Results 201 to 210 of about 4,184 (253)

WINES | Specific Aspects of Oenology

1999
Poonam Nigam
exaly   +2 more sources

A Climate Change Impact Assessment (CCIA) of Key Indicators and Critical Thresholds for Viticulture and Oenology in the Fraser Valley, British Columbia, Canada

, 2021
Grape growth and wine production are both closely connected with weather and climate, making anthropogenic climate change a source of great uncertainty for the grape and wine industries. To assess the impacts of climate change on viticulture and oenology
N. Beech, Micah J. Hewer
semanticscholar   +1 more source

ASSESSMENT OF OENOLOGICAL RESOURCES OF TRANSCARPATHIA

PROBLEMS OF AGROINDUSTRIAL COMPLEX OF KARPATY, 2023
Winemaking 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, E. Savina, E. Pukanuch, T. Tovt   +3 more
openaire   +1 more source

DAVID L. THURMOND: From Vines to Wines in Classical Rome: A Handbook of Viticulture and Oenology in Rome and the Roman West. Brill, Leiden & London, 2017, 288 pp., ISBN 978-90-04-33458-8, $132/€120 (PDF e-book $25/€25).

Journal of Wine Economics, 2021
oughly Muslim country did not make a lot of sense. Indeed, the demise of wine solved a problem both for the French and the Algerians. White notes that even before independence was on the cards, some had already begun shifting their assets to France ...
Paul Nugent
semanticscholar   +1 more source

A mass spectrometry and 1H NMR study of hypoglycemic and antioxidant principles from a Castanea sativa tannin employed in oenology.

Food Chemistry, 2018
The ethanol extract of the commercial tannin Tan'Activ C, (from Castanea sativa wood), employed in oenology, was subjected to chromatography on XAD-16 affording fractions X1-X5, evaluated for total phenols content (GAE), antioxidant activity (DPPH, ORAC),
N. Cardullo, V. Muccilli, R. Saletti, S. Giovando, C. Tringali   +4 more
semanticscholar   +1 more source

Oenological Dictionary

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, Mazzoleni, Valeria, Kupfer, Peter   +2 more
openaire   +1 more source

Arabic Gum in Oenology

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.
openaire   +1 more source

Other Organisms Important in Oenology

2007
exaly   +2 more sources

PIXE analysis in viticulture and oenology

Nuclear Instruments and Methods, 1977
Abstract 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
openaire   +1 more source

Schizosaccharomyces pombe and Lachancea thermotolerans: Joint Use as an Alternative to the Traditional Fermentations by Saccharomyces cerevisiae and Oenococcus oeni in Oenology

Alcoholic Beverages, 2019
Commercialized red wines used malolactic fermentation method to achieve microbiological stability. During malolactic fermentation, malic acid is metabolized into lactic acid under controlled situations that avoid future problems before the commercial ...
A. Benito, F. Calderón, S. Benito
semanticscholar   +1 more source