Academic literature on the topic 'Wine'
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Journal articles on the topic "Wine"
Unwin, Tim. "UK wine: from table wines to quality wine?" Journal of Wine Research 2, no. 2 (January 1991): 143–50. http://dx.doi.org/10.1080/09571269108717898.
Full textHollon, Steven D. "Old Wine, Good Wine." Contemporary Psychology: A Journal of Reviews 32, no. 6 (June 1987): 542–43. http://dx.doi.org/10.1037/027223.
Full textTollison, Robert D. "Old wine, new wine." Public Choice 132, no. 1-2 (April 13, 2007): 3–5. http://dx.doi.org/10.1007/s11127-007-9160-2.
Full textBargain, Olivier. "French Wine Exports to China: Evidence from Intra-French Regional Diversification and Competition." Journal of Wine Economics 15, no. 2 (February 21, 2020): 134–62. http://dx.doi.org/10.1017/jwe.2020.1.
Full textUnwin, Tim. "Managing wine and wine sales." Tourism Management 19, no. 1 (February 1998): 108–9. http://dx.doi.org/10.1016/s0261-5177(97)00100-3.
Full textFAÍSCO, ANA, and DOMINGAS SIMPLÍCIO. "Enoturismo e Desenvolvimento Local: Reguengos de Monsaraz, Cidade Europeia do Vinho 2015." GOT - Journal of Geography and Spatial Planning, no. 21 (June 30, 2021): 290–310. http://dx.doi.org/10.17127/got/2021.21.012.
Full textKing, Ellena S., Trent E. Johnson, Susan E. P. Bastian, Patricia Osidacz, and I. Leigh Francis. "Consumer liking of white wines: segmentation using self‐reported wine liking and wine knowledge." International Journal of Wine Business Research 24, no. 1 (March 16, 2012): 33–46. http://dx.doi.org/10.1108/17511061211213774.
Full textSiyukhova, N. T., Z. T. Tazova, L. V. Lunina, and Z. N. Blyagoz. "Analytical quality control of wines and wine materials." New Technologies 18, no. 4 (February 23, 2023): 78–94. http://dx.doi.org/10.47370/2072-0920-2022-18-4-78-94.
Full textHODIȘAN, Bogdan Florin, Floricuța RANGA, Elena-Suzana BIRIȘ-DORHOI, Anca-Corina FĂRCAȘ, and Maria TOFANĂ. "Comparative Assessment of Phenolic Compounds from Authentic Wine Varieties from North-Western Romania from the 2021-2022 Harvest." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 80, no. 2 (July 27, 2023): 60–67. http://dx.doi.org/10.15835/buasvmcn-fst:2023.0006.
Full textBanerjee, Avishek, and Kannan Srinivasan. "WiNE." Proceedings of the ACM on Interactive, Mobile, Wearable and Ubiquitous Technologies 6, no. 3 (September 6, 2022): 1–24. http://dx.doi.org/10.1145/3550313.
Full textDissertations / Theses on the topic "Wine"
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.
Full textENGLISH 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.
billy, 44. "wine." Universidade Estadual do Oeste do Paraná, 2017. http://tede.unioeste.br:8080/tede/handle/tede/455.
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Benedetti, Paolo. "I Wine - Integrated solution for the wine industry." Doctoral thesis, Università Politecnica delle Marche, 2016. http://hdl.handle.net/11566/243135.
