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Статті в журналах з теми "Reduced alcohol wine"
Bucher, Tamara, Eveline Frey, Magdalena Wilczynska, Kristine Deroover, and Simone Dohle. "Consumer perception and behaviour related to low-alcohol wine: do people overcompensate?" Public Health Nutrition 23, no. 11 (May 19, 2020): 1939–47. http://dx.doi.org/10.1017/s1368980019005238.
Повний текст джерелаPham, Duc-Truc, Vanessa J. Stockdale, David W. Jeffery, Jonathan Tuke, and Kerry L. Wilkinson. "Investigating Alcohol Sweetspot Phenomena in Reduced Alcohol Red Wines." Foods 8, no. 10 (October 14, 2019): 491. http://dx.doi.org/10.3390/foods8100491.
Повний текст джерелаSchmitt, M., S. Broschart, C. D. Patz, D. Rauhut, M. Friedel, and 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.
Повний текст джерелаPickering, Gary J. "Low- and Reduced-alcohol Wine: A Review." Journal of Wine Research 11, no. 2 (July 2000): 129–44. http://dx.doi.org/10.1080/09571260020001575.
Повний текст джерелаContreras, A., C. Hidalgo, P. A. Henschke, P. J. Chambers, C. Curtin, and C. Varela. "Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine." Applied and Environmental Microbiology 80, no. 5 (December 27, 2013): 1670–78. http://dx.doi.org/10.1128/aem.03780-13.
Повний текст джерелаZhang, Songxia, Ying Xu, Mengling Ye, Wenli Ye, Jian Xiao, Honghao Zhou, Wei Zhang, Yan Shu, Yun Huang, and Yao Chen. "Resveratrol in Liquor Exacerbates Alcoholic Liver Injury with a Reduced Therapeutic Effect in Mice: An Unsupervised Herbal Wine Habit Is Risky." Nutrients 14, no. 22 (November 10, 2022): 4752. http://dx.doi.org/10.3390/nu14224752.
Повний текст джерелаOganesyants, Lev, Alexander Panasyuk, Elena Kuzmina, and Mikhail Ganin. "Isotopes of Carbon, Oxygen, and Hydrogen Ethanol in Fruit Wines." Food Processing: Techniques and Technology 50, no. 4 (December 30, 2020): 717–25. http://dx.doi.org/10.21603/2074-9414-2020-4-717-725.
Повний текст джерелаHerbert-Pucheta, J. E., C. Pino-Villar, F. Rodríguez-González, G. Padilla-Maya, D. Milmo-Brittingham, and L. G. Zepeda-Vallejo. "“One-shot” analysis of wine parameters in non-Saccharomyces large-scale alcohol reduction processes with one- and two-dimensional nuclear magnetic resonance." BIO Web of Conferences 15 (2019): 02016. http://dx.doi.org/10.1051/bioconf/20191502016.
Повний текст джерелаBucher, Tamara, Kristine Deroover, and Creina Stockley. "Low-Alcohol Wine: A Narrative Review on Consumer Perception and Behaviour." Beverages 4, no. 4 (November 1, 2018): 82. http://dx.doi.org/10.3390/beverages4040082.
Повний текст джерелаAnikina, Nadezhda, Sofia Cherviak, and Nonna Gnilomedova. "Wine Nutrition Value: Comparative Analysis." Food Industry 5, no. 4 (December 25, 2020): 5–10. http://dx.doi.org/10.29141/2500-1922-2020-5-4-1.
Повний текст джерелаДисертації з теми "Reduced alcohol wine"
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.
Повний текст джерелаThe 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).
Diaba-Nuhoho, Patrick. "Potential cardioprotective effect of chronic, moderate consumption of reduced-alcohol wine in a rat model of pulmonary hypertension." Master's thesis, University of Cape Town, 2018. http://hdl.handle.net/11427/29320.
Повний текст джерелаPham, Duc-Truc. "Getting Alcohol Content Right: The Compositional and Sensory Basis for the Alcohol Sweetspot." Thesis, 2020. http://hdl.handle.net/2440/127011.
Повний текст джерелаThesis (Ph.D.) -- University of Adelaide, School of Agriculture, Food and Wine, 2020
NI, CHIEN CHEN, and 簡宸妮. "Study on utilization of pomace from orange to reduce methyl alcohol content in the wine made of fruit." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/44568987375191242655.
