Bibliografias temáticas / Wine and wine making

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Literatura científica selecionada sobre o tema "Wine and wine making"

Autor: Grafiati

Publicado: 4 de junho de 2021

Última modificação: 29 de julho de 2024

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Artigos de revistas sobre o assunto "Wine and wine making"

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 de novembro de 2011): 232–40. http://dx.doi.org/10.17221/3319-cjfs.

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The analysis of the trace elements has been shown to be a valuable tool to discriminate wines according to their region of origin. As, Ba, Ca, Co, Cr, Li, Mg, Rb, Sn, Sr, and V were selected as specific markers indicating the origin of Slovak wines according to the vineyard regions. Several factors, such as the environmental contamination, agricultural practices, climatic changes, and others, may markedly change the multielement composition of the wine and may endanger the relationship between the wine and the soil composition. The effect was studied of the viniculture process on the distribution of selected markers in the winemaking products. The main markers pass from the vineyard soil to the grape, and the main portion leaves the winemaking process in the press cake and yeast lees. Very significant correlation of the wine origin markers was found between changed the wine making products and the vineyard soils. The sugar addition to grape juice to some extent the total element compositions of wines but did not result in substantial changes of the markers determining the wine origin.  

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YOKOTSUKA, Koki. "Wine Making Principles". JOURNAL OF THE BREWING SOCIETY OF JAPAN 94, n.º 11 (1999): 868–78. http://dx.doi.org/10.6013/jbrewsocjapan1988.94.868.

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YOKOTSUKA, Koki. "Wine Making Principles". JOURNAL OF THE BREWING SOCIETY OF JAPAN 95, n.º 3 (2000): 172–82. http://dx.doi.org/10.6013/jbrewsocjapan1988.95.172.

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YOKOTSUKA, Koki. "Wine Making Principles". JOURNAL OF THE BREWING SOCIETY OF JAPAN 95, n.º 4 (2000): 235–43. http://dx.doi.org/10.6013/jbrewsocjapan1988.95.235.

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YOKOTSUKA, Koki. "Wine Making Principles". JOURNAL OF THE BREWING SOCIETY OF JAPAN 95, n.º 5 (2000): 318–27. http://dx.doi.org/10.6013/jbrewsocjapan1988.95.318.

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YOKOTSUKA, Koki. "Wine Making Principles". JOURNAL OF THE BREWING SOCIETY OF JAPAN 95, n.º 2 (2000): 91–101. http://dx.doi.org/10.6013/jbrewsocjapan1988.95.91.

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Griffith, Brian J. "Bacchus among the Blackshirts: Wine Making, Consumerism and Identity in Fascist Italy, 1919–1937". Contemporary European History 29, n.º 4 (novembro de 2020): 394–415. http://dx.doi.org/10.1017/s0960777319000377.

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This article explores the way in which wine came to be viewed as a quintessentially ‘Italian’ beverage among Italy's middle- and upper-class households during fascism's twenty years in power. Due to significant increases in wine consumption among the labouring classes during the years immediately following the First World War, wine, as a general category of beverage, had become closely associated within the minds of many bourgeois and wealthy consumers with the country's popular taverns and saloons, alcoholism and physical and moral ‘degeneration.’ In response, fascist Italy's typical wine growers, merchants and industrialists worked feverishly to rehabilitate the beverage's downtrodden reputation via a series of wide-ranging public relations and collective marketing campaigns during the 1920s and 1930s. By promoting the beverage's hygienic and alimentary qualities, as well as systematically intertwining the moderate consumption of the peninsula's standardised wines with the dictatorship's nationalisation and popular mobilisation programmes, this article will show, the Industrial Wine Lobby successfully re-established ‘wine's honour’ and, simultaneously, recontextualised the country's typical wines as Italy's wholesome, family-friendly, ‘national beverage’.

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YOKOTSUKA, Koki. "Wine Making Principles (2)". JOURNAL OF THE BREWING SOCIETY OF JAPAN 94, n.º 12 (1999): 956–65. http://dx.doi.org/10.6013/jbrewsocjapan1988.94.956.

