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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 ...
Bodega Vitivinícola y Centro Enoturístico en Pueblo Nuevo, IcaWine Cellar and Enotourism Center in Pueblo Nuevo, Ica
(Universidad Peruana de Ciencias Aplicadas (UPC)PE, 2022)
Killer phenotype of indigenous yeasts isolated from Argentinian wine cellars and their potential starter cultures for winemaking
(Springer, 2011-11-01)
Of 31 yeasts, from different surfaces of two cellars from the northwest region of Argentina, 11 expressed killer activity against the sensitive strain Saccharomyces cerevisiae P351. Five of these killer yeasts were identified ...
A Control Alternative for the Hidden Enemy in the Wine Cellar
(2019)
Brettanomyces bruxellensis has been described as the principal spoilage yeast in the winemaking industry. To avoid its growth, wine is supplemented with SO2, which has been questioned due to its potential harm to health. ...
Data envelopment analysis of operational efficiency in Chilean wine cellars
(2023)
El objetivo principal de esta investigación es determinar y medir el nivel de competitividad en las bodegas de viñedos en Chile, de manera de definir aquellas Viñas cuyas bodegas representan eficiencia productiva según el ...
Desenvolvimento e otimização do processo fermentativo para a produção de vinho branco a partir da uva Itália.
(Universidade Federal de São CarlosBRUFSCarPrograma de Pós-Graduação em Engenharia Química - PPGEQ, 2005-08-19)
With the reduction of vineyards in São Roque, the wine industry of this region has been seeking for alternatives to produce common wine with low cost. In the present work, wine production from Italia grape obtained at the ...
Selection and characterization of a Patagonian Pichia kudriavzevii for wine deacidification
(Wiley Blackwell Publishing, Inc, 2014-08)
Aims: The purpose of this study was to select autochthonous yeasts with metabolic ability to degrade L-malic acid for its potential use in young wine deacidification. Methods and Results: Fifty seven Patagonian nonSaccharomyces ...