Results 241 to 250 of about 236,543 (300)

The science of responsible drinking [PDF]

, 2018
Maskell, Peter D.
core  

Positive Microbiology in the Movies. [PDF]

Microb Biotechnol
Sánchez-Angulo M.
europepmc   +1 more source

The Use of Non-Conventional Yeast in Sake Production. [PDF]

Molecules
Wilkowska A, Dzwonnik Z.
europepmc   +1 more source

Beyond the horizon: Why space biology is the next great innovation opportunity

Experimental Physiology, EarlyView.
Carina Kern, Keith Siew
wiley   +1 more source

Comments on Quakers and the Sacraments

, 1963
Benson, Lewis, Moore, J Floyd, Stanfield, David O   +2 more
core  

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Beer, Wine, and Spirits

2021
This chapter studies how the menu is changing, highlighting key ingredients along the way, such as hops for beer, olive oil for salads, beef as a main course, rice as a side, and vanilla for desserts. Grains for beer are faced with excessive heat; changes in water quality and quantity are affecting spirits; and wine grape production is shifting to ...
Michael P. Hoffmann, Carrie Koplinka-Loehr, Danielle L. Eiseman   +2 more
openaire   +1 more source

Wine and grape marc spirits metabolomics

Metabolomics, 2018
Mass spectrometry (MS)-based and nuclear magnetic resonance (NMR) spectroscopic analyses play a key role in the field of metabolomics due to their important advantages. The use of metabolomics in wine and grape marc spirits allows a more holistic perspective in monitoring and gaining information on the making processes and thus it can assist on the ...
Dimitra Diamantidou, Anastasia Zotou, Georgios Theodoridis   +2 more
openaire   +2 more sources

Armagnac and wine-spirits

1995
According to scholars ([Dufor, 1982]; [Cousteaux and Casamayor, 1985]; [Sempe, 1988]; [Roget and Garreau, 1990]), Armagnac is the oldest known wine spirit; that it has been produced without interruption since the early fifteenth century has been formally established.
openaire   +1 more source