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Auswahl der wissenschaftlichen Literatur zum Thema „Wine and wine making“
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Zeitschriftenartikel zum Thema "Wine and wine making"
Suhaj, M., und M. Koreňovská. „Distribution of selected elements as wine origin markers in the wine-making products“. Czech Journal of Food Sciences 24, No. 5 (12.11.2011): 232–40. http://dx.doi.org/10.17221/3319-cjfs.
Der volle Inhalt der QuelleYOKOTSUKA, Koki. „Wine Making Principles“. JOURNAL OF THE BREWING SOCIETY OF JAPAN 94, Nr. 11 (1999): 868–78. http://dx.doi.org/10.6013/jbrewsocjapan1988.94.868.
Der volle Inhalt der QuelleYOKOTSUKA, Koki. „Wine Making Principles“. JOURNAL OF THE BREWING SOCIETY OF JAPAN 95, Nr. 3 (2000): 172–82. http://dx.doi.org/10.6013/jbrewsocjapan1988.95.172.
Der volle Inhalt der QuelleYOKOTSUKA, Koki. „Wine Making Principles“. JOURNAL OF THE BREWING SOCIETY OF JAPAN 95, Nr. 4 (2000): 235–43. http://dx.doi.org/10.6013/jbrewsocjapan1988.95.235.
Der volle Inhalt der QuelleYOKOTSUKA, Koki. „Wine Making Principles“. JOURNAL OF THE BREWING SOCIETY OF JAPAN 95, Nr. 5 (2000): 318–27. http://dx.doi.org/10.6013/jbrewsocjapan1988.95.318.
Der volle Inhalt der QuelleYOKOTSUKA, Koki. „Wine Making Principles“. JOURNAL OF THE BREWING SOCIETY OF JAPAN 95, Nr. 2 (2000): 91–101. http://dx.doi.org/10.6013/jbrewsocjapan1988.95.91.
Der volle Inhalt der QuelleGriffith, Brian J. „Bacchus among the Blackshirts: Wine Making, Consumerism and Identity in Fascist Italy, 1919–1937“. Contemporary European History 29, Nr. 4 (November 2020): 394–415. http://dx.doi.org/10.1017/s0960777319000377.
Der volle Inhalt der QuelleYOKOTSUKA, Koki. „Wine Making Principles (2)“. JOURNAL OF THE BREWING SOCIETY OF JAPAN 94, Nr. 12 (1999): 956–65. http://dx.doi.org/10.6013/jbrewsocjapan1988.94.956.
Der volle Inhalt der QuelleYOKOTSUKA, Koki. „Wine Making Principles (3)“. JOURNAL OF THE BREWING SOCIETY OF JAPAN 95, Nr. 1 (2000): 17–22. http://dx.doi.org/10.6013/jbrewsocjapan1988.95.17.
Der volle Inhalt der QuelleSkinner, William. „Making homemade wine, online“. Ethnologie française Vol. 51, Nr. 3 (05.10.2021): 577–87. http://dx.doi.org/10.3917/ethn.213.0577.
Der volle Inhalt der QuelleDissertationen zum Thema "Wine and wine making"
Fundira, Margaret. „Optimization of fermentation processes for the production of indigenous fruit wines (Marula)“. Thesis, Stellenbosch : Stellenbosch University, 2001. http://hdl.handle.net/10019.1/52390.