Full textThis PhD dissertation reports the study, design and implementation of a software, called I Wine in two pilot companies. The solution has been designed for the winery and farm operations man-agement. The software had to guarantee the product traceability throughout the production chain .The software, designed according to a process-phase-activity structure, allows the end user to configure the program according to his own production logics. The characteristics allow the opera-tor to assign additional information on the product processing, without the duty of modifying the software codes. The elaboration and implementation of the program was performed by APRA (Jesi An, Italy), in collaboration with the Department of Agricultural, Food and Environmental sciences, Polytechnic University of Marche. I participated in the study design, testing and final implementa-tion of the software platform. The software has been implemented in two companies in order to test the operating effectiveness of the platform. The first, Settesoli (Menfi AG, Italy), is a coopera-tive farm with 5 production facilities, which processes the grapes coming from the over 2000 con-ferrers. The first case study reports the implementation of the winery operations management system, on 3 out of the 5 production facilities. The second company, Piovene Porto Godi (Toara di Villaga, VI, Italy) is a private company that owns more than 115 hectares of vineyards and other crops, and needed to manage all the farming operations efficiently. The second case study reports the implementation of the farming operation management system, through which the users can automate the recording of the operations carried out on the company’s lands. The main results of this project were the high automation during the movements recording and the possibility to im-mediately obtain information on the processed products. The software highlighted the steps to the realization of the finished produc, together with the related information.
Liang, 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.
Full textOsborne, Charles D. "Discriminating wine yeast strains and their fermented wines : an integrated approach." Thesis, Link to the online version, 2007. http://hdl.handle.net/10019/699.
Full textBrus, Camilla. "Techniques for Determining Alcohol Levels in Wine and Mulled Wine." Thesis, Örebro universitet, Institutionen för naturvetenskap och teknik, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-46626.
Full textNdlovu, Thulile. "Mannoprotein production and wine haze reduction by wine yeast strains." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/71938.
Full textENGLISH ABSTRACT: Wine protein haze formation is a major challenge for wine makers, and several wine clarifying agents such as bentonite are used in the industry to protect wine from this occurrence. However, clarifying agents may have an undesirable impact on wine quality. Yeast mannoproteins have been shown to possess haze-protective properties, while also positively impacting on the sensorial properties of the product. However, while such mannoproteins are released into the wine during the wine making process, the amounts are low and therefore of limited oenological significance. However, and although commercial wine yeast strains display significant genotypic and phenotypic diversity, no broader assessment of haze protective activity and of mannoproteins release by different wine yeast strains has been undertaken. In this study, several yeast strains were screened for their impact on wine haze formation in Chardonnay must and in a grape juice model system. The data show that strains of the species Saccharomyces paradoxus possess better haze protective properties than the common Saccharomyces cerevisiae wine yeast strains. Differences in the nature of the proteins released by these two species were investigated, and indicated that several mannoproteins were released at significantly higher levels by S. paradoxus, and that some of these proteins might indeed contribute to the haze-protective activity. A further exploration of yeast cell wall properties indicated that the cell walls of haze-protective S. paradoxus strains contained higher levels of chitin than non-haze protective strains. Grape chitinases are likely to be primarily responsible for wine haze formation, and the data clearly demonstrate that these enzymes are able to bind to the yeast cell walls, and that strains with higher amounts of chitin in the cell wall will bind more chitinases. This finding suggests that the haze-protective nature of the strains is at least in part linked to the chitin levels of the strains. Furthermore, the impact of some genetic modifications in two wine strains (namely S. cerevisiae VIN13 and S. paradoxus RO88) suggests that several proteins contribute to wine haze protection. However, none of the mannoprotein-encoding flocculation genes, FLO1, FLO5, and FLO11 showed any impact on this property. Further studies are required to assess the full impact of the S. paradoxus strains on haze protection. In particular, the possible use of such strains as starter cultures or the use of S. paradoxus yeast hulls as clarifying agent needs to be further explored.
