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GLI ITALIANISMI ENOGASTRONOMICI RECENTI NELLA LINGUA INGLESE: UN’ANALISI SUI CORPORA
Published 2022-01-01“…As an illustration of this, one need only think of the phenomenon – reinforced by globalization – of Italianisms occurring in several languages.This scientific article aims to identify and investigate the lexemes of Italian origin that, in the last few years, have infiltrated the English language, the lingua franca par excellence, especially with regard to food and wine. To this end, the Oxford English Dictionary was used as a starting point and the Dizionario di italianismi in francese, inglese, tedesco (DIFIT), an lexicographic work that includes over 5,000 Italian words commonly used in the French, English and German languages as a benchmark. …”
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Effect of foliar applications on the qualitative and quantitative characters of cv. Assyrtiko and cv. Mavrotragano in the island of Santorini, under vineyard conditions
Published 2023-01-01“…Also, compared to grapes from control treatments, the levels of most phenolic compounds and anthocyanins of the sprayed samples mostly increased, and as a result, this leads to grapes of better quality, thus better wine quality, since most measurements conducted in the current experiment are also directly correlated with the organoleptic properties of the wine. …”
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4464
Evaluation of a Deep Learning Approach for Predicting the Fraction of Transpirable Soil Water in Vineyards
Published 2023-02-01“…In this study, a Bidirectional Long Short-Term Memory (BiLSTM) model was trained on real data from Internet of Things sensors in a vineyard located in the Douro wine-growing region, from 2018–2021, to evaluate the ability of this model to predict the Fraction of Transpirable Soil Water (FTSW). …”
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Populations of <i>Saccharomyces cerevisiae</i> in Vineyards: Biodiversity and Persistence Associated with Terroir
Published 2023-03-01“…Hence, the characterization of each wine region by multiple aspects would allow differentiation of its wines. …”
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A Molecular Toolbox to Identify and Quantify Grape Varieties: On the Trace of “Glera”
Published 2023-08-01“…A pillar of wine authenticity is the variety/ies used. Ampelographic descriptors and SSR markers, included in several national and international databases, are extensively used for varietal identification purposes. …”
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Using a Non-Contact Sensor to Delineate Management Zones in Vineyards and Validation with the Rasch Model
Published 2023-11-01“…The production of high-quality wines is one of the primary goals of modern oenology. …”
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High Temperature Alters Anthocyanin Concentration and Composition in Grape Berries of Malbec, Merlot, and Pinot Noir in a Cultivar-Dependent Manner
Published 2022-03-01“…Climate is determinant for grapevine geographical distribution, berry attributes, and wine quality. Due to climate change, a 2–4 °C increase in mean diurnal temperature is predicted by the end of the century for the most important Argentine viticulture region. …”
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Population Dynamics and Yeast Diversity in Early Winemaking Stages without Sulfites Revealed by Three Complementary Approaches
Published 2021-03-01“…By using standard procedures for yeast protein extraction and a laboratory-specific database of wine yeasts, identification at species level of 95% of the isolates was successfully achieved by MALDI-TOF-MS, thus confirming that it is a promising method for wine yeast identification. …”
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Improvement of <i>Torulaspora delbrueckii</i> Genome Annotation: Towards the Exploitation of Genomic Features of a Biotechnologically Relevant Yeast
Published 2021-04-01“…<i>Saccharomyces cerevisiae</i> is the most commonly used yeast in wine, beer, and bread fermentations. However, <i>Torulaspora delbrueckii</i> has attracted interest in recent years due to its properties, ranging from its ability to produce flavor- and aroma-enhanced wine to its ability to survive longer in frozen dough. …”
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Defining Paenibacillus azoreducens (P8) and Acetobacter pasteurianus (UMCC 2951) strains performances in producing acetic acid
Published 2022-11-01“…Tests were conducted in single and semi-continuous systems, using rice wine as substrate. Acetic acid produced by P8 strain was compared with that of Acetobacter pasteurianus (UMCC 2951), a strain known for producing acetic acid from rice wine. …”
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Estimation of Grapevine Crop Coefficient Using a Multispectral Camera on an Unmanned Aerial Vehicle
Published 2021-07-01Get full text
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Alcohol consumption and risk of type 2 diabetes in European men and women: influence of beverage type and body size The EPIC-InterAct study.
Published 2012“…Adjusting for waist and hip circumference did not alter the results for men, but attenuated the association for women (HR=0.90, 95% CI: 0.79-1.03 for 6.1-12.0 g day(-1) ). Wine consumption for men and fortified wine consumption for women were most strongly associated with a reduced risk of diabetes. …”
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Alcohol consumption and risk of type 2 diabetes in European men and women: Influence of beverage type and body sizeThe EPIC-InterAct study
Published 2012“…Adjusting for waist and hip circumference did not alter the results for men, but attenuated the association for women (HR=0.90, 95% CI: 0.79-1.03 for 6.1-12.0gday-1). Wine consumption for men and fortified wine consumption for women were most strongly associated with a reduced risk of diabetes. …”
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The curriculum : everything you need to know to be a master of business arts /
Published [201“…; Losing your mojo ; Maintaining mental fitness ; Dealing with feelings of overwhelming entitlement ; Basic wine and whiskey talk, and a brief word on cigars -- Electives. …”