Relevant bibliographies by topics / Wine technology

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Wine technology'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Wine technology"

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SIRBILADZE, A. L. "Technology of wine production used for wine distillate." Kvasny Prumysl 34, no. 2 (February 1, 1988): 42–44. http://dx.doi.org/10.18832/kp1988007.

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Dubourdieu, D. "Wine technology: Current trends." Experientia 42, no. 8 (August 1986): 914–21. http://dx.doi.org/10.1007/bf01941768.

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Brennan, Charles S. "Recent advances in wine science and wine technology." International Journal of Food Science & Technology 53, no. 1 (December 15, 2017): 1–2. http://dx.doi.org/10.1111/ijfs.13702.

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Balík, J., M. Kyseláková, J. Tříska, N. Vrchotová, J. Veverka, P. Híc, J. Totušek, and D. Lefnerová. "The changes of selected phenolic substances in wine technology." Czech Journal of Food Sciences 26, Special Issue (February 10, 2009): S3—S12. http://dx.doi.org/10.17221/239/2008-cjfs.

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The effects of the pressing technology and clarification of white grape musts on concentrations of phenolic compounds and their antioxidative capacity were investigated. Four different varieties were processed by hydraulic or pneumatic pressing technologies. In the individual stages of pressing and after the application of different doses of the clarification agent, must samples were analysed for the content of polyphenols and the antioxidative capacity. The highest concentrations of caftaric acid were estimated in the musts made by hydraulic pressing from grapes of Welschriesling variety. On the other hand, musts made from grapes of Grüner Veltliner showed the highest contents of trans-piceid in both variants of pressing. The values of antioxidative capacity of the must samples analysed were not significantly different. The influence of clarification on the changes of phenolic substances in young red wines of Saint Laurent variety was also studied. Six various clarifiers were tested as applied in two different doses. Polyvinylpolypyrrolidone caused the highest losses of trans-resveratrol in the course of red wine clarification. The concentrations of catechin, epicatechin, and total anthocyanins as well as the colour parameters of red wines were influenced at most by the application of egg white.
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MATTIVI, FULVIO, CHRISTIAN ZULIAN, GIORGIO NICOLINI, and LEONARDO VALENTI. "Wine, Biodiversity, Technology, and Antioxidants." Annals of the New York Academy of Sciences 957, no. 1 (May 2002): 37–56. http://dx.doi.org/10.1111/j.1749-6632.2002.tb02904.x.

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Grainger, Keith. "Understanding wine technology – the science of wine explained, third edition." Journal of Wine Research 24, no. 2 (June 2013): 156–60. http://dx.doi.org/10.1080/09571264.2013.766407.

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ČAPOUNOVÁ, D., and M. DRDÁK. "Comparison of some commercial pectic enzyme preparations applicable in wine technology." Czech Journal of Food Sciences 20, No. 4 (November 18, 2011): 131–34. http://dx.doi.org/10.17221/3523-cjfs.

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The preparations of pectic enzymes are used for a more efficient extraction of desirable red grape pigments and other phenol compounds which are bound in plant cells and can be faster released by the action of pectic enzymes. Moreover, they shorten the time of maceration, settling, and filtration. The results of our experiments gives a comparison of the efficiency of preparations applicable in wine technology. The best preparation was Trenolin Rot followed by Vinozym G that could shorten the time of prefermentation to about 3 days thanks to a more intensive extraction of red grape pigments. By using the enzyme preparations Gammapect AWP and Ovopres, the time of filtration was ten times shorter. Compared to the control sample, the speed of desliming was threefold and twofold faster, respectively, for Gammapect AWP and Gammapect W2L.  
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YOKOMORI, Yoichi. "Technology of Wine Making in Australia." JOURNAL OF THE BREWING SOCIETY OF JAPAN 85, no. 9 (1990): 610–16. http://dx.doi.org/10.6013/jbrewsocjapan1988.85.610.

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NISHINO, Haruo. "Review of Recent Wine Making Technology." JOURNAL OF THE BREWING SOCIETY OF JAPAN 98, no. 11 (2003): 756–67. http://dx.doi.org/10.6013/jbrewsocjapan1988.98.756.

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Morata, Antonio, Iris Loira, Wendu Tesfaye, María Bañuelos, Carmen González, and José Suárez Lepe. "Lachancea thermotolerans Applications in Wine Technology." Fermentation 4, no. 3 (July 11, 2018): 53. http://dx.doi.org/10.3390/fermentation4030053.

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Dissertations / Theses on the topic "Wine technology"

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Moffat, Tessa. "Sensor technology to assess grape bunch temperature variability in Vitis vinifera L. cv. Shiraz." Thesis, Stellenbosch : Stellenbosch University, 2013. http://hdl.handle.net/10019.1/80102.