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YOKOTSUKA, Koki. "Wine Making Principles (3)". JOURNAL OF THE BREWING SOCIETY OF JAPAN 95, n.º 1 (2000): 17–22. http://dx.doi.org/10.6013/jbrewsocjapan1988.95.17.

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Skinner, William. "Making homemade wine, online". Ethnologie française Vol. 51, n.º 3 (5 de outubro de 2021): 577–87. http://dx.doi.org/10.3917/ethn.213.0577.

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Teses / dissertações sobre o assunto "Wine and wine making"

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.

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Thesis (MSc)--University of Stellenbosch, 2001.
ENGLISH 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.

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Sanborn, Melissa. "The impact of fining on the chemical and sensory properties of Washington State Chardonnay and Gewürztraminer wines". Online access for everyone, 2008. http://www.dissertations.wsu.edu/Thesis/Summer2008/M_Sanborn_081308.pdf.

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Minnaar, Phillip P. "Multi-element analysis of South African wines by ICP-AES and their classification according to geographical origin". Pretoria : [s. n.], 2009. http://upetd.up.ac.za/thesis/available/etd-10022009-171204/.

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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.

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Tolliver, David Mark. "The essence of wine the meaning of [tirosh] in the Hebrew Bible /". Electronic thesis, 2007. http://dspace.zsr.wfu.edu/jspui/handle/10339/188.

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Van, Antwerpen Lindi. "Chemical and sensory profiling of dry and semi-dry South African Chenin blanc wines". Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/71853.

