Results 21 to 30 of about 1,643 (216)
The determination of titratable acidity and total tannins in red wine [PDF]
Journal of Agricultural Sciences (Belgrade), 2009 Titration acidity and content of total tannins in mass-market red wines are analyzed in this paper. The content of total acids in wine, expressed through wine acid, was analyzed by potentiometric titration on 7.00 pH value.
Rajković Miloš B., Sredović Ivana D.
doaj +1 more source
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
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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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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
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
openaire +3 more sources
The Geography of Success: A Spatial Analysis of Export Intensity in the Italian Wine Industry
Agribusiness, EarlyView.ABSTRACT This paper investigates the paradox of how Italy's fragmented, SME‐dominated wine industry achieves global export success. Moving beyond purely firm‐centric explanations, we test whether export intensity is spatially dependent, clustering geographically in regional ecosystems.
Nicolas Depetris Chauvin, Jonas Di Vita
wiley +1 more source
Digital Transformation for Eco‐Innovation: Evidence From Agriculture 4.0 Adoption in Wine Firms
Business Strategy and the Environment, EarlyView.ABSTRACT Firms face a fundamental strategic dilemma: how to align digital transformation with environmental sustainability while maintaining competitive advantage. Drawing on the eco‐innovation and green business strategy literature, this paper investigates how Agriculture 4.0 technologies act as enablers of sustainability strategies.
Alessandro Muscio +2 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
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