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Wine pH Prevails over Buffering Capacity of Human Saliva
(American Chemical Society, 2016)
Wine is an acidic beverage; its pH (2.9-3.8) is critically important to its organoleptic properties. During degustation, wine interacts with <1 mL of mouth saliva, the pH of which is near 7.0. This is buffered predominantly ...
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 ...
Chemical, physical, and sensory attributes of Sauvignon blanc wine fermented in different kinds of vessels
(Elsevier Ltd, 2020-12)
The use of vessels that are alternative to conventional cylindrical stainless steel tanks and traditional oak barrels during winemaking has increased in recent years. Examples of these alternative vessels include fashionable, ...
Chemical, physical, and sensory attributes of Sauvignon blanc wine fermented in different kinds of vessels
(Elsevier, 2020)
The use of vessels that are alternative to conventional cylindrical stainless steel tanks and traditional oak barrels
during winemaking has increased in recent years. Examples of these alternative vessels include fashionable, ...
Wine and Cheese: Two Products or One Association? A New Method for Assessing Wine-Cheese Pairing
(MDPI, 2018-02-01)
The aim of this study was to identify which attributes impacted the dynamic liking of cheese and wine individually, as well as when consumed together. Three wines (one white, Pouilly Loché; and two red, Maranges and ...
Discos: Michael Petrucciani. Days of wine and roses
(Revista Mensaje, 2018)
Big data / IoT use in wine production: A systematic mapping study
(IEEE Computer Society, 2018)