AFRIKAANSE OPSOMMING: Wyn proteïen-waas vorming is 'n groot uitdaging vir wynmakers en verskeie wyn verhelderings agente soos bentoniet word in die wynbedryf gebruik om wyn te beskerm teen die vorming van waas. Hierdie verheldering agente het egter 'n ongewenste impak op wynkwaliteit. Gis mannoproteïene is uitgewys as proteïene met moontlike waas-beskermende eienskappe wat ook 'n positiewe uitwerking op die sensoriese eienskappe van die produk het. Al word hierdie mannoproteïene egter vrygestel in die wyn tydens die wynmaak proses, is die hoeveelhede oor die algemeen te laag om van wynkundige belang te wees. Verder, ten spyte van die beduidende genotipiese en fenotipiese diversiteit van kommersiële wyngisrasse is daar nog geen breër assessering van die waas beskermende aktiwiteit van mannoproteïene, vrygestel deur verskillende rasse, tot dusver onderneem nie. In hierdie studie is verskeie gisrasse gekeur vir hul impak op wyn waas-vorming in Chardonnay mos en ook in 'n model druiwesap. Die data wys dat rasse van die spesie Saccharomyces paradoxus besit beter waas beskermende eienskappe as die algemene Saccharomyces cerevisiae wyngisrasse. Verskille in die aard van die proteïene wat vrygestel is deur hierdie twee spesies is ondersoek, en dit is aangedui aangedui dat verskeie mannoproteins vrygestel aan aansienlik hoër vlakke deur S. Paradoxus. Dit is ook aangedui dat sommige van hierdie proteïene wel bydra tot die waas-beskermende aktiwiteit. 'n Verdere verkenning van gis selwand eienskappe het aangedui dat die selwande van waas-beskermende rasse van S. paradoxus hoër vlakke chitien as nie-waas beskermende stamme bevat. Druiwe chitinases is waarskynlik hoofsaaklik verantwoordelik vir wyn waas vorming, en die data toon duidelik dat hierdie ensieme in staat is om te bind aan die gis selwande, en dat die stamme met hoër vlakke chitien in die selwand meer chitinases sal bind. Hierdie bevinding dui daarop dat die waas-beskermende aard van die stamme ten minste gedeeltelik gekoppel is aan die chitien vlakke van die stamme. Die impak van sekere genetiese modifikasies in twee verskillende gisrasse, naamlik die S. cerevisiae ras VIN13 en die S. paradoxus ras RO88, dui verder daarop dat verskeie proteïene dra by tot die beskerming teen wyn waas. Geeneen van die mannoprotein-koderende flokkulasie gene, FLO1, FLO5 en FLO11 het egter 'n impak op hierdie eienskap nie. Verdere studies is nodig om die volle impak van die S. paradoxus rasse op waas beskerming te assesseer. In die besonder, die moontlike gebruik van sulke rasse as 'n inkolasie kultuur of die gebruik van S. paradoxus gis doppe as verheldering agent moet verder ondersoek word.
Moreira, Catarina Nascimento. "Light wine. Technological and legal aspects of alcohol reduced wine." Master's thesis, ISA/UL, 2015. http://hdl.handle.net/10400.5/11041.
Full textThe work investigates the technological and legal aspects of producing and commercializing alcohol reduced wine. For various reasons – related to health concerns, consumer fashions, and tax regimes among others – the global wine consumer market currently demands lower alcohol products. In response, industry and researchers have been working together to examine how to produce alcohol-reduced wines that maintain the technological features and organoleptic character of quality wine. As part of this effort, this work reviews the current state of the art in wine alcohol reduction technology, especially the stabilization of the wines during storage and their organoleptic quality. Through a series of cellar-based trials, the work shows that 50 mg/L of free SO2 are efficient to avoid microbial spoilage in wines containing 4% and 8% (v/v), respectively. Moreover, based on a series of sensorial taste panels, the work makes recommendations on how to improve the organoleptic quality of alcohol-reduced wines, especially with regard to acidity, bitterness and body. At a different level, the work examines the legal framework for alcohol-reduced wines. It argues that once the actually available technology allows the production of quality alcohol-reduced wines and consumers desire such products, current OIV and EU regulations defining wine as grape fermented beverage containing at least 8.5% (v/v) may need to be revised. It is recommended to create a new legal category for ‘light wines’ containing between 4% and 8,5% (v/v).
Pereira, Débora Alexandra Encarnado. "Wine reputation : are there Differences between red and white wine?" Master's thesis, Instituto Superior de Economia e Gestão, 2011. http://hdl.handle.net/10400.5/4956.
