Results 61 to 70 of about 14,350 (234)
Viticulture and Winemaking under Climate Change [PDF]
, 2019 The importance of viticulture and the winemaking socio-economic sector is acknowledged worldwide. The most renowned winemaking regions show very specific environmental characteristics, where climate usually plays a central role.
Helder Fraga
core +1 more source
Comparative Analysis of Biogenic Amines in Wines and Ciders
Техника и технология пищевых производствBiogenic amines are an important safety indicator for many food products. Although some countries have established maximum permissible values for histamine content in wines, this issue still remains understudied.
Ageyeva Natalia +5 more
doaj +1 more source
The effect of agronomic practices and terroir on the phenolic complex of autochthonous grape variety ‘Kefesiya’ [PDF]
E3S Web of ConferencesThis study aimed to assess the cropping capacity, quality indicators, and phenolic compounds in various tissues of the ‘Kefesiya’ grape variety, influenced by cultivation terroir and agricultural practices.
Boiko Vladimir +5 more
doaj +1 more source
Effect of Yeast Biosorbents on Wine Quality
Техника и технология пищевых производств, 2022 Foreign food industries know a variety of products derived from wine yeast cells. These products are used to improve the sensory properties of wine. This article describes the effect of a new yeast biosorbent on the sensory and physicochemical properties
Natalia M. Ageyeva +3 more
doaj +1 more source
Turning Water to Wine: An Analysis of Texas Wine Industry Water Management
Irrigation and Drainage, EarlyView.ABSTRACT The Texas wine industry is expanding in scale and reputation during a period when sustainability concerns are increasingly visible and valuable to grape growers and wine producers in Texas. Most vineyard hectarage in Texas is in the High Plains and Hill Country American Viticultural Areas (AVAs), which rely on regional aquifers for water. With
Brock Burford +3 more
wiley +1 more source
Malic acid fermetation: influence and applications in winemaking [PDF]
, 2018 Wine is one of the oldest products where microbiological processes contribute significantly to the overall quality of the product. Lactic acid bacteria (LAB) – mainly Oenococcus oeni – induce malolactic fermentation (MLF) and L-malic acid decarboxylation
Saguir de Zucal, Fabiana Maria +3 more
core
Fermentation characteristics of four southern sichuan citrus cultivars
JSFA reports, EarlyView.Abstract Background Sichuan, China's leading citrus‐producing region has strong potential for citrus wine development. Citrus is rich in bioactive compounds that enhance flavor and health value, yet current citrus wines often show weak aroma and bitterness.
Zhiqing Zheng +9 more
wiley +1 more source
White wines: Winemaking, chemical and sensory profile [PDF]
, 2021 White wines’ winemaking technique is very closely related to the winemaking traditional protocol used for the production of red wines. However, the white wines differ from the red wines in the color, aromatic notes, acidity, and phenolic composition ...
Del Bianchi, Vanildo Luiz [UNESP] +1 more
core
Criteria indicators characterizing picking maturity of apple fruits tree of the NCFCSHVW selection
Новые технологии, 2019 Harvesting picking maturity fruits is one of the ways to maximize the preservation of fruit quality during storage, since the use of modern highly effective technologies can be reduced to zero if the apples are harvested too soon or later.
T. G. Prichko +3 more
doaj +1 more source
, 2023 Bioprotection in the wine sector is a strategy for protecting grape musts that have been used for a few years now. Bioprotection is intended to be a partial or total alternative to the use of sulfites. The principle of bioprotection consists in providing, from the harvest, on the grapes or on the grape must, yeast biomass, which, by its action, will ...
Hervé Alexandre +2 more
openaire +1 more source