Journal articles on the topic 'Wine quality, wine making'
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Martínez, Alberto, Rocío Velázquez, Emiliano Zamora, María L. Franco, Camille Garzo, Patricia Gil, Luis M. Hernández, and Manuel Ramírez. "Base Wine and Traditional Sparkling Wine Making Using Torulaspora delbrueckii Killer Yeasts." Proceedings 70, no. 1 (November 10, 2020): 69. http://dx.doi.org/10.3390/foods_2020-07756.
Full textOllat, Nathalie, Jean-Marc Touzard, and Cornelis van Leeuwen. "Climate Change Impacts and Adaptations: New Challenges for the Wine Industry." Journal of Wine Economics 11, no. 1 (May 2016): 139–49. http://dx.doi.org/10.1017/jwe.2016.3.
Full textScutaraşu, E. C., V. V. Cotea, C. E. Luchian, L. C. Colibaba, N. Katalin, R. Oprean, and 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.
Full textRihn, Alicia L., Kimberly L. Jensen, and David W. Hughes. "Consumer Perceptions of Wine Quality Assurance Programs: An Opportunity for Emerging Wine Markets." Sustainability 14, no. 4 (February 18, 2022): 2340. http://dx.doi.org/10.3390/su14042340.
Full textBae, Eun-Jung, Chan-Woo Kim, Bo-Ra Lim, Gi-Yun Gang, Youn-Young Her, Young-Sik Park, and Seok-Tae Jeong. "Quality Characteristics of Grape Varieties for Making Wine." Journal of the East Asian Society of Dietary Life 30, no. 1 (February 29, 2020): 51–58. http://dx.doi.org/10.17495/easdl.2020.2.30.1.51.
Full textCRESCI, G. D. "ChemInform Abstract: Home Wine Making. Effect of Societies, Retail Outlets, and Competitions on Wine Quality." ChemInform 24, no. 49 (August 20, 2010): no. http://dx.doi.org/10.1002/chin.199349330.
Full textSheludko, Olga, Larisa Chemisova, Yuri Yakuba, Yekaterina Mitrofanova, and 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.
Full textNAVARRO, S., B. GARCÍA, G. NAVARRO, J. OLIVA, and A. Barba. "Effect of Wine-Making Practices on the Concentrations of Fenarimol and Penconazole in Rosé Wines." Journal of Food Protection 60, no. 9 (September 1, 1997): 1120–24. http://dx.doi.org/10.4315/0362-028x-60.9.1120.
Full textTerpou, Antonia, Vassilios Ganatsios, Maria Kanellaki, and Athanasios A. Koutinas. "Entrapped Psychrotolerant Yeast Cells within Pine Sawdust for Low Temperature Wine Making: Impact on Wine Quality." Microorganisms 8, no. 5 (May 20, 2020): 764. http://dx.doi.org/10.3390/microorganisms8050764.
Full textCasquete, Rocío, María José Benito, Francisco Pérez-Nevado, Ana Martínez, Alberto Martín, and 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, no. 5 (March 9, 2021): 2783. http://dx.doi.org/10.3390/ijerph18052783.
Full textQian, Xu, Fangyuan Jia, Jian Cai, Ying Shi, Changqing Duan, and Yibin Lan. "Characterization and Evolution of Volatile Compounds of Cabernet Sauvignon Wines from Two Different Clones during Oak Barrel Aging." Foods 11, no. 1 (December 29, 2021): 74. http://dx.doi.org/10.3390/foods11010074.
Full textVrána, P., and O. M. Jandurová. "Must characteristics of selected grapevine varieties used for local wine production." Czech Journal of Genetics and Plant Breeding 46, Special Issue (March 31, 2010): S82—S84. http://dx.doi.org/10.17221/697-cjgpb.
Full textXu, Wei, Jing Wang, and Da Wei Zhang. "Isolation of Saccharomyces Cerevisiae GJ03 from the Spontanous Fermentation Orange Wine and Application in the Course of Orange Wine Brewing." Advanced Materials Research 690-693 (May 2013): 1345–49. http://dx.doi.org/10.4028/www.scientific.net/amr.690-693.1345.
