Zeitschriftenartikel zum Thema „Wine and wine making Statistics“
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Grenier, Pierre, Inmaculada Álvarez, Jean-Marie Roger, Vincent Steinmetz, Pierre Barre und Jean-Marie Sablayrolles. „Artificial intelligence in wine-making“. OENO One 34, Nr. 2 (30.06.2000): 61. http://dx.doi.org/10.20870/oeno-one.2000.34.2.1007.
Magrini, Alessandro, Ottorino L. Pantani, Alessandra Biondi Bartolini und Federico M. Stefanini. „On prefermentative maceration techniques: statistical analysis of sensory descriptors in Sangiovese wine“. Biometrical Letters 53, Nr. 1 (01.06.2016): 1–20. http://dx.doi.org/10.1515/bile-2016-0001.
Lanfranchi, Maurizio, Angela Alibrandi, Agata Zirilli, Georgia Sakka und Carlo Giannetto. „Analysis of the wine consumer’s behavior: an inferential statistics approach“. British Food Journal 122, Nr. 3 (03.01.2020): 884–95. http://dx.doi.org/10.1108/bfj-08-2019-0581.
Rossokha, Volodymyr, und Oleksandr Petrychenko. „Wine market potential in Ukraine“. Ekonomika APK 311, Nr. 9 (28.09.2020): 17–29. http://dx.doi.org/10.32317/2221-1055.202009017.
A. Engelbrecht, Josias, Frikkie Herbst und Johan Bruwer. „Region-of-origin (ROO) certification as marketing strategy in the South African wine market“. International Journal of Wine Business Research 26, Nr. 2 (10.06.2014): 139–62. http://dx.doi.org/10.1108/ijwbr-05-2013-0021.
Borsellino, Valeria, Francesca Varia, Cinzia Zinnanti und Emanuele Schimmenti. „The Sicilian cooperative system of wine production“. International Journal of Wine Business Research 32, Nr. 3 (31.03.2020): 391–421. http://dx.doi.org/10.1108/ijwbr-10-2018-0062.
Dede, Despoina, Eleni Didaskalou, Sotirios Bersimis und Dimitrios Georgakellos. „A Statistical Framework for Assessing Environmental Performance of Quality Wine Production“. Sustainability 12, Nr. 24 (08.12.2020): 10246. http://dx.doi.org/10.3390/su122410246.
Dressler, Marc, und Ivan Paunovic. „Customer-centric offer design“. International Journal of Wine Business Research 31, Nr. 1 (11.03.2019): 109–27. http://dx.doi.org/10.1108/ijwbr-07-2018-0036.
FRAGA, H., J. A. SANTOS, J. MOUTINHO-PEREIRA, C. CARLOS, J. SILVESTRE, J. EIRAS-DIAS, T. MOTA und A. C. MALHEIRO. „Statistical modelling of grapevine phenology in Portuguese wine regions: observed trends and climate change projections“. Journal of Agricultural Science 154, Nr. 5 (06.10.2015): 795–811. http://dx.doi.org/10.1017/s0021859615000933.
Němcová, Jana, und Jakub Berčík. „Neuromarketing and the decision-making process of the generation Y wine consumers in the Slovak Republic“. Potravinarstvo Slovak Journal of Food Sciences 13, Nr. 1 (29.01.2019): 38–45. http://dx.doi.org/10.5219/1018.
Izquierdo-Llopart, Anais, und Javier Saurina. „Multi-Sensor Characterization of Sparkling Wines Based on Data Fusion“. Chemosensors 9, Nr. 8 (30.07.2021): 200. http://dx.doi.org/10.3390/chemosensors9080200.
Pinto, Manuel Maria. „Evaluating uncertainty in sensory analysis. A case study of the panel of tasters of the Dão Regional Wine Commission“. Ciência e Técnica Vitivinícola 36, Nr. 1 (2021): 22–31. http://dx.doi.org/10.1051/ctv/ctv2021360122.
Lehto, Juhani. „Opportunities for Alcohol Policy in the Countries of Central and Eastern Europe“. Nordisk Alkoholtisdkrift (Nordic Alcohol Studies) 11, Nr. 5-6 (Oktober 1994): 280–92. http://dx.doi.org/10.1177/1455072594011005-602.
