Artykuły w czasopismach na temat „Base wines”
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Joshi, Vinod K., Sanjeev K. Sharma, Ravinder K. Goyal i Narayan S. Thakur. "Effect of method of secondary fermentation and type of base wine on physico-chemical and sensory qualities of sparkling plum wine". Brazilian Archives of Biology and Technology 42, nr 3 (1999): 315–22. http://dx.doi.org/10.1590/s1516-89131999000300008.
Pełny tekst źródłaMakarov, Aleksandr, Natalia Shmigelskaya, Igor Lutkov, Viktoria Maksimovskaya i Galina Sivochoub. "Improving the criteria of assessing grapes and base wines in the production of sparkling wines". BIO Web of Conferences 53 (2022): 06001. http://dx.doi.org/10.1051/bioconf/20225306001.
Pełny tekst źródłaWilson, Andrew, Hannah Charnock, Shufen Xu i Belinda Kemp. "Influence of cane and beet sugar for second fermentation on “fruity” aromas in Auxerrois sparkling wines". OENO One 56, nr 2 (9.05.2022): 125–34. http://dx.doi.org/10.20870/oeno-one.2022.56.2.4864.
Pełny tekst źródłaShmigelskaya, Natalia, Alexander Makarov, Igor Lutkov, Victoria Maksimovskaya i Galina Sivochoub. "Changes in the phenolic complex of red aboriginal grape varieties in the system “grapes – base wine sparkling wine”". BIO Web of Conferences 78 (2023): 06004. http://dx.doi.org/10.1051/bioconf/20237806004.
Pełny tekst źródłaSaltman, Yaelle, Julie A. Culbert, Trent E. Johnson, Renata Ristic, Kerry L. Wilkinson i Susan E. P. Bastian. "Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines". Foods 9, nr 9 (1.09.2020): 1208. http://dx.doi.org/10.3390/foods9091208.
Pełny tekst źródłaGeffroy, Olivier, Grégory Pasquier, Marielle Pagès i Frédéric Violleau. "Exploring the response to a new range of ethanol reductions in Chardonnay and Syrah wines using a Consumer Rejection Threshold approach". OENO One 56, nr 4 (14.11.2022): 147–55. http://dx.doi.org/10.20870/oeno-one.2022.56.4.7112.
Pełny tekst źródłaMartínez, Alberto, Rocío Velázquez, Emiliano Zamora, María L. Franco, Camille Garzo, Patricia Gil, Luis M. Hernández i 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.
Pełny tekst źródłaDomizio, Paola, Alessandra Luciano, Antigone Marino, Luigi Picariello, Martino Forino, Francesco Errichiello, Giuseppe Blaiotta, Luigi Moio i Angelita Gambuti. "Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines". Molecules 28, nr 21 (3.11.2023): 7423. http://dx.doi.org/10.3390/molecules28217423.
Pełny tekst źródłaBlanco-Huerta, Coro, Encarnación Fernández-Fernández, Josefina Vila-Crespo, Violeta Ruipérez, Raúl Moyano i José Manuel Rodríguez-Nogales. "Impact of Ageing on Ultrasound-Treated Lees on Volatile Composition and Sensory Properties of Red Sparkling Base Wine". Beverages 9, nr 1 (2.03.2023): 23. http://dx.doi.org/10.3390/beverages9010023.
Pełny tekst źródłaGROSARU, Dragoș Florin, Camelia Elena LUCHIAN, Elena Cristina SCUTARASU, Lucia Cintia COLIBABA, Cătălin Ioan ZAMFIR i Valeriu COTEA. "STUDIES ON SOME STILL WINES OBTAINED BY THE BLANC DE NOIRS METHOD". Journal of Applied Life Sciences and Environment 55, nr 1(189) (2022): 11–19. http://dx.doi.org/10.46909/alse-551042.
Pełny tekst źródłaCotea, Valeriu V., Mihai Cristian Focea, Camelia Elena Luchian, Lucia Cintia Colibaba, Elena Cristina Scutarașu, Niculaua Marius, Cătălin Ioan Zamfir i Andreea Popîrdă. "Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines". Foods 10, nr 2 (26.01.2021): 247. http://dx.doi.org/10.3390/foods10020247.
