Results 111 to 120 of about 37,691 (210)

2010 International Pinot Noir Celebration Program [PDF]

, 2010
This document is the 2010 program for the International Pinot Noir Celebration (IPNC), held annually on the campus of Linfield College in McMinnville, Oregon.
International Pinot Noir Celebration
core   +1 more source

Influence of cation exchange resin-treated thermovinified red wines on the oxidative stability and colour of rosé sparkling wines produced by blending

OENO One
This study investigates the effect of using cation exchange resins in a red wine obtained by flash détente thermovinification on the oxidative stability of red wines and rosé sparkling wines obtained by blending the resin-treated red wine with white wine.
Gustavo Postingher , Bruno Cisilotto, Carolina Pretto Panceri, Diovane Freire Moterle, Vitor Manfroi, Evandro Ficagna   +5 more
doaj   +1 more source

2006 International Pinot Noir Celebration Program [PDF]

, 2006
This document is the 2006 program for the International Pinot Noir Celebration (IPNC), held annually on the campus of Linfield College in McMinnville, Oregon.
International Pinot Noir Celebration
core   +2 more sources

Natural sparkling guava wine: volatile and physicochemical characterization

Ciência Rural
: Although different tropical fruit species have been used in the development of fermented beverages, there are only few references in the literature to the production of natural sparkling wines from fruits other than grapes. In this sense, the objective
Silvana Maria Michelin Bertagnolli, Gabrieli Bernardi, Jossiê Zamperetti Donadel, Aline de Oliveira Fogaça, Roger Wagner, Neidi Garcia Penna   +5 more
doaj   +1 more source

1991 International Pinot Noir Celebration Program [PDF]

, 1991
This document is the 1991 program for the International Pinot Noir Celebration (IPNC), held annually on the campus of Linfield College in McMinnville, Oregon.
International Pinot Noir Celebration
core   +1 more source

Proteins influencing foam formation in wine and beer: the role of yeast [PDF]

, 2011
This review focuses on the role of proteins in the production and maintenance of foam in both sparkling winesand beer. The quality of the foam in beer but especially in sparkling wines depends, among other factors, on the presence ofmannoproteins ...
Lucía Blasco, Miquel Viñas, Tomàs G. Villa   +2 more
core  

Investigation of aroma carryover risk in a pilot plant and on industrial scale when bottling aromatised and subsequent regular wines on the same filling line

OENO One
Aromatised wine-based beverages and regular wines are commonly bottled on the same bottling line. Sealings installed in the bottling line absorb added aroma compounds from the aromatised wine-based beverages and a subsequent release of the absorbed aroma
Jörg Gottmann, David Müller, Jochen Vestner, Jens Schuster, Ulrich Fischer   +4 more
doaj   +1 more source

Autophagic Proteome in Two Saccharomyces cerevisiae Strains During Second Fermentation for Sparkling Wine Elaboration. [PDF]

Microorganisms, 2020
Porras-Agüera JA, Moreno-García J, González-Jiménez MDC, Mauricio JC, Moreno J, García-Martínez T.   +5 more
europepmc   +1 more source

2003 Oregon Vineyard and Winery Report [PDF]

, 2003
This statewide survey report on vineyards and wineries in Oregon covers bearing and nonbearing acres, size of vineyard operation, variety and county, size distribution, prices, yields, crush, inventory, and sales.
Burgess, Laura, Goodwin, Janice A., Oregon Agricultural Statistics Service   +2 more
core   +3 more sources

A Differential Proteomic Approach to Characterize the Cell Wall Adaptive Response to CO₂ Overpressure during Sparkling Wine-Making Process. [PDF]

Microorganisms, 2020
Porras-Agüera JA, Mauricio JC, Moreno-García J, Moreno J, García-Martínez T.   +4 more
europepmc   +1 more source