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Wine, product differentiation and tourism: exploring the case of chile and the maule region
(Instituto de Estudios Humanísticos "Juan Ignacio Molina" <br>Universidad de Talca, 2005)
Bodega Vitivinícola y Centro Enoturístico en Pueblo Nuevo, Ica
(Universidad Peruana de Ciencias Aplicadas (UPC)PE, 2022-03-25)
El presente trabajo tiene el objetivo desarrollar un centro enoturístico y bodega vitivinícola en la región de Ica. Dicha región posee la tradición vitivinícola más antigua del país, que perdura hasta el día de hoy, y que ...
Bodega vitivinícola y centro enoturístico en Pueblo Nuevo, Ica
(Universidad Peruana de Ciencias Aplicadas (UPC)PE, 2022-03-25)
El presente trabajo tiene el objetivo desarrollar un centro enoturístico y bodega vitivinícola en la región de Ica. Dicha región posee la tradición vitivinícola más antigua del país, que perdura hasta el día de hoy, y que ...
The Antarctic yeast Candida sake: Understanding cold metabolism impact on wine
(Elsevier B.V., 2017)
© 2017 Elsevier B.V. Current winemaking trends include low-temperature fermentations and using non-Saccharomyces yeasts as the most promising tools to produce lower alcohol and increased aromatic complexity wines. Here we ...
Determination of the geographical origin of Brazilian wines by isotope and mineral analysis
(Springer Heidelberg, 2011-09-01)
In the present research, we studied wines from three different south Brazilian winemaking regions with the purpose of differentiating them by geographical origin of the grapes. Brazil's wide territory and climate diversity ...
Determination of the geographical origin of Brazilian wines by isotope and mineral analysis
(Springer Heidelberg, 2011-09-01)
In the present research, we studied wines from three different south Brazilian winemaking regions with the purpose of differentiating them by geographical origin of the grapes. Brazil's wide territory and climate diversity ...
Caracterização físico-química e sensorial comparativa de vinho tinto e fermentado de amora
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2011-11-18)
Over the centuries, viticulture and winemaking have expanded throughout the world, as well as the raw materials were being added to the resulting fermented fruit. One is the blackberry much appreciated raw or used to make ...