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2261
Effects of Saccharomyces cerevisiae A12-2 and BL20 Isolated from Wild Kiwifruit on Quality of Kiwifruit Wine
Published 2022-11-01Subjects: Get full text
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2262
Alternative Methods for Measuring the Susceptibility of White Wines to Pinking Alteration: Derivative Spectroscopy and CIEL*a*b* Colour Analysis
Published 2021-03-01Subjects: Get full text
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2263
Non-Conventional Grape Varieties and Yeast Starters for First and Second Fermentation in Sparkling Wine Production Using the Traditional Method
Published 2021-12-01Subjects: “…sparkling wine…”
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2264
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2265
The grass that they cut and trample and dig out and sprout roots again”: The Spiritual Baptist Church in Earl Lovelace’s The Wine of Astonishment
Published 2014-02-01Subjects: Get full text
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2266
Influence of the Storage in Bottle on the Antioxidant Activities and Related Chemical Characteristics of Wine Spirits Aged with Chestnut Staves and Micro-Oxygenation
Published 2021-12-01Subjects: “…wine spirit…”
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2267
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2268
Cultural Artifacts Transform Embodied Practice: How a Sommelier Card Shapes the Behavior of Dyads Engaged in Wine Tasting
Published 2019-12-01“…In this paper, we explore how a task involving the recognition of difficult sensory stimuli (wine) by collective systems (dyads) is modified by a domain-specific linguistic artifact (a sommelier card). …”
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2269
Characterization of Bacterial Cellulose Produced by <i>Komagataeibacter maltaceti</i> P285 Isolated from Contaminated Honey Wine
Published 2022-02-01“…In this study, bacterial strain P285 was isolated from contaminated honey wine in a honey factory in northern Thailand. Based on 16S rRNA gene sequence identification, the strain P285 revealed 99.8% identity with <i>Komagataeibacter maltaceti</i> LMG 1529 <sup>T</sup>. …”
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2270
Isolation and identification of mold and yeast in medombae, a rice wine starter culture from Kompong Cham Province, Cambodia
Published 2017-07-01Subjects:Article -
2271
Identifying lower limb problems and the types of safety footwear worn in the Australian wine industry: a cross‐sectional survey
Published 2021-01-01Subjects: Get full text
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2272
Effect of Encapsulation Processes by Freeze and Spray Drying on the Antioxidant Properties of Red Wine from cv. Listan Prieto and Syrah
Published 2022-12-01Subjects: “…wine powder…”
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2273
Applying Nanoparticle Tracking Analysis to Characterize the Polydispersity of Aggregates Resulting from Tannin–Polysaccharide Interactions in Wine-Like Media
Published 2019-06-01“…In summary, this study showed that NTA is a promising tool for measuring polydisperse samples of grape and wine macromolecules, and their aggregates under wine-like conditions. …”
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2274
Concerning the Etiology of Syrah Decline: A Fresh Perspective on an Old and Complex Issue Facing the Global Grape and Wine Industry
Published 2022-12-01“…Syrah decline, first identified in Southern France in the 1990s, has become a major concern in the global grape and wine industry. This disease mainly affects Syrah (Shiraz) grapevines. …”
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2275
Wine yeast phenomics: A standardized fermentation method for assessing quantitative traits of Saccharomyces cerevisiae strains in enological conditions.
Published 2018-01-01“…By phenotyping a wide panel of commercial wine starters in five grape juices, broad phenotypic correlations between kinetics and metabolic end products were evidentiated. …”
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2276
Effect of Grape Over-Ripening and Its Skin Presence on White Wine Alcoholic Fermentation in a Warm Climate Zone
Published 2021-07-01Subjects: Get full text
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2277
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2278
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2279
Integrated genomics and phenotype microarray analysis of Saccharomyces cerevisiae industrial strains for rice wine fermentation and recombinant protein production
Published 2023-11-01“…Herein, comparative genomics was performed with three industrial S. cerevisiae strains and revealed a heterozygous diploid genome for the 98‐5 and KSD‐YC strains (exploited for rice wine fermentation) and a haploid genome for strain Y2805 (used for recombinant protein production). …”
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2280