Results 21 to 30 of about 3,150 (224)
The genetics of non-conventional wine yeasts: current knowledge and future challenges
Frontiers in Microbiology, 2016 Saccharomyces cerevisiae is by far the most widely used yeast in oenology. However, during the last decade, several other yeasts species has been purposed for winemaking as they could positively impact wine quality. Some of these non-conventional yeasts (
Isabelle eMasneuf-Pomarede +6 more
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Different Woods in Cooperage for Oenology: A Review [PDF]
Beverages, 2018 Contact of wine with wood during fermentation and ageing produces significant changes in its chemical composition and organoleptic properties, modifying its final quality. Wines acquire complex aromas from the wood, improve their colour stability, flavour, and clarification, and extend their storage period.
Martínez Gil, Ana María +3 more
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Horticulturae, 2023 The origins of the main cultivar groups of Vitis vinifera, their relationships with wild grapevine populations, and the use of other Vitaceae are relevant issues for the improvement and conservation of Vitis diversity. Morphometric studies, domestication
Javier Valera +4 more
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Brewer´s spent yeasts for oenology: from characterisation to must fermentation
Kvasný průmysl, 2023 In order to follow the principles of the circular economy, the spent brewer´s yeasts were in this work evaluated to be considered as a raw material for production of yeast derivatives for oenology.
Michaela Montalbano +4 more
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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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WINE AND WINE TOURISM IN MACEDONIA [PDF]
Journal of Process Management and New Technologies, 2016 Wine (Latin: vinum) is an alcoholic beverage obtained by the fermentation of the grapes, the fruit of the vine plant. In Europe, according to legal regulations, the wine is the product obtained exclusively by full or partial fermentation of fresh ...
Cane Koteski +2 more
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Studies on the behavior of a new wine grape hybrid elite in the climatic conditions of the Copou-Iasi viticultural center [PDF]
Romanian Journal of Horticulture, 2021 Climatic factors of the ecosystem directly influence the vegetative development of the grapevine, the production obtained, and its quality. Obtaining new genotypes with high ecological plasticity, superior yield and quality, and biological resistance ...
R. Filimon +3 more
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Detection of Oenological Polyphenols via QCM-D Measurements [PDF]
Nanomaterials, 2022 Polyphenols are a family of compounds present in grapes, musts, and wines. Their dosage is associated with the grape ripening, correct must fermentation, and final wine properties. Owing to their anti-inflammatory properties, they are also relevant for health applications.
Gagliardi M. +6 more
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Recent advances of the OIV working group on oenological tannins in the study of the functionalities of oenological tannins [PDF]
BIO Web of Conferences, 2019 This communication actualizes the status of the research of the OIV working group on oenological tannins with the purpose of deepening the knowledge of the mechanisms and functionalities of oenological tannins in winemaking. The obtained results confirm that oenological tannins really exert an effect as copigments and that they really protect the wine ...
Vignault, A. +7 more
openaire +5 more sources
Sustainable wine tourism and vineyards’ environmental consciousness in Thailand. [PDF]
African Journal of Hospitality, Tourism and Leisure, 2019 This study aimed to assess sustainable grape wine tourism industry practices and explore the environmental consciousness of the stakeholders in Thailand.
Mitchell Amarando +2 more
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