Full textMcCune, Jared, Alex Riley, and Bernard Chen. "Clustering in Wineinformatics with Attribute Selection to Increase Uniqueness of Clusters." Fermentation 7, no. 1 (February 18, 2021): 27. http://dx.doi.org/10.3390/fermentation7010027.
Full textMartin, Damian, Melodie Lindsay, Paul Kilmartin, Leandro Dias Araujo, Tanya Rutan, Muriel Yvon, Lily Stuart, et al. "Grape berry size is a key factor in determining New Zealand Pinot noir wine composition." OENO One 56, no. 2 (June 24, 2022): 389–411. http://dx.doi.org/10.20870/oeno-one.2022.56.2.5436.
Full textREBENCIUC, Ioana, and Ovidiu TIȚA. "Influence of Pectolytic Enzymes on the Quality of Wine Maceration." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies 75, no. 1 (May 19, 2018): 53. http://dx.doi.org/10.15835/buasvmcn-asb:000417.
Full textSANTOS, ROBERTA O., SIMONE C. TRINDADE, LUANA H. MAURER, ANDRIELY M. BERSCH, CLAUDIA K. SAUTTER, and NEIDI G. PENNA. "Physicochemical, Antioxidant and Sensory Quality of Brazilian Blueberry Wine." Anais da Academia Brasileira de Ciências 88, no. 3 (August 4, 2016): 1557–68. http://dx.doi.org/10.1590/0001-3765201620140491.
Full textZhang, Yu-Shu, Gang Du, Yu-Ting Gao, Li-Wen Wang, Dan Meng, Bing-Juan Li, Charles Brennan, et al. "The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of ‘Muscat Hamburg’ Wine." Molecules 24, no. 17 (August 28, 2019): 3120. http://dx.doi.org/10.3390/molecules24173120.
Full textWarman, Russell D., and Gemma K. Lewis. "Wine place research." International Journal of Wine Business Research 31, no. 4 (November 18, 2019): 493–508. http://dx.doi.org/10.1108/ijwbr-09-2018-0052.
Full textBekkerman, Anton, and Gary W. Brester. "Don't Judge a Wine by Its Closure: Price Premiums for Corks in the U.S. Wine Market." Journal of Wine Economics 14, no. 01 (February 2019): 3–25. http://dx.doi.org/10.1017/jwe.2019.1.
Full textMyles, Colleen C., Christi G. Townsend, and Kourtney Collins. "Texas in Transition: Considering the Production of Grapes, Wine, and Place." Social Sciences 11, no. 10 (October 19, 2022): 488. http://dx.doi.org/10.3390/socsci11100488.
Full textDong, Zeqing, Travis Atkison, and Bernard Chen. "Wineinformatics: Using the Full Power of the Computational Wine Wheel to Understand 21st Century Bordeaux Wines from the Reviews." Beverages 7, no. 1 (January 4, 2021): 3. http://dx.doi.org/10.3390/beverages7010003.
Full textNikolaou, Anastasios, and Yiannis Kourkoutas. "High-Temperature Semi-Dry and Sweet Low Alcohol Wine-Making Using Immobilized Kefir Culture." Fermentation 7, no. 2 (March 25, 2021): 45. http://dx.doi.org/10.3390/fermentation7020045.
Full textWang, Shao-Yang, Hai-Zhen Zhu, Yi-Bin Lan, Ruo-Jin Liu, Ya-Ran Liu, Bo-Lin Zhang, and Bao-Qing Zhu. "Modifications of Phenolic Compounds, Biogenic Amines, and Volatile Compounds in Cabernet Gernishct Wine through Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni." Fermentation 6, no. 1 (January 20, 2020): 15. http://dx.doi.org/10.3390/fermentation6010015.
Full textLee, Carmen K. H., Kris M. Y. Law, and Andrew W. H. Ip. "A Rule-Based Quality Analytics System for the Global Wine Industry." Journal of Global Information Management 29, no. 3 (May 2021): 256–73. http://dx.doi.org/10.4018/jgim.20210501.oa1.