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Thesis (MSc)--Stellenbosch University, 2012.
ENGLISH ABSTRACT: Chenin blanc wine is of economic importance to South Africa and a range of diverse dry and semi-dry wines are locally produced in this genre. Currently, the use of three distinctly different style names, each aimed at providing consumers with information about the flavour of the wines, is encouraged by the South African (SA) wine industry. The styles are fresh and fruity (FF), rich and ripe unwooded (RRUW) and rich and ripe wooded (RRW). Feedback from retail sectors over the past few years, however, repeatedly suggested that the style names are perceived as confusing by SA consumers. This master study was undertaken to re-evaluate the FF, RRUW and RRW style classification, based on both the volatile fermentation-derived aroma composition and the sensory attributes of a set of wines containing all the styles under investigation. For the purposes of chemical profiling, a set of 105 commercial Chenin blanc wines, selected to be representative of these three styles and originating from the major SA wine producing areas, were analysed by Gas Chromatography (GC) to quantify fermentation-derived volatile aroma compounds in the wines. ANOVA performed on the chemical data showed that 29 compounds represent significant differences between at least two of the 3 styles (FF, RRUW and RRW). Principal component analysis (PCA) of the volatile compounds showed a large degree differentiation between FF and RRW wine styles, however, RRUW wine styles overlapped with the other two styles. Considering vintage effects, ANOVA indicated no significant differences within FF (vintages 2009 and 2010) and RRW (vintages 2008 and 2009) styles, whereas only 2 esters and 4 terpenes showed significant differences between the three wine producing regions investigated for this purpose, Paarl/Wellington, Breede River and Stellenbosch. Volatile aroma compounds generated for Chenin blanc were included in the Winetech database consisting of the most important cultivars of South Africa. Combining the data for the volatiles for Chardonnay and Sauvignon blanc from this database and the data for Chenin blanc obtained in this study, a PCA indicated a clear separation between Chenin blanc and the other two white cultivars. Sensory evaluation of the style classification was done by two separate sensory tests. Firstly, a sorting task was performed by wine industry experts to categorise 21 Chenin blanc wines (FF, RRUW and RRW) based on their similarity. The results showed a differentiation between FF and RRW styles, however, RRUW was mostly classified together with FF wines. This indicated a possible continuum between the three styles, as opposed to three distinct different categories, currently suggested by the style names. The second sensory analysis test, Descriptive Sensory Analysis (DSA), was performed by a trained panel to generate sensory profiles for 42 wines. ANOVA of the flavour attribute intensities between different styles once again showed significant differences between FF and RRW, with RRUW wines forming a continuum between the FF and RRW styles. These results provide valuable information that could be used by the wine industry for labelling purposes.
AFRIKAANSE OPSOMMING: Chenin blanc is van ekonomiese belang vir Suid Afrika en ‘n wye reeks droë en semi-droë wyne word plaaslik geproduseer in hierdie kategorie. Tans word die gebruik van drie duidelike verskillende stylbenamings, elkeen daarop gemik om aan die verbruiker inligting te verskaf oor die geur van die wyn, deur die Suid Afrikaanse (SA) wynindustrie aangemoedig. Die style is vars en vrugtig, ryk en ryp ongehout en ryk en ryp gehout. Terugvoer van die handelssektor oor die afgelope aantal jare, het daarop gedui dat die stylbenamings tot verwarring onder SA verbruikers lei. Hierdie meestersstudie is onderneem om die stylklassifikasie, vars en vrugtig, ryk en ryp ongehout en ryk en ryp gehout, te her-evalueer op grond van die vlugtige aroma komponente wat tydens die fermentasie proses gevorm word, asook die sensoriese eienskappe van ‘n verteenwoordigende stel wyne van elk van die style wat ondersoek is. Vir die doel van die chemiese profilering, is ‘n stel van 105 kommersiële wyne, wat geselekteer is om verteenwoordigend te wees van die drie style ondersoek en ook afkomstig is van die vernaamste SA wynproduserende streke, gebruik. Die wyne is met behulp van gas chromatografie ontleed om die vlugtige komponente wat van die fermentasie proses afkomstig is, te kwantifiseer. Die analise van variansie, het getoon dat 29 komponente statisties beduidend verskil het tussen die drie style. Hoofkomponent analise van die vlugtige komponente, het getoon dat die vars en vrugtige wyne en ryk en ryp gehoute wyne, duidelik onderskeibaar was van mekaar op grond van die vlugtige data, maar die ryk en ryp ongehoute wyne het met die ander twee style oorvleuel. In terme van oesjaar effekte, was daar geen beduidende verskille in die aroma profiele van die vars en vrugtige styl (oesjare 2009 en 2010) en ryk en ryp ongehoute styl (oesjare 2008 en 2009) nie, terwyl die konsentrasie van slegs twee esters en 4 terpene statisties beduidend verskil het tussen die wynproduserende streke Paarl/Wellington, Breederivier en Stellenbosch. Resultate van die gekwantifiseerde vlugtige komponente is in die databasis van Winetech gevoeg, waar die konsentrasies van soortgelyke komponente van die vernaamste SA wynkultivars reeds vervat is. Hoofkomponent analises van die gekombineerde resultate vir Chenin blanc, Chardonnay en Sauvignon blanc wyne, het getoon dat daar ‘n duidelike verkil tussen Chenin blanc en die ander twee wit wynkultivars was. Die sensoriese evaluerings is uitgevoer deur van twee verskillende metodes gebruik te maak. Eerstens is 21 wyne (met al drie style verteenwoordig) deur wynindustrie eksperts gesorteer op grond van die waargenome eendersheid van die onderskeie wyne en die resultate is grafies geprojekteer. Die resultate het getoon dat daar ‘n duidelike verskil waargeneem is deur die assessors tussen die vars en vrugtige styl en ryk en ryp gehoute styl. Die ryk en ryp ongehoute wyne het in die analises meer met die vars en vrugtige style geassosieer, as die ryk en ryp gehoute wyne. Die tweede sensoriese metode is uitgevoer deur sensoriese paneel wat vir die doel van hierdie studie opgelei is om die geur eienskappe van 42 wyne (al drie style verteenwoordig) te profileer. Analise van statistiese beduidende verskille tussen die voorkoms van die geurkomponente en hul intensiteite vir elke styl, het weereens aangedui dat daar ‘n kontinuum bestaan tussen die style. Hierdie resultate kan van waarde vir die wynindustrie wees in besluite rakende etikettering.

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Hill, Laura Ellen. "The chemical and sensorial effects of plant-based fining agents on Washington State Riesling and Gewürztraminer wines". Pullman, Wash. : Washington State University, 2009. http://www.dissertations.wsu.edu/Thesis/Fall2009/L_Hill_110909.pdf.

