Results 91 to 100 of about 991,169 (388)
Oregon Wine Board Meeting Minutes May 21, 2013 [PDF]
, 2013 These meeting minutes list individuals in attendance and missing from the May 21, 2013 Oregon Wine Board (OWB) meeting, held at Davis Wright Tremaine in Portland, Oregon.
Oregon Wine Board
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Wine Preference and Wine Aroma Perception
, 2016 Aroma is the major contributor to overall flavor perception and it is one of the most important intrinsic factors that influence wine quality and consumer preferences. Therefore, a great amount of work in wine chemistry has been devoted to identify wine volatile compounds and to improve the analytical methodologies for this purpose. However, we already
Pozo-Bayón, Mª Ángeles +2 more
openaire +3 more sources
Food & Function, 2016 This study evaluated the possible prebiotic effect of a moderate intake of red wine polyphenols on the modulation of the gut microbiota composition and the improvement in the risk factors for the metabolic syndrome in obese patients.
I. Moreno-Indias +6 more
semanticscholar +1 more source
Advanced Science, EarlyView.Researchers develop advanced tools to study grapevine traits like berry quality and stress resilience. A 200K SNP array and high‐throughput phenotyping enable the identification of loci linked to berry shape, sugar content, acidity, and cold tolerance. Functional validation of genes such as NAC08 reveals roles in cold tolerance.
Yuyu Zhang +11 more
wiley +1 more source
2005 Oregon Harvest Report [PDF]
, 2005 This harvest report for the Oregon wine industry from 2005 discusses how the cooler temperatures and lower alcohol levels affected the vintages.
Oregon Wine Board
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Globalization and wine business: Port wine
Research Papers in Economics, 2007 In the past two decades the world has seen acceleration in the process of globalisation, affecting virtually all industries and consumers. The wine sector is no exception, witnessing increased exports and imports, decreasing consumption per capita in the producing countries, and a wave of direct foreign investment and mergers and acquisitions in the ...
Rebelo, Joao +5 more
openaire +4 more sources
Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered.
FEMS Yeast Research, 2014 Saccharomyces cerevisiae and grape juice are 'natural companions' and make a happy wine marriage. However, this relationship can be enriched by allowing 'wild' non-Saccharomyces yeast to participate in a sequential manner in the early phases of grape ...
N. Jolly, C. Varela, I. Pretorius
semanticscholar +1 more source
Advanced Science, EarlyView.Arsenic trioxide transformed acute promyelocytic leukemia therapy and shows promise against HIV. A new method to solubilize the mineral realgar produces different arsenic species depleting the main arsenic target, nuclear PML protein, and retaining effects on leukemic and HIV reservoir cells, while minimizing off‐target damage.
Bojana Lucic +20 more
wiley +1 more source
2008 Oregon Harvest Report [PDF]
, 2008 This harvest report for the Oregon wine industry from 2008 discusses how a cool growing season led to a dry and mild harvest. According to the report, the late harvest and lower yields brought about mature and complex flavors, translating to a vintage ...
Oregon Wine Board
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Organic Acid Metabolism and the Impact of Fermentation Practices on Wine Acidity: A Review
South African Journal of Enology and Viticulture, 2018 The conversion of grape sugar to ethanol and carbon dioxide is the primary biochemical reaction in alcoholic wine fermentation, but microbial interactions, as well as complex secondary metabolic reactions, are equally relevant in terms of the composition
B. Chidi, F. Bauer, D. Rossouw
semanticscholar +1 more source