Full textLee, Carmen K. H., Kris M. Y. Law, and Andrew W. H. Ip. "A Rule-Based Quality Analytics System for the Global Wine Industry." Journal of Global Information Management 29, no. 3 (July 2021): 1–18. http://dx.doi.org/10.4018/jgim.20210701.oa1.
Full textVan Man, Lam. "EFFECT OF FERMENTED CONDITIONS ON PINEAPPLE WINE PROCESS." JOURNAL OF TECHNOLOGY & INNOVATION 1, no. 2 (March 3, 2020): 48–50. http://dx.doi.org/10.26480/jtin.02.2021.48.50.
Full textFrick, Bernd. "The Legacy of Gurus: The Impact of Armin Diel and Joel Payne on Winery Ratings in Germany." Journal of Wine Economics 15, no. 4 (November 2020): 370–77. http://dx.doi.org/10.1017/jwe.2020.36.
Full textPoggesi, Simone, Aakriti Darnal, Adriana Teresa Ceci, Edoardo Longo, Leonardo Vanzo, Tanja Mimmo, and Emanuele Boselli. "Fusion of 2DGC-MS, HPLC-MS and Sensory Data to Assist Decision-Making in the Marketing of International Monovarietal Chardonnay and Sauvignon Blanc Wines." Foods 11, no. 21 (October 31, 2022): 3458. http://dx.doi.org/10.3390/foods11213458.
Full textMaicas, Sergi. "Advances in Wine Fermentation." Fermentation 7, no. 3 (September 10, 2021): 187. http://dx.doi.org/10.3390/fermentation7030187.
Full textBaroň, Mojmír, and Michal Kumšta. "Comparison of North Italian and South Moravian wines on the base of their antioxidant activity, phenolic composition and sensory quality." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 60, no. 8 (2012): 9–18. http://dx.doi.org/10.11118/actaun201260080009.
Full textFares, M'hand. "Brokers as Experts in the French Wine Industry." Journal of Wine Economics 4, no. 2 (2009): 152–65. http://dx.doi.org/10.1017/s1931436100000778.
Full textOllat, Nathalie, Cornelis Van Leeuwen, Iñaki Garcia de Cortazar-Atauri, and Jean-Marc Touzard. "The challenging issue of climate change for sustainable grape and wine production." OENO One 51, no. 2 (May 15, 2017): 59–60. http://dx.doi.org/10.20870/oeno-one.2017.51.2.1872.
Full textCERBU, Iulia Maria, Valeriu COTEA, Catalin Ioan ZAMFIR, Marius NICULAUA, Ioana CALIN, Cintia Lucia COLIBABA, and Stefan TUDOSE SANDU-VILLE. "THE EFFECT OF DIFFERENT TECHNIQUES OF MACERATION-FERMENTATION ON THE PHENOLIC COMPOSITION OF RED WINES." Spring 185, no. 1 (March 31, 2021): 63–69. http://dx.doi.org/10.46909/journalalse-2021-006.
Full textPickering, Gary J., Marcus Duben, and Belinda Kemp. "The Importance of Informational Components of Sparkling Wine Labels Varies with Key Consumer Characteristics." Beverages 8, no. 2 (April 26, 2022): 27. http://dx.doi.org/10.3390/beverages8020027.
Full textPickering, Gary J., Marcus Duben, and Belinda Kemp. "The Importance of Informational Components of Sparkling Wine Labels Varies with Key Consumer Characteristics." Beverages 8, no. 2 (April 26, 2022): 27. http://dx.doi.org/10.3390/beverages8020027.
Full textColdea, Teodora, Elena Mudura, Carmen Chircu, and Andrei Borsa. "Chemical Assessment of White Wine during Fermentation Process." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 71, no. 1 (May 20, 2014): 18. http://dx.doi.org/10.15835/buasvmcn-fst:10116.
Full textOllat, Nathalie, Cornelis Van Leeuwen, Iñaki Garcia de Cortazar-Atauri, and Jean-Marc Touzard. "The challenging issue of climate change for sustainable grape and wine production." OENO One 51, no. 2 (May 15, 2017): 59. http://dx.doi.org/10.20870/oeno-one.2016.0.0.1872.