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Thesis (M.S. in food science)--Washington State University, December 2009.
Title from PDF title page (viewed on Jan. 19, 2010). "School of Food Science." Includes bibliographical references (p. 94-99).

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Mitchell, Daylene Portia. "Factors affecting port wine colour stability". Thesis, Cape Peninsula University of Technology, 2018. http://hdl.handle.net/20.500.11838/2774.

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Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2018.
Port is a wine style that comes from Portugal. It is a sweet fortified dessert wine that is made in red and white styles. The taste is a balanced and complex combination of berry fruit, acidity, sweetness, alcohol and tannins. The taste should be sweet, smooth, complex, with some spiciness and a dry finish, but not astringent (Anon., 2009). There are a variety of port types in terms of flavour intensity, aroma and sweetness levels. Young immature ports can be fruity, simple, coarse, spicy and astringent. The sweetness results from the natural grape sugar in the wine, while wine spirits is added to fortify and ensure microbiological stability during aging (Anon., 2009). In this study the work was done on the ruby port style wine, ruby port wine is well known for its characteristic of being bright red in colour and therefore also very difficult to preserve in terms of colour stability in general. Colour is one of the principle parameters of the quality of not only port wine but also red wine in general, since it is the first characteristic to be perceived by the consumer in the glass. The colour of port wine also gives an indication of possible defects, the body, age and the evolution of the wine during storage. Colour, therefore, has an important influence on the overall acceptability of the product to the consumer. During aging, the wine colour changes, mainly due to progressive structural changes of anthocyanins. These changes are often perceived as undesirable by port consumers. As a result, the Cape Port Producers Association (CAPPA) requested this type of research to be done on port wine to improve the port wine making process in order to also give port wine a more stable colour. Therefore the objective of this study was to manipulate some of the parameters in port wine making, such as type of spirit used to fortify, storage temperature and also storage time in order to improve optimum stability of port wine colour. From the first part of the study it was evident that the type of fortifying spirits, storage time and temperature had a significant effect on the colour of the port wine samples. The 96.5% (v.v-1) fortifying spirits, shorter storage time and storage temperature below 25oC resulted in a more stable ruby port colour as well as the lowest change over time. As the study progressed the design variables differed in terms of two types of cultivars used the spirits used to fortify the port wine samples with, addition of a pectolytic enzyme to some of the port wine samples, as well as storage time of 12 months and only two storage temperatures. It could be concluded that at the end of this part of the study, that port wine colour stability was affected by the interaction of the design variables in each treatment and less so by individual design variables in the study. It could also be concluded in this study that higher levels of acetaldehyde present in the spirits used to fortify port wine, did have a significant impact on ruby port wine and colour stability. The application of pectolytic enzyme preparation does not necessarily have a significant effect on its own but depends on the type of cultivar used. Storage time and temperature should also be kept to a minimum to ensure the desirable bright red colour of a ruby port wine.

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Francis, Ian Leigh. "The role of glycosidically-bound volatile compounds in white wine flavour". Title page, contents and abstract only, 1994. http://web4.library.adelaide.edu.au/theses/09PH/09phf8184.pdf.

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Wittwer, Glyn. "The Australian wine industry during a period of boom and tax changes /". Title page, contents and abstract only, 2000. http://web4.library.adelaide.edu.au/theses/09PH/09phw832.pdf.

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Livros sobre o assunto "Wine and wine making"

Wing, Robert N. Wing on wine. Lewiston, Idaho: Wing Vine Publication, 2005.

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1905-1976, Schoonmaker Frank, ed. The new encyclopedia of wine. London: Century, 1990.

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Joly, N. Biodynamic wine, demystified. San Francisco, CA: Wine Appreciation Guild, 2008.

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Joly, N. Biodynamic wine, demystified. San Francisco, CA: Wine Appreciation Guild, 2007.

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Sloan, John C. The surprising wines of Switzerland: A practical guide to Switzerland's best kept secret. London: JCS Communications, 1995.

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Mayson, Richard. Portugal's wines and wine-makers: Port, Madeira, and regional wines. San Francisco: Wine Appreciation Guild, 1992.

