Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Richard Muhlack"'
Publikováno v:
Foods, Vol 13, Iss 12, p 1850 (2024)
Clarification and stabilisation processes are routinely performed post-fermentation to ‘finish’ wines, but traditional methods are slow and energy intensive, create waste, and can affect wine volume and quality. New methods that ‘finish’ wine
Externí odkaz:
https://doaj.org/article/05fa34becb094d8998eed9ec0720968c
Publikováno v:
OENO One, Vol 57, Iss 3 (2023)
The wine industry worldwide faces increasing challenges to achieve sustainable levels of carbon emission mitigation. This study seeks to establish the feasibility of harvesting winter pruned vineyard biomass (PVB) for potential use in carbon footprin
Externí odkaz:
https://doaj.org/article/795d7917c3494e58af48790c63835f88
Autor:
Yihe Sui, David Wollan, Jacqui M. McRae, Richard Muhlack, Dimitra L. Capone, Peter Godden, Kerry L. Wilkinson
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Ultrafiltration (UF) was evaluated as a process by which proteins can be selectively removed from white wine as an alternative approach to protein stabilization than traditional bentonite fining. Unfined Sauvignon Blanc wine (50 L) was fractionated b
Externí odkaz:
https://doaj.org/article/f1ae69f781f74b0dbaaff7c489675b91
Autor:
Jon Marshall, Richard Muhlack, Benjamin J. Morton, Lewis Dunnigan, David Chittleborough, Chi Wai Kwong
Publikováno v:
Soil Systems, Vol 3, Iss 2, p 27 (2019)
Grapevine cane and stalks were considered for pyrolysis at 400 to 700 °C to produce biochar for increasing the water holding capacity of vineyard soil. Feedstocks were pyrolysed using a continuous feed reactor and the resulting biochars characterize
Externí odkaz:
https://doaj.org/article/78eeb5269a214ec98f899819b430210d
Autor:
Yihe Sui, David Wollan, Jacqui M. McRae, Richard Muhlack, Dimitra L. Capone, Peter Godden, Kerry L. Wilkinson
Publikováno v:
Frontiers in nutrition. 9
Ultrafiltration (UF) was evaluated as a process by which proteins can be selectively removed from white wine as an alternative approach to protein stabilization than traditional bentonite fining. Unfined Sauvignon Blanc wine (50 L) was fractionated b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69fd23db97c6c4bdfd9841d581f3f82d
https://pubmed.ncbi.nlm.nih.gov/35845776
https://pubmed.ncbi.nlm.nih.gov/35845776
Publikováno v:
Separation and Purification Technology. 284:120227
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0aaf00e2dbf3628f9860cf18f1f7c3d7
https://doi.org/10.1016/j.seppur.2021.120227
https://doi.org/10.1016/j.seppur.2021.120227