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Overview of Wine, Oenology and Wine Tourism
ART/icle: Sanat ve Tasarım Dergisi, 2023 Amaç: Yapılan bu çalışmada şarap, Önoloji ve şarap turizmi konularına yönelik mevcut literatür üzerinden derinlemesine inceleme yapılarak ilgili konu başlıkları hakkında bilgi verilmesi, literatürün desteklenmesi ve yazılı doküman sayısının arttırılması ...
Görkem Teyin
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OENOLOGICAL CHARACTERIZATION OF SOME YEAST STRAINS ISOLATED FROM THE IAȘI VINEYARD ROMANIA [PDF]
Romanian Journal of Horticulture, 2020 This study investigated the oenological potential of indigenous Saccharomyces and non-Saccharomyces yeasts isolated from different stages of the natural must fermentation process. Screening of extracellular enzymatic activities was performed on agarized
A. Nechita +6 more
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Applied Sciences, 2022 The interest of winemakers to find new woods that can give their wines a special personality and the need for cooperage wood have led to the use of other woods than traditional oak. The aroma of wines is undoubtedly one of the quality factors most valued
A. Martínez-Gil +3 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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AgroReS, 2023 Faced with a very picky market and strong competition from high-qulity imported wines, it is necessary to shed light on the terroir characteristics of local wine-growing areas and the typicality of local wines, as this represents an opportunity to ...
D. Jakšić +6 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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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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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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Australian Journal of Grape and Wine Research, 2012 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.
A. Versari, W. du Toit, G.P. Parpinello
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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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