Results 61 to 70 of about 68,052 (252)
International Journal of Food PropertiesChinese rice wine (Huangjiu) is a traditional fermented wine in China. The biogenic amines are the important index during its fermentation. This study investigated the changes in biogenic amine content and its formation during fermentation of Chinese ...
Jianchang Jin +3 more
doaj +1 more source
Fermentation, 2022 Although using non-Saccharomyces yeasts during alcoholic fermentation can improve the wine aroma, most of them are not ethanol tolerant; therefore, in 2017, this study screened 85 non-Saccharomyces yeasts isolated and identified from 24 vineyards in ...
Jie Gao +4 more
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ZRT1 harbors an excess of nonsynonymous polymorphism and shows evidence of balancing selection in Saccharomyces cerevisiae [PDF]
, 2012 Estimates of the fraction of nucleotide substitutions driven by positive selection vary widely across different species. Accounting for different estimates of positive selection has been difficult, in part because selection on polymorphism within a ...
Engle, Elizabeth K., Fay, Justin C.
core +3 more sources
Business Strategy and the Environment, EarlyView.ABSTRACT How do wineries design sustainability practices and use environmental management accounting (EMA)? This study addresses that question by analyzing the influence of contingency factors on the adoption of sustainability practices and the use of EMA tools to improve the environmental performance of wineries. The research was carried out through a
Andréia Cittadin +2 more
wiley +1 more source
Acta Chimica Slovaca, 2016 Abstract This paper deals with influence of nitrogen compound content on wine fermentation kinetics. It also deals with simulation of refrigeration failure during fermentation. Mathematical model of wine fermentation was adapted. Model is based on kinetics of heat removal, kinetics of fermentation, production of carbon dioxide and ...
Vladimír Báleš +3 more
openaire +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
Quality Comparison of Glutinous Rice Fermented Wine and Waxy Maize Fermented Wine
Shipin gongye ke-ji, 2022 In order to study the influence of glutinous rice and waxy maize on the quality of fermented wine, Indica glutinous rice, Japonica glutinous rice and waxy maize were selected as raw materials. The content of moisture, protein, ash, starch and fat were measured.
Anxiang SU +5 more
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Shipin gongye ke-ji, 2022 In order to improve the preservation rate of total phenols and flavonoids, the fermentation technology of grape medicine mulberry wine was explored, and the antioxidant activity and bile acid binding capacity of grape medicine mulberry wine were studied.
Zununa GULIMIRE +7 more
doaj +1 more source
Anti-transpirant effects on vine physiology, berry and wine composition of cv. Aglianico (Vitis vinifera L.) Grown in South Italy [PDF]
, 2019 In viticulture, global warming requires reconsideration of current production models. At the base of this need there are some emerging phenomena: modification of phenological phases; acceleration of the maturation process of grapes, with significant ...
Di Lorenzo R. +3 more
core +1 more source
Protein hydrolysates in cell culture: Toward multi‐omics characterization
Biotechnology Progress, EarlyView.While protein hydrolysates are widely used in cell culture applications, they remain undefined and variable products. Multi‐omic characterization evaluating composition and function can transition hydrolysates toward semi‐defined media components.
Michelle Combe +3 more
wiley +1 more source