Full textReputation is a relevant concept in different areas and to different subjects such as personalities, organizations, products and countries (Bromley, 2001). Adjusting existing theory to wine sector, we justify this research with this product’s importance to Portugal’s economy. Therefore we identified the need for understanding existing differences in wine consumption and perception using the Corporate Character Scale (Davies, Chun, Da Silva, & Roper, 2004). Because human values unify the assorted interests of all sciences concerned with human behaviour (Schwartz, 1992), we assessed the relationship between respondents’ values and their associations to wine. With that purpose we used a quantitative approach with a convenience sampling method (non probabilistic), and collected 107 usable questionnaires from wine consumers. We concluded that red wine is not thought to have higher quality than other types of wine or even to taste better, particularly among elder respondents. About money spent per bottle, in average, it is not related to the type of wine people prefer. White wine is not considered a lady’s wine. Nowadays we cannot relate women’s identification with the sense of freedom and wine consumption. Being an adventurer and self-confident is not related to white wine preference.
A Reputação é um conceito relevante em diferentes áreas e face a diferentes temas, tais como personalidades, organizações, produtos e países (Bromley, 2001). Ajustando a teoria existente ao sector do vinho, justificamos a pesquisa com a importância do vinho na economia portuguesa. Assim, identificámos a necessidade de entender diferenças no consumo e percepção do vinho utilizando a Escala de Personalidade de Davies, Chun, Da Silva, & Roper (2004). Porque os valores humanos unificam o diverso leque de interesses de todas as ciências relativas ao comportamento humano (Schwartz, 1992), pretendemos explorar a relação entre os valores dos respondentes e as suas associações ao vinho. Para isso, utilizámos uma abordagem quantitativa com amostra por conveniência (não probabilística), recolhendo 107 questionários válidos de consumidores. Concluímos que o vinho tinto não é considerado como tendo qualidade superior face a outros ou sequer que tenha melhor sabor, particularmente entre as pessoas mais velhas. Em relação ao valor médio por garrafa que a pessoa despende, essa questão não está relacionada com o tipo de vinho preferido. O vinho branco não é associado ao sexo feminino. Também não foi encontrada uma relação significativa entre consumo de vinho pelo sexo feminino e o seu sentimento de liberdade. Da mesma forma, a associação aos valores de aventura e auto-confiança não se relaciona com a preferência por vinho branco.
Bonasegale, Luca <1994>. "China Wine Revolution: Is China Becoming a World Wine Power?" Master's Degree Thesis, Università Ca' Foscari Venezia, 2018. http://hdl.handle.net/10579/13990.
Full textBooks on the topic "Wine"
Wing, Robert N. Wing on wine. Lewiston, Idaho: Wing Vine Publication, 2005.
Find full textJoly, N. Biodynamic wine, demystified. San Francisco, CA: Wine Appreciation Guild, 2008.
Find full textJoly, N. Biodynamic wine, demystified. San Francisco, CA: Wine Appreciation Guild, 2007.
Find full textSloan, John C. The surprising wines of Switzerland: A practical guide to Switzerland's best kept secret. London: JCS Communications, 1995.
Find full textGinsburg, Daniel E. The art and business of champagne. Jefferson, N.C: McFarland, 2006.
Find full text1905-1976, Schoonmaker Frank, ed. The new encyclopedia of wine. London: Century, 1990.
Find full textNardella, Gino. Wine and wine service. London: B.T. Batsford, 1986.
Find full textDuBose, Fred. The ultimate wine lover's guide 2006. 2nd ed. New York: Sterling Pub. Co., 2005.
Find full textTucker, Julie. Wine passport Bubbly: The handy guide to sparkling wines : drink like a local. San Francisco, CA: SmartsCo, 2005.
Find full textMayson, Richard. Portugal's wines and wine-makers: Port, Madeira, and regional wines. San Francisco: Wine Appreciation Guild, 1992.
Find full textBook chapters on the topic "Wine"
Darriet, Philippe, and Alexandre Pons. "Wine." In Springer Handbook of Odor, 25–26. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-26932-0_8.