Full textCelotti, Emilio, Georgios Lazaridis, Jakob Figelj, Yuri Scutaru, and Andrea Natolino. "Comparison of a Rapid Light-Induced and Forced Test to Study the Oxidative Stability of White Wines." Molecules 27, no. 1 (January 5, 2022): 326. http://dx.doi.org/10.3390/molecules27010326.
Full textMaeve Eunicia, Richie Skyszygfrid, Tiara Vitri, and Vicky Caren. "Modeling Red Wine Quality Based on Physicochemical Tests: A Data Mining Approach." Formosa Journal of Multidisciplinary Research 1, no. 1 (May 21, 2022): 89–110. http://dx.doi.org/10.55927/fjmr.v1i1.414.
Full textBarrena, Ramo. "The structure of consumer decision-making and sensory innovations in wine labeling." Spanish Journal of Agricultural Research 19, no. 4 (December 2021): e0111-e0111. http://dx.doi.org/10.5424/sjar/2021194-18168.
Full textBalestrini, Pierre, and Paul Gamble. "Country‐of‐origin effects on Chinese wine consumers." British Food Journal 108, no. 5 (May 1, 2006): 396–412. http://dx.doi.org/10.1108/00070700610661367.
Full textMatope, Jasmine. "Making Wine Without Grapes: The Case for Quality Teaching With Limited Resources." Educational Research for Social Change 10, no. 2 (September 12, 2021): 1–14. http://dx.doi.org/10.17159/2221-4070/2021/v10i2a3.
Full textGutiérrez, A., J. A. Burgos, C. Garcerá, M. Zarzo, M. L. Ruiz, and E. Moltó. "Optimization of an aroma sensor for assessing grape quality for wine making." Spanish Journal of Agricultural Research 5, no. 2 (June 1, 2007): 157. http://dx.doi.org/10.5424/sjar/2007052-235.
Full textVicente, Javier, Javier Ruiz, Ignacio Belda, Iván Benito-Vázquez, Domingo Marquina, Fernando Calderón, Antonio Santos, and Santiago Benito. "The Genus Metschnikowia in Enology." Microorganisms 8, no. 7 (July 13, 2020): 1038. http://dx.doi.org/10.3390/microorganisms8071038.
Full textBoittelle, Caroline, Vuk Milisic, and Martine Mietton-Peuchot. "New filter aids for wine filtration." OENO One 43, no. 4 (December 31, 2009): 231. http://dx.doi.org/10.20870/oeno-one.2009.43.4.789.
Full textMoreno-Olivares, Juan, Maria Giménez-Bañón, Diego Paladines-Quezada, Jose Gómez-Martínez, Ana Cebrián-Pérez, Jose Fernández-Fernández, Juan Bleda-Sánchez, and Rocio Gil-Muñoz. "Aromatic Characterization of New White Wine Varieties Made from Monastrell Grapes Grown in South-Eastern Spain." Molecules 25, no. 17 (August 27, 2020): 3917. http://dx.doi.org/10.3390/molecules25173917.
Full textJovic, Slobodan, Aleksandar Petrovic, and Nebojsa Markovic. "Mycotoxins in wine with special attention on ochratoxin A." Zbornik Matice srpske za prirodne nauke, no. 116 (2009): 91–100. http://dx.doi.org/10.2298/zmspn0916091j.
Full textBraiko, �. "Marketing Research �f Consumers for the Project �Wine Routes of the Ukrainian Black Sea Region�." Modern Economics 32, no. 1 (April 20, 2022): 24–32. http://dx.doi.org/10.31521/modecon.v32(2022)-03.
Full textJOVANOVIC, Radmila, Fernando ALMEIDA GARCÍA, and Rafael CORTÉS-MACÍAS. "Evaluation of suitability areas for ecotourism using multi-criteria analysis. The case of central Serbian viticultural region." European Journal of Geography 13, no. 3 (April 13, 2022): 19–41. http://dx.doi.org/10.48088/ejg.r.jov.13.3.019.041.
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