Results 111 to 120 of about 56,514 (308)

Biodiversity of non-Saccharomyces yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines from Shangri-La wine region, China. [PDF]

Sci Rep, 2021
Zhao Y, Sun Q, Zhu S, Du F, Mao R, Liu L, Tian B, Zhu Y.   +7 more
europepmc   +1 more source

Blending industry varietals : developmental considerations for the South African wine tourism industry

, 2010
Includes bibliographical references.There is consensus that wine tourism summarily offers a strong competitive advantage for wine regions, and can generate profitable business for wineries, other wine-related products and for visitor services. And in the
Scott, David
core  

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, Brandon M. Wrage, Angel Varela‐Rohena, Stanislav Sokolenko   +3 more
wiley   +1 more source

Wine Tourism in the Valencian Community: A Comparative Analysis

Investigaciones Turísticas
Wine tourism is increasingly considered as a strategic element in the wine producing countries of the Old World. In the case of Spain, several researchers have studied the role of wine routes in boosting the competitiveness of a territory, increasing ...
Bartolomé Marco-Lajara, Patrocinio Zaragoza-Sáez, Javier Martínez-Falcó, Armand Gilinsky   +3 more
doaj   +1 more source

Monitoring of Soil Moisture: Methods, Improving Wine Quality and Extent of Wetting

The Willamette valley has grown to be an important source of high quality grapes for the production of wine. These grapes are a very high value crop that has proven to be profitable in this region.
Candolfi-Vasconcelos, M. Carmo, Rojas, Wilson, Selker, John   +2 more
core  

Impact of Intermediate Wheatgrass an Adjunct Ingredient on the Chemical Composition and Development of Aroma Compounds in Sake Brewing

Cereal Chemistry, EarlyView.
ABSTRACT Background Replacing a portion of polished rice with intermediate wheatgrass (IWG) could diversify raw materials for sake, but its effects on composition and fermentation outcomes are not well characterized. The objective of this study was to quantify how adjunct form (whole vs.
Takehiro Murai, Curtis Payne, George Amponsah Annor   +2 more
wiley   +1 more source

Early Defoliation Techniques Enhance Yield Components, Grape and Wine Composition of cv. Trnjak (Vitis vinifera L.) in Dalmatian Hinterland Wine Region. [PDF]

Plants (Basel), 2021
Mucalo A, Budić-Leto I, Lukšić K, Maletić E, Zdunić G.   +4 more
europepmc   +1 more source

Assessing the use of Geographical Indications for the New England wine region in NSW

Geographical Indications (GIs) have increasingly been used as a marketing tool to create an image of quality and uniqueness, and so capture premium prices.
Campbell, Gene, Chang, Hui-Shung (Christie), Sniekers, Peter   +2 more
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Change and development in the Spanish wine industry, 1950-2009 [PDF]

In recent years the European winegrowing regions have been carrying out deep changes in response to increasing international competition, outstanding the case of Spain.
Francisco José Medina-Albaladejo, José Miguel Martínez-Carrión   +1 more
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Exploring Identity in the British Columbia Wine Region [PDF]

, 2018
This report from The Innovation School at The Glasgow School of Art shares our perspectives on the insights and outputs from engagement activities undertaken with winery owners, wine makers, principals and other stakeholders in the industry exploring ...
Smith, Madeline, Wordie, Fred, Aitchison, Iain, Johnson, Michael   +3 more
core