Повний текст джерела國立高雄海洋科技大學
水產食品科學研究所
96
To reduce the methanol content in orange juice and fermented fruits wine, alcohol insoluble solids (AIS), which is made from squeezed dreg of orange, and alkaline de-esterified AIS (N-AIS) were used to absorb the existed Pectinesterase (PE). In present study, the methanol content reducing effects by using N-AIS was significant. On the other hands, the separation of juice and dreg by centrifugation can also attribute the similar effect. the combination utilization of both the addition of N-AIS and the separation of juice and dreg can reduce the methanol content up to about 65%. However, the organoleptic characteristics were worse with utilization of separation of juice and dreg. Comparing to the untreated group and centrifuged group, wine by N-AIS group exhibited higher pH value and greater brownness. The trend of methanol content and clarity increased along with fermentation.. The titratable acid and clarity were the relatively greater and brownness and soluble protein content were the relatively lower in centrifuged group.. During the storage after fermentation, all of experimental groups and control groups exhibit no observed difference in pH value, methanol content and soluble solid content. Collectively, both the addition of N-AIS or AIS and the separation of juice and dreg can obviously reduce the methanol content in wine fermentation
Книги з теми "Reduced alcohol wine"
Office, General Accounting. Tax administration: Tracking taxpayer information about IRS notices could reduce burden : report to Congressional requesters. Washington, D.C. (P.O. Box 37050, Washington, D.C. 20013): United States General Accounting Office, 2000.
Знайти повний текст джерелаOffice, General Accounting. Tax administration: IRS could reduce the number of unproductive business nonfiler investigations : report to the Chairman, Subcommittee on Commerce, Consumer, and Monetary Affairs, Committee on Government Operations, House of Representatives. Washington, D.C: The Office, 1988.
Знайти повний текст джерелаOffice, General Accounting. Tax administration: IRS could reduce the number of unproductive business nonfiler investigations : report to the Chairman, Subcommittee on Commerce, Consumer, and Monetary Affairs, Committee on Government Operations, House of Representatives. Washington, D.C: The Office, 1988.
Знайти повний текст джерелаSugar-sweetened beverage taxation in the Region of the Americas. Pan American Health Organization, 2021. http://dx.doi.org/10.37774/9789275122990.
Повний текст джерелаTax administration: Changes needed to reduce volume and improve processing of undeliverable mail : report to the Chairman, Subcommittee on Oversight, Committee on Ways and Means, House of Representatives. Washington, D.C: The Office, 1994.
Знайти повний текст джерелаTax administration: Changes needed to reduce volume and improve processing of undeliverable mail : report to the Chairman, Subcommittee on Oversight, Committee on Ways and Means, House of Representatives. Washington, D.C: The Office, 1994.
Знайти повний текст джерелаTax administration: Changes needed to reduce volume and improve processing of undeliverable mail : report to the Chairman, Subcommittee on Oversight, Committee on Ways and Means, House of Representatives. Washington, D.C: The Office, 1994.
Знайти повний текст джерелаЧастини книг з теми "Reduced alcohol wine"
Robbin Laird, Pierre-Anne, Noah Stallard, Yasmin Momenian, Katherine Oshirak, and Stella Lucia. "Magnesium Intake in the Mediterranean Diet." In Mediterranean Diet [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.106719.
Повний текст джерелаOlego, Miguel Ángel, José Manuel Álvarez-Pérez, Miguel Javier Quiroga, Rebeca Cobos, Mario Sánchez-García, Jesús Esteban Medina, Sandra González-García, Juan José Rubio Coque, and José Enrique Garzón-Jimeno. "Viticultural and Biotechnological Strategies to Reduce Alcohol Content in Red Wines." In Grape and Wine Biotechnology. InTech, 2016. http://dx.doi.org/10.5772/64982.
Повний текст джерелаBabor, Thomas F., Sally Casswell, Kathryn Graham, Taisia Huckle, Michael Livingston, Esa Österberg, Jürgen Rehm, Robin Room, Ingeborg Rossow, and Bundit Sornpaisarn. "Drinking and driving: prevention and countermeasures." In Alcohol: No Ordinary Commodity, 200—C11.P188. 3rd ed. Oxford University PressOxford, 2022. http://dx.doi.org/10.1093/oso/9780192844484.003.0011.