Lehto, Juhani. „Alcohol Policy in the Changing Eastern Europe“. Nordisk Alkoholtisdkrift (Nordic Alcohol Studies) 12, Nr. 1_suppl (Februar 1995): 61–72. http://dx.doi.org/10.1177/145507259501201s04.
YOKOTSUKA, 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.
YOKOTSUKA, 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.
YOKOTSUKA, 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.
YOKOTSUKA, 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.
YOKOTSUKA, 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.
YOKOTSUKA, 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.
YOKOTSUKA, 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.
HARA, Shodo. „Breeding and application of killer wine yeasts in wine making.“ Journal of the agricultural chemical society of Japan 63, Nr. 12 (1989): 1888–92. http://dx.doi.org/10.1271/nogeikagaku1924.63.1888.
Schaefer, W. W. „HOT CLIMATE/TROPICAL WINE MAKING“. Acta Horticulturae, Nr. 785 (Mai 2008): 477–82. http://dx.doi.org/10.17660/actahortic.2008.785.62.
OUGH, CORNELLUS S. „Chemicals used in Making Wine“. Chemical & Engineering News 65, Nr. 1 (05.01.1987): 19–28. http://dx.doi.org/10.1021/cen-v065n001.p019.
Skelton, Stephen. „Making sense of wine tasting: your essential guide to enjoying wine“. Journal of Wine Research 24, Nr. 1 (März 2013): 78–79. http://dx.doi.org/10.1080/09571264.2013.764664.
Feier, Iwona, Aleksandra Migała, Marta Pietruszka und Mateusz Jackowski. „Roman Wine in Barbaricum. Preliminary Studies on Ancient Wine Recreation“. Heritage 2, Nr. 1 (24.01.2019): 331–38. http://dx.doi.org/10.3390/heritage2010022.
MALÍK, F., V. HACAJ, P. HANDZUŠ, A. DOBOŠ, G. VOJTEKOVÁ, A. ŠŤASTNÝ und L. HRDNA. „Results of application of active dry wine yeast in Czechoslovak wine making.“ Kvasny Prumysl 32, Nr. 2 (01.02.1986): 29–33. http://dx.doi.org/10.18832/kp1986007.
Martínez, Alberto, Rocío Velázquez, Emiliano Zamora, María L. Franco, Camille Garzo, Patricia Gil, Luis M. Hernández und Manuel Ramírez. „Base Wine and Traditional Sparkling Wine Making Using Torulaspora delbrueckii Killer Yeasts“. Proceedings 70, Nr. 1 (10.11.2020): 69. http://dx.doi.org/10.3390/foods_2020-07756.
TSUKAMOTO, Toshihiko. „Jointventure Company Wine Making in China“. JOURNAL OF THE BREWING SOCIETY OF JAPAN 84, Nr. 5 (1989): 291–96. http://dx.doi.org/10.6013/jbrewsocjapan1988.84.291.
YOKOMORI, Yoichi. „Technology of Wine Making in Australia“. JOURNAL OF THE BREWING SOCIETY OF JAPAN 85, Nr. 9 (1990): 610–16. http://dx.doi.org/10.6013/jbrewsocjapan1988.85.610.
NISHINO, Haruo. „Review of Recent Wine Making Technology“. JOURNAL OF THE BREWING SOCIETY OF JAPAN 98, Nr. 11 (2003): 756–67. http://dx.doi.org/10.6013/jbrewsocjapan1988.98.756.
McCann, Shaun. „Decisions in HCT and wine-making“. Bone Marrow Transplantation 55, Nr. 12 (07.06.2020): 2219–20. http://dx.doi.org/10.1038/s41409-020-0960-z.
Carrol, Alison. „Wine Making and the Politics of Identity in Alsace, 1918–1939“. Contemporary European History 29, Nr. 4 (November 2020): 380–93. http://dx.doi.org/10.1017/s0960777320000375.
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.
Patterson, D. A., M. Bowstead, A. Tran und B. J. James. „Towards Continuous Wine Making: The Optimization of Mixed Matrix Membranes for Wine Fining“. Procedia Engineering 44 (2012): 131–32. http://dx.doi.org/10.1016/j.proeng.2012.08.334.