Full textGrainger, K. "Wine." In Membrane Processing, 316–33. Oxford, UK: Blackwell Publishing Ltd., 2012. http://dx.doi.org/10.1002/9781118457009.ch14.
Full textParish, Mickey E., and Graham H. Fleet. "Wine." In Food Microbiology, 915–47. Washington, DC, USA: ASM Press, 2014. http://dx.doi.org/10.1128/9781555818463.ch37.
Full textKuno, Masaru. "Wine." In Introductory Science of Alcoholic Beverages, 145–212. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003218418-4.
Full textMeredith, George. "Wine." In English Domestic Life during the last 200 years, 164–68. London: Routledge, 2023. http://dx.doi.org/10.4324/9781003397908-37.
Full textLinskens, H. F., and J. F. Jackson. "Wine Analysis." In Wine Analysis, 1–8. Berlin, Heidelberg: Springer Berlin Heidelberg, 1988. http://dx.doi.org/10.1007/978-3-642-83340-3_1.
Full textSingleton, V. L. "Wine Phenols." In Wine Analysis, 173–218. Berlin, Heidelberg: Springer Berlin Heidelberg, 1988. http://dx.doi.org/10.1007/978-3-642-83340-3_7.
Full textFugelsang, Kenneth C. "The Lactic Acid Bacteria." In Wine Microbiology, 3–47. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4757-6970-8_1.
Full textFugelsang, Kenneth C. "Acetic Acid Bacteria." In Wine Microbiology, 48–67. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4757-6970-8_2.
Full textFugelsang, Kenneth C. "Yeasts and Molds." In Wine Microbiology, 68–116. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4757-6970-8_3.
Full textConference papers on the topic "Wine"
Kubát, Patrik. "Emergence of Wine Destinations and Wine Products: For a Few Wine Experiences More." In 7th International Scientific Conference – EMAN 2023 – Economics and Management: How to Cope With Disrupted Times. Association of Economists and Managers of the Balkans, Belgrade, Serbia, 2023. http://dx.doi.org/10.31410/eman.2023.257.
Full textSoares, Oliverio D., and Paulo Barros. "Wine spectrocolorimetry." In 1998 International Conference on Applications of Photonic Technology, edited by George A. Lampropoulos and Roger A. Lessard. SPIE, 1998. http://dx.doi.org/10.1117/12.328631.
Full textBrence, Ieva, and Ance Ozolina. "Wine market in France: challenges for a wine producer." In 20th International Scientific Conference "Economic Science for Rural Development 2019". Latvia University of Life Sciences and Technologies. Faculty of Economics and Social Development, 2019. http://dx.doi.org/10.22616/esrd.2019.086.
Full textLozano, J., J. P. Santos, M. C. Horrillo, J. M. Cabellos, T. Arroyo, Matteo Pardo, and Giorgio Sberveglieri. "Electronic Nose For Measuring Wine Evolution In Wine Cellars." In OLFACTION AND ELECTRONIC NOSE: Proceedings of the 13th International Symposium on Olfaction and Electronic Nose. AIP, 2009. http://dx.doi.org/10.1063/1.3156568.
Full textBhowmick, Sourav S., Aixin Sun, and Ba Quan Truong. "Why not, WINE?" In the 23rd International Conference. New York, New York, USA: ACM Press, 2014. http://dx.doi.org/10.1145/2567948.2577028.
Full textBhowmick, Sourav S., Aixin Sun, and Ba Quan Truong. "Why not, WINE?" In the 21st ACM international conference. New York, New York, USA: ACM Press, 2013. http://dx.doi.org/10.1145/2502081.2502098.
Full textBINET1, Floriane. "“Silex vitioeno module porte-greffe”: an information system to gather experimental results on grapevine rootstocks." In IVES Conference Series vine wine. IVES Conference Series vine wine, 2024. http://dx.doi.org/10.58233/vbvhrqjo.
