Articoli di riviste sul tema "Wine and wine making"
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Suhaj, M., e M. Koreňovská. "Distribution of selected elements as wine origin markers in the wine-making products". Czech Journal of Food Sciences 24, No. 5 (12 novembre 2011): 232–40. http://dx.doi.org/10.17221/3319-cjfs.
Testo completoYOKOTSUKA, Koki. "Wine Making Principles". JOURNAL OF THE BREWING SOCIETY OF JAPAN 94, n. 11 (1999): 868–78. http://dx.doi.org/10.6013/jbrewsocjapan1988.94.868.
Testo completoYOKOTSUKA, Koki. "Wine Making Principles". JOURNAL OF THE BREWING SOCIETY OF JAPAN 95, n. 3 (2000): 172–82. http://dx.doi.org/10.6013/jbrewsocjapan1988.95.172.
Testo completoYOKOTSUKA, Koki. "Wine Making Principles". JOURNAL OF THE BREWING SOCIETY OF JAPAN 95, n. 4 (2000): 235–43. http://dx.doi.org/10.6013/jbrewsocjapan1988.95.235.
Testo completoYOKOTSUKA, Koki. "Wine Making Principles". JOURNAL OF THE BREWING SOCIETY OF JAPAN 95, n. 5 (2000): 318–27. http://dx.doi.org/10.6013/jbrewsocjapan1988.95.318.
Testo completoYOKOTSUKA, Koki. "Wine Making Principles". JOURNAL OF THE BREWING SOCIETY OF JAPAN 95, n. 2 (2000): 91–101. http://dx.doi.org/10.6013/jbrewsocjapan1988.95.91.
Testo completoYOKOTSUKA, Koki. "Wine Making Principles (2)". JOURNAL OF THE BREWING SOCIETY OF JAPAN 94, n. 12 (1999): 956–65. http://dx.doi.org/10.6013/jbrewsocjapan1988.94.956.
Testo completoYOKOTSUKA, Koki. "Wine Making Principles (3)". JOURNAL OF THE BREWING SOCIETY OF JAPAN 95, n. 1 (2000): 17–22. http://dx.doi.org/10.6013/jbrewsocjapan1988.95.17.
Testo completoSkinner, William. "Making homemade wine, online". Ethnologie française Vol. 51, n. 3 (5 ottobre 2021): 577–87. http://dx.doi.org/10.3917/ethn.213.0577.
Testo completoGriffith, Brian J. "Bacchus among the Blackshirts: Wine Making, Consumerism and Identity in Fascist Italy, 1919–1937". Contemporary European History 29, n. 4 (novembre 2020): 394–415. http://dx.doi.org/10.1017/s0960777319000377.
Testo completoGonzalez-San Jose, M. L., G. Santa-Maria e 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, n. 1 (marzo 1990): 54–66. http://dx.doi.org/10.1016/0889-1575(90)90009-b.
Testo completoHARA, Shodo. "Breeding and application of killer wine yeasts in wine making." Journal of the agricultural chemical society of Japan 63, n. 12 (1989): 1888–92. http://dx.doi.org/10.1271/nogeikagaku1924.63.1888.
Testo completoGrenier, Pierre, Inmaculada Álvarez, Jean-Marie Roger, Vincent Steinmetz, Pierre Barre e Jean-Marie Sablayrolles. "Artificial intelligence in wine-making". OENO One 34, n. 2 (30 giugno 2000): 61. http://dx.doi.org/10.20870/oeno-one.2000.34.2.1007.
Testo completoSchaefer, W. W. "HOT CLIMATE/TROPICAL WINE MAKING". Acta Horticulturae, n. 785 (maggio 2008): 477–82. http://dx.doi.org/10.17660/actahortic.2008.785.62.
Testo completoOUGH, CORNELLUS S. "Chemicals used in Making Wine". Chemical & Engineering News 65, n. 1 (5 gennaio 1987): 19–28. http://dx.doi.org/10.1021/cen-v065n001.p019.
Testo completoMartínez, Alberto, Rocío Velázquez, Emiliano Zamora, María L. Franco, Camille Garzo, Patricia Gil, Luis M. Hernández e Manuel Ramírez. "Base Wine and Traditional Sparkling Wine Making Using Torulaspora delbrueckii Killer Yeasts". Proceedings 70, n. 1 (10 novembre 2020): 69. http://dx.doi.org/10.3390/foods_2020-07756.
