Results 1 to 10 of about 919,350 (412)
Modelling Smoke Flavour in Wine from Chemical Composition of Smoke-Exposed Grapes and Wine
Australian Journal of Grape and Wine Research, 2023 Wine grapes exposed to smoke and wine made from grapes exposed to smoke can robustly be identified through their elevated concentrations of volatile phenols and phenolic glycosides serving as smoke markers, compared to concentrations typically found in ...
Mango Parker +9 more
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Climate Change Adaptation in the British Columbia Wine Industry Can carbon sequestration technology lower the B.C. Wine Industry's greenhouse gas emissions? [PDF]
Applied Economics and Finance, Vol 8 No. 4, July 2021, 2021 The purpose of this study is to measure the benefits and costs of using biochar, a carbon sequestration technology, to reduce the B.C Wine Industry's carbon emissions. An economic model was developed to calculate the value-added for each of the three sectors that comprise the BC Wine industry.
arxiv +1 more source
Australian Journal of Grape and Wine Research, 2023 Background and Aims. An OIV resolution provides guidelines on using glutathione as a prefermentation additive when the amount of yeast assimilable nitrogen (YAN) of a juice or must is adequate, to avoid the metabolism of glutathione by the yeast.
Marlize Z. Bekker +6 more
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Not All Fibers Are Born Equal; Variable Response to Dietary Fiber Subtypes in IBD
Frontiers in Pediatrics, 2021 Diet provides a safe and attractive alternative to available treatment options in a variety of diseases; however, research has only just begun to elucidate the role of diet in chronic diseases, such as the inflammatory bowel diseases (IBD).
Heather Armstrong +8 more
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Italian Journal of Animal Science, 2021 This study was conducted to determine the correlation among serum biochemical indices, slaughter traits, texture characteristics and water-holding capacity in Tan sheep. Eighty Tan sheep aged 4–6 months were selected.
Jiangyong Yu +7 more
doaj +1 more source
The Role of Potent Thiols in “Empyreumatic” Flint/Struck-Match/Mineral Odours in Chardonnay Wine
Australian Journal of Grape and Wine Research, 2023 Background and Aims. A wide range of Chardonnay styles exist on the market, from fruit-forward examples to wines displaying “empyreumatic” aromas such as flint, smoky, mineral, and struck-match.
Damian Espinase Nandorfy +11 more
doaj +1 more source
The Effect of Pre-Veraison Smoke Exposure of Grapes on Phenolic Compounds and Smoky Flavour in Wine
Australian Journal of Grape and Wine Research, 2022 Background and Aims. Smoke exposure occurred in the Adelaide Hills region in December 2019 due to a wildfire, when wine grapes were peppercorn-size green berries.
W. W. Jiang +7 more
doaj +1 more source
Metagenomic ecosystem monitoring of soft scale insects and mealybug communities
OENO One, 2023 Soft scale insects and mealybugs are phloem-feeding Hemipterans that are considered major pests in agriculture and horticulture throughout the world. However, correct taxonomic identification in the field can be difficult, making it hard for growers to ...
Chris M. Ward +4 more
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Wine and wine tourism in Macedonia [PDF]
Journal of Process Management. New Technologies, 2016 Wine (Latin: vinum) is an alcoholic beverage obtained by the fermentation of the grapes, the fruit of the vine plant. In Europe, according to legal regulations, the wine is the product obtained exclusively by full or partial fermentation of fresh grapes, clove or not, or of grape must. The transformation of grapes into wine is called vinification.
Koteski, Cane +2 more
openaire +4 more sources
Australian Journal of Grape and Wine Research, 2022 Background and Aims. Cofermentation and blending are traditional winemaking practices. This study reports their comparative chemical and sensory outcomes. Methods and Results.
L. Federico Casassa +3 more
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