Zobrazeno 1 - 10
of 37
pro vyhledávání: '"quality of wine"'
Autor:
Magdalena Błaszak, Barbara Jakubowska, Sabina Lachowicz-Wiśniewska, Wojciech Migdał, Urszula Gryczka, Ireneusz Ochmian
Publikováno v:
Molecules, Vol 28, Iss 12, p 4867 (2023)
The simplest way to eliminate microorganisms in the must/wine is through sulfuration, as it allows the introduction of pure yeast varieties into the must, which guarantees a high-quality wine. However, sulfur is an allergen, and an increasing number
Externí odkaz:
https://doaj.org/article/e716f4d97a2645588a3bb14c1502b24f
Autor:
Ochmian, Magdalena Błaszak, Barbara Jakubowska, Sabina Lachowicz-Wiśniewska, Wojciech Migdał, Urszula Gryczka, Ireneusz
Publikováno v:
Molecules; Volume 28; Issue 12; Pages: 4867
The simplest way to eliminate microorganisms in the must/wine is through sulfuration, as it allows the introduction of pure yeast varieties into the must, which guarantees a high-quality wine. However, sulfur is an allergen, and an increasing number
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::ef3d2586d47e87927fd755a01b56cddc
Akademický článek
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Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 19, Iss 4, Pp 215-218 (2015)
The selective removal (defoliation) of grapevine leaves around berry clusters can improve the quality of ripening grape by influencing the phenolic content at harvest. In this work we investigated the influence of partial defoliation on the phenolic
Externí odkaz:
https://doaj.org/article/4a6474699fe4445ba86eebb98268793b
Autor:
Cristina BUNESCU
Publikováno v:
Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development, Vol 14, Iss 4, Pp 35-38 (2014)
The paper aimed to demonstrate the impact of fertilization and foliar stimulation products both on increasing the resistance to major phytopathogens attacks, and on increasing the quantity and quality of wine grapes harvest. Applying the foliar ferti
Externí odkaz:
https://doaj.org/article/036a78d315e3477c9386a224cc0fe78d
Autor:
Pavel SYROVÁTKA, Pavel ŽUFAN
Publikováno v:
Review of Agricultural and Applied Economics, Vol 17, Iss 2, Pp 32-37 (2014)
This paper is focused on the supply of the Czech producers of bottled quality white wine. Namely, a dependence of their sales of this wine category on the market price of bottled quality white wine was examined. Monthly data from the CZSO and SZIF da
Externí odkaz:
https://doaj.org/article/4757ae47ab6349218e0c118afadfb565
Publikováno v:
Vértices, Vol 14, Iss 2 ESPECIAL, Pp 7-25 (2012)
This study aimed to determine the sensory profile and main volatile compounds of a set of commercial wines from two major wine regions in Brazil. A total of 28 descriptors were selected by quantitative descriptive analysis, and “red”, “violet
Externí odkaz:
https://doaj.org/article/33ea397f88364fc199a214b81b73fdf5
Publikováno v:
Agroznanje, Vol 12, Iss 4, Pp 427-436 (2011)
Temperature is one of the most influence factor affecting fermentation. The normal range of temperature at which red fermentation's are carried out in 20-32°C. Fermentation temperature should be matched to the desired style and the grape variety. If
Externí odkaz:
https://doaj.org/article/1aa069d629484899bd03166853492191
Autor:
Tušćić, Valentina, Preiner, Darko, Andabaka, Željko, Stupić, Domagoj, Marković, Zvjezdana, Jagatić Korenika, Ana-Marija, Šikuten, Iva, Štambuk, Petra, Rendulić, Nera, Toamz, Ivana, Jeromel, Ana
Wines from dried grapes have been produced for centuries in the Mediterranean. In Croatia Prošek is traditional dessert wine made form dried grapes. However, the traditional way of drying is increasingly neglected due to the inability to control con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::d039279d5c470c15b70ebc524a0b50cc
https://www.bib.irb.hr/1226632
https://www.bib.irb.hr/1226632
