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Accelerating Aging of White and Red Wines by the Application of Hydrostatic High Pressure and Maceration with Holm Oak (<i>Quercus ilex</i>) Chips....
Published 2021-04-01“…However, these effects were not observed in red wines. Thus, the effect of the wood depends on the type of wine in which it is used. …”
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2904
Use of Non-<i>Saccharomyces</i> Yeast Co-Fermentation with <i>Saccharomyces cerevisiae</i> to Improve the Polyphenol and Volatile Aroma Compound Contents in Nanfeng Tangerine Wines
Published 2022-01-01Subjects: “…tangerine wine…”
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2905
Purification and Characterization of WA18, a New Mycocin Produced by <i>Wickerhamomyces anomalus</i> Active in Wine Against <i>Brettanomyces bruxellensis</i> Spoilage Yeasts
Published 2020-12-01“…<i>Wickerhamomyces anomalus</i> strain 18, isolated from a natural underground cheese ripening pit, secretes a mycocin named WA18 that inhibits wine spoilage yeasts belonging to <i>Brettanomyces bruxellensis</i> species, with a broad-spectrum of activity. …”
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2906
The Occurrence of Glycosylated Aroma Precursors in <i>Vitis vinifera</i> Fruit and <i>Humulus lupulus</i> Hop Cones and Their Roles in Wine and Beer Volatile Aroma Production
Published 2021-04-01“…A review of the literature on grape and wine glycosides and the emerging literature for glycosides in hops is presented in order to demonstrate the depth of history in grape glycoside research and may help direct new research on hop glycosides. …”
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Effect of <i>Hippophae rhamnoides</i> L. Leaves Treatment on the Antioxidant Capacity, Total Phenol Content and Sensory Profile of Moschofilero Wines Vinified with and without Added Sulphites
Published 2020-05-01Subjects: “…white wine…”
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Effect of <i>Candida intermedia</i> LAMAP1790 Antimicrobial Peptides against Wine-Spoilage Yeasts <i>Brettanomyces bruxellensis</i> and <i>Pichia guilliermondii</i>
Published 2020-07-01“…Wine spoilage yeasts are one of the main issues in the winemaking industry, and the control of the <i>Brettanomyces</i> and <i>Pichia</i> genus is an important goal to reduce economic loses from undesired aromatic profiles. …”
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2914
Influence of <i>L. thermotolerans</i> and <i>S. cerevisiae</i> Commercial Yeast Sequential Inoculation on Aroma Composition of Red Wines (Cv Trnjak, Babic, Blatina and Frankovka)
Published 2020-12-01“…In all sequential fermented wines, lactic acid concentrations were significantly higher, ranging from 0.20 mg/L in Trnjak up to 0.92 mg/L in Frankovka wines, while reducing alcohol levels from 0.1% <i>v</i>/<i>v</i> in Trnjak up to 0.9% <i>v</i>/<i>v</i> in Frankovka wines. …”
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2915
Calibration of chlorophyll hand-held meter based on vineyard NDVI zones for estimation of leaf N content
Published 2022-10-01Subjects: Get full text
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2916
Historical and statistical data on the development of the domestic alcoholic beverages industry
Published 2021-01-01Subjects: Get full text
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2917
Les vignes et vignerons d’Orléans à la fin du Moyen Âge
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2918
Impacts of photoselective bunch zone shading on the volatile composition and sensory attributes for <i>Vitis vinifera</i> L. cv. Riesling
Published 2022-09-01Subjects: Get full text
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2919
Impact of Early Season Temperatures in a Climate-Changed Atmosphere for Michigan: A Cool-Climate Viticultural Region
Published 2022-02-01Subjects: Get full text
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2920
Viticulture – Challenge for Tourism Development (Znojmo Case Study Area)
Published 2014-01-01Subjects: Get full text
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