Pełny tekst źródłaShevchenko, Milana, i Natella Kosenko. "Review and development of statistical models for calculating the economic base of wine production". E3S Web of Conferences 175 (2020): 13025. http://dx.doi.org/10.1051/e3sconf/202017513025.
Pełny tekst źródłaRaymond Eder, María Laura, i Alberto Luis Rosa. "Non-Conventional Grape Varieties and Yeast Starters for First and Second Fermentation in Sparkling Wine Production Using the Traditional Method". Fermentation 7, nr 4 (20.12.2021): 321. http://dx.doi.org/10.3390/fermentation7040321.
Pełny tekst źródłaBerbegal, Carmen, Lucía Polo, M. José García-Esparza, Inmaculada Álvarez, Fernando Zamora, Sergi Ferrer i Isabel Pardo. "Influence of the Dry Yeast Preparation Method on Final Sparkling Wine Characteristics". Fermentation 8, nr 7 (30.06.2022): 313. http://dx.doi.org/10.3390/fermentation8070313.
Pełny tekst źródłaUbeda, Cristina, María Ignacia Lambert-Royo, Mariona Gil i Cortiella, Rubén Del Barrio-Galán i Álvaro Peña-Neira. "Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines". Foods 10, nr 2 (10.02.2021): 390. http://dx.doi.org/10.3390/foods10020390.
Pełny tekst źródłaSchmitt, M., S. Broschart, C. D. Patz, D. Rauhut, M. Friedel i D. Häge. "Application of yeast with reduced alcohol yield for sparkling wine production". BIO Web of Conferences 12 (2019): 02021. http://dx.doi.org/10.1051/bioconf/20191202021.
Pełny tekst źródłaJust-Borràs, Arnau, Pere Pons-Mercadé, Jordi Gombau, Pol Giménez, Glòria Vilomara, Marta Conde, Antoni Cantos, Joan Miquel Canals i Fernando Zamora. "Effects of using cationic exchange for reducing pH on the composition and quality of sparkling wine (Cava)". OENO One 56, nr 2 (14.06.2022): 179–92. http://dx.doi.org/10.20870/oeno-one.2022.56.2.5399.
Pełny tekst źródłaMarangon, Matteo, Poppy Seeley, Erica Barocci, Tony Milanowski, Christine Mayr Marangon, Arianna Ricci, Jennifer Bellon i Giuseppina P. Parpinello. "Effect of Interspecific Yeast Hybrids for Secondary In-Bottle Alcoholic Fermentation of English Sparkling Wines". Foods 12, nr 10 (15.05.2023): 1995. http://dx.doi.org/10.3390/foods12101995.
Pełny tekst źródłaTimofeev, Ruslan, Nina Fomenko i Aleksandr Panasyuk. "Изучение спектров поглощения вин различных типов и возраста в УФ-диапазоне длин волн". Magarach. Vinogradstvo i Vinodelie, nr 2(108) part: 21 (19.06.2019): 158–61. http://dx.doi.org/10.35547/im.2019.21.2.016.
Pełny tekst źródłaGonzalez Viejo, Claudia, i Sigfredo Fuentes. "Digital Assessment and Classification of Wine Faults Using a Low-Cost Electronic Nose, Near-Infrared Spectroscopy and Machine Learning Modelling". Sensors 22, nr 6 (16.03.2022): 2303. http://dx.doi.org/10.3390/s22062303.
Pełny tekst źródłaRuiz-Muñoz, Marina, Gustavo Cordero-Bueso, Pedro Miguel Izquierdo-Cañas, Adela Mena-Morales i Jesús M. Cantoral. "Improving an Industrial Sherry Base Wine by Yeast Enhancement Strategies". Foods 11, nr 8 (12.04.2022): 1104. http://dx.doi.org/10.3390/foods11081104.