Testo completoSkelton, Stephen. "Making sense of wine tasting: your essential guide to enjoying wine". Journal of Wine Research 24, n. 1 (marzo 2013): 78–79. http://dx.doi.org/10.1080/09571264.2013.764664.
Testo completoScutaraşu, E. C., V. V. Cotea, C. E. Luchian, L. C. Colibaba, N. Katalin, R. Oprean e 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.
Testo completoCarrol, Alison. "Wine Making and the Politics of Identity in Alsace, 1918–1939". Contemporary European History 29, n. 4 (novembre 2020): 380–93. http://dx.doi.org/10.1017/s0960777320000375.
Testo completoOllat, Nathalie, Jean-Marc Touzard e Cornelis van Leeuwen. "Climate Change Impacts and Adaptations: New Challenges for the Wine Industry". Journal of Wine Economics 11, n. 1 (maggio 2016): 139–49. http://dx.doi.org/10.1017/jwe.2016.3.
Testo completoFeier, Iwona, Aleksandra Migała, Marta Pietruszka e Mateusz Jackowski. "Roman Wine in Barbaricum. Preliminary Studies on Ancient Wine Recreation". Heritage 2, n. 1 (24 gennaio 2019): 331–38. http://dx.doi.org/10.3390/heritage2010022.
Testo completoBokkhim, Huma, Praksha Neupane, Smita Gurung e Rojeena Shrestha. "Encapsulation of Saccharomyces cerevisiae in alginate beads and its application for wine making". Journal of Food Science and Technology Nepal 10 (30 novembre 2018): 18–23. http://dx.doi.org/10.3126/jfstn.v10i0.19631.
Testo completoMALÍK, F., V. HACAJ, P. HANDZUŠ, A. DOBOŠ, G. VOJTEKOVÁ, A. ŠŤASTNÝ e L. HRDNA. "Results of application of active dry wine yeast in Czechoslovak wine making." Kvasny Prumysl 32, n. 2 (1 febbraio 1986): 29–33. http://dx.doi.org/10.18832/kp1986007.
Testo completoKalmykova, Elena Nikolayevna, Natalya Nikolayevna Kalmykova e 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, n. 69 (17 maggio 2021): 316–25. http://dx.doi.org/10.30679/2219-5335-2021-3-69-316-325.
Testo completoTSUKAMOTO, Toshihiko. "Jointventure Company Wine Making in China". JOURNAL OF THE BREWING SOCIETY OF JAPAN 84, n. 5 (1989): 291–96. http://dx.doi.org/10.6013/jbrewsocjapan1988.84.291.
Testo completoYOKOMORI, Yoichi. "Technology of Wine Making in Australia". JOURNAL OF THE BREWING SOCIETY OF JAPAN 85, n. 9 (1990): 610–16. http://dx.doi.org/10.6013/jbrewsocjapan1988.85.610.
Testo completoNISHINO, Haruo. "Review of Recent Wine Making Technology". JOURNAL OF THE BREWING SOCIETY OF JAPAN 98, n. 11 (2003): 756–67. http://dx.doi.org/10.6013/jbrewsocjapan1988.98.756.
Testo completoMcCann, Shaun. "Decisions in HCT and wine-making". Bone Marrow Transplantation 55, n. 12 (7 giugno 2020): 2219–20. http://dx.doi.org/10.1038/s41409-020-0960-z.
Testo completoKamble, Pratiksha, e 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, n. 2 (28 febbraio 2023): 786–93. http://dx.doi.org/10.22214/ijraset.2023.49132.
Testo completoPatterson, D. A., M. Bowstead, A. Tran e 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.
Testo completoNAVARRO, S., B. GARCÍA, G. NAVARRO, J. OLIVA e A. Barba. "Effect of Wine-Making Practices on the Concentrations of Fenarimol and Penconazole in Rosé Wines". Journal of Food Protection 60, n. 9 (1 settembre 1997): 1120–24. http://dx.doi.org/10.4315/0362-028x-60.9.1120.
Testo completoMcCune, Jared, Alex Riley e Bernard Chen. "Clustering in Wineinformatics with Attribute Selection to Increase Uniqueness of Clusters". Fermentation 7, n. 1 (18 febbraio 2021): 27. http://dx.doi.org/10.3390/fermentation7010027.
Testo completode Llorens Duran, Josep Ignasi. "Wine cathedrals: making the most of masonry". Proceedings of the Institution of Civil Engineers - Construction Materials 166, n. 6 (dicembre 2013): 329–42. http://dx.doi.org/10.1680/coma.12.00023.
