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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 ...
Simultaneous Inoculation of Malbec (Vitis vinifera) Musts with Yeast and Bacteria: Effects on Fermentation Performance, Sensory and Sanitary Attributes of Wines
(Faculty of Food Technology and Biotechnology, University of Zagreb (Croacia), 2009)
Malolactic fermentation has important consequences for the quality of wine. The present study analyzes the effect of timing of inoculation with bacteria on the performance of alcoholic and malolactic fermentation in Malbec ...
The diversity of effects of yeast derivatives during sparkling wine aging
(Elsevier Ltd, 2022)
Oxidation of glycerol in the presence of hydrogen peroxide and iron in model solutions and wine. Potential effects on wine color
(American Chemical Society, 2007)
Enoturismo en Baja California, México : un estudio desde la perspectiva del visitanteWine tourism in Baja California, Mexico: a study from the visitor’s perspective
(2018-09-01)
El enoturismo en México se encuentra en una fase inicial de reconocimiento y diversificación de
experiencias. Este fenómeno ha consolidado la cultura del vino y la tradición de visitar distintas
zonas vinícolas, lo cual ...
A Generalized Wine Quality Prediction Framework by Evolutionary Algorithms
Wine is an exciting and complex product with distinctive qualities that makes it different from other manufactured products. Therefore, the testing approach to determine the quality of wine is complex and diverse. Several ...
Detection of the origin of Brazilian wines based on the determination of only four elements using high-resolution continuum source flame AAS
(Talanta, 2013)
A method has been developed to determine 10 elements in Brazilian red wines using high-resolution continuum source flame atomic absorption spectrometry, a technique that allows the fast sequential determination of an ...
Detection of the origin of Brazilian wines based on the determination of only four elements using high-resolution continuum source flame AAS
(2013)
A method has been developed to determine 10 elements in Brazilian red wines using high-resolution continuum source flame atomic absorption spectrometry, a technique that allows the fast sequential determination of an ...