Zeitschriftenartikel zum Thema „Wine and wine making“
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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.
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.
Skinner, 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.
Griffith, 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.
Gonzalez-San Jose, M. L., G. Santa-Maria und C. Diez. „Anthocyanins as parameters for differentiating wines by grape variety, wine-growing region, and wine-making methods“. Journal of Food Composition and Analysis 3, Nr. 1 (März 1990): 54–66. http://dx.doi.org/10.1016/0889-1575(90)90009-b.
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.
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.
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.
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.
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.
Scutaraşu, E. C., V. V. Cotea, C. E. Luchian, L. C. Colibaba, N. Katalin, R. Oprean und M. Niculaua. „Influence of enzymatic treatments on white wine composition“. BIO Web of Conferences 15 (2019): 02032. http://dx.doi.org/10.1051/bioconf/20191502032.
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.
Ollat, Nathalie, Jean-Marc Touzard und Cornelis van Leeuwen. „Climate Change Impacts and Adaptations: New Challenges for the Wine Industry“. Journal of Wine Economics 11, Nr. 1 (Mai 2016): 139–49. http://dx.doi.org/10.1017/jwe.2016.3.
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.
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.
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.
Kalmykova, Elena Nikolayevna, Natalya Nikolayevna Kalmykova und Tatyana Vladimirovna Gaponova. „BIOCHEMICAL COMPOSITION OF WINE MATERIALS FOR MAKING WINES OF THE PORT WINE TYPE FROM WHITE HYBRID VARIETIES OF GRAPES“. Fruit growing and viticulture of South Russia 3, Nr. 69 (17.05.2021): 316–25. http://dx.doi.org/10.30679/2219-5335-2021-3-69-316-325.
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.
Kamble, Pratiksha, und Dr B. T. Jadhav. „Analysis of Old Trends in Indian Wine-Making and Need of Expert System in Wine-Making“. International Journal for Research in Applied Science and Engineering Technology 11, Nr. 2 (28.02.2023): 786–93. http://dx.doi.org/10.22214/ijraset.2023.49132.
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.
NAVARRO, S., B. GARCÍA, G. NAVARRO, J. OLIVA und A. Barba. „Effect of Wine-Making Practices on the Concentrations of Fenarimol and Penconazole in Rosé Wines“. Journal of Food Protection 60, Nr. 9 (01.09.1997): 1120–24. http://dx.doi.org/10.4315/0362-028x-60.9.1120.
McCune, Jared, Alex Riley und Bernard Chen. „Clustering in Wineinformatics with Attribute Selection to Increase Uniqueness of Clusters“. Fermentation 7, Nr. 1 (18.02.2021): 27. http://dx.doi.org/10.3390/fermentation7010027.
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.
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.
Neihart, Braden. „Wine, Terroir and Utopia: Making New Worlds“. Journal of Cultural Analysis and Social Change 6, Nr. 2 (28.12.2021): 15. http://dx.doi.org/10.20897/jcasc/11453.
Plackett, Benjamin. „Grape expectations: making Australian wine more sustainable“. Nature 602, Nr. 7895 (31.01.2022): 176. http://dx.doi.org/10.1038/d41586-022-00218-z.
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.
Rihn, Alicia L., Kimberly L. Jensen und David W. Hughes. „Consumer Perceptions of Wine Quality Assurance Programs: An Opportunity for Emerging Wine Markets“. Sustainability 14, Nr. 4 (18.02.2022): 2340. http://dx.doi.org/10.3390/su14042340.
Rossiter, Jeremy. „WINE-MAKING AFTER PLINY: VITICULTURE AND FARMING TECHNOLOGY IN LATE ANTIQUE ITALY“. Late Antique Archaeology 4, Nr. 1 (2008): 93–118. http://dx.doi.org/10.1163/22134522-90000084.
Shubham Namdev Sherkar, Rachana Bhaskar Kamble und Shubham Santosh Pate. „The production and evaluation of wine prepared from Aloe Vera by using Saccharomyces Cerevisiae“. World Journal of Biology Pharmacy and Health Sciences 13, Nr. 1 (30.01.2023): 413–24. http://dx.doi.org/10.30574/wjbphs.2023.13.1.0052.
Harutyunyan, Mkrtich, und Manuel Malfeito-Ferreira. „Historical and Heritage Sustainability for the Revival of Ancient Wine-Making Techniques and Wine Styles“. Beverages 8, Nr. 1 (07.02.2022): 10. http://dx.doi.org/10.3390/beverages8010010.
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.
Correa-Gorospe, I., M. C. Polo, E. Rodríguez-Badiola und R. Rodríguez-Clemente. „Composition of tartrate precipitates in white wines used for making Spanish sparkling wine“. Food Chemistry 41, Nr. 1 (Januar 1991): 69–79. http://dx.doi.org/10.1016/0308-8146(91)90133-9.
RADOI, Florentina, Masao KISHIDA und Haruhiko KAWASAKI. „Characteristics of Wines Made bySaccharomycesMutants Which Produce a Polygalacturonase under Wine-Making Conditions“. Bioscience, Biotechnology, and Biochemistry 69, Nr. 11 (Januar 2005): 2224–26. http://dx.doi.org/10.1271/bbb.69.2224.
Sheludko, Olga, Larisa Chemisova, Yuri Yakuba, Yekaterina Mitrofanova und Anastasia Shirshova. „Particular qualities of wine grape varieties for high-quality varietal wine-making in conditions of the Krasnodar region“. BIO Web of Conferences 25 (2020): 02010. http://dx.doi.org/10.1051/bioconf/20202502010.
Casquete, Rocío, María José Benito, Francisco Pérez-Nevado, Ana Martínez, Alberto Martín und María de Guía Córdoba. „Addition of Grape Skin and Stems Extracts in Wines during the Storage to Reduce the Sulfur Dioxide: Impact on Red Wine Quality“. International Journal of Environmental Research and Public Health 18, Nr. 5 (09.03.2021): 2783. http://dx.doi.org/10.3390/ijerph18052783.
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.
Qian, Xu, Fangyuan Jia, Jian Cai, Ying Shi, Changqing Duan und Yibin Lan. „Characterization and Evolution of Volatile Compounds of Cabernet Sauvignon Wines from Two Different Clones during Oak Barrel Aging“. Foods 11, Nr. 1 (29.12.2021): 74. http://dx.doi.org/10.3390/foods11010074.
Vrána, P., und O. M. Jandurová. „Must characteristics of selected grapevine varieties used for local wine production“. Czech Journal of Genetics and Plant Breeding 46, Special Issue (31.03.2010): S82—S84. http://dx.doi.org/10.17221/697-cjgpb.
bowman, sharon. „The Secret Joys of Chinon“. Gastronomica 7, Nr. 4 (2007): 75–77. http://dx.doi.org/10.1525/gfc.2007.7.4.75.