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2181
The territorial dimension of transactions in the Canary Islands’ grape market
Published 2022-09-01Subjects: “…wine…”
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2182
The territorial dimension of transactions in the Canary Islands’ grape market
Published 2022-09-01Subjects: “…wine…”
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2183
Influence of Brettanomyces custersianus upon the activity of Saccharomyces cerevisiae strains during the tumultuous phase of vinification
Published 2011-04-01Subjects: Get full text
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2184
Dal Pucino al Prosecchino. Appunti per una storia letteraria del vino Prosecco
Published 2023-12-01Subjects: “…wine…”
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2185
Comparative Zymocidial Effect of Three Different Killer Toxins against <i>Brettanomyces bruxellensis</i> Spoilage Yeasts
Published 2023-01-01Subjects: “…wine microbiology…”
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2186
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2187
Water Footprint Sustainability as a Tool to Address Climate Change in the Wine Sector: A Methodological Approach Applied to a Portuguese Case Study
Published 2020-08-01Subjects: Get full text
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2188
Volatile composition of light red wines aged in Canary pine barrels from La Palma (Canary Islands, Spain)
Published 2022-10-01Subjects: Get full text
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2189
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2190
Coronary artery plaque burden and calcium scores in healthy men adhering to long-term wine drinking or alcohol abstinence
Published 2014-08-01Subjects: Get full text
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2191
Are Local Product Consumption Habits Influenced by Extreme Situations? A Case Study of Wine During the COVID-19 Pandemic
Published 2023-08-01“…The research applied to local wine and involved a sample of 762 consumers from the Canary Islands. …”
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2192
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2193
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2194
Pilot Scale Fermentations of Sangiovese: An Overview on the Impact of <i>Saccharomyces</i> and Non-<i>Saccharomyces</i> Wine Yeasts
Published 2020-06-01Subjects: Get full text
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2195
Quality and Composition of Red Wine Fermented with Schizosaccharomyces pombe as Sole Fermentative Yeast, and in Mixed and Sequential Fermentations with Saccharomyces cerevisiae
Published 2014-01-01“…The sensorial properties of the different final wines varied widely. The wines fermented with Sc. pombe 938 had maximum aroma intensity and quality, and they were preferred by the tasters.…”
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2196
Preparation of mango (Mangifera indica L.) wine using a new yeast-mango-peel immobilised biocatalyst system
Published 2012-12-01“…The preparation of mango wine by yeast-mango peel immobilised biocatalyst system by repeated batch fermentation was conducted and compared to free cells fermentation at 15, 20, 25, and 30°C. …”
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2197
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2198
Diversifying the Flavor of Black Rice Wines through Three Different Regional Xiaoqus in China and Unraveling Their Core Functional Microorganisms
Published 2023-09-01Subjects: “…black rice wine…”
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2199
Investigation of the influence of technological extrasion methods of pulp on the composition and quantitative content of phenolic substances in red natural wine materials
Published 2019-12-01“…The smallest number of phenolic acids has been found at extracting pulp by heating;Processing the pulp with an enzyme preparation increases the content of phenolic compounds in the wine material, including anthocyanins, which determine the completeness of the taste, aroma and color of the wine.…”
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2200
Comparison and Intercorrelation of Various Bentonite Products for Oenological Properties, Elemental Compositions, Volatile Compounds and Organoleptic Attributes of White Wine
Published 2023-01-01“…Bentonite fining is one of the generally applied wine-making technological elements that may seriously affect wine components. …”
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