Der volle Inhalt der QuelleENGLISH ABSTRACT: The importance of indigenous fruit wines is not well researched and documented. There is a need to develop and exploit these valuable food resources through improved production practices, storage, preservation and utilization technologies. The maruia fruit is beneficial in many ways, it can be used for making juice, jam, beer or can be eaten as a whole fruit. The highly nutritive nature of the fruit, its distinctive tropical flavor, its wild occurrence and demand by the local and international communities for the by-products of the fruit necessitated efforts to optimize the technological processes for the production of the possible by-products. This study focuses on the fermentation technology of the maruia fruit. The effect of enzymes prior to the fermentation process and post-fermentation was evaluated. For pre-fermentation processes we focused on the ability of commercial enzymes to increase juice yield, improve the clarification and filterability. For pre- and post-fermentation applications, aroma release was considered. The results indicated a significant increase in the yield depending on the enzyme used. An increase of at least 2% was recorded and a maximum of 12% yield increase was observed. The enzymes also had a phenomenal effect on the release of bound monoterpenes and hence enhancing the flavor of the juice. The panel of judges confirmed the results from the gas chromatography analyses by noting an increase in flavor intensity in the enzyme treated juice. The possibility of selecting a yeast strain that performs best during the fermentation of maruia pulp was also looked at. This study aimed at selecting a strain that produces wine and distillate with the typical maruia flavor complex. We showed the effect of the different yeast strains, in the wines and distillates, on the principal volatile compounds. We then correlated the performance of the different strains as perceived by the panel to the various volatile compounds. The effect of fermentation temperature on the performance of the different yeast strains was also considered. Fermenting the maruia pulp at different temperatures resulted in the production of wines and distillates with different volatile profiles for the different yeast strains. The wines and distillates fermented at a low temperature of 15°C were preferred to the wines and distillates fermented at 30°C. However, not all strains performed well at 15°C, strains like NT116 performed better at 30°C. The different commercial strains produced wines and distillates with significantly different flavor profiles. These differences in the flavor profiles were reflected in the sensory evaluation where, depending on the interaction of the volatile compounds some wines and distillates were preferred to others. The effect of the different commercial enzymes and yeast strains should thereof be further evaluated and optimized on a larger scale. This would greatly help prevent variation in quality of the fermented by-products of the maruia fruit.
AFRIKAANSE OPSOMMING: Die belang van inheemse vrugtewyne is nie goed nagevors en gedokumenteer nie. Daar is 'n behoefte om hierdie waardevolle voedselbronne te ontwikkel en te benut, deur verbeterde produksiepraktyke, storing, preservering en benuttingstegnologieë. Die maroelavrug is veelsydig op baie wyses, deurdat dit gebruik word vir die maak van sap, konfyt, bier, of as heel vrug geëet kan word. Die vrug is hoog in voedingswaarde, het In kenmerkende tropiese geur, kom wild voor, en is in aanvraag by plaaslike en internasionale gemeenskappe vir die by-produkte van die vrug. Dit maak dit essensieel om die tegnologiese prosesse vir die produksie van hierdie moontlike by-produkte te optimiseer. Hierdie studie fokus op die fermentasie-tegnologie van die maroelavrug. Die effek van ensieme voor en na die fermentasie-proses is geëvalueer. Vir prosesse wat voor fermentasie plaasvind, het ons gefokus op die vermoë van kommersiële ensieme om sapopbrengs te verhoog, asook om verheldering en filtrering te verbeter. Vir beide voor- en na-fermentasie toepassings is die vrystelling van aroma gemonitor. Die resultate dui op 'n betekenisvolle verhoging in die sapopbrengs, afhangende van die ensiem wat gebruik is. 'n Verhoging van ten minste 2% is opgeteken, en 'n maksimum van 12% opbrengsverhoging is waargeneem. Die ensieme het ook 'n geweldige effek op die vrystelling van gebonde monoterpene gehad, en dus die verhoging in die geur van die sap. Die proepaneel het die resultate bevestig van die gaschromatografie-analises, deur 'n verhoging in die geurintensiteit in die ensiembehandelde sap te bemerk. Daar is ook gekyk na die moontlikheid om 'n gisras te selekteer wat die beste presteer tydens die fermentasie van maroela-pulp. Hierdie studie het die doelstelling gehad om In gisras te selekteer wat wyn en distillaat produseer met In tipiese maroelageurkompleks. Ons het die effek van verskillende gisrasse aangedui in die wyne en distillate, op grond van van vlugtige komponente. Ons het dan die prestasie van die verskillende rasse, soos waargeneem deur die paneel, gekorrelleer met die verskeie vlugtige komponente. Die effek van fermentasie-temperatuur op die werkverrigting van die verskillende gisrasse is ook in ag geneem. Fermentasie van die maroela-pulp by verskillende temperature het gelei tot die produksie van wyne en distillate met verskillende vlugtige profiele vir die verskillende gisrasse. Die wyne en distillate wat by In laer temperatuur van 15°C gefermenteer is, is verkies bo die wyne en distillate wat by 30°C gefermenteer is. Alle rasse het egter nie baie goed presteer by 15°C nie, soos byvoorbeeld NT116 wat beter presteer het by 30°C. Die verskillende kommersiële rasse het wyne en distillate geproduseer met betekenisvol verskillende geurprofiele. Hierdie verskille in geurprofiele is gereflekteer in die sensoriese evaluering waar, afhangende van die interaksie van die vlugtige komponente, sommige wyne en distillate bo ander verkies is. Die effek van die verskillende kommersiële ensieme en gisrasse moet verkieslik verder op groter skaal geëvalueer en geoptimiseer word. Dit sal veral help om variasie in kwaliteit van die gefermenteerde by-produkte van die maroelavrug te voorkom.
