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664 results on '"oenology"'

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1. Rutas enogastronómicas: la ruta del ribeiro.

2. The World-Famous Fragrance of the Wine in Statistical Vision

3. A Review of Methodological Approaches to Authenticating the Geographical Origin of Wines

4. Profile of red wine partially dealcoholized with a membrane-based technique and strategies to mitigate the loss of volatile compounds

5. Bio-protection in oenology by Metschnikowia pulcherrima: from field results to scientific inquiry.

6. Retention of Phthalates in Wine Using Nanomaterials as Chemically Modified Clays with H 20 , H 30 , H 40 Boltron Dendrimers.

7. Grapevine in the Ancient Upper Euphrates: Horticultural Implications of a Bayesian Morphometric Study of Archaeological Seeds.

8. Brewer´s Spent Yeasts for Oenology: from Characterisation to Must Fermentation.

9. Vino y Relaciones Internacionales: enodiplomacia.

10. Research on the reduction of SO2 doses in winemaking using lysozyme and oenological tannin

12. Brewer´s spent yeasts for oenology: from characterisation to must fermentation

13. Bio-protection in oenology by Metschnikowia pulcherrima: from field results to scientific inquiry

15. Antioxidant inactivated yeast: High potential of non-Saccharomyces specific metabolome.

16. Retention of Phthalates in Wine Using Nanomaterials as Chemically Modified Clays with H20, H30, H40 Boltron Dendrimers

17. Grapevine in the Ancient Upper Euphrates: Horticultural Implications of a Bayesian Morphometric Study of Archaeological Seeds

18. Vigne, vin et changement climatique

19. 10 years of postgraduate enology studies at the Faculty of Pharmacy of the Jagiellonian University Medical College in Kraków

20. Devices for monitoring oenological processes: A review.

21. IL SIGNIFICATO ESTENSIVO DI ABBIGLIAMENTO E IL LIMITE D'USO „ENOLOGIA" NEL VOCABOLARIO ZINGARELLI.

22. Characterization and Role of Sterols in Saccharomyces cerevisiae during White Wine Alcoholic Fermentation.

23. Stress Resistance and Adhesive Properties of Commercial Flor and Wine Strains, and Environmental Isolates of Saccharomyces cerevisiae.

24. Effect of Kaolin/Defoliation Combined with Dry Ice on Lambrusco Red Wine Production to Constrain the Effects of Climate Change.

25. Formação superior e desenvolvimento do enoturismo no Brasil.

27. Climate change impact assessment on grape growth and wine production in the Okanagan Valley (Canada)

28. Flavor perception of wine is unchanged during commercial flight: a comparative field study [version 1; peer review: 2 not approved]

29. Profile of red wine partially dealcoholized with a membrane-based technique and strategies to mitigate the loss of volatile compounds.

30. Characterization and Role of Sterols in Saccharomyces cerevisiae during White Wine Alcoholic Fermentation

31. Wine Microbiology and Predictive Microbiology: A Short Overview on Application, and Perspectives

32. Variation in the mineral composition of wine produced using different winemaking techniques.

33. Cultivar, site or harvest date: the gordian knot of wine terroir.

34. Wine research and its relationship with wine production: a scientometric analysis of global trends.

35. The Flavour of Words : A Study of Standardised Vocabularies and How Olfactory, Gustatory and Haptic Attributes in Wine Reviews are Currently Rendered in English

36. La formación universitaria enológica en España

37. En alimentació i salut, tot és massa complex per tenir explicacions senzilles

38. The application of advanced technologies in the research of terroir factors in viticulture and oenology

40. Stress Resistance and Adhesive Properties of Commercial Flor and Wine Strains, and Environmental Isolates of Saccharomyces cerevisiae

41. A Systematic Review of Sustainable Wine Tourism Research in Asia 2000-2018.

42. Laimburg Journal

43. Sustainable wine tourism and vineyards’ environmental consciousness in Thailand.

44. Contribution of Mexican scholars to viticultural and oenological research: where do we stand?

45. Ethanol-lactate transition of Lachancea thermotolerans is linked to nitrogen metabolism

46. Metabolic diversity conveyed by the process leading to glutathione accumulation in inactivated dry yeast: A synthetic media study.

47. Vitis species, vintage, and alcoholic fermentation do not drive population structure in Starmerella bacillaris (synonym Candida zemplinina) species.

48. Bioprotection by non-Saccharomyces yeasts in oenology: Evaluation of O2 consumption and impact on acetic acid bacteria.

49. WINE AND WINE TOURISM IN MACEDONIA

50. DSS for Winemaker: A Dynamic Modeling Approach

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