Pełny tekst źródłaCisilotto, Bruno, Simone Bertazzo Rossato, Evandro Ficagna, Luísa Carolina Wetzstein, Angelo Gava, Gisele Mion Gugel, Ana Paula Longaray Delamare i Sergio Echeverrigaray. "The effect of cation exchange resin treatment of grape must on the chemical and sensory characteristics of base wines for sparkling wine". Ciência e Técnica Vitivinícola 34, nr 2 (2019): 91–101. http://dx.doi.org/10.1051/ctv/20193402091.
Pełny tekst źródłaBaroň, Mojmír, i 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, nr 8 (2012): 9–18. http://dx.doi.org/10.11118/actaun201260080009.
Pełny tekst źródłaГержикова, Виктория Григорьевна, Надежда Станиславовна Аникина, Антонина Валерьевна Весютова, Марианна Вадимовна Ермихина, Ольга Викторовна Рябинина, Евгений Анатольевич Сластья i Дмитрий Павлович Толстенко. "Influence of base wine technological processing on the temperature of saturation with potassium bitartrate and calcium tartrate". Magarach Vinogradstvo i Vinodelie, nr 4(114) (22.12.2020): 368–72. http://dx.doi.org/10.35547/im.2020.70.77.014.
Pełny tekst źródłaBernardo, Naíssa, Aline de Oliveira, Eduardo Purgatto, Francisco M. De Medeiros Câmara, Isabela Peregrino, Murillo De Albuquerque Regina i Renata Vieira Da Mota. "Aroma and terpenoid profile of Chardonnay clone 809: from berry to sparkling wine". OENO One 56, nr 4 (10.11.2022): 117–24. http://dx.doi.org/10.20870/oeno-one.2022.56.4.5520.
Pełny tekst źródłaCravero, Maria Carla. "Innovations in Sparkling Wine Production: A Review on the Sensory Aspects and the Consumer’s Point of View". Beverages 9, nr 3 (15.09.2023): 80. http://dx.doi.org/10.3390/beverages9030080.
Pełny tekst źródłaПескова, Ирина Валериевна, Елена Викторовна Остроухова, Ольга Владимировна Зайцева, Наталия Юрьевна Луткова, Мария Александровна Вьюгина i Виктор Афанасьевич Загоруйко. "The role of technological factors in the formation of SO2-binding complex of base wines". Magarach Vinogradstvo i Vinodelie, nr 1(115) (22.03.2021): 83–90. http://dx.doi.org/10.35547/im.2021.96.76.014.
Pełny tekst źródłaEverett, Connie, Kimberly Jensen, Christopher Boyer i David Hughes. "Consumers’ willingness to pay for local muscadine wine". International Journal of Wine Business Research 30, nr 1 (12.03.2018): 58–73. http://dx.doi.org/10.1108/ijwbr-11-2016-0038.
Pełny tekst źródłaLvova, Larisa, Irina Yaroshenko, Dmitry Kirsanov, Corrado Di Natale, Roberto Paolesse i Andrey Legin. "Electronic Tongue for Brand Uniformity Control: A Case Study of Apulian Red Wines Recognition and Defects Evaluation †". Sensors 18, nr 8 (7.08.2018): 2584. http://dx.doi.org/10.3390/s18082584.
Pełny tekst źródłaRaymond Eder, María Laura, Laura Fariña, Eduardo Dellacassa, Francisco Carrau i Alberto Luis Rosa. "Chemical and sensory features of Torrontés Riojano sparkling wines produced by second fermentation in bottle using different Saccharomyces strains". Food Science and Technology International 26, nr 6 (9.03.2020): 512–19. http://dx.doi.org/10.1177/1082013220910534.
Pełny tekst źródłaOliva, Eleonora, Aina Mir-Cerdà, Manuel Sergi, Sònia Sentellas i Javier Saurina. "Characterization of Sparkling Wine Based on Polyphenolic Profiling by Liquid Chromatography Coupled to Mass Spectrometry". Fermentation 9, nr 3 (25.02.2023): 223. http://dx.doi.org/10.3390/fermentation9030223.
Pełny tekst źródłaМакаров, А. С. "Improvments in the technology of locally produced sparkling wines". Magarach Vinogradstvo i Vinodelie, nr 3(117) (20.09.2021): 270–77. http://dx.doi.org/10.35547/im.2021.14.91.011.