Sanborn, Melissa. „The impact of fining on the chemical and sensory properties of Washington State Chardonnay and Gewürztraminer wines“. Online access for everyone, 2008. http://www.dissertations.wsu.edu/Thesis/Summer2008/M_Sanborn_081308.pdf.
Der volle Inhalt der QuelleMinnaar, Phillip P. „Multi-element analysis of South African wines by ICP-AES and their classification according to geographical origin“. Pretoria : [s. n.], 2009. http://upetd.up.ac.za/thesis/available/etd-10022009-171204/.
Der volle Inhalt der QuelleLiang, Chao. „An industrial analysis of the United States wine industry, world wine industry and China wine industry“. Online version, 1999. http://www.uwstout.edu/lib/thesis/1999/1999liang,pdf.
Der volle Inhalt der QuelleTolliver, David Mark. „The essence of wine the meaning of [tirosh] in the Hebrew Bible /“. Electronic thesis, 2007. http://dspace.zsr.wfu.edu/jspui/handle/10339/188.
Der volle Inhalt der QuelleVan, Antwerpen Lindi. „Chemical and sensory profiling of dry and semi-dry South African Chenin blanc wines“. Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/71853.
Der volle Inhalt der QuelleENGLISH ABSTRACT: Chenin blanc wine is of economic importance to South Africa and a range of diverse dry and semi-dry wines are locally produced in this genre. Currently, the use of three distinctly different style names, each aimed at providing consumers with information about the flavour of the wines, is encouraged by the South African (SA) wine industry. The styles are fresh and fruity (FF), rich and ripe unwooded (RRUW) and rich and ripe wooded (RRW). Feedback from retail sectors over the past few years, however, repeatedly suggested that the style names are perceived as confusing by SA consumers. This master study was undertaken to re-evaluate the FF, RRUW and RRW style classification, based on both the volatile fermentation-derived aroma composition and the sensory attributes of a set of wines containing all the styles under investigation. For the purposes of chemical profiling, a set of 105 commercial Chenin blanc wines, selected to be representative of these three styles and originating from the major SA wine producing areas, were analysed by Gas Chromatography (GC) to quantify fermentation-derived volatile aroma compounds in the wines. ANOVA performed on the chemical data showed that 29 compounds represent significant differences between at least two of the 3 styles (FF, RRUW and RRW). Principal component analysis (PCA) of the volatile compounds showed a large degree differentiation between FF and RRW wine styles, however, RRUW wine styles overlapped with the other two styles. Considering vintage effects, ANOVA indicated no significant differences within FF (vintages 2009 and 2010) and RRW (vintages 2008 and 2009) styles, whereas only 2 esters and 4 terpenes showed significant differences between the three wine producing regions investigated for this purpose, Paarl/Wellington, Breede River and Stellenbosch. Volatile aroma compounds generated for Chenin blanc were included in the Winetech database consisting of the most important cultivars of South Africa. Combining the data for the volatiles for Chardonnay and Sauvignon blanc from this database and the data for Chenin blanc obtained in this study, a PCA indicated a clear separation between Chenin blanc and the other two white cultivars. Sensory evaluation of the style classification was done by two separate sensory tests. Firstly, a sorting task was performed by wine industry experts to categorise 21 Chenin blanc wines (FF, RRUW and RRW) based on their similarity. The results showed a differentiation between FF and RRW styles, however, RRUW was mostly classified together with FF wines. This indicated a possible continuum between the three styles, as opposed to three distinct different categories, currently suggested by the style names. The second sensory analysis test, Descriptive Sensory Analysis (DSA), was performed by a trained panel to generate sensory profiles for 42 wines. ANOVA of the flavour attribute intensities between different styles once again showed significant differences between FF and RRW, with RRUW wines forming a continuum between the FF and RRW styles. These results provide valuable information that could be used by the wine industry for labelling purposes.