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Joanna, Simon, ed. The white wines of France. Los Angeles: HP Books, 1987.

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Restall, John. Making sparkling wines at home. East Petersburg, PA: Fox Chapel Pub., 2012.

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Restall, John. Making sparkling wines at home. East Petersburg, PA: Fox Chapel Pub., 2012.

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Nardella, Gino. Wine and wine service. London: B.T. Batsford, 1986.

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Capítulos de livros sobre o assunto "Wine and wine making"

Kuno, Masaru. "Making wine". In Introductory Science of Alcoholic Beverages, 213–56. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003218418-5.

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Cracknell, H. L., e G. Nobis. "Wine Production and Wine-making Countries". In The New Catering Repertoire, 289–336. London: Macmillan Education UK, 1990. http://dx.doi.org/10.1007/978-1-349-21007-7_12.

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Gooner, Richard A. "Making Distribution Work". In Successful Wine Marketing, 245–56. Boston, MA: Springer US, 2001. http://dx.doi.org/10.1007/978-0-387-29965-5_24.

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Cresci, Gerald D. "Home Wine Making". In ACS Symposium Series, 253–64. Washington, DC: American Chemical Society, 1993. http://dx.doi.org/10.1021/bk-1993-0536.ch014.

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Skinner, William. "Making wine, making home". In The Routledge Handbook of Wine and Culture, 110–16. London: Routledge, 2022. http://dx.doi.org/10.4324/9781003034711-16.

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Howland, Peter J., e Jacqueline Dutton. "Making new worlds". In Wine, Terroir and Utopia, 1–23. Abingdon, Oxon ; New York, NY : Routledge, 2019. |: Routledge, 2019. http://dx.doi.org/10.4324/9780429492471-1.

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Duncan, Susan E. "Application of Sensory Evaluation in Wine Making". In Wine Analysis and Production, 30–52. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4757-6967-8_2.

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Duncan, Susan E. "Application of Sensory Evaluation in Wine Making". In Wine Analysis and Production, 30–52. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4757-6978-4_2.

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Sipiczki, Matthias. "Yeasts in Botrytized Wine Making". In Yeasts in the Production of Wine, 229–61. New York, NY: Springer New York, 2019. http://dx.doi.org/10.1007/978-1-4939-9782-4_7.

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Geraci, Victor W. "California Wine Rises to Stardom". In Making Slow Food Fast in California Cuisine, 107–15. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-52857-1_10.

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Trabalhos de conferências sobre o assunto "Wine and wine making"

Soccol, Matteo, Antonio Perra, Silvia Loddo, Paolo Meloni, Massimo Barbaro, Mauro lo Cascio e Costantino Sirca. "Sustainable water management in quality wine-making". In 2019 IEEE International Workshop on Metrology for Agriculture and Forestry (MetroAgriFor). IEEE, 2019. http://dx.doi.org/10.1109/metroagrifor.2019.8909236.

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Khmelev, Vladimir N., Valeriy P. Sevodin, Vladimir I. Shesternin, Yuriy M. Kuzovnikov e Sergey V. Levin. "Using of ultrasound in grape wine making process". In 2015 16th International Conference of Young Specialists on Micro/Nanotechnologies and Electron Devices (EDM). IEEE, 2015. http://dx.doi.org/10.1109/edm.2015.7184530.

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I.Y., Mekhantseva, Guseva N.V., Salikhova A.M. e Trokhmanenko A.A. "STATE AND DEVELOPMENT OF WINE-MAKING EQUIPMENT IN THE PERIOD AFTER 2017". In "INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION". ДГТУ-Принт, 2021. http://dx.doi.org/10.23947/itno.2021.140-143.

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The article presents an analysis of the law" On viticulture and Winemaking" of 2019, the opinions of experts and farmers on innovations. It is established that the majority of producers of wine-making equipment of the Soviet era either re-profiled or ceased their activities. At the moment, the market is dominated by manufacturers of equipment for low-tonnage wine production. The technical re-equipment of the wine industry is still far from complete, despite a large number of proposals from both domestic and foreign producers.

