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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 +2 more
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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 +2 more
openaire +1 more source
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
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
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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
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Wine, beer, and spirits metabolism.
Comprehensive therapy, 2009Comprehensive 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 +2 more
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[Beer, wine, spirits and mortality].
Lakartidningen, 2001A 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 +7 more
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Wines, spirits, and other beverages
2003International ...
Mosedale, J.R., Puech, J.L.
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Fortified Wines, Spirits, Liqueurs and Aperitifs
1990Fortified 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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