Results 91 to 100 of about 15,126 (223)

Guide to the Cole Danehower Collection [PDF]

, 2017
This collection is comprised of materials from Cole Danehower’s careers, both his time as a wine writer and before he relocated to Oregon. Materials include articles written by Danehower, information collected on a variety of topics related to the wine ...
Linfield College Archives
core   +1 more source

Peptides in Musts and Wines. Changes during the Manufacture of Cavas (Sparkling Wines)

Journal of Agricultural and Food Chemistry, 1996
Peer ...
Moreno-Arribas, M. Victoria, Pueyo, E., Polo, María Carmen   +2 more
openaire   +2 more sources

State of the International Wine Markets in 2023. The wine market at a crossroads: Temporary or structural challenges?

Wine Economics and Policy
The global wine trade experienced a decline in volume and value in 2023 due to reduced real incomes, post-pandemic overstocking, and shifting consumer preferences.
Simone Mueller Loose, Rafael del Rey
doaj   +1 more source

Editorial: Sparkling wines: current trends and future evolution. [PDF]

Front Microbiol, 2023
Perpetuini G, Tofalo R.
europepmc   +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

Influence of vintage and grape maturity on volatile composition and foaming properties of sparkling wine from Savvatiano (Vitis vinifera L.) variety

OENO One
The timing of grape harvest is critical in the winemaking process of sparkling wines. It is essential for grapes to have the right amount of sugars and the optimum amount of sugars and level of acidity perfect level of acidity as they ripen.
Dimitrios Miliordos, Nikolaos Kontoudakis, Aggeliki Kouki , Alexandros Kanapitsas, Despina Lola, Elli Goulioti, Yorgos Kotseridis   +6 more
doaj   +1 more source

Influence of temperature during the second fermentation and aging of sparkling wine (Cava) on the properties of the foam

BIO Web of Conferences, 2015
The aim of this study was to determine the influence of temperature during the second fermentation and aging of spar- kling wines (AOC Cava) on their foam properties. The results indicate that sparkling wines elaborated at 12 °C have a maximum height (HM)
Esteruelas Mireia, González-Royo Elena, Gil Mariona, Kountoudakis Nikolaos, Orte Antonio, Cantos Antonio, Fort Francesca, Canals Joan Miquel, Zamora Fernando   +8 more
doaj   +1 more source

Trends versus cycles in global wine export shares [PDF]

The global wine market has witnessed major changes in recent years. Some of these changes are structural in nature or trend-following, whereas others are cyclical.
Cohen, Bruce C., Labys, Walter C.
core   +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

Young sparkling wines from the Sevastopol grape-growing area of Crimea [PDF]

E3S Web of Conferences
Wine is a product of the area, so the study of its properties should be carried out in relation to the terroir. The aim of the work was to evaluate the quality of young sparkling wines made from ‘Glera’, ‘Rhenish Riesling’, ‘Pinot Blanc’, ‘Pinot Noir ...
Lutkov Igor, Cherviak Sofia, Lutkova Nataliya   +2 more
doaj   +1 more source