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Zolotov, S. A., I. Yu Mekhantsev e N. V. Guseva. "STATE AND DEVELOPMENT OF RUSSIAN WINE-MAKING EQUIPMENT IN THE PLANNED AND MARKET ECONOMY". In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. DSTU-PRINT, 2020. http://dx.doi.org/10.23947/interagro.2020.1.535-539.

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The article presents an analysis of developers and manufacturers of technological equipment for wine production in the planned and market economy. It was found that most organizations of developers and manufacturers of equipment for wine production were re-profiled or ceased their activities. The wine industry is faced with the task of establishing discrete principles of winemaking with programming of individual processes and devices instead of automated production lines that do not have technological flexibility. And the law "on viticulture and winemaking", signed by the President of the Russian Federation Vladimir Putin on December 27, 2019, aimed at supporting individual entrepreneurs to promote wine products produced from grapes grown in the territory of the Russian Federation to the domestic consumer market and foreign markets, gives a new incentive to develop and manufacture domestic equipmen

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Trifan, Aurelia. "Historical context and specific aspects of the architecture of wine-making enterprises in the Republic of Moldova". In Simpozion Național de Studii Culturale, dedicat Zilelor Europene ale Patrimoniului. Ediția III. Institute of Cultural Heritage, Republic of Moldova, 2022. http://dx.doi.org/10.52603/sc21.15.

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The investigation of the various sources concerning the development of viticulture and wine-making over the centuries, accompanied by the introduction in practice of various grape processing facilities and wine-making technologies, demonstrates the generation of stable forms of wine-making constructions – wineries – which evolve over time under the influence of contextual factors: economic and technical opportunities, political pressures, cultural trends, social innovations, etc. Thus, several periods of manifestation of wine-making architecture in the national historical space are identified. The ancient and medieval periods are characterized by a vernacular architecture, and the period of early capitalism is distinguished by the emergence of a stylistic architecture, representing professional involvement. The architecture of the Soviet period introduces a new way of perceiving architecture – through prefabricated, standardized elements, with tendencies towards a sterile architecture, absolved of any decorativism. The beginning of the XXI century is determined by the development of the architecture of the wine-making complexes according to the current trends of introduction of social innovations and connection to the tourist flow.

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Pokazannik, Е. V. "“DON VALLEY” WINE-MAKING CLUSTER AS AN ENOGASTROTOURISM DEVELOPMENT SITE: SOCIO-CULTURAL COMPONENT". In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. DSTU-PRINT, 2020. http://dx.doi.org/10.23947/interagro.2020.1.229-233.

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“Don Valley” is more than a historic or geographic location, - it is an official name of a wine-making area, proposed by Rostov Region administration for consolidation of local wine-makers under the single mega-brand. Specialized regional cluster “Don Valley” is “an association of leading scientific, educational, industrial, engineering and innovative organizations and enterprises of the Rostov region, operating in the following areas: wine-making, manufacturing of components for wineries, scientific-research and educational programmes, development of retail infrastructure, promotion of wine-tasting and gastronomic tourism, and viniculture”3. The creators of the cluster official web-site declare “Made on the Don” brand communication as their primary goal, along with promotion of wine in the region. The article reviews the specifics of Don region from a standpoint of its attractiveness as a tourist destination. The mandatory components are named that together with the enogastronomic sphere can contribute to the growth of demand for tourist routes of various content and duration. The key role of cultural and historic component in successful promotion of the Don winemaking in the tourism market is emphasized. It is noted that enogastrotourism can be developed successfully in Don region through socio-cultural project management based on the thorough analysis of specifics of the region as a whole and its individual components affecting the marketing and advertising solutions.

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Gaspar, Eniko. "THE FERMENTATIVE CAPACITY UNDER THE ASPECT OF THE SULPHITORESISTANCE OF THE WINE YEASTS ISOLATED FROM THE WELL KNOWN WINE MAKING AREAS". In 13th SGEM GeoConference NANO, BIO AND GREEN � TECHNOLOGIES FOR A SUSTAINABLE FUTURE. Stef92 Technology, 2013. http://dx.doi.org/10.5593/sgem2013/bf6/s25.033.

