Zobrazeno 1 - 10
of 1 194
pro vyhledávání: '"phenolic maturity"'
Autor:
Christoph Patauner, Christof Sanoll
Publikováno v:
Laimburg Journal, Vol 3 (2021)
To increase the aroma of white wine through viticultural or oenological methods is a challenge for every wine producer. The same applies to the increase in phenolic maturity and color intensity in red wine. These two requirements play a decisive role
Externí odkaz:
https://doaj.org/article/67066a6c25314eb8bd2d1d886c0b2bd0
Akademický článek
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Autor:
Fuentes-Verduzco, Cipriano1 Ciprianofuentes@favf.mx, Pérez-Leal, Ramona2, Lugo-García, Gabriel Antonio1, Camacho-Inzunza, Francisco Ariel1
Publikováno v:
Ra Ximhai. jul-dic2022 ESPECIAL, Vol. 18 Issue 4, p39-58. 20p.
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 42, Iss 1, Pp 77-95 (2018)
The aim of this research was to determine ecoclimatic conditions and also to determine the phenolic maturity of Fetească neagră and Merlot from Dealu Bujorului vineyard in the conditions of the 2016 year of culture. Under the ecoclimatic conditions
Externí odkaz:
https://doaj.org/article/84dcdd5ce2fb4daeb71d315eb1ae206b
Autor:
Allegro, G.1 (AUTHOR), Pastore, C.1 (AUTHOR), Valentini, G.1 (AUTHOR), Filippetti, I.1 (AUTHOR) ilaria.filippetti@unibo.it
Publikováno v:
Australian Journal of Grape & Wine Research. Apr2020, Vol. 26 Issue 2, p139-147. 9p.
Autor:
BORA, FLORIN DUMITRU1, CIUBUCĂ, AUREL1, ENACHE, VIORICA1, POSTOLACHE, ELENA1 postolache_elena2000@gmail.com
Publikováno v:
Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare. 2018, Vol. 42 Issue 1, p77-95. 19p.
Autor:
Emmanouil Kontaxakis, Achilleas Atzemopoulos, Eleftherios Alissandrakis, Filippos Ververidis, Emmanouil Trantas
Publikováno v:
Plants, Vol 11, Iss 24, p 3547 (2022)
Determining the optimum harvest time is a significant factor affecting the quality of the grapes and the wine. Monitoring the evolution of grapes’ physicochemical properties and phenolic maturity during ripening could be a valuable tool for determi
Externí odkaz:
https://doaj.org/article/5f0b082a6a3d47d6b96bb798034036b6
Publikováno v:
Agricultura, Vol 107, Iss 3-4, Pp 88-97 (2018)
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 pre
Externí odkaz:
https://doaj.org/article/d35afcff8ffc4045a3869582bc5ce303
Publikováno v:
In Computers and Electronics in Agriculture February 2014 101:76-83
Autor:
Villangó, Sz.1 szvillango@szbki-eger.hu, Pásti, Gy.1, Kállay, M.1, Leskó, A.1, Balga, I.2, Donkó, A.3, Ladányi, M.4, Pálfi, Z., Zsófi, Zs.5
Publikováno v:
South African Journal of Enology & Viticulture. 2015, Vol. 36 Issue 3, p304-315. 12p.