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Beer in Good Times and Bad: A U.S. State-Level Analysis of Economic Conditions and Alcohol Consumption [PDF]

Don Freeman
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Economic Aspects of Marijuana [PDF]

Kenneth W. Clements, Xueyan Zhao
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Wine and grape marc spirits metabolomics

Metabolomics, 2018
Mass spectrometry (MS)-based and nuclear magnetic resonance (NMR) spectroscopic analyses play a key role in the field of metabolomics due to their important advantages. The use of metabolomics in wine and grape marc spirits allows a more holistic perspective in monitoring and gaining information on the making processes and thus it can assist on the ...
Dimitra Diamantidou, Anastasia Zotou, Georgios Theodoridis   +2 more
openaire   +4 more sources

Beer, Wine, and Spirits

2021
This chapter studies how the menu is changing, highlighting key ingredients along the way, such as hops for beer, olive oil for salads, beef as a main course, rice as a side, and vanilla for desserts. Grains for beer are faced with excessive heat; changes in water quality and quantity are affecting spirits; and wine grape production is shifting to ...
Michael P. Hoffmann, Carrie Koplinka-Loehr, Danielle L. Eiseman   +2 more
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Red wine, spirits, beer and serum homocysteine

The Lancet, 2000
Johannes Kornhuber
exaly   +5 more sources

Armagnac and wine-spirits

1995
According to scholars ([Dufor, 1982]; [Cousteaux and Casamayor, 1985]; [Sempe, 1988]; [Roget and Garreau, 1990]), Armagnac is the oldest known wine spirit; that it has been produced without interruption since the early fifteenth century has been formally established.
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Wine, beer, and spirits metabolism.

Comprehensive therapy, 2009
Comprehensive therapists regularly encounter patients consuming alcoholic beverages. It remains important that they understand how the body deals with its consumption, whether temperate and intemperate.
Michael, Collins, William H, Wehrmacher, Harry L, Messmore   +2 more
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[Beer, wine, spirits and mortality].

Lakartidningen, 2001
A population based cohort study investigates the association between alcohol intake and mortality from all causes, coronary heart disease and cancer. The design is prospective with baseline assessment of intake of beer, wine and spirits, smoking habits, educational level, physical activity, and body mass index and a total of 257,859 person-years follow-
M N, Grønbaek, T I, Sørensen, D, Johansen, U, Becker, A, Gottschau, P, Schnohr, H O, Hein, G, Jensen   +7 more
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Wines, spirits, and other beverages

2003
International ...
Mosedale, J.R., Puech, J.L.
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Fortified Wines, Spirits, Liqueurs and Aperitifs

1990
Fortified wines — such as sherry, port and madeira — are made by adding alcohol, usually in the form of brandy, to a wine. Wine itself can have as much as 15% alcohol but in a fortified type the percentage can be slightly higher — up to 20% (or just over).
H. L. Cracknell, G. Nobis
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