Results 251 to 260 of about 202,300 (267)

The present and future of the international wine industry

Nature, 2002
Andrew L Waterhouse, Susan E Ebeler
exaly  

Varietal Thiols in Wine: Discovery, Analysis and Applications

Chemical Reviews, 2011
Aurélie Roland, Rémi Schneider, Florine Cavelier   +2 more
exaly  

From Pinot to Xinomavro in the world's future wine-growing regions

Nature Climate Change, 2018
Elizabeth M Wolkovich, Ignacio Morales-Castilla, Kimberly A Nicholas   +2 more
exaly  

Consumers’ perceptions, preferences and willingness-to-pay for wine with sustainability characteristics: A review

Journal of Cleaner Production, 2017
Ulrich Hamm
exaly  

Applications of Wine Pomace in the Food Industry: Approaches and Functions

Comprehensive Reviews in Food Science and Food Safety, 2017
Javier García-Lomillo
exaly  

A review on astringency and bitterness perception of tannins in wine

Trends in Food Science and Technology, 2014
Hua Li
exaly  

Digestion and absorption of red grape and wine anthocyanins through the gastrointestinal tract

Trends in Food Science and Technology, 2019
Iva Fernandes, Nuno Mateus
exaly  

Demonstrating the efficiency of sulphur dioxide replacements in wine: A parameter review

Trends in Food Science and Technology, 2015
Ra\u00fal F Guerrero
exaly  

Microbial modulation of aromatic esters in wine: Current knowledge and future prospects

Food Chemistry, 2010
Krista M Sumby, Paul R Grbin, Vladimir Jiranek   +2 more
exaly  

The microbial ecology of wine grape berries

International Journal of Food Microbiology, 2012
Manuel Malfeito-Ferreira
exaly