklimi sayesinde asma bitkisinin yetişmesine dolayısıyla gerek sofralık gerekse şaraplık üzümün elde edilmesine uygun bir ülkedir.
Altaş, Aysu, Cumhur, Öznur
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A Review of Methodological Approaches to Authenticating the Geographical Origin of Wines
Техника и технология пищевых производств, 2023 Wines with a clear geographical origin are more attractive for customers. The geographical origin of wine is stated on its label, but no official standards guarantee its reliability.
Nonna V. Gnilomedova +2 more
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Fermentation, 2022 Responsible for plasma membrane structure maintenance in eukaryotic organisms, sterols are essential for yeast development. The role of two sterol sources in Saccharomyces cerevisiae during wine fermentation is highlighted in this review: ergosterol ...
Giovana Girardi Piva +8 more
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Fermentation, 2021 Flor strains of Saccharomyces cerevisiae represent a special group of yeasts used for producing biologically aged wines. We analyzed the collection of commercial wine and flor yeast strains, as well as environmental strains isolated from the surface of ...
Michail A. Eldarov +8 more
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The Sensory Space of Wines: From Concept to Evaluation and Description. A Review
Foods, 2021 The concept of sensory space was first formulated over 25 years ago and has been widely adopted in oenology for around the last 15 years. It is based on both the common organoleptic characteristics of products and the mental representations built by ...
Jean-Christophe Barbe +2 more
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Featured Papers in the Wine, Spirit and Oenological Product Sections
Beverages, 2023 Current research trends in oenology concerned with contemporary issues that are of outmost important for the success of the wine industry [...]
Stamatina Kallithraka, Matteo Marangon
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ANALYSIS OF ECONOMIC POTENTIAL IN SECTOR OF VITICULTURE AND ENOLOGY IN POZEGA-SLAVONIA COUNTY
Vallis Aurea, 2016 Pozega-Slavonia County has a long tradition of viticulture and oenology at which it becomes ever more recognizable. Although this is the economic segment of high importance for the local economy and regional development this study has shown that there is
Luka Samardžija
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Le vaisselier du vin (xiiie-xvie siècle). Contribution à l’histoire du goût
L'Atelier du CRH, 2014 In the 13th century, new objects specific to serving wine were made by craftsmen potters and glassworkers. They are an echo of the table manners and of the interest for oenology which spread at the same time.
Danièle Alexandre-Bidon
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Australian Journal of Grape and Wine Research, 2013 This review is a state-of-the-art summary of current literature on the commercial oenological tannins that are often added to wine. These tannins can come from different origins, which affect their composition and characteristics. The two main sources of oenological tannins are grapes and oak wood.
VERSARI, ANDREA +2 more
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