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LINGUISTICA COGNITIVA NELLA CULTURA DEL BERE: METONIMIA SULLE ETICHETTE DEL VINO IN ITALIA E IN POLONIA
Published 2021-01-01“…Cognitive linguistics in the culture of drinking: metonymy on wine labels in Italy and in Poland The choice of the wine label as the subject of this article is above all due to its popularity and accessibility comparing to other genres of wine discourse. …”
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3443
Fungi associated with dead branches of Magnolia grandiflora: A case study from Qujing, China
Published 2022-08-01Get full text
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3445
Construction of a synthetic Saccharomyces cerevisiae pan-genome neo-chromosome
Published 2022-06-01Get full text
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3446
Sensing Technologies, Roles and Technology Adoption Strategies for Digital Transformation of Grape Harvesting in SME Wineries
Published 2021-04-01“…It provides evidence on technologies used and workplace types deployed in grape harvesting, as well as strategic paths in deploying new technology, thereby contributing to the literature on networked sensing and seizing capabilities in the wine industry 4.0. The research approach is explorative and qualitative drawing on 31 interviews with wine industry 4.0 experts and managers, mostly owners of SMEs: wineries, wine software and wine machinery enterprises. …”
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Investigation of the antagonistic properties of Bacillus subtilis bacteria against carrot phytopathogens
Published 2018-06-01Get full text
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3449
Varietal Response to Sour Bunch Rot in Polish Grapevine Genetic Resources
Published 2021-07-01“…Sour rot was severe in three seasons with abundant rainfall during the berry ripening stage. The number of wine and table cultivars in particular classes of resistance (mean value for three years) was as follows: very little or little—9 (wine) and 9 (table), medium—9 (wine) and 3 (table), high or very high—10 (wine) and 13 (table). …”
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Le Sang du Christ : sang eucharistique ou sang relique ?
Published 2009-06-01“…There is an intriguing coincidence between the moment when the Latin Church abandoned the rite of receiving communion wine and the development of the cult of the "natural" precious Blood relic, of Christ on the cross. …”
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Microbial community succession and volatile compounds changes during spontaneous fermentation of Cabernet Sauvignon (Vitis vinifera L.) under rain-shelter cultivation
Published 2023-03-01“…Instead of bacterial microbiota, fungal community succession exhibited a positive correlation with the final wine volatiles under the rain-shelter cultivation. …”
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3453
New C-Glycosidic Ellagitannins Formed upon Oak Wood Toasting, Identification and Sensory Evaluation
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3454
Effect of <i>Metschnikowia pulcherrima</i> on <i>Saccharomyces cerevisiae</i> PDH By-Pass in MixedFermentation with Varied Sugar Concentrations of Synthetic Grape Juice and Inocula...
Published 2022-09-01“…The reduction in acetic acid in the wine was caused by <i>M. pulcherrima</i> altering the initial sugar concentration faced by <i>S. cerevisiae</i>, which in turn affected enzymatic activity. …”
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Identification and Characterization of Malolactic Bacteria Isolated from the Eastern Foothills of Helan Mountain in China
Published 2022-08-01“…MLF may affect potential wine quality impact as global warming intensifies, and the alcohol in the wine increases, which threatens MLF. …”
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Enzymatic Characterization of Purified <i>β</i>-Glucosidase from Non-<i>Saccharomyces</i> Yeasts and Application on Chardonnay Aging
Published 2022-03-01“…The application of <i>β</i>-glucosidase from non-<i>Saccharomyces</i> yeasts to improve wine aroma has been widely explored. However, few enzymes are active under the severe conditions of wine aging (high ethanol concentration, low temperature, and low pH). …”
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Stabilization of white grape must by application of supercritical CO2 as a strategy to reduce the SO2 content
Published 2023-01-01“…Winemaking worldwide, and especially the one carried out in warm climates, is looking for strategies to prevent enzymatic and microbial alterations of must and wines alternative to SO2 addition. However, there is any methodology as efficient as SO2, being used in combination with those substances in the best of cases, which does not suppose a real solution to the problem. …”
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USING MODERN INSTRUMENTAL METHODS FOR COFFEE IDENTIFICATION
Published 2022-03-01Get full text
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