Повний текст джерелаBabor, Thomas F., Sally Casswell, Kathryn Graham, Taisia Huckle, Michael Livingston, Esa Österberg, Jürgen Rehm, Robin Room, Ingeborg Rossow, and Bundit Sornpaisarn. "Treatment and early intervention services." In Alcohol: No Ordinary Commodity, 255—C13.P124. 3rd ed. Oxford University PressOxford, 2022. http://dx.doi.org/10.1093/oso/9780192844484.003.0013.
Повний текст джерелаTaber, Douglass F. "Organic Functional Group Protection and Deprotection." In Organic Synthesis. Oxford University Press, 2017. http://dx.doi.org/10.1093/oso/9780190646165.003.0013.
Повний текст джерелаRoom, Robin. "Prevention of alcohol-related problems." In New Oxford Textbook of Psychiatry, 467–72. Oxford University Press, 2012. http://dx.doi.org/10.1093/med/9780199696758.003.0061.
Повний текст джерелаDrummond, D. Colin. "Services for alcohol use disorders." In New Oxford Textbook of Psychiatry, 459–67. Oxford University Press, 2012. http://dx.doi.org/10.1093/med/9780199696758.003.0060.
Повний текст джерелаSaha, Debajyoti, and Prabir Kumar Das. "Bioconversion of Agricultural and Food Wastes to Vinegar." In Updates on Fermentation [Working Title]. IntechOpen, 2023. http://dx.doi.org/10.5772/intechopen.109546.
Повний текст джерелаТези доповідей конференцій з теми "Reduced alcohol wine"
Muzumdar, Neel, Jennifer Buckman, Alexander Sokolovsky, Anthony Pawlak, Andrea Spaeth, Kristina Jackson, and Helene White. "Examining the Effects of Cannabis Use on Sleep Using Daily Diary Data." In 2022 Annual Scientific Meeting of the Research Society on Marijuana. Research Society on Marijuana, 2022. http://dx.doi.org/10.26828/cannabis.2022.02.000.40.
Повний текст джерелаCarter, Daniel, and Kari Gonzales. "Nondestructive Inspection Methods for Railroad Castings." In 2010 Joint Rail Conference. ASMEDC, 2010. http://dx.doi.org/10.1115/jrc2010-36199.
Повний текст джерелаDoty, F. David, Glenn N. Doty, John P. Staab, and Laura L. Holte. "Toward Efficient Reduction of CO2 to CO for Renewable Fuels." In ASME 2010 4th International Conference on Energy Sustainability. ASMEDC, 2010. http://dx.doi.org/10.1115/es2010-90362.
Повний текст джерелаCarlini, Beatriz, Sharon Garrett, and Lexi Nims. "Are parents who use cannabis receptive to safe storage interventions and point-of-sale education?" In 2022 Annual Scientific Meeting of the Research Society on Marijuana. Research Society on Marijuana, 2022. http://dx.doi.org/10.26828/cannabis.2022.02.000.18.
Повний текст джерелаNaik, Chitralkumar V., Karthik V. Puduppakkam, and Ellen Meeks. "A Comprehensive Kinetics Library for Simulating the Combustion of Automotive Fuels." In ASME 2018 Internal Combustion Engine Division Fall Technical Conference. American Society of Mechanical Engineers, 2018. http://dx.doi.org/10.1115/icef2018-9733.
Повний текст джерелаЗвіти організацій з теми "Reduced alcohol wine"
Kanner, Joseph, Edwin Frankel, Stella Harel, and Bruce German. Grapes, Wines and By-products as Potential Sources of Antioxidants. United States Department of Agriculture, January 1995. http://dx.doi.org/10.32747/1995.7568767.bard.
Повний текст джерелаSimon, James E., Uri M. Peiper, Gaines Miles, A. Hetzroni, Amos Mizrach, and Denys J. Charles. Electronic Sensing of Fruit Ripeness Based on Volatile Gas Emissions. United States Department of Agriculture, October 1994. http://dx.doi.org/10.32747/1994.7568762.bard.
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