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14.972  Articles
1 of 1.498 pages  |  10  records  |  more records»
In last time in many countries were identify viticulture areas with important vine variety and good conditions to obtaining quality red wines. In these way on the world viticulture map had appear Australia, South Africa, New Zeeland and U.S.A. and these b... see more

Phenolic compounds, extractable from grape skins and seeds, have a notable influence on the sensorial properties of red wines, especially their chromatic characteristics, bitterness and astringency. The phenolic compounds, together with the aroma precurso... see more

Background: Spine grape has gained attention in the field of wine science due to its goodgrowth characteristics. Spine grape wine has been made by local residents for a long time.However, the scientific evaluation of spine wine has not been systemically d... see more

The regime of technological modes of jus “must” extraction from Moldavian red sorts of grape in order to get pink color wine, was studied. There have been elaborated new grapes selection for the preparation of dry pink wines, a range of important conditi... see more

From the identical party of raw material Cabernet Sauvignon have received different variants of rose wine-1a; 1b; 1c in order to obtain partial extract of pigments. The first variant 1c has been prepared by means of termovinification with the technology o... see more

The regime of technological modes of jus “must” extraction from Moldavian red sorts of grape in order to get pink color wine, was studied. There have been elaborated new grapes selection for the preparation of dry pink wines, a range of important condi... see more

Embedded in culture historical research on color, the present study contributes to the hypothesis that a given color only obtains its cultural or symbolical meanings in association with another color. By analyzing Hungarian examples of the color yellow, I... see more

Malolactic fermentation is a complex process that involves many reactions aside from the decarboxylation of L-malic acid. But we still have only glimpses of that complexity. It is not clear if the phenolic compositionand colour are affected by malolactic ... see more

Wine quality is influenced by the agronomic practices and winemaking techniques. The purpose of this study was to evaluate the dynamic changes oenological parameter, phenolic compounds and chromatic characteristics in red wines produced by maceration-ferm... see more

1 of 1.498 pages  |  10  records  |  more records»