AFRIKAANSE OPSOMMING: Chenin blanc is van ekonomiese belang vir Suid Afrika en ‘n wye reeks droë en semi-droë wyne word plaaslik geproduseer in hierdie kategorie. Tans word die gebruik van drie duidelike verskillende stylbenamings, elkeen daarop gemik om aan die verbruiker inligting te verskaf oor die geur van die wyn, deur die Suid Afrikaanse (SA) wynindustrie aangemoedig. Die style is vars en vrugtig, ryk en ryp ongehout en ryk en ryp gehout. Terugvoer van die handelssektor oor die afgelope aantal jare, het daarop gedui dat die stylbenamings tot verwarring onder SA verbruikers lei. Hierdie meestersstudie is onderneem om die stylklassifikasie, vars en vrugtig, ryk en ryp ongehout en ryk en ryp gehout, te her-evalueer op grond van die vlugtige aroma komponente wat tydens die fermentasie proses gevorm word, asook die sensoriese eienskappe van ‘n verteenwoordigende stel wyne van elk van die style wat ondersoek is. Vir die doel van die chemiese profilering, is ‘n stel van 105 kommersiële wyne, wat geselekteer is om verteenwoordigend te wees van die drie style ondersoek en ook afkomstig is van die vernaamste SA wynproduserende streke, gebruik. Die wyne is met behulp van gas chromatografie ontleed om die vlugtige komponente wat van die fermentasie proses afkomstig is, te kwantifiseer. Die analise van variansie, het getoon dat 29 komponente statisties beduidend verskil het tussen die drie style. Hoofkomponent analise van die vlugtige komponente, het getoon dat die vars en vrugtige wyne en ryk en ryp gehoute wyne, duidelik onderskeibaar was van mekaar op grond van die vlugtige data, maar die ryk en ryp ongehoute wyne het met die ander twee style oorvleuel. In terme van oesjaar effekte, was daar geen beduidende verskille in die aroma profiele van die vars en vrugtige styl (oesjare 2009 en 2010) en ryk en ryp ongehoute styl (oesjare 2008 en 2009) nie, terwyl die konsentrasie van slegs twee esters en 4 terpene statisties beduidend verskil het tussen die wynproduserende streke Paarl/Wellington, Breederivier en Stellenbosch. Resultate van die gekwantifiseerde vlugtige komponente is in die databasis van Winetech gevoeg, waar die konsentrasies van soortgelyke komponente van die vernaamste SA wynkultivars reeds vervat is. Hoofkomponent analises van die gekombineerde resultate vir Chenin blanc, Chardonnay en Sauvignon blanc wyne, het getoon dat daar ‘n duidelike verkil tussen Chenin blanc en die ander twee wit wynkultivars was. Die sensoriese evaluerings is uitgevoer deur van twee verskillende metodes gebruik te maak. Eerstens is 21 wyne (met al drie style verteenwoordig) deur wynindustrie eksperts gesorteer op grond van die waargenome eendersheid van die onderskeie wyne en die resultate is grafies geprojekteer. Die resultate het getoon dat daar ‘n duidelike verskil waargeneem is deur die assessors tussen die vars en vrugtige styl en ryk en ryp gehoute styl. Die ryk en ryp ongehoute wyne het in die analises meer met die vars en vrugtige style geassosieer, as die ryk en ryp gehoute wyne. Die tweede sensoriese metode is uitgevoer deur sensoriese paneel wat vir die doel van hierdie studie opgelei is om die geur eienskappe van 42 wyne (al drie style verteenwoordig) te profileer. Analise van statistiese beduidende verskille tussen die voorkoms van die geurkomponente en hul intensiteite vir elke styl, het weereens aangedui dat daar ‘n kontinuum bestaan tussen die style. Hierdie resultate kan van waarde vir die wynindustrie wees in besluite rakende etikettering.
