Results 41 to 50 of about 160,576 (225)
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
openaire +2 more sources
Biogenic amines in red wine: The impact of technological processing of grape and wine
Acta Agriculturae Slovenica, 2013 The knowledge of the biogenic amines present in wine is important to consumers in terms of their potential threats of toxicity to human and to wine producers as a result of market impact.
Tatjana KOŠMERL +2 more
doaj +1 more source
Obesity and the Politics of Taddeo di Bartolo's Inferno
Renaissance Studies, EarlyView.ABSTRACT This paper examines Taddeo di Bartolo's depiction of Hell in the Collegiata di Santa Maria Assunta, the mother church of San Gimignano. In a striking departure from similar scenes of the period, the fresco, painted in the early fifteenth century, emphasizes the obesity of the sinners—suggesting a deliberate visual critique.
Stefania Roccas Gandal
wiley +1 more source
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
Design of complex family winery [PDF]
Строительство уникальных зданий и сооружений, 2014 This paper presents a project developed by students from Faculty of Architecture of the University of Montenegro. The object of design – is family complex for the production of wine.
Sanja Velimirovic
doaj
Green Industries Without Institutional Support—The Case of the Danish Wine Industry
Tijdschrift voor Economische en Sociale Geografie, EarlyView.Abstract Green regional industries are increasingly recognised as pivotal in addressing diverse environmental crises. While the role of institutions in fostering green industries is well‐established, limited research exists on the dynamics of green industry creation without institutional support.
Anika Zorn, Susann Schäfer
wiley +1 more source
El vino en el mundo urbano riojano a finales de la Edad Media
En la España Medieval, 2007 Wine production and commerce in the Rioja (Haro, Arnedo, Laguardia, Logroño, Herce, Calahorra, Briones and other localities). The ownership of vineyards and wine cellars. The organization of local markets and sale in exterior markets. Wine consumption in
Francisco Javier Goicolea Julián
doaj
RESEARCHES REGARDING WINE AS AGROTOURISTIC RESOURCE CASE STUDY: "BUDUREASCA" [PDF]
Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development, 2014 In regions that today form the Romanian space, vines grew wild thousands of years ago. Vitis Silvestris, nativeCarpathian oak forests, was the basis of the famous Dacian vines.
Romeo Cătălin CREŢU +2 more
doaj
The New Economics of Cape Slavery
South African Journal of Economics, Volume 94, Issue 4, December 2026.ABSTRACT In this survey, I argue that the Cape Colony has become one of the most useful settings for studying the economics of unfree labour. The Cape offers a distinctive combination: a slavery regime linking the Indian Ocean and Atlantic worlds, an urban and agrarian economy, overlapping labour regimes and archives rich enough for linked micro‐data ...
Johan Fourie
wiley +1 more source
Food Frontiers, Volume 7, Issue 6, November 2026.Immobilization of β‐1,3‐glucanase enhances enzyme stability and enables continuous wine clarification, achieving significant turbidity reduction and 75%–80% glucan degradation within 24 h. ABSTRACT This work presents an innovative continuous biocatalytic system based on immobilized β‐1,3‐glucanase for white wine clarification.
Nafisat Yakubu +4 more
wiley +1 more source