Zobrazeno 1 - 10
of 517
pro vyhledávání: '"Aging of wine"'
Akademický článek
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Autor:
Jorge M. Ricardo-da-Silva, Nicolò Miglior, Manuela Costa, António M. Jordão, Ana Cristina Correia
Publikováno v:
European Food Research and Technology. 247:3037-3052
Several previous research works have demonstrated the value of different wood species in oenology. However, the use of walnut wood from Juglans regia L. species was not totally previously considered, for wine aging. Thus, this work focuses on the com
Publikováno v:
Poljoprivreda, Vol 20, Iss 2, Pp 29-35 (2014)
The research on forming atypical aging off-flavor in wines (UTA) was revealed a significant correlation between the UTA , the concentration of 2-aminoacetophenones (AAP) and the wines produced from grapes affected by stress (lack of water or nitrogen
Externí odkaz:
https://doaj.org/article/28d16545f71945cdb821ec2530650394
Publikováno v:
Journal of Wine Economics. 16:189-209
This article examines how selected attributes of Bordeaux fine wines (producer, vintage, quality, bottle size, case, flaws, and transaction volume) affect prices in three types of trading venues: auctions, electronic exchange, and the over-the-counte
Publikováno v:
Journal of Food Science. 86:834-841
The effects of fluorescence light irradiation on the changes in the levels of volatiles, especially acetaldehyde and formaldehyde, were determined in red and white wines. Three different red or white wine brands were mixed and subjected to light irra
Autor:
Hur, Youn-Young, Young Sik Park, Seok-Tae Jeong, Ji-Eun Kang, Chan-Woo Kim, Eun-Jung Bae, Bo-Ra Lim
Publikováno v:
Journal of the East Asian Society of Dietary Life. 30:51-58
This study compared the physicochemical characteristics of different grape varieties for wine making, and contributed to the selection of suitable varieties to impart the desirable characteristics of wine demanded by consumers. It is well known that
Publikováno v:
Australian Journal of Grape and Wine Research. 26:90-100
Background and Aims Wines aged in wood barrels are likely to contain Brettanomyces yeasts, which are able to produce off‐flavour compounds such as ethylphenols and vinylphenols. In this work, both off‐flavoured and pleasant phenol compounds were
Publikováno v:
CyTA-Journal of Food, Vol 18, Iss 1, Pp 281-290 (2020)
Microwave irradiation is considered as a potential alternative technology for promoting the progress of wine aging. The effects of microwave irradiation on some important physicochemical properties of young Cabernet Sauvignon dry red wine were studie
Use of different wood species for white wine production: wood composition and impact on wine quality
Publikováno v:
White Wine Technology ISBN: 9780128234976
In recent years, several studies have reported the influence of diverse winemaking technologies in white wine characteristics, such as the fermentation and aging in the barrel on lees, the use of different wood alternative materials, and also the use
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef2bf800e4bcb0eb01ab49aeb6a62b38
https://doi.org/10.1016/b978-0-12-823497-6.00011-9
https://doi.org/10.1016/b978-0-12-823497-6.00011-9
Autor:
Tomáš Lintner
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 60, Iss 2, Pp 181-188 (2012)
The paper deals with the validity of bottled wine investment commited in the Czech Republic. The Agrarian sector of the Czech Republic went during last 20 years through several key changes. After the transformation process its facing the external com
Externí odkaz:
https://doaj.org/article/e311d4ec2cdc4ea4840de391e27656f4