Results 41 to 50 of about 14,350 (234)
The emergence of winemaking cooperatives in Catalonia [PDF]
, 2016 This article traces the emergence of winemaking cooperatives in Catalonia, one of southern Europe's main winegrowing regions. It analyses the stimuli that led to the creation of winemaking cooperatives in the early twentieth century and the difficulties ...
Planas i Maresma, Jordi, 1963-
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DNA-marker based identification of the RPV3 gene determining downy mildew resistance in grapevines
Вавиловский журнал генетики и селекции, 2018 Downy mildew is one of the most common fungal diseases of the vine, caused by Plasmopara viticola. An effective way to control the spread of the pathogen is to cultivate resistant varieties.
E. T. Ilnitskaya +3 more
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Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Horticulture, 2016 The research in this paper aims the quality producţion and uvologic values of two elites clonal ‘Muscat Ottonel’ 35-21, ‘Şarbă 25-45’ and two varieties ‘Muscat Ottonel’, ‘Şarbă’ for aromatic white wines cultivated in SCDVV Bujoru.
Alina Donici +3 more
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Influence of Alcoholic and Malolactic Fermentation on the Level of Biogenic Amines in Wine [PDF]
Техника и технология пищевых производств, 2021 Introduction. The concentration of biogenic amines is an important indicator of the safety of food products, especially winemaking. In grape wines, this concentration varies widely depending on the grape variety, its microbiological state, processing ...
Natalia M. Ageyeva +2 more
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Characterization and winemaking application of a novel pectin-degrading enzyme complex from Aspergillus sojae ATCC 20235 [PDF]
, 2017 A novel pectin-degrading enzyme complex produced by Aspergillus sojae ATCC 20235 (PC-AS) using low- cost substrates was characterised in terms of its enzyme activities relevant in winemaking.This novel PC-AS was applied at the maceration/fermentation ...
González, Miriam [0000-0003-3919-2479] +4 more
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Polysaccharides in Winemaking [PDF]
, 2020 This webinar from Bucher Vaslin North America explores polysaccharides in winemaking. In the video, Eglantine Chauffour highlights the origin and chemical structure of polysaccharides in wine, polysaccharides and wine component interactions, and when and
Chauffour, Eglantine
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Recovery of winemaking by-products for innovative food applications [PDF]
, 2016 Winemaking by-products are potential resources for second-generation biorefineries, i.e., biorefineries fed with biowaste to produce added-value products, particularly for the food sector.
G. Spigno +5 more
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The history and development of winemaking [PDF]
, 2022 In this article the author wants to highlight the importance of wine among many peoples in different periods of history. To do this, I need to delve into the history of the development of this wonderful drink, starting from the origins of winemaking ...
ZNACOVAN, Ilona
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The Use of Oak in Winemaking [PDF]
, 2022 This webinar from Bucher Vaslin North America highlights the use of oak in winemaking. In the video, Eglantine Chauffour and Antoine Corpart explore why oak is used in winemaking, the various shapes of oak, and how to choose the best oak ...
Corpart, Antoine, Chauffour, Eglantine
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RUDN Journal of Agronomy and Animal IndustriesThe apple tree (Malus domestica Borkh.) is the most important perennial fruit crop widely cultivated and used in agricultural production around the world.
Elena V. Ulianovskaya +3 more
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