Results 61 to 70 of about 6,788 (227)
Effect of added sulphur dioxide levels on the aroma characteristics of wines from Panciu wine region
Agricultural Science, 2022 In the wine-making process, the yeasts form over 20 higher alcohols that improve the sensation of pala-tine veil for the wine. The amount of higher alcohols is lower for white and rosé wines obtained from clarified musts fermented at moderate ...
Sorin MACOVICIUC +4 more
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Phillip DeVito Honors and Awards: Confrere de la Chaine des Rotisseurs Framed Certificate [PDF]
, 1979 This framed certificate confirms Phillip DeVito as a member of the Confrerie de la Chaine des Rotisseurs, an international food and wine society dedicated to fine cuisine and table art. This confers upon DeVito the title of Chef de Table.
DeVito, Phillip
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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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Conservation Biology, Volume 40, Issue 2, April 2026.Abstract The Natura 2000 (N2K) network of protected areas is one of the main tools for area‐based conservation in the European Union (EU), yet its role in preserving plant biodiversity requires better understanding. We examined data kept in the European Vegetation Archive from over 1.2 million vegetation plots and obtained over 14.2 million plant ...
Michele Di Musciano +41 more
wiley +1 more source
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
Food Pairings for Bjelland Wines Article [PDF]
, 1975 This article offers suggestions for pairing wines from Bjelland Vineyards with appropriate meals. Recipes for poisson au vin, eggs a la vin, barbecued salmon and striped bass, and shish kebabs are provided.
The News-Review
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Sensitivity Threshold for Selected Aromas and Defects in Casual Wine Consumers
Journal of Sensory Studies, Volume 41, Issue 2, April 2026.ABSTRACT Wine aromas and faults are caused by chemical compounds impacting wine quality that can originate from viticulture, vinification, bottling, or aging. Wine professionals are highly trained to recognize and assess quality indicators including characteristic aromas and faults/defects.
Katherine C. Dectis, Beverly J. Tepper
wiley +1 more source
Impact of the physico-chemistry of the wine on membrane filtration performance [PDF]
, 2009 During the process of wine making, operation of cross-flow microfiltration allows a one-step clarification and sterilization of wine, with lower waste compared to the conventional processes of clarification and sterilization.
Albasi, Claire +6 more
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Innovative Non‐Releasing Polyphenol Systems as a New Strategy Against Rosé Wine Oxidation
Food Frontiers, Volume 7, Issue 2, March 2026.An innovative system was developed to covalently immobilize polyphenols from grape must on chitosan beads. The resulting beads, containing stable and non‐releasing polyphenols, were applied to rosé wine under oxidative stress. This strategy enhanced rosé wine color stability and oxidation, offering a valuable alternative to sulfur dioxide.
Lucia Parafati +6 more
wiley +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
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