Full textSHCHERBATYUK, Nataliya. "Hydraulic redistribution and water movement mechanisms in grapevines." In IVES Conference Series vine wine. IVES Conference Series vine wine, 2024. http://dx.doi.org/10.58233/0zsk7k8q.
Full texttest, test author. "Anthocyanin and trans resveratrol accumulation is associated with abscisic acid and methyl jasmonicanthocyanin and trans-resveratrol accumulation is acid in berry skin of vitis vinifera L. Cvs. Malbec, Bonarda, Syrah, Cabernet sauvignon, and Pinot noir." In IVES Conference Series vine wine. IVES Conference Series vine wine, 2022. http://dx.doi.org/10.58233/w4ttf1u6.
Full textumor, Mr. "CHARACTERIZATION OF SIMPLE POLYPHENOLS IN SEEDS OF AUTOCHTHONOUS GRAPEVINE VARIETIES GROWN IN CROATIA (<i>VITIS VINIFERA</i> L.)." In IVES Conference Series vine wine. IVES Conference Series vine wine, 2020. http://dx.doi.org/10.58233/utxw33ra.
Full textReports on the topic "Wine"
Dharmadhikari, Murli R., Sebastian Donner, and Jennifer Hansen. Experimental Wine Making. Ames: Iowa State University, Digital Repository, 2010. http://dx.doi.org/10.31274/farmprogressreports-180814-2399.
Full textCarpenter, Brandon H., Randall J. Vos, Gail R. Nonnecke, and 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.
Full textTabor, Paul, and Paul A. Domoto. Evaluation of Wines from the Cold Hardy Wine Grape Cultivar Trial. Ames: Iowa State University, Digital Repository, 2014. http://dx.doi.org/10.31274/farmprogressreports-180814-424.
Full textHolland, Gavin. Wireless Network Emulation System (WiNE). Fort Belvoir, VA: Defense Technical Information Center, March 2005. http://dx.doi.org/10.21236/ada433550.
Full textDomoto, Paul A., Gail R. Nonnecke, Bernard J. Havlovic, Kenneth T. Pecinovsky, and Kevin Van Dee. 2003 Wine Grape Cultivar Trial. Ames: Iowa State University, Digital Repository, 2006. http://dx.doi.org/10.31274/farmprogressreports-180814-1034.
Full textDomoto, Paul A., Gail R. Nonnecke, Bernard J. Havlovic, Kenneth T. Pecinovsky, and Kevin Van Dee. 2003 Wine Grape Cultivar Trial. Ames: Iowa State University, Digital Repository, 2005. http://dx.doi.org/10.31274/farmprogressreports-180814-1345.
Full textDomoto, Paul A., Gail R. Nonnecke, Bernard J. Havlovic, Kenneth T. Pecinovsky, and Kevin Van Dee. 2003 Wine Grape Cultivar Trial. Ames: Iowa State University, Digital Repository, 2004. http://dx.doi.org/10.31274/farmprogressreports-180814-1351.
Full textDomoto, Paul A., Gail R. Nonnecke, Bernard J. Havlovic, Kenneth T. Pecinovsky, and Kevin Van Dee. 2003 Wine Grape Cultivar Trial. Ames: Iowa State University, Digital Repository, 2005. http://dx.doi.org/10.31274/farmprogressreports-180814-1856.
Full textDomoto, Paul A., Gail R. Nonnecke, Bernard J. Havlovic, Kenneth T. Pecinovsky, and Kevin Van Dee. 2003 Wine Grape Cultivar Trial. Ames: Iowa State University, Digital Repository, 2006. http://dx.doi.org/10.31274/farmprogressreports-180814-2440.
Full textDomoto, Paul A., Gail R. Nonnecke, Bernard J. Havlovic, Kenneth T. Pecinovsky, and Kevin Van Dee. 2003 Wine Grape Cultivar Trial. Ames: Iowa State University, Digital Repository, 2005. http://dx.doi.org/10.31274/farmprogressreports-180814-2508.
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