Results 41 to 50 of about 4,184 (253)
Toward Less Energy‐Consuming Alcoholic Fermentations in Oenology: A Laboratory‐Scale Case Study
Food FrontiersAlcoholic fermentation is an exothermic process where temperature plays a crucial role in controlling the fermentation dynamics and the quality of the final product in wineries.
R. Minebois +3 more
semanticscholar +1 more source
Индустрии впечатлений: Технологии социокультурных исследованийThe article introduces a new concept at the intersection of philosophy, aesthetics, literary criticism, history, oenology and branding: mythopoetics. Mythopoetics of wine is understood as a special method of wine analytics that takes the perception of ...
Oleg Shevchenko / Олег Константинович Шевченко +1 more
doaj +1 more source
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
doaj
Replacement of SO2 by plant phenolic concentrates to control oxidations in winemaking
BIO Web of Conferences, 2023 In conventional winemaking, sulfites have long been used to control oxidation and spoilage microorganisms. However, the current wine trends and growing consumer health concerns have increased the need to seek alternatives to this preservative.
Bonich Felipe Salinas +2 more
doaj +1 more source
OENO One, 2011 Aims: The aim of this paper was to locate and describe the wild grapevine as a phytogenetic resource in Western Pyrenees, including Navarre, Aragon (Spain) and the department of Pyrénées atlantiques (France).
Rafael Ocete +6 more
doaj +1 more source
Economic Impact of Sustainability in Wine Sector: A Systematic Literature Review
Agribusiness, EarlyView.ABSTRACT Sustainability has become a key issue in the wine sector, raising questions about its compatibility with firms' economic performance. Despite growing attention to environmental and social practices, evidence on their economic implications remains fragmented.
Valentina Di Chiara +2 more
wiley +1 more source
FoodsAs a biological alternative to the antimicrobial action of SO2, bioprotection has been proposed to winemakers as a means to limit or prevent grape musts microbial alteration.
Maëlys Puyo +6 more
semanticscholar +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT Sustainability certifications are increasingly embedded in the governance and competitiveness of the wine sector, yet their strategic role remains under‐theorised. This study conceptualises certifications as multidimensional strategic mechanisms and conducts a comparative analysis of 50 schemes used in the global wine industry.
Alexy Apolo‐Romero +2 more
wiley +1 more source
Experiments with oenological methods to increase the spicy aroma in Austrian Grüner Veltliner wines
BIO Web of Conferences, 2023 Grüner Veltliner is Austria's most important grape variety, accounting for 32.5% of the vineyard area (a total of around 14,500 ha). There is a noticeable trend with this variety away from fresh, fruity wines towards more spicy, single-vineyard wines ...
Philipp Christian +4 more
doaj +1 more source
pH Determination in Grape Must by Benchtop NMR Spectroscopy
ChemFoodChem, EarlyView.Benchtop NMR spectroscopy enables electrode‐free pH determination in grape must. By modeling tartaric acid's chemical shift variation, pH is derived directly from NMR spectra alongside standard composition parameters. Validated against 100 samples, this integrated approach tracks pH changes during acidification, deacidification, and fermentation ...
Billy Salgado +9 more
wiley +1 more source