Hill, Laura Ellen. „The chemical and sensorial effects of plant-based fining agents on Washington State Riesling and Gewürztraminer wines“. Pullman, Wash. : Washington State University, 2009. http://www.dissertations.wsu.edu/Thesis/Fall2009/L_Hill_110909.pdf.
Der volle Inhalt der QuelleTitle from PDF title page (viewed on Jan. 19, 2010). "School of Food Science." Includes bibliographical references (p. 94-99).
Mitchell, Daylene Portia. „Factors affecting port wine colour stability“. Thesis, Cape Peninsula University of Technology, 2018. http://hdl.handle.net/20.500.11838/2774.
Der volle Inhalt der QuellePort is a wine style that comes from Portugal. It is a sweet fortified dessert wine that is made in red and white styles. The taste is a balanced and complex combination of berry fruit, acidity, sweetness, alcohol and tannins. The taste should be sweet, smooth, complex, with some spiciness and a dry finish, but not astringent (Anon., 2009). There are a variety of port types in terms of flavour intensity, aroma and sweetness levels. Young immature ports can be fruity, simple, coarse, spicy and astringent. The sweetness results from the natural grape sugar in the wine, while wine spirits is added to fortify and ensure microbiological stability during aging (Anon., 2009). In this study the work was done on the ruby port style wine, ruby port wine is well known for its characteristic of being bright red in colour and therefore also very difficult to preserve in terms of colour stability in general. Colour is one of the principle parameters of the quality of not only port wine but also red wine in general, since it is the first characteristic to be perceived by the consumer in the glass. The colour of port wine also gives an indication of possible defects, the body, age and the evolution of the wine during storage. Colour, therefore, has an important influence on the overall acceptability of the product to the consumer. During aging, the wine colour changes, mainly due to progressive structural changes of anthocyanins. These changes are often perceived as undesirable by port consumers. As a result, the Cape Port Producers Association (CAPPA) requested this type of research to be done on port wine to improve the port wine making process in order to also give port wine a more stable colour. Therefore the objective of this study was to manipulate some of the parameters in port wine making, such as type of spirit used to fortify, storage temperature and also storage time in order to improve optimum stability of port wine colour. From the first part of the study it was evident that the type of fortifying spirits, storage time and temperature had a significant effect on the colour of the port wine samples. The 96.5% (v.v-1) fortifying spirits, shorter storage time and storage temperature below 25oC resulted in a more stable ruby port colour as well as the lowest change over time. As the study progressed the design variables differed in terms of two types of cultivars used the spirits used to fortify the port wine samples with, addition of a pectolytic enzyme to some of the port wine samples, as well as storage time of 12 months and only two storage temperatures. It could be concluded that at the end of this part of the study, that port wine colour stability was affected by the interaction of the design variables in each treatment and less so by individual design variables in the study. It could also be concluded in this study that higher levels of acetaldehyde present in the spirits used to fortify port wine, did have a significant impact on ruby port wine and colour stability. The application of pectolytic enzyme preparation does not necessarily have a significant effect on its own but depends on the type of cultivar used. Storage time and temperature should also be kept to a minimum to ensure the desirable bright red colour of a ruby port wine.
Francis, Ian Leigh. „The role of glycosidically-bound volatile compounds in white wine flavour“. Title page, contents and abstract only, 1994. http://web4.library.adelaide.edu.au/theses/09PH/09phf8184.pdf.
