Results 21 to 30 of about 160,576 (225)
Fermentation, 2019 Wine production by inoculated fermentation with commercial Saccharomyces cerevisiae strains is an ordinary practice in modern winemaking in order to assure the final quality of wine, although this procedure results in the production of highly homogeneous
Angela Capece +5 more
doaj +1 more source
Fermentation, 2019 Yeasts during alcoholic fermentation form a vast number of volatile compounds that significantly influence wine character and quality. It is well known that the capacity to form aromatic compounds is dependent on the yeast strain. Thus, the use of native
Margarita García +4 more
doaj +1 more source
Le patrimoine vitivinicole dans « Des racines et des ailes » : entre immuabilité et renouvellement
Culture & Musées, 2020 Following the inclusion of The Champagne Hillsides, Houses and Cellars and The Climats, Terroirs of Burgundy on UNESCO’s World Heritage List (2015), French television has been rich in the production of documentary films on wine culture.
Pascal Laborderie
doaj +1 more source
Evolution: Hox genes and the cellared wine principle [PDF]
Current Biology, 2000 Two Drosophila Hox genes involved in segmentation, fushi tarazu and bicoid, appear to have acquired these roles by functional divergence from classical homeotic genes. Recent results indicate how genes with critical functions in development can evolve completely different functions among species.
openaire +2 more sources
ANALYSIS OF PROFITABILITY RATIOS OF WINERIES IN THE MARAMURES REGION
AgriculturaThe aim of the research is to identify a sustainable wine-growing system of the Maramures Region based on the values of some indicators of profitability ratios.
Lucica Armancă
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Business Strategy and the Environment, EarlyView.ABSTRACT Sustainability certifications are increasingly embedded in the governance and competitiveness of the wine sector, yet their strategic role remains under‐theorised. This study conceptualises certifications as multidimensional strategic mechanisms and conducts a comparative analysis of 50 schemes used in the global wine industry.
Alexy Apolo‐Romero +2 more
wiley +1 more source
Food Chemistry International, EarlyView.Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh +4 more
wiley +1 more source
Geodetic survey of tuff wine cellars in Veľká Tŕňa [PDF]
Acta Montanistica Slovaca, 2012 Veľká and Malá Tŕňa are the centre of tokaj wine region in Slovakia. They have a long tradition of exquisite tokaj wine-making.There are cellar entrances in tuff hills near both villages in which people store wine in regular temperatures.
Miroslav Šimčák +3 more
doaj
Irrigation and Drainage, EarlyView.ABSTRACT A recent UN report describes many regions as facing ‘water bankruptcy,’ a condition in which available water resources can no longer meet existing demands. In practice, this means irrigation will likely bear the greatest burden of future water‐use reductions, a complicated and fraught decision to make given its critical role in food security ...
Wim G. M. Bastiaanssen +30 more
wiley +1 more source
EL COOPERATIVISMO VITIVINíCOLA EN LA UNIóN EUROPEA Y ESPAñA. UN ESTUDIO EXPLORATORIO EN LA DENOMINACIóN DE ORIGEN DE ALICANTE/THE WINE GROWING COOPERATIVISM IN THE EUROPEAN UNION AND SPAIN. AN EXPLORATORY STUDY IN THE ORIGIN DENOMINATION OF ALICANTE [PDF]
Revista de Estudios Cooperativos, 2007 El cooperativismo vitivinícola es una importante realidad en los países de la Unión Europea, sobre todo en Francia e Italia donde se ubican las principales bodegas cooperativas europeas.
Amparo MELIÁN NAVARRO +1 more
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