Results 61 to 70 of about 6,664 (211)
Contribution of Mexican scholars to viticultural and oenological research: where do we stand?
OENO One, 2018 Wine consumption in Mexico has increased continuously over the last decade. However, domestic wine production is not sufficient to satisfy domestic demand, and foreign wine producers have been the main beneficiaries of the growth of the Mexican market ...
Castillo Sånchez Guillermo +2 more
doaj +1 more source
At Bjelland Vineyards Outlook Is Exciting Article [PDF]
, 1974 This article focuses on Bjelland Vineyards and its prospects for future growth and development. Paul Bjelland is interviewed about the sales of Bjelland wines around the world, as well as some of the trials he faces as a vintner.
The News-Review
core +1 more source
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
openaire +2 more sources
Color Research &Application, Volume 51, Issue 1, January/February 2026.The NCS Rosé Wine Chart links perceptual color evaluation with CIELAB parameters, bridging analytical color data and sensory perception for standardized rosé wine assessment. ABSTRACT The extensive color palette of Rosé wines plays a crucial role in sensory evaluation by both professionals and consumers.
Valérie Bonnardel +4 more
wiley +1 more source
Bjelland Vineyards Plans Grand Opening Article [PDF]
, 1970 The grand opening of Bjelland Vineyards\u27 samples and sales building is advertised, providing information about the tasting hours and the wines that will be available. The building was made from repurposed wood and square nails from a 100-year-old barn.
The News-Review
core +1 more source
Food Frontiers, Volume 7, Issue 1, January 2026.Yeast derivatives from S. bacillaris showed superior protein haze reduction in wine compared to those from S. cerevisiae, with the most effective results from alkaline extraction. The consistently higher glucose content in S. bacillaris derivatives suggests the presence of (gluco)mannoproteins of high molecular weight, a feature not previously reported
Zeno Molinelli +7 more
wiley +1 more source
1972 Oregon Vineyards Directory Article [PDF]
, 2015 The \u2772 Oregon Vineyards Directory (as printed in the Roseburg News-Review) features 25 vineyards larger than one acre throughout Oregon. By 1971, 138.2 acres were planted with wine grapes in Oregon, and vineyards projected significant growth for 1972
The News-Review
core +1 more source
Food Frontiers, Volume 7, Issue 1, January 2026.1. Dietary LCBP supplementation in T2DM rats can improve abnormal cholesterol metabolism. 2. LCBP inhibits the formation of foam cells of macrophages of T2DM rats. 3. LCBP activated SIRT1 by enhanced the regulation of miR‐33/SREBP2 and ABCA1, but this effect was not dependent on SIRT1. 4.
Suwen Liu +5 more
wiley +1 more source
Walla Walla Valley Viticultural Area [PDF]
, 2000 Produced by the Walla Walla Valley Wine Alliance, this map depicts the Walla Walla Valley AVA (American Viticultural Area), which crosses state boundaries.
Winter, John
core +1 more source
Microbes in Oenology, Industry Practices Survey
, 2022 This survey was conducted in 2021 to determine the methods used and opinions about microbes used in the Australian Wine Industry. The purpose was to inform both Research, Industry and Funding Organisations as to the current and future requirements of the Australian Wine Industry.
Alperstein, Lucien +4 more
openaire +1 more source