Der volle Inhalt der QuelleWittwer, Glyn. „The Australian wine industry during a period of boom and tax changes /“. Title page, contents and abstract only, 2000. http://web4.library.adelaide.edu.au/theses/09PH/09phw832.pdf.
Der volle Inhalt der QuelleBücher zum Thema "Wine and wine making"
Wing, Robert N. Wing on wine. Lewiston, Idaho: Wing Vine Publication, 2005.
Den vollen Inhalt der Quelle finden1905-1976, Schoonmaker Frank, Hrsg. The new encyclopedia of wine. London: Century, 1990.
Den vollen Inhalt der Quelle findenJoly, N. Biodynamic wine, demystified. San Francisco, CA: Wine Appreciation Guild, 2008.
Den vollen Inhalt der Quelle findenJoly, N. Biodynamic wine, demystified. San Francisco, CA: Wine Appreciation Guild, 2007.
Den vollen Inhalt der Quelle findenSloan, John C. The surprising wines of Switzerland: A practical guide to Switzerland's best kept secret. London: JCS Communications, 1995.
Den vollen Inhalt der Quelle findenMayson, Richard. Portugal's wines and wine-makers: Port, Madeira, and regional wines. San Francisco: Wine Appreciation Guild, 1992.
Den vollen Inhalt der Quelle findenJoanna, Simon, Hrsg. The white wines of France. Los Angeles: HP Books, 1987.
Den vollen Inhalt der Quelle findenRestall, John. Making sparkling wines at home. East Petersburg, PA: Fox Chapel Pub., 2012.
Den vollen Inhalt der Quelle findenRestall, John. Making sparkling wines at home. East Petersburg, PA: Fox Chapel Pub., 2012.
Den vollen Inhalt der Quelle findenNardella, Gino. Wine and wine service. London: B.T. Batsford, 1986.
Den vollen Inhalt der Quelle findenBuchteile zum Thema "Wine and wine making"
Kuno, Masaru. „Making wine“. In Introductory Science of Alcoholic Beverages, 213–56. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003218418-5.
Der volle Inhalt der QuelleCracknell, H. L., und G. Nobis. „Wine Production and Wine-making Countries“. In The New Catering Repertoire, 289–336. London: Macmillan Education UK, 1990. http://dx.doi.org/10.1007/978-1-349-21007-7_12.
Der volle Inhalt der QuelleGooner, Richard A. „Making Distribution Work“. In Successful Wine Marketing, 245–56. Boston, MA: Springer US, 2001. http://dx.doi.org/10.1007/978-0-387-29965-5_24.
Der volle Inhalt der QuelleCresci, Gerald D. „Home Wine Making“. In ACS Symposium Series, 253–64. Washington, DC: American Chemical Society, 1993. http://dx.doi.org/10.1021/bk-1993-0536.ch014.
Der volle Inhalt der QuelleSkinner, William. „Making wine, making home“. In The Routledge Handbook of Wine and Culture, 110–16. London: Routledge, 2022. http://dx.doi.org/10.4324/9781003034711-16.
Der volle Inhalt der QuelleHowland, Peter J., und Jacqueline Dutton. „Making new worlds“. In Wine, Terroir and Utopia, 1–23. Abingdon, Oxon ; New York, NY : Routledge, 2019. |: Routledge, 2019. http://dx.doi.org/10.4324/9780429492471-1.
Der volle Inhalt der QuelleDuncan, Susan E. „Application of Sensory Evaluation in Wine Making“. In Wine Analysis and Production, 30–52. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4757-6967-8_2.
Der volle Inhalt der QuelleDuncan, Susan E. „Application of Sensory Evaluation in Wine Making“. In Wine Analysis and Production, 30–52. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4757-6978-4_2.
Der volle Inhalt der QuelleSipiczki, Matthias. „Yeasts in Botrytized Wine Making“. In Yeasts in the Production of Wine, 229–61. New York, NY: Springer New York, 2019. http://dx.doi.org/10.1007/978-1-4939-9782-4_7.
