Results 261 to 270 of about 188,216 (302)
Some of the next articles are maybe not open access.
American Journal of Enology and Viticulture, 1964
The presence of heads in wine spirits used in the production of red sweet (porttype) wines produced an enhancement of the red pigmentation, measured 2-3 months after production. Other chemical and sensory effects are also reported.
V. L. Singleton, H. Berg, J. Guymon
semanticscholar +1 more source
The presence of heads in wine spirits used in the production of red sweet (porttype) wines produced an enhancement of the red pigmentation, measured 2-3 months after production. Other chemical and sensory effects are also reported.
V. L. Singleton, H. Berg, J. Guymon
semanticscholar +1 more source
Influence of beer, wine and spirits consumption on craving
Addiction Biology, 2005The importance of craving in alcoholism and the efficacy of treatment has been the subject of various studies. This study focuses on the consumption of different alcoholic beverages and their effect on craving, which has not yet been investigated. Therefore we assessed 197 inpatients using the Obsessive Compulsive Drinking Scale (OCDS) on the day of ...
Kristina Bayerlein +9 more
openaire +3 more sources
Wine, Spirits and Beer: World Patterns of Consumption
Geography, 2004World patterns of the consumption of wine, spirits and beer can be obtained using data collected by the Food and Agriculture Organization [sic]. About half the world's consumption of absolute alcohol comes from spirits, one third from beer, the rest from
D. Grigg
semanticscholar +1 more source
Pesticides in the Distilled Spirits of Wine and Its Byproducts
Journal of Agricultural and Food Chemistry, 1997The fate of eight fungicides (benalaxyl, fenarimol, iprodione, metalaxyl, myclobutanil, procymidone, triadimefon, and vinclozolin) and five insecticides (dimethoate, fenthion, methidathion, parathi...
Cabras P +5 more
openaire +3 more sources
Determination of the Water Activities of Wines and Spirits
Food Analytical Methods, 2019Water activity (aw) is an important property of foods, with correlations to safety, quality, and shelf-life. The presence of high concentrations of non-water volatiles has been problematic for analytical aw instruments, thereby limiting potential applications of aw measurements for quality assessments of fermented beverages and foods. The objectives of
Matthew C. Allan +4 more
openaire +2 more sources
Influence of the fermentation yeast strain on the composition of wine spirits
, 1995Fifteen indigenous strains of Saccharomyces cerevisiae, differentiated by their genetic polymorphism, were compared in standard conditions for their respective ability to produce volatile compounds during the alcoholic fermentation of grape must.
L. Lurton +4 more
semanticscholar +1 more source
À votre santé – conceptualizing the AO typology for luxury wine and spirits
, 2016Purpose The status of icewine as a luxury item is largely undisputed in popular perception. Despite this, icewine has received very little attention in the management literature.
Jeannette Paschen +2 more
semanticscholar +1 more source
, 2016
In the past 20 years there has been a major restructuring of the largest wine operators into multinational enterprises (MNEs). Many firms in the wine, beer and spirits sectors have increased their foreign direct investment and acquired other companies in
J. Outreville
semanticscholar +1 more source
In the past 20 years there has been a major restructuring of the largest wine operators into multinational enterprises (MNEs). Many firms in the wine, beer and spirits sectors have increased their foreign direct investment and acquired other companies in
J. Outreville
semanticscholar +1 more source
Intake of wine, beer and spirits and risk of gastric cancer
European Journal of Cancer Prevention, 2005The objective was to study prospectively the relation between quantity and type of alcohol and risk of gastric cancer. In a pooled database from three population studies conducted in 1964-1992, a total of 15,236 men and 13,227 women were followed for a total of 389,051 person-years. During follow-up 122 incident cases of gastric cancer were identified.
Barstad, B. +6 more
openaire +4 more sources
A Test of Fractional Addition of Wine Spirits to Red and White Port Wines
American Journal of Enology and Viticulture, 1963The hypothesis that the major effect of fractional addition of wine spirits, compared to single addition, is the result of heads reduction appears to have been verified by this research.
V. L. Singleton, J. Guymon
semanticscholar +1 more source