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Haxhialushi, Rozana. "Wine Tourism: A New Emerging Segment in Albania". In 7th International Scientific Conference ITEMA Recent Advances in Information Technology, Tourism, Economics, Management and Agriculture. Association of Economists and Managers of the Balkans, Belgrade, Serbia, 2023. http://dx.doi.org/10.31410/itema.s.p.2023.123.

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In the last four decades, tourism has received greater attention from researchers in several sciences. Wine regions can attract tourists who, in their turn, will be a source of revenue for the wine producers in that region. Though considered to be a niche segment, the interest in wine tourism research has grown because the wine sector is not just about producing a beverage; it’s a multifaceted industry with significant economic, cultural, and social importance both in wine-producing regions and on a global scale. It contributes to job creation, international trade, tourism, and the preservation of cultural heritage, making it a vital sector for many countries around the world. Overall, wine tourism has the potential to be a catalyst for regional development by attracting visitors, creating jobs, spurring investments, and supporting local businesses. As a result, many regions around the world actively promote and invest in wine tourism as a means of enhancing their economic and cultural vitality. Albania is new to the wine sector, so this paper aims to provide some useful insights related to the possibilities that wine tasting, wine tours, or wine-related events present to local businesses and for the creation of destination image.

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Shrestha, Resha, Siriwan Panprivech, Kamolnate Kitsawad e Viyada Kunathigan. "Investigation and Comparison of Physicochemical Characteristics of Non-aged and 4-month Aged Mulberry Wine Prepared from Three Different Wine Making Techniques". In The Food Ingredient Asia Conference (FiAC). SCITEPRESS - Science and Technology Publications, 2020. http://dx.doi.org/10.5220/0010529500003108.

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David, Robert, Denis Dochain, Jean-Roch Mouret, Alain Vande Wouwer e Jean-Marie Sablayrolles. "Modeling of the boost effect originated by nitrogen addition during wine-making fermentation". In 2012 20th Mediterranean Conference on Control & Automation (MED 2012). IEEE, 2012. http://dx.doi.org/10.1109/med.2012.6265663.

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Relatórios de organizações sobre o assunto "Wine and wine making"

Dharmadhikari, Murli R., Sebastian Donner e Jennifer Hansen. Experimental Wine Making. Ames: Iowa State University, Digital Repository, 2010. http://dx.doi.org/10.31274/farmprogressreports-180814-2399.

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Carpenter, Brandon H., Randall J. Vos, Gail R. Nonnecke e 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.

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Holland, Gavin. Wireless Network Emulation System (WiNE). Fort Belvoir, VA: Defense Technical Information Center, março de 2005. http://dx.doi.org/10.21236/ada433550.

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Domoto, Paul A., Gail R. Nonnecke, Bernard J. Havlovic, Kenneth T. Pecinovsky e Kevin Van Dee. 2003 Wine Grape Cultivar Trial. Ames: Iowa State University, Digital Repository, 2006. http://dx.doi.org/10.31274/farmprogressreports-180814-1034.

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Domoto, Paul A., Gail R. Nonnecke, Bernard J. Havlovic, Kenneth T. Pecinovsky e Kevin Van Dee. 2003 Wine Grape Cultivar Trial. Ames: Iowa State University, Digital Repository, 2005. http://dx.doi.org/10.31274/farmprogressreports-180814-1345.

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Domoto, Paul A., Gail R. Nonnecke, Bernard J. Havlovic, Kenneth T. Pecinovsky e Kevin Van Dee. 2003 Wine Grape Cultivar Trial. Ames: Iowa State University, Digital Repository, 2004. http://dx.doi.org/10.31274/farmprogressreports-180814-1351.

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Domoto, Paul A., Gail R. Nonnecke, Bernard J. Havlovic, Kenneth T. Pecinovsky e Kevin Van Dee. 2003 Wine Grape Cultivar Trial. Ames: Iowa State University, Digital Repository, 2005. http://dx.doi.org/10.31274/farmprogressreports-180814-1856.

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Domoto, Paul A., Gail R. Nonnecke, Bernard J. Havlovic, Kenneth T. Pecinovsky e 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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