Winemaking Technology
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Recent papers in Winemaking Technology
Apresentação - na confraria do vinho Fornace - sobre indicações geográficas, abordando especialmente as indicações de procedência e as denominações de origem relacionadas aos vinhos. A base normativa é o TRIPs e a Lei 9279.
The Rajac wine cellars are an authentic example of ethno-architecture in Serbia and the region. They are under a strict protection regime as a rare spatial cultu-ral and historical entity, namely, a cultural heritage of exceptional... more
Si tratta di un corposo lavoro che prende le mosse dal censimento del patrimonio archeologico della piana di Mascali (CT), un territorio dedito alla viticoltura sin dall’epoca della colonizzazione Greca. A questo si affianca la... more
Starożytni Rzymianie podobnie jak inne ludy Śródziemnomorza niezwykle często korzystali z ołowiu, który traktowano jako odpad powstający przy wytopie srebra z galeny. Obecność licznych związków ołowiu w otoczeniu Rzymianina mogła jednak... more
Wine’s history is irrevocably linked with its present. The knowledge of wine taught during WSET courses worldwide focuses on the present day. Yet, it is impossible to explain all aspects of wine without referencing the past – both recent... more
The purchase and consumption of wine, whether in hospitality environments or domestic settings, has huge anthropological significance underpinned by a discourse of wine appreciation. It can be seen as a multi-sensory and symbolically... more
Volatile phenols are aromatic compounds produced by some yeasts of the genus Brettanomyces as defense against the toxicity of hydroxycinnamic acids (p-coumaric acid, ferulic acid and caffeic acid). The origin of these compounds in... more
Prinsloo, F.C., Lombard, A. (2015). Floating Solar in Sustainable Viticulture and Oenology: Environmental Solutions in Support of Water-Energy-Food-Land Use Nexus Goals. Winery 2015 International Conference, Stellenbosch, South Africa.... more
This monograph is the fruit of international cooperations by who have passion to understand the Stone Age in Armenia. We deeply express our thanks to the follwoing people.
Σύντομο ιστορικό της αρχαιολογικής έρευνας για το λάδι και το κρασί στην Κρήτη την Εποχή του Χαλκού*
A rapid screening method for the evaluation of the major fermentation products of Saccharomyces wine yeasts was developed using Fourier transform infrared spectroscopy and principal component factor analysis. Calibration equations for the... more
A rapid screening method for the evaluation of the major fermentation products of Saccharomyces wine yeasts was developed using Fourier transform infrared spectroscopy and principal component factor analysis. Calibration equations for the... more
Chemical analysis of grapes and technological characterization of wines from red varieties Storgoziya, Kaylashky rubin, Trapezitza, Rubin and Bouquet, created by the method of intraspecific and interspecific hybridization at the Institute... more