Results 51 to 60 of about 15,126 (223)
BIO Web of Conferences, 2016 In a previous study we reported that sequential inoculation of Torulaspora delbrueckii and Saccharomyces cerevisiae during the first fermentation increased the protein concentration and improved the foaming properties of a base wine.
Medina-Trujillo Laura +6 more
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Beverages, 2020 The primary objective was to identify how the disclosure of production methods, including sustainable practices, would impact consumers’ sensory perceptions. The secondary objective was to identify the attributes consumers use to describe Nova Scotia (NS)
Lydia Hayward +2 more
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State of the Field: Royal Studies and Court Studies
History, EarlyView.Abstract Monarchy, as the world's oldest and most enduring form of political organization, is an area that has attracted the attention of scholars from a range of disciplines. Two connected and complementary fields embody this interdisciplinary study of monarchy and monarchies: royal studies, which takes an all‐encompassing approach to monarchy, and ...
Jonathan Spangler, Elena Woodacre
wiley +1 more source
Influence of encapsulated yeast on the quality of ´Teran´ rosé sparkling wine
Glasnik Zaštite Bilja, 2021 The influence of encapsulated yeast ProElif® (Saccharomyces cerevisiae) in comparison with the yeast Fermol Blanc (Saccharomyces bayanus) in the production of naturally sparkling rosé wine by bottle fermentation produced from the indigenous grape ...
Tomislav Plavša +3 more
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INFLUENCE OF YEAST RACES ON AROMATIC PROPERTIES OF CHAMPAGNE PREPARED USING TRADITIONAL TECHNOLOGY
Новые технологии, 2020 Biosynthetic abilities of yeast contribute to improving the composition of the aromatic complex of sparkling wines and its balance. Knowledge of the biosynthetic characteristics of certain races of yeast and careful selection of them make it possible to ...
L. V. Gnetko +2 more
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Children &Society, EarlyView.Abstract This article explores the ways in which ‘forest school’, an educational approach where children engage in creative and play based activities in a ‘natural’ environment, can contribute towards Sustainable Development Goal 15 (SDG 15) by promoting sustainable use of terrestrial ecosystems and by helping address biodiversity loss. Drawing on data
Hannah Hogarth
wiley +1 more source
A sparkling apéritif or old wine in new bags?
Bilingualism: Language and Cognition, 2013 In the keynote article “Language contact outcomes as the result of bilingual optimization strategies” (Muysken, published online May 31, 2013; henceforth KA), I have tried to accomplish three things:(a)linking a number of fields of language contact research (code-switching, Creole studies, contact-induced language change, bilingual production), by(b ...
Muysken, Pieter
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American Anthropologist, Volume 128, Issue 2, Page 359-368, June 2026.ABSTRACT Electricity grid infrastructures shape future publics and the contours of political belonging or exclusion, including citizenship. But in fire‐prone, more precariously grid‐connected regions in California, experiments with micro‐ and home nanogrids, subsidized by the state and built in many cases with Tesla products, provide new opportunities ...
Joanne Randa Nucho
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BeveragesHigh-altitude and cold climate regions such as São Joaquim, in Santa Catarina, Brazil, a recent wine-growing region, are characterized by wines with pronounced acidity, ideal for sparkling wine production.
Adrielen Tamiris Canossa +4 more
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Sparkling wine production by immobilised yeast fermentation
Czech Journal of Food Sciences, 2017 The prospects of sparkling wine production by the 'Champenoise' method using alginate-immobilised yeast cells were examined. Grape varieties dominant in quantity were selected within the group of recommended and permitted varieties of Kutjevo vineyards ...
Borislav Miličević +7 more
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