HARAKAWA, Mamoru. „Freeze Dried Leuconostoc oenos for Wine Making“. JOURNAL OF THE BREWING SOCIETY OF JAPAN 92, Nr. 10 (1997): 709–12. http://dx.doi.org/10.6013/jbrewsocjapan1988.92.709.
Roig, B., und O. Thomas. „UV monitoring of sugars during wine making“. Carbohydrate Research 338, Nr. 1 (Januar 2003): 79–83. http://dx.doi.org/10.1016/s0008-6215(02)00396-8.
de Llorens Duran, Josep Ignasi. „Wine cathedrals: making the most of masonry“. Proceedings of the Institution of Civil Engineers - Construction Materials 166, Nr. 6 (Dezember 2013): 329–42. http://dx.doi.org/10.1680/coma.12.00023.
Bokkhim, Huma, Praksha Neupane, Smita Gurung und Rojeena Shrestha. „Encapsulation of Saccharomyces cerevisiae in alginate beads and its application for wine making“. Journal of Food Science and Technology Nepal 10 (30.11.2018): 18–23. http://dx.doi.org/10.3126/jfstn.v10i0.19631.
Warman, Russell D., und Gemma K. Lewis. „Wine place research“. International Journal of Wine Business Research 31, Nr. 4 (18.11.2019): 493–508. http://dx.doi.org/10.1108/ijwbr-09-2018-0052.
Goncharuk, Anatoliy G. „Wine business performance benchmarking: a comparison of German and Ukrainian wineries“. Benchmarking: An International Journal 25, Nr. 6 (06.08.2018): 1864–82. http://dx.doi.org/10.1108/bij-06-2017-0131.
Klinger, Cristiano Pinto, Elvis Silveira-Martins, Gabriela Jurak de Castro und Carlos Ricardo Rossetto. „Strategic positioning, differentiation and performance of Brazilian wineries“. International Journal of Wine Business Research 32, Nr. 2 (14.11.2019): 219–46. http://dx.doi.org/10.1108/ijwbr-11-2018-0068.
NAGAYAMA, Toshihiro. „Transference of Organophosphorus Pesticides to Wine from Fruits during the Process of Making Fruit Wine“. Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 38, Nr. 4 (1997): 270–74. http://dx.doi.org/10.3358/shokueishi.38.4_270.
CRESCI, G. D. „ChemInform Abstract: Home Wine Making. Effect of Societies, Retail Outlets, and Competitions on Wine Quality.“ ChemInform 24, Nr. 49 (20.08.2010): no. http://dx.doi.org/10.1002/chin.199349330.
Jung, Yuson. „Parting the 'Wine Lake'“. Anthropological Journal of European Cultures 20, Nr. 1 (01.03.2011): 10–28. http://dx.doi.org/10.3167/ajec.2011.200102.
Rice, Prudence M. „Peru's colonial wine industry and its European background“. Antiquity 70, Nr. 270 (Dezember 1996): 785–800. http://dx.doi.org/10.1017/s0003598x00084064.
Levitskaia, Alla. „Development of the potential of viticulture and wine tourism in ATU Gagauzia“. University Economic Bulletin, Nr. 41 (30.03.2019): 7–14. http://dx.doi.org/10.31470/2306-546x-2019-41-7-14.
Onda, Takumi, Masato Kojima und Kota Naganuma. „Production of Base Wine for Rosé Sparkling Wine Making Using Direct Pressing Method and Sparkling Wine Making by In-bottle Secondary Fermentation Method from Muscat Bailey A“. Nippon Shokuhin Kagaku Kogaku Kaishi 66, Nr. 12 (15.12.2019): 459–68. http://dx.doi.org/10.3136/nskkk.66.459.
Maicas, Sergi. „Advances in Wine Fermentation“. Fermentation 7, Nr. 3 (10.09.2021): 187. http://dx.doi.org/10.3390/fermentation7030187.
Pennisi, E. „Dregs in Jar Tell of Ancient Wine-Making“. Science News 139, Nr. 18 (04.05.1991): 279. http://dx.doi.org/10.2307/3975644.