Results 1 to 10 of about 166,647 (192)
Developing a multidimensional framework for wine tourist behavior: Evidence from Greece
Wine Economics and Policy, 2015 In response to the need for a better empirical understanding of the multiple factors that drive the demand of wine tourism, this paper serves a twofold objective: first, to test the distinctiveness of motivations for visiting a wine region along with a ...
Maria Alebaki +2 more
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Comparative Evaluation of Brandy de Jerez Aged in American Oak Barrels with Different Times of Use
Foods, 2021 Brandy de Jerez is a European Geographical Indication for grape-derived spirits aged in oak casks that have previously contained any kind of Sherry wine and, therefore, are known as Sherry Casks®.
Manuel J. Valcárcel-Muñoz +4 more
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Sensors, 2017 In this paper, we report measurements of wine viscosity, correlated to polarized laser speckle results. Experiments were performed on white wine samples produced with a single grape variety.
Christelle Abou Nader +6 more
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Vine, Wine and Wine-Cellars-Winepresses as the Treasury of Cultural Heritage
Caucasus Journal of Social Sciences, 2023 ქართველი და უცხოელი(დასავლეთ ევროპელი) სპეციალისტი მკვლევარების მიერ საქართველო იმ არეალშია მოქცეული, სადაც თავდაპირველად ჩაისახა და განვითარდა მევენახეობა. საქართველოა მიჩნეული მცირე აზიასთან ერთად ვაზისა და ღვინის სამშობლოდ. ამაზე მიუთითებს საქართველოს ტერიტორიაზე ველური ვაზის მრავლად არსებობა, კულტურული ვაზის ჯიშების სიმრავლე, თქმულება-გადმოცემები ...
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Of Women, Wine and Salt: Revisioning the Home in Harriet Prescott Spofford’s Detective Fiction
European Journal of American Studies, 2019 Although Harriet Prescott Spofford appears to have given up the genre of detective fiction in the late 1860s, she actually used it as the foundation for works in which suspense, sudden revelations and unexpected final twists serve her investigation of ...
Stéphanie Durrans
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The mitochondrial genome of the ethanol-metabolizing, wine cellar mold Zasmidium cellare is the smallest for a filamentous ascomycete [PDF]
Fungal Biology, 2016 Fungi in the class Dothideomycetes often live in extreme environments or have unusual physiology. One of these, the wine cellar mold Zasmidium cellare, produces thick curtains of mycelia in cellars with high humidity, and its ability to metabolize volatile organic compounds is thought to improve air quality.
Stephen B, Goodwin +6 more
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A Control Alternative for the Hidden Enemy in the Wine Cellar [PDF]
Fermentation, 2019 Brettanomyces bruxellensis has been described as the principal spoilage yeast in the winemaking industry. To avoid its growth, wine is supplemented with SO2, which has been questioned due to its potential harm to health. For this reason, studies are being focused on searching for, ideally, natural new antifungals. On the other hand, it is known that in
Rubén Peña +3 more
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OENO OneThe cellar environment harbours a consortium of microorganisms on the material surfaces and in the air. Among these microorganisms, the spoilage yeast Brettanomyces bruxellensis can colonise surfaces due to its specific bioadhesive properties.
Paul Le Montagner +8 more
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Foods, 2020 In winemaking, clarification and stabilization are the processes by which insoluble matter suspended in the wine (called lees) is removed before bottling. The light lees represent 2–4% of the total wine volume.
Fabien Bogard +6 more
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A Computer Vision System for Visual Grape Grading in Wine Cellars [PDF]
, 2009 Xunta de Galicia | Ref.
Esteban Vázquez-Fernández +5 more
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