Results 31 to 40 of about 236,543 (300)
Aroma components analysis of "Gongniang No. 1" rose wine and distilled spirits from Weifang area of Shandong province [PDF]
Zhongguo niangzaoA rose wine and a distilled spirit were prepared from "Gongniang No. 1" grape cultivated in Weifang area of Shandong province. Aroma components of wine samples were qualitatively and quantitatively analyzed by headspace solid phase ...
DING Wenhui, WANG Yilu, SHEN Huijie, ZHAO Zhichao
doaj +1 more source
Sensory profile of Port wines: categorical principal component analysis, an approach for sensory data treatment [PDF]
Ciência e Técnica Vitivinícola, 2015 Port wine is a fortified wine. After the grape spirit addition the fermentation stops and the wine retains some of the natural sweetness of the grape.
Vilela Alice +2 more
doaj +1 more source
Current Research in Food Science, 2023 Brandies are spirits produced from wine spirit and wine distillates. The original wines selected to be distilled to produce the wine spirits as well as the distillation method used determine, to a large extent, the organoleptic characteristics of the ...
María Guerrero-Chanivet +5 more
doaj +1 more source
Mathematics, 2020 Fourier transform infrared spectroscopy (FTIR) with Attenuated Total Reflection (ATR) combined with functional data analysis (FDA) was applied to differentiate aged wine spirits according to the ageing technology (traditional using 250 L wooden barrels ...
Ofélia Anjos +5 more
doaj +1 more source
Obesity Science & Practice, 2022 BACKGROUND Aging is characterized by body composition alterations, including increased visceral adiposity accumulation and bone loss. Alcohol consumption may partially drive these alterations, but findings are mixed.
Brittany A. Larsen +7 more
doaj +1 more source
Dosage du carbamate d'éthyle dans les vins et les eaux-de-vie
OENO One, 1988 Le dosage du carbamate d'éthyle dans les boissons alcoolisées peut être réalisé de manière simple, avec une bonne précision et une bonne sensibilité par chromatographie en phase gazeuse capillaire en utilisant un détecteur à ionisation de flamme de type ...
Alain Bertrand, P. Barros
doaj +1 more source
Etude sur le «Tsipouro», eau-de-vie de marc traditionnelle de Grèce, précurseur de l'ouzo
OENO One, 1987 Le « Tsipouro » est une eau-de-vie de marc de raisins produite dans de nombreuses zones vinicoles de Grèce; elle est le précurseur de l'ouzo, anisette mondialement connue.
Evangelos H. Soufleros, Alain Bertrand
doaj +1 more source
Impact of barrel toasting on the cognac eau-de-vie sensory profile
IVES Technical Reviews, 2022 During barrel production, the oak undergoes several processing stages that contribute to wine and brandy flavours. The toasting step is considered to have the most important influence on oak wood chemical composition as it causes the thermodegradation ...
Mathilde Gadrat +4 more
doaj +1 more source
Agribusiness, EarlyView.ABSTRACT This study aims to explore the influence of Wine Tourism (WT) on the Sustainable Performance (SP) of wineries in Spain. It particularly investigates how Corporate Social Legitimacy (CSL) and Green Innovation (GI) may act as intermediary factors in this relationship.
Javier Martínez‐Falcó +3 more
wiley +1 more source
Price Premiums for Single‐Name and Compound‐Name Geographical Indications in Swiss Cheese Trade
Agribusiness, EarlyView.ABSTRACT Geographical indications (GIs) have become increasingly important in agri‐food markets, especially in Europe. For Swiss cheese imports and exports, we analyze whether GIs are associated with higher trade prices. We find that price premiums can be obtained for both exports and imports. However, this is only the case for cheeses with single name
Judith Irek
wiley +1 more source