Results 61 to 70 of about 48,792 (196)
‘Reinventing’ the Beach? Lessons from a Local Development Plan in the French Riviera
The Political Quarterly, EarlyView.Abstract Coastal squeeze is now so tangible both globally and locally that the focus of scientific debate has expanded from the erosion of beaches to the risk of their disappearance. In this context, it is crucial to explore local development plans that aim to preserve the long‐term existence of a beach.
Isabelle Bruno, Grégory Salle
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
doaj
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
Physicochemical characterization of brazilian sparkling wines [PDF]
, 2015 The objective was to characterize the flavor of Brazilian sparkling wines and its main physical and chemical characteristics. For that were collected 19 representative samples of Brazilian sparkling wines, directly from the point of sale.
Marcos, Gabbardo +5 more
core +2 more sources
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
doaj +1 more source
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
doaj +1 more source
International Journal of Urban and Regional Research, EarlyView.Abstract Earlier writings on the political importance of play have discussed how it can make players conscious of the possibilities of otherwise worlds. Prefigurative politics has very similar aims, but the discussion between the two has been limited.
JONNE SILONSAARI
wiley +1 more source
Radiocarbon 14C Differentiation of Sparkling and Carbonated Wines
Journal of AOAC INTERNATIONAL, 1985 Abstract Specific 14C-activities, percent of modern 14C-activity, and calculated percent of fermentation CO2 are presented for CO2 contained in commercial sparkling wines, labeled as champagne or produced by the bulk (charmat) process. These data are given for the production years 1976–1982.
G E, Martin +2 more
openaire +2 more sources
Beverages, 2023 Sparkling wines have a relevant economic value, and they are mostly produced worldwide with the Traditional method (in bottles) or with the Charmat method (in autoclaves).
Maria Carla Cravero
doaj +1 more source
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