Premières observations sur l'utilisation des levures sèches en vinification en blanc (*) by Suzanne Lafon-Lafourcade, Pascal Ribéreau-Gayon

“…The vine-stock added must be chosen in relation to its possibilities of synergy with the indigenous yeasts. To make dry wines with a high degree of alcohol or sweet wines, the addition of a preparation of Sacch. bayanus (oviformis) with a high fermenting power, may reduce by half the duration of the vinification ; in the case of sweet wines, a better alcohol-sugar balance is thus obtained and a lower formation of volatile acidity. …”
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Development of a Novel Approach for Controlling and Predicting Residual Sugars in Wines by Ronit Yaa’ri, Eitan Schneiderman, Vicky Ben Aharon, Maria Stanevsky, Elyashiv Drori

“…In some wine styles, such as semi-dry wines, the accurate measurement of the RS concentration is critical for both qualitative and legislative reasons. …”
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Developing a novel selection method for alcoholic fermentation starters by exploring wine yeast microbiota from Greece by Aikaterini P. Tzamourani, Vasileios Taliadouros, Ioannis Paraskevopoulos, Maria Dimopoulou

“…Strain level typing reported 20 different S. cerevisiae strains from which 65% indicated fermentative capacity and led to dry wines. Sensory evaluation results clearly discriminated the produced wines and consequently, the proposed yeast categorization was confirmed. …”
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Associations of dietary patterns and abdominal obesity in the adult population. Results of the Russian epidemiological ESSE-RF study by N. S. Karamnova, S. A. Shalnova, A. I. Rytova, O. B. Shvabskaya, Yu. K. Makarova, Yu. A. Balanova, S. E. Evstifeeva, A. E. Imaeva, A. V. Kapustina, G. A. Muromtseva, S. A. Maksimov, E. B. Yarovaya, O. M. Drapkina

“…In women with AO, the prevalence and amount of drinking beer and dry wines is lower, but they consume spirits more frequently (p=0,0001), but without significant differences in amount. …”
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Níveis de ureia em dietas contendo co-produto de vitivinícolas e palma forrageira para ovinos Santa Inês Urea levels in diets containing dried grape byproduct and forage cactus for... by D.R. Menezes, G.G.L. Araújo, E.P. Socorro, R.L. Oliveira, A.R. Bagaldo, T.M. Silva, L.G.R. Pereira

“…<br>The effect of urea levels on intake and apparent digestibility of nutrients in diets containing dried wine grape byproduct and fresh forage cactus was evaluated. …”
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Scientific study of 13C/12C carbon and 18O/16O oxygen stable isotopes biological fractionation in grapes in the Black Sea, Don Basin and the Western Caspian regions by Kolesnov Alexander, Zenina Margarita, Tsimbalaev Sergey, Davlyatshin Dmitrii, Ganin Mikhail, Anikina Nadezhda, Agafonova Natalya, Egorov Evgeniy, Guguchkina Tatyana, Prakh Anton, Antonenko Mikhail

“…The δ13CVPDB values for ethanol of the red and white dry wines range from − 28.52 to − 24.26‰ (the Crimean peninsula); from − 29.23 to − 24.52‰ (South West Coast of the Greater Caucasus); from − 28.97 to − 26.22‰ (Don Basin); from − 29.14 to − 25.22‰ (Western Caspian). …”
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The establishment of champagne in Britain, 1860-1914 by Harding, R

“…Producer archives and sales records are used to confirm this shift to dry wines but the main sources for this chapter are the press, novels and songs of the period, as well as the flood of new wine books aimed at introducing a new public to the ever-increasing range of wine that was becoming available on the British market. …”