Results 81 to 90 of about 463,908 (183)
ENOTOURISM: A NICHE TENDENCY WITHIN THE TOURISM MARKET [PDF]
Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development, 2013 This paper is aimed at establishing the required actions to be taken so as to improve perception on Romanian wine and vine tourism. In the Romanian wine and vine field, the main changes over the last ten years have been the modernization of wineries by ...
Sorin BIBICIOIU, Romeo Cătălin CREŢU
doaj
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 +2 more
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Old World Wines Revisited: Consumers' Valuation of Spanish and German Wines in the UK Wine Market [PDF]
The mid 1990s was a pivotal period for the UK retail wine market, as New World Wines started to expand significantly at the expense of Old World Wines.
Steiner, Bodo E.
core
Universum, 2006 Los Pérez Medina constituían una familia de pequeños vitivinicultores como muchos otros del pueblo de Santa María de las Parras, en el septentrión de la Nueva España del siglo XVIII (México).
Sergio Antonio Corona Páez
doaj
Evaluation of Winegrapes, Cultural Practices, and Processing to Improve Wine Quality
Objectives: 1. To evaluate compositional changes and flavor development during ripening in order to develop better harvest indices, and to develop practical methods to evaluate optimal winegrape maturity. 2.
Watson, Barney
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Potentiometric Determination of Chlorides in Wine, Distilled Spirits, and Wine Vinegar
Journal of AOAC INTERNATIONAL, 1966 Abstract Collaborative study of the Pro method for determining chlorides in wines and distilled spirits by direct titration with silver nitrate followed by potentiometric reading of the end point gave accurate and reproducible results. The procedure is suitable for repetitious analyses in control laboratories, and it is also adaptable to
openaire +1 more source
An Innovative Polypropylene/Waste Cork Composite Material for Spirit and Wine Stopper Caps
Applied SciencesIn the wine bottling process, thermoplastics are commonly used to manufacture the crown of cork stoppers. The production of agglomerated cork stoppers generates a type of waste called cork powder (CoP) in large volumes with known properties but which are
Miguel Suffo +3 more
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Spirit drinks: a source of dietary polyphenols
Croatian Journal of Food Science and Technology, 2012 There is a long tradition in the production of spirit drinks and using them in the human diet, especially in the Southeast European and Mediterranean regions.
Sanja Posavec +5 more
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Sensory Evaluation of Wine From Production and Processing Trials [PDF]
The major objective of the Sensory Science Laboratory is to support the ongoing enology and viticulture research by providing a means of evaluating juices and wines. For example, if a new viticultural practice is being tested, it is important to document
McDaniel, Mina R.
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The sensory evaluation of the 2000 vintage Pinot noir wines from the Oregon State University viticulture trials at Benton Lane Vineyard was conducted by a panel of 11 semi-trained panelists using a modified version of free-choice profiling. 36 wines were
Hjorth, Heather, McDaniel, Mina
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