Pełny tekst źródłaMedeiros, Jacob, Shufen Xu, Gary J. Pickering i Belinda S. Kemp. "Influence of Caffeic and Caftaric Acid, Fructose, and Storage Temperature on Furan Derivatives in Base Wine". Molecules 27, nr 22 (15.11.2022): 7891. http://dx.doi.org/10.3390/molecules27227891.
Pełny tekst źródłaМакаров, А. С., И. П. Лутков, Н. А. Шмигельская, В. А. Максимовская, Г. В. Сивочуб i Е. А. Сластья. "The effect of grape ripeness degree on the quality of base wines for sparklings". Magarach Vinogradstvo i Vinodelie, nr 2(116) (25.06.2021): 182–89. http://dx.doi.org/10.35547/im.2021.23.2.013.
Pełny tekst źródłaEspinase Nandorfy, Damian, Tracey Siebert, Eleanor Bilogrevic, Desireé Likos, Flynn Watson, Sheridan Barter, Lisa Pisaniello i in. "The Role of Potent Thiols in “Empyreumatic” Flint/Struck-Match/Mineral Odours in Chardonnay Wine". Australian Journal of Grape and Wine Research 2023 (31.07.2023): 1–17. http://dx.doi.org/10.1155/2023/8847476.
Pełny tekst źródłaRinaldi, Alessandra, Virginie Moine i Luigi Moio. "Astringency subqualities and sensory perception of Tuscan Sangiovese wines". OENO One 54, nr 1 (20.02.2020): 75–85. http://dx.doi.org/10.20870/oeno-one.2020.54.1.2523.
Pełny tekst źródłaFlorido-Barba, Antonio, Gustavo Cordero-Bueso i Jesús Manuel Cantoral. "Alcoholes no vínicos para la mejora del desarrollo del velo de flor y de las características sensoriales de los vinos Finos de la D.O. Jerez-Xérèz-Sherry". BIO Web of Conferences 68 (2023): 02011. http://dx.doi.org/10.1051/bioconf/20236802011.
Pełny tekst źródłaBoshnakov, Petyo. "A Comparative Study of Tastes and Preferences for Local and Foreign Wines in Bulgaria". International Journal of Management Science and Business Administration 2, nr 11 (2014): 29–34. http://dx.doi.org/10.18775/ijmsba.1849-5664-5419.2014.211.1004.
Pełny tekst źródłaCisilotto, Bruno, Fernando Joel Scariot, Luisa Vivian Schwarz, Ronaldo Kauê Mattos Rocha, Ana Paula Longaray Delamare i Sergio Echeverrigaray. "Yeast stress and death caused by the synergistic effect of ethanol and SO<SUB>2</SUB> during the second fermentation of sparkling wines". OENO One 55, nr 4 (21.10.2021): 49–69. http://dx.doi.org/10.20870/oeno-one.2021.55.4.4809.
Pełny tekst źródłaGEFFROY, Olivier, Mélanie Armario, Axel Fontaine, Marie Fourure, Grégory Pasquier, Tiphaine Semadeni i Christian Chervin. "3-Isobutyl-2-methoxypyrazine is neutrally perceived by consumers at usual concentrations in French Sauvignon and Fer wines from the Gaillac area". OENO One 54, nr 4 (4.12.2020): 1133–42. http://dx.doi.org/10.20870/oeno-one.2020.54.4.4492.
Pełny tekst źródłaSilva, Luiz Carlos Pereira da, Ivan Ricardo Carvalho, Alice Farias Maia, Nádia Cristiane Alves Vianna, Bruno Jacobs, Daniel Pazzini Eckhardt, Hyoran Caius Genindo Barreto Martins, Wellynthon Machado da Cunha, Gabriela Beber Alves i Suziane Antes Jacobs. "PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF ROSÉ SPARKLING WINE PRODUCED WITH MERLOT GRAPES IN “CAMPANHA GAÚCHA”". Revista Brasileira de Agropecuária Sustentável 12, nr 1 (30.04.2022): 1–9. http://dx.doi.org/10.21206/rbas.v12i1.13018.