Der volle Inhalt der QuelleGeraci, Victor W. „California Wine Rises to Stardom“. In Making Slow Food Fast in California Cuisine, 107–15. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-52857-1_10.
Der volle Inhalt der QuelleKonferenzberichte zum Thema "Wine and wine making"
Soccol, Matteo, Antonio Perra, Silvia Loddo, Paolo Meloni, Massimo Barbaro, Mauro lo Cascio und Costantino Sirca. „Sustainable water management in quality wine-making“. In 2019 IEEE International Workshop on Metrology for Agriculture and Forestry (MetroAgriFor). IEEE, 2019. http://dx.doi.org/10.1109/metroagrifor.2019.8909236.
Der volle Inhalt der QuelleKhmelev, Vladimir N., Valeriy P. Sevodin, Vladimir I. Shesternin, Yuriy M. Kuzovnikov und Sergey V. Levin. „Using of ultrasound in grape wine making process“. In 2015 16th International Conference of Young Specialists on Micro/Nanotechnologies and Electron Devices (EDM). IEEE, 2015. http://dx.doi.org/10.1109/edm.2015.7184530.
Der volle Inhalt der QuelleI.Y., Mekhantseva, Guseva N.V., Salikhova A.M. und Trokhmanenko A.A. „STATE AND DEVELOPMENT OF WINE-MAKING EQUIPMENT IN THE PERIOD AFTER 2017“. In "INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION". ДГТУ-Принт, 2021. http://dx.doi.org/10.23947/itno.2021.140-143.
Der volle Inhalt der QuelleZolotov, S. A., I. Yu Mekhantsev und N. V. Guseva. „STATE AND DEVELOPMENT OF RUSSIAN WINE-MAKING EQUIPMENT IN THE PLANNED AND MARKET ECONOMY“. In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. DSTU-PRINT, 2020. http://dx.doi.org/10.23947/interagro.2020.1.535-539.
Der volle Inhalt der QuelleTrifan, Aurelia. „Historical context and specific aspects of the architecture of wine-making enterprises in the Republic of Moldova“. In Simpozion Național de Studii Culturale, dedicat Zilelor Europene ale Patrimoniului. Ediția III. Institute of Cultural Heritage, Republic of Moldova, 2022. http://dx.doi.org/10.52603/sc21.15.
Der volle Inhalt der QuellePokazannik, Е. V. „“DON VALLEY” WINE-MAKING CLUSTER AS AN ENOGASTROTOURISM DEVELOPMENT SITE: SOCIO-CULTURAL COMPONENT“. In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. DSTU-PRINT, 2020. http://dx.doi.org/10.23947/interagro.2020.1.229-233.
Der volle Inhalt der QuelleGaspar, Eniko. „THE FERMENTATIVE CAPACITY UNDER THE ASPECT OF THE SULPHITORESISTANCE OF THE WINE YEASTS ISOLATED FROM THE WELL KNOWN WINE MAKING AREAS“. In 13th SGEM GeoConference NANO, BIO AND GREEN � TECHNOLOGIES FOR A SUSTAINABLE FUTURE. Stef92 Technology, 2013. http://dx.doi.org/10.5593/sgem2013/bf6/s25.033.
Der volle Inhalt der QuelleHaxhialushi, Rozana. „Wine Tourism: A New Emerging Segment in Albania“. In 7th International Scientific Conference ITEMA Recent Advances in Information Technology, Tourism, Economics, Management and Agriculture. Association of Economists and Managers of the Balkans, Belgrade, Serbia, 2023. http://dx.doi.org/10.31410/itema.s.p.2023.123.
Der volle Inhalt der QuelleShrestha, Resha, Siriwan Panprivech, Kamolnate Kitsawad und Viyada Kunathigan. „Investigation and Comparison of Physicochemical Characteristics of Non-aged and 4-month Aged Mulberry Wine Prepared from Three Different Wine Making Techniques“. In The Food Ingredient Asia Conference (FiAC). SCITEPRESS - Science and Technology Publications, 2020. http://dx.doi.org/10.5220/0010529500003108.
