Zobrazeno 1 - 10
of 90
pro vyhledávání: '"base wine"'
Publikováno v:
Shipin Kexue, Vol 44, Iss 24, Pp 269-276 (2023)
The effects of different base wine volumes (150, 200, and 250 L) during the distillation process on the volatile compounds of distilled wine made from Merlot grapes from the Jiaodong Peninsula were investigated in order to optimize the distillation c
Externí odkaz:
https://doaj.org/article/65dc22c8b4dc405a85923983cec0785e
Publikováno v:
OENO One, Vol 57, Iss 3 (2023)
Chitosan is a fining agent used in winemaking, although its use in juice and wine beyond fining has been limited until now. Therefore, this study's first aim was to determine if chitosan derived from Agaricus bisporus (button mushrooms) could reduce
Externí odkaz:
https://doaj.org/article/91f8be6728674bf5992225a51ab067fa
Publikováno v:
Molecules, Vol 27, Iss 22, p 7891 (2022)
The aim of this study was to determine the influence of caffeic and caftaric acid, fructose, and storage temperature on the formation of furan-derived compounds during storage of base wines. Base wines produced from Chardonnay grapes were stored at 1
Externí odkaz:
https://doaj.org/article/199b180a35834e36b6c057c24b7374da
Autor:
Peršurić Palčić, Ana
'Malvazija istarska' (Vitis vinifera L.) jedna je od najznačajnijih bijelih sorata u Hrvatskoj. Njezina kvaliteta prepoznata je kako u Hrvatskoj, tako i šire, stoga se domaći proizvođači sve češće odlučuju za ovu sortu. Razvojem tehnologije
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b4846107e44a2ad8fa6f890e3da1e047
https://repozitorij.agr.unizg.hr/islandora/object/agr:2801
https://repozitorij.agr.unizg.hr/islandora/object/agr:2801
Autor:
B. Cisilotto, S.B. Rossato, E. Ficagna, L.C. Wetzstein, A. Gava, G.M. Gugel, S. Echeverrigaray
Publikováno v:
Heliyon, Vol 6, Iss 3, Pp e03692- (2020)
The aim of this study was to determine the influence of ion-exchange resin treatments of white grape must for the production of sparkling base wines, on the grape must chemical composition and fermentation kinetics. The experiment included an untreat
Externí odkaz:
https://doaj.org/article/6a4e1bbaf7f644969f5375b427f8df37
Аннотация. Представлены результаты технологической оценки малоизученных крымских аборигенных сортов винограда Богос зерва, Солнечная
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3f179d9acebea99a8ff2604c92aa3aa6
Publikováno v:
Beverages, Vol 6, Iss 1, p 10 (2020)
In traditional method sparkling wine production, to carry out a successful second alcoholic fermentation, yeast are acclimatized to stressful base wine conditions. Base wines typically have low pH, low nutrient concentrations, high acid concentration
Externí odkaz:
https://doaj.org/article/8e79a17832aa4bce8ba09dce5b3544e5
Akademický článek
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Akademický článek
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Autor:
Pin-He Liu, Céline Vrigneau, Thomas Salmon, Duc An Hoang, Jean-Claude Boulet, Sandrine Jégou, Richard Marchal
Publikováno v:
Molecules, Vol 23, Iss 6, p 1372 (2018)
In sparkling wine cool-climate regions like Champagne, it is sometimes necessary to pick the healthy grape clusters that have a relatively low maturity level to avoid the deleterious effects of Botrytis cinerea. In such conditions, we know that class
Externí odkaz:
https://doaj.org/article/a94ce8f3f92a4b09adff66c4c13bf5d1