CONTEXT-INTEGRATION METHOD IN THE FORMATION OF PROFESSIONAL FOREIGN LANGUAGE COMMUNICATION SKILLS IN FUTURE WINE-MAKERS by Світлана Маслова

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Storia del contributo italiano alla viticoltura sudafricana dalle origini alla contemporaneità by Claudio Sessa

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«Свод памятников старины и археологических находок в Бессарабии» Н. Могилянского и Я. Эбергарда / «Corpus of antiques and archaeological findings in Bessarabia» by N. Mogilyansky a... by Sapozhnikov Igor, Kashuba Maya

“…It was created by the wine-maker N.K. Mogilyansky (1877-1966) and the official Ya.M. …”
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Artificial intelligence in wine-making by Pierre Grenier, Inmaculada Álvarez, Jean-Marie Roger, Vincent Steinmetz, Pierre Barre, Jean-Marie Sablayrolles

“…Artificial intelligence techniques can indeed be applied for aiding the wine-maker in his choices. They facilitate the combination between experience and recent progress in technology. …”
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Red firing clays for the manufacture of vessels for wine fermentation and maturation by means of technological processes by Francisca Quereda Vázquez, M-Magdalena Lorente-Ayza, Nevares Ignacio, del Alamo-Sanza María, Pamela Escrig Marín, María Ojeda Doménech

“…Different red firing clays (Teruel, Villar and Yesa) from the Iberian orographic system of Spain (Castellón/Teruel/Valencia) have been studied to analyze their suitability for the manufacture of technology-based ceramic vessels, studying their characterization from a ceramic technical perspective (open porosity, permeability, pore size, microstructure, process behavior, etc.), as well as from a wine maker perspective (oxygen transmission rate, OTR). …”
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La construcción social de productos agroalimentarios típicos en procesos de desarrollo territorial local: Disputas entre saberes teóricos y saberes prácticos The social constructio... by Irene Velarde

“…The vine-grower's trades and vine grower-wine maker's trade were the beginning of a road run during the last 12 years, resulting in the incipient rebirth of the food-processing activity in Berisso. …”
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Problems of French Wine Market Evolution by M. Y. Simonova

“…World globalization influences a structure of demand and exports, producers and exporters. Wine makers of France are to change and innovate traditional technologies of production, marketing, sales.…”
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Open characters of innovation management in the Hungarian wine industry by Áron TÖRÖK, József TÓTH

“…The majority of the Hungarian vine- and wine makers are not open enough in the different phases of the innovation process. …”
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The challenges of the Canary Islands’ wine sector and its implications: A longitudinal study. by Abel Duarte Alonso, Yi Liu

“…The present study extends from preliminary research conducted on the islands’ wine industry to delve into the developments that continue to unfold in the archipelago’s wine sector. Winery owners, wine makers and managers of 55 wineries located in the six wine producing islands participated in face-to-face and telephone interviews. …”
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Genome-wide association study of berry-related traits in grape [Vitis vinifera L.] based on genotyping-by-sequencing markers by Da-Long Guo, Hui-Li Zhao, Qiong Li, Guo-Hai Zhang, Jian-Fu Jiang, Chong-Huai Liu, Yi-He Yu

“…These traits are crucial for determining fruit quality and yield, in addition to conferring flavors that are highly valued by consumers and wine makers. Researchers in China, led by Da-Long Guo at Henan University of Science and Technology, used DNA sequencing to analyze genetic markers in a mixture of ancient, traditionally cultivated and modern grape varieties. …”
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Phthalates: Potential sources and control measures by Grinbaum M., Camponovo A., Desseigne J.-M., Poupault P., Meisterman E., Chatelet B., Davaux F., Lempereur V.

“…The objective ok this work was to identify the sources of phthalates and the factors favoring their diffusion in wines to propose preventive and curative solutions to the wine makers. The modalities were therefore selected in different French wine regions to represent the diversity of oenological practices. …”
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What can the brain teach us about winemaking? An fMRI study of alcohol level preferences. by Ram Frost, Ileana Quiñones, Maria Veldhuizen, Jose-Iñaki Alava, Dana Small, Manuel Carreiras

“…Over the last few decades, wine makers have been producing wines with a higher alcohol content, assuming that they are more appreciated by consumers. …”
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The Role of Social Capital in the Transdanubian Winery Networks by Árpád Brányi, László Józsa

“…But what are those factors of social capital that encourages wine-makers to cooperate, to participate in a network? …”
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The influence of music on the perception of oaked wines – A tasting room case study in the Finger Lakes Region by Wang, QJ, Frank, M, Houge, B, Spence, C, LaTour, KA

“…Innovative wine makers/marketers increasingly see the consumers’ multisensory experience in the tasting room as a means of differentiating themselves from the competition. …”

Indigenous Saccharomyces cerevisiae yeasts as a source of biodiversity for the selection of starters for specific fermentations by Capece Angela, Romaniello Rossana, Pietrafesa Rocchina, Romano Patrizia

“…These findings have stimulated wine-researchers and wine-makers towards the selection of autochthonous strains as starter cultures. …”
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Development of an Automated Method for Selected Aromas of Red Wines from Cold-Hardy Grapes Using Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry-Olfactometry by Lingshuang Cai, Somchai Rice, Jacek A. Koziel, Murlidhar Dharmadhikari

“…The presented method can be useful for grape growers and wine makers for the screening of aroma compounds in a wide variety of wines and can be used to balance desired wine aroma characteristics.…”
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Environmental Impact Analysis of Natural Cork Stopper Manufacturing by Francisco Javier Flor-Montalvo, Eduardo Martínez-Cámara, Jorge Luis García-Alcaraz, Emilio Jiménez-Macías, Juan-Ignacio Latorre-Biel, Julio Blanco-Fernández

“…For both wine makers and customers, natural cork stoppers are a symbol of quality. …”
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The perception of odor objects in everyday life: a review on the processing of odor mixtures by Thierry eThomas-Danguin, Charlotte eSinding, Sébastien eRomagny, Fouzia eEl Mountassir, Boriana eAtanasova, Elodie eLe Berre, Anne-Marie eLe Bon, Gerard eCoureaud

“…This configural processing of odor mixtures, which is empirically subject to important applications in our societies (e.g., the art of perfumers, flavorists, and wine makers), has been scientifically studied only during the last decades. …”
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Development of the potential of viticulture and wine tourism in ATU Gagauzia by Alla Levitskaia

“…In the EU policy, the development of enotourism plays an important role in the development of wine-makers services and employment growth in rural areas. …”
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Generation of a predicted protein database from EST data and application to iTRAQ analyses in grape (<it>Vitis vinifera </it>cv. Cabernet Sauvignon) berries at ripening initiation by Smith Derek, Laszczak Mario, Lücker Joost, Lund Steven T

“…</p> <p>Results</p> <p>We were interested in characterizing ripening initiation ('veraison') in grape berries at the protein level in order to better define the molecular control of this important process for grape growers and wine makers. We developed a bioinformatic pipeline for processing EST data in order to produce a predicted tryptic peptide database specifically targeted to the wine grape cultivar, <it>Vitis vinifera </it>cv. …”
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