Results 201 to 210 of about 11,446 (221)
Some of the next articles are maybe not open access.
The influence of yeasts type and malolactic fermentation on the quality of Teran wines
2012The aim of this study was to determine the effect of different yeast species with regard to degradation of malic acid (BDX Uvaferm and Lalvin 71B) individually and in combination with spontaneous and induced (Uvaferm Beta) malolactic fermentation in wine quality Teran.
Peršurić, Đordano, Janjanin, Danijela
openaire
Teran and Texas: A Chapter in Texas-Mexican Relations.
The Journal of Southern History, 1948Raymond Estep, Ohland Morton
openaire +1 more source
Teran and Texas: A Study in Texas-Mexican Relations
The Mississippi Valley Historical Review, 1948Walter V. Scholes, Ohland Morton
openaire +1 more source
Anthocyanin composition and free radical scavenging capacity of Teran wine
2006The colour of red wines is a remarkable sensory attribute, related to the extraction of anthocyanins from grape skins during winemaking. Anthocyanins are accumulated in berry skins during the ripening of grapes and several agroecological factors, such as cultivar, climate, soil conditions, crop level, irrigation, have been related to anthocyanins ...
Plavša, Tomislav +3 more
openaire +1 more source
Analiza kationa u sortama Merlot i Teran
2011Povećane koncentracije kationa, tj. metala u vinu (željeza, bakra i cinka) uzrokuju nepoželjne promjene u mirisu, okusu, ali i izgledu vina što se najčešće očituje zamućenjem. Takve promjene u vinu nazivaju se manama (bakreni lom, plavi ili crni lom, sivi ili bijeli lom, posmeđivanje itd.), a prouzročene su fizikalno-kemijskim i fizikalnim procesima i ...
openaire +1 more source
Alejandro Collantes de Teran, poeta de Sevilla
Hispanic Review, 1976Jose Maria Capote Benot +2 more
openaire +1 more source
Utjecaj predfermentativne maceracije na polifenolni sastav vina Teran
2011Maceracija je proces u proizvodnji vina u kojem se fenolni spojevi iz grožđa poput tanina, antocijana i drugih komponenata (dušikovih spojeva, polisaharida i minerala) ekstrahiraju iz pokožica, sjemenki i peteljki u mošt te utječu na boju i okus vina.
openaire +4 more sources