Buscar
Mostrando ítems 1-10 de 235
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)
Microchip electrophoresis for wine analysis
(Springer Heidelberg, 2016-08-15)
The present critical review provides a summary of representative articles describing the analysis of wine by microchip electrophoresis. Special emphasis has been given to those compounds able to provide background information ...
Development of a reference material for copper and iron in wine
(ACADEMIC PRESS INC ELSEVIER SCIENCE, 2008-12)
Reference materials are essential tools to achieve comparability and traceability between measurements. However, reference materials in food matrices are scarce. in this article, the development of a reference material for ...
Impact of Fungal Diseases in Grapes and Wine: General Aaspects and Recent Advances
(Nova Science Publishers, 2015)
Fungi are the most important and prevalent plant pathogens. The infection of plants by several fungi causes destructive and important economical losses of crops in the field and fresh fruits and vegetables during storage ...
Determinants of argentinian wine prices in international markets: a hedonic analysis
(Universidad de Talca (Chile). Facultad de Ciencias AgrariasGeorg-August-University of Göttingen (Germany). Faculty of Agricultural Sciences, 2010)
French wine and the Brazilian consumer
(2015-03-11)
In a more and more competitive international wine market, French exporters are looking at new markets to spread their activity. Brazil presents today a considerable potential market for wine, and it is very important for ...
Maridajes para la Oferta Gastronómica del Restaurante Julio César del Cantón Ambato 2011
(Escuela Superior Politécnica de Chimborazo, 2011)
This is a project about wine testing as a gastronomic offer which has been done at ¨Julio Cesar¨ Restaurant in Ambato, Ecuador. The universe in this study was 76 customers. They were asked to do a survey in which they ...
Wine astringency: more than just tannin–protein interactions
(John Wiley and Sons Ltd, 2022)
© 2021 Society of Chemical Industry.Red wines are characterized by their astringency, a very important sensory attribute that affects the perceived quality of wines. Three mechanisms have been proposed to explain astringency, ...
Validation of a new method for the rapid determination of free sulfur dioxide in wine
(2023)
Sulfur dioxide is widely used in most wines around the world. The determination of free SO2 is probably the most frequently conducted analysis in the wine industry used to assure wine conservation. The most frequently used ...