Pełny tekst źródłaŠkrab, Domen, Paolo Sivilotti, Piergiorgio Comuzzo, Sabrina Voce, Francesco Degano, Silvia Carlin, Panagiotis Arapitsas, Domenico Masuero i Urška Vrhovšek. "Cluster Thinning and Vineyard Site Modulate the Metabolomic Profile of Ribolla Gialla Base and Sparkling Wines". Metabolites 11, nr 5 (20.05.2021): 331. http://dx.doi.org/10.3390/metabo11050331.
Pełny tekst źródłaKelley, Kathleen M., Jennifer Zelinskie, Michela Centinari, Denise M. Gardner, Ramu Govindasamy, Jeffrey Hyde, Bradley Rickard i Karl Storchmann. "Consumer Preferences for Sustainable Wine Attributes: A Conjoint Analysis". Journal of Wine Economics 12, nr 4 (listopad 2017): 416–25. http://dx.doi.org/10.1017/jwe.2017.40.
Pełny tekst źródłaMaxe, Charlotte, Rémy Romanet, Michel Parisot, Régis D. Gougeon i Maria Nikolantonaki. "The Oxidative Stability of Champagne Base Wines Aged on Lees in Barrels: A 2-Year Study". Antioxidants 13, nr 3 (18.03.2024): 364. http://dx.doi.org/10.3390/antiox13030364.
Pełny tekst źródłaKhodakov, O. L., G. O. Sarkisian, O. V. Vasylyk, O. M. Myroshnichenko, V. Yu Deli, L. O. Tkachenko i Ya M. Ulman. "STUDYING THE INFLUENCE OF TECHNOLOGY ON THE QUALITY OF PINO NOIR WINE MATERIAL FOR SPARKLING WINES". Integrated Technologies and Energy Saving, nr 2 (5.07.2024): 127–44. http://dx.doi.org/10.20998/2078-5364.2024.2.12.
Pełny tekst źródłaАникина, Н. С., В. Г. Гержикова, Н. В. Гниломедова, А. В. Весютова, С. Н. Червяк, Е. А. Сластья, М. В. Ермихина, О. В. Рябинина i В. А. Олейникова. "Improvement in the methodology of diagnosing crystalline stability of wines". Magarach Vinogradstvo i Vinodelie, nr 1(119) (24.03.2022): 71–76. http://dx.doi.org/10.35547/im.2022.66.46.011.
Pełny tekst źródłaRossetto, Luca, i Luigi Galletto. "Retail strategies for rosé wines in Italy: a hedonic price analysis". International Journal of Wine Business Research 31, nr 3 (19.08.2019): 282–302. http://dx.doi.org/10.1108/ijwbr-03-2018-0013.
Pełny tekst źródłaЛуткова, Н. Ю., И. В. Пескова i Е. В. Остроухова. "The effectiveness analysis of technological and biotechnological methods for production of dry wines from ‘Muscat Blanc’ grape variety". Magarach Vinogradstvo i Vinodelie, nr 3(117) (20.09.2021): 278–85. http://dx.doi.org/10.35547/im.2021.87.59.012.
Pełny tekst źródłaCellier, Robin, Sylvain Bérail, Julien Barre, Ekaterina Epova, Anne-Laure Ronzani, Cornelis Van Leeuwen, Stanislas Milcent, Patrick Ors i Olivier F. X. F. X. Donard. "Specificity and Origin of the Stability of the Sr Isotopic Ratio in Champagne Wines". Molecules 26, nr 16 (23.08.2021): 5104. http://dx.doi.org/10.3390/molecules26165104.
Pełny tekst źródłaMir-Cerdà, Aina, Anaïs Izquierdo-Llopart, Javier Saurina i Sonia Sentellas. "Oenological Processes and Product Qualities in the Elaboration of Sparkling Wines Determine the Biogenic Amine Content". Fermentation 7, nr 3 (4.08.2021): 144. http://dx.doi.org/10.3390/fermentation7030144.
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