Der volle Inhalt der QuelleDavid, Robert, Denis Dochain, Jean-Roch Mouret, Alain Vande Wouwer und Jean-Marie Sablayrolles. „Modeling of the boost effect originated by nitrogen addition during wine-making fermentation“. In 2012 20th Mediterranean Conference on Control & Automation (MED 2012). IEEE, 2012. http://dx.doi.org/10.1109/med.2012.6265663.
Der volle Inhalt der QuelleBerichte der Organisationen zum Thema "Wine and wine making"
Dharmadhikari, Murli R., Sebastian Donner und Jennifer Hansen. Experimental Wine Making. Ames: Iowa State University, Digital Repository, 2010. http://dx.doi.org/10.31274/farmprogressreports-180814-2399.
Der volle Inhalt der QuelleCarpenter, Brandon H., Randall J. Vos, Gail R. Nonnecke und Sebastian Donnor. Time of Harvest and Wine Quality of Esprit Wine Grapes. Ames: Iowa State University, Digital Repository, 2010. http://dx.doi.org/10.31274/farmprogressreports-180814-746.
Der volle Inhalt der QuelleHolland, Gavin. Wireless Network Emulation System (WiNE). Fort Belvoir, VA: Defense Technical Information Center, März 2005. http://dx.doi.org/10.21236/ada433550.
Der volle Inhalt der QuelleDomoto, Paul A., Gail R. Nonnecke, Bernard J. Havlovic, Kenneth T. Pecinovsky und Kevin Van Dee. 2003 Wine Grape Cultivar Trial. Ames: Iowa State University, Digital Repository, 2006. http://dx.doi.org/10.31274/farmprogressreports-180814-1034.
Der volle Inhalt der QuelleDomoto, Paul A., Gail R. Nonnecke, Bernard J. Havlovic, Kenneth T. Pecinovsky und Kevin Van Dee. 2003 Wine Grape Cultivar Trial. Ames: Iowa State University, Digital Repository, 2005. http://dx.doi.org/10.31274/farmprogressreports-180814-1345.
Der volle Inhalt der QuelleDomoto, Paul A., Gail R. Nonnecke, Bernard J. Havlovic, Kenneth T. Pecinovsky und Kevin Van Dee. 2003 Wine Grape Cultivar Trial. Ames: Iowa State University, Digital Repository, 2004. http://dx.doi.org/10.31274/farmprogressreports-180814-1351.
Der volle Inhalt der QuelleDomoto, Paul A., Gail R. Nonnecke, Bernard J. Havlovic, Kenneth T. Pecinovsky und Kevin Van Dee. 2003 Wine Grape Cultivar Trial. Ames: Iowa State University, Digital Repository, 2005. http://dx.doi.org/10.31274/farmprogressreports-180814-1856.
Der volle Inhalt der QuelleDomoto, Paul A., Gail R. Nonnecke, Bernard J. Havlovic, Kenneth T. Pecinovsky und Kevin Van Dee. 2003 Wine Grape Cultivar Trial. Ames: Iowa State University, Digital Repository, 2006. http://dx.doi.org/10.31274/farmprogressreports-180814-2440.
Der volle Inhalt der QuelleDomoto, Paul A., Gail R. Nonnecke, Bernard J. Havlovic, Kenneth T. Pecinovsky und Kevin Van Dee. 2003 Wine Grape Cultivar Trial. Ames: Iowa State University, Digital Repository, 2005. http://dx.doi.org/10.31274/farmprogressreports-180814-2508.
Der volle Inhalt der QuelleDomoto, Paul A., Gail R. Nonnecke, Bernard J. Havlovic, Kenneth T. Pecinovsky und Kevin Van Dee. 2003 Wine Grape Cultivar Trial. Ames: Iowa State University, Digital Repository, 2006. http://dx.doi.org/10.31274/farmprogressreports-180814-2704.
Der volle Inhalt der Quelle