Testo completoHARAKAWA, Mamoru. "Freeze Dried Leuconostoc oenos for Wine Making". JOURNAL OF THE BREWING SOCIETY OF JAPAN 92, n. 10 (1997): 709–12. http://dx.doi.org/10.6013/jbrewsocjapan1988.92.709.
Testo completoNeihart, Braden. "Wine, Terroir and Utopia: Making New Worlds". Journal of Cultural Analysis and Social Change 6, n. 2 (28 dicembre 2021): 15. http://dx.doi.org/10.20897/jcasc/11453.
Testo completoPlackett, Benjamin. "Grape expectations: making Australian wine more sustainable". Nature 602, n. 7895 (31 gennaio 2022): 176. http://dx.doi.org/10.1038/d41586-022-00218-z.
Testo completoRoig, B., e O. Thomas. "UV monitoring of sugars during wine making". Carbohydrate Research 338, n. 1 (gennaio 2003): 79–83. http://dx.doi.org/10.1016/s0008-6215(02)00396-8.
Testo completoRihn, Alicia L., Kimberly L. Jensen e David W. Hughes. "Consumer Perceptions of Wine Quality Assurance Programs: An Opportunity for Emerging Wine Markets". Sustainability 14, n. 4 (18 febbraio 2022): 2340. http://dx.doi.org/10.3390/su14042340.
Testo completoRossiter, Jeremy. "WINE-MAKING AFTER PLINY: VITICULTURE AND FARMING TECHNOLOGY IN LATE ANTIQUE ITALY". Late Antique Archaeology 4, n. 1 (2008): 93–118. http://dx.doi.org/10.1163/22134522-90000084.
Testo completoShubham Namdev Sherkar, Rachana Bhaskar Kamble e 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, n. 1 (30 gennaio 2023): 413–24. http://dx.doi.org/10.30574/wjbphs.2023.13.1.0052.
Testo completoHarutyunyan, Mkrtich, e Manuel Malfeito-Ferreira. "Historical and Heritage Sustainability for the Revival of Ancient Wine-Making Techniques and Wine Styles". Beverages 8, n. 1 (7 febbraio 2022): 10. http://dx.doi.org/10.3390/beverages8010010.
Testo completoLevitskaia, Alla. "Development of the potential of viticulture and wine tourism in ATU Gagauzia". University Economic Bulletin, n. 41 (30 marzo 2019): 7–14. http://dx.doi.org/10.31470/2306-546x-2019-41-7-14.
Testo completoCorrea-Gorospe, I., M. C. Polo, E. Rodríguez-Badiola e R. Rodríguez-Clemente. "Composition of tartrate precipitates in white wines used for making Spanish sparkling wine". Food Chemistry 41, n. 1 (gennaio 1991): 69–79. http://dx.doi.org/10.1016/0308-8146(91)90133-9.
Testo completoRADOI, Florentina, Masao KISHIDA e Haruhiko KAWASAKI. "Characteristics of Wines Made bySaccharomycesMutants Which Produce a Polygalacturonase under Wine-Making Conditions". Bioscience, Biotechnology, and Biochemistry 69, n. 11 (gennaio 2005): 2224–26. http://dx.doi.org/10.1271/bbb.69.2224.
Testo completoSheludko, Olga, Larisa Chemisova, Yuri Yakuba, Yekaterina Mitrofanova e 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.
Testo completoCasquete, Rocío, María José Benito, Francisco Pérez-Nevado, Ana Martínez, Alberto Martín e 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, n. 5 (9 marzo 2021): 2783. http://dx.doi.org/10.3390/ijerph18052783.
Testo completoWarman, Russell D., e Gemma K. Lewis. "Wine place research". International Journal of Wine Business Research 31, n. 4 (18 novembre 2019): 493–508. http://dx.doi.org/10.1108/ijwbr-09-2018-0052.
Testo completoQian, Xu, Fangyuan Jia, Jian Cai, Ying Shi, Changqing Duan e Yibin Lan. "Characterization and Evolution of Volatile Compounds of Cabernet Sauvignon Wines from Two Different Clones during Oak Barrel Aging". Foods 11, n. 1 (29 dicembre 2021): 74. http://dx.doi.org/10.3390/foods11010074.
Testo completoVrána, P., e 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 marzo 2010): S82—S84. http://dx.doi.org/10.17221/697-cjgpb.
Testo completobowman, sharon. "The Secret Joys of Chinon". Gastronomica 7, n. 4 (2007): 75–77. http://dx.doi.org/10.1525/gfc.2007.7.4.75.
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