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Thesis (MScAgric)--Stellenbosch University, 2013.
ENGLISH ABSTRACT: The microclimate environment around the bunch is complex. The spatial distribution of leaves as well as bunch position and morphology impact on the path of direct radiation received by the berries. Canopy microclimate is largely determined by the meteorological conditions (air temperature, solar radiation, wind speed and direction, relative humidity, and precipitation) as well as management practices (trellis/training system, canopy height, vine spacing, row orientation, canopy management practices, irrigation and soil variability and management). The fact that the grapevine continuously responds to its environment, adds to the complexity and dynamic nature of the microclimate that the bunches experience. Field studies involving the effect of the natural bunch environment (i.e. light and temperature conditions) on berry composition, are therefore a challenge, due to the difficulties in quantifying meteorological elements such as temperature and light, which can be hugely variable. There are different sensors available to assess bunch and berry temperature and it can be deployed in different ways within the grapevine canopy, but the difficulty remains in studying the variability that exists within a bunch. This study investigated the value of available sensor technology to measure bunch/berry temperature as well as the spatial and temporal variability on a bunch. Differences in temperature on an intra-berry level were assessed whereas the impact of canopy configuration and bunch orientation on the different sensor levels was also investigated. The contribution of macro- and mesoclimate on bunch and berry temperature was addressed by measuring at two locations (Robertson and Stellenbosch). The potential long term differences in temperature within a bunch with regard to thermal accumulation are discussed. Issues around sensor placement and some technical difficulties related to the sensors are discussed. The results indicated how the effects of mesoclimate were transferred through to the different sensors. A dominating effect of the sea breeze in Stellenbosch was found. Canopy configuration/architecture affected the light regime in the canopy, consequently impacting on bunch temperature variability, specifically in Stellenbosch where a "Ballerina" trellising system was used. Bunch orientation resulted in differences in the temporal variability of bunch/berry temperature and little variability was observed in temperature within the berry. Temperatures of berries situated at the back of the bunch were judged more optimal compared to exposed berries. Direct radiation caused extreme temperatures in exposed berries, which may be detrimental to berry composition and wine quality. This emphasized the importance of the canopy (trellis/training system and management practices) in protecting the bunch from extreme conditions. The large on-bunch spatial variability, observed from measurements with the thermal imager, demonstrated the importance of sensor placement in quantifying the bunch temperature regime; this is also relevant for the future development of berry temperature modelling. Thermal accumulation through the season also illustrated the variability that existed within a bunch, suggesting a potential long term effect on the berry composition. This study proved, in conditions similar to those that may prevail in the South African wine industry, that sensor type and positioning need to be carefully considered in any viticultural/oenological study where bunch microclimate and grape temperatures are assessed.
AFRIKAANSE OPSOMMING: Die mikroklimaat omgewing rondom die tros is kompleks. Die ruimtelike verspreiding van blare sowel as trosposisie en -morfologie het 'n impak op die pad waarlangs direkte straling ontvang word deur die korrels. Lowermikroklimaat word grootliks bepaal deur die meteorologiese kondisies (lugtemperatuur, sonstraling, windspoed en -rigting, relatiewe humiditeit en reënval) sowel as bestuurspraktyke (prieel/opleistelsel, lowerhoogte, wingerdstokspasiëring, ry-oriëntasie, lowerbestuurspraktyke, besproeiing asook grondvariasie en bestuur). Die feit dat die wingerdstok voortdurend reageer op sy omgewing dra by tot die kompleksiteit en dinamiese aard van die mikroklimaat wat die trosse ervaar. Veldstudies gemoeid met die effek van die natuurlike trosomgewing (d.w.s. lig- en temperatuurkondisies) op korrelsamestelling is daarom 'n uitdaging. Die rede hiervoor is dat dit problematies is om meteorologiese elemente soos temperatuur en lig, wat baie veranderlik kan wees, te kwantifiseer. Verskillende sensors is beskikbaar waarmee tros- en korreltemperatuur bepaal kan word en dit kan op verskillende wyses binne die wingerdstoklower aangewend word. Die bestudering van die variasie wat bestaan binne 'n tros is egter steeds problematies. Hierdie studie het die waarde ondersoek van die beskikbare sensortegnologie vir die meting van tros/korreltemperatuur en die ruimtelike en tydsvariasie op 'n tros. Verskille in temperatuur op 'n intra-korrelvlak is bepaal terwyl die impak van lowerkonfigurasie en trosoriëntasie op die verskillende sensorvlakke ook ondersoek is. Die bydrae van makro- en mesoklimaat tot tros- en korreltemperatuur is ondersoek deur te meet by twee verskillende liggings (Robertson en Stellenbosch). Die potensiële langtermyn verskille in temperatuur binne-in 'n tros met betrekking tot temperatuur akkumulasie word bespreek. Kwessies rakende sensorplasing en sommige tegniese probleme wat verband hou met sensors word bespreek. Die resultate het aangedui hoedat die effekte van mesoklimaat oorgedra is na die verskillende sensors. 'n Dominerende effek van die seebries is waargeneem in Stellenbosch. Lowerkonfigurasie/argitektuur het die ligregime in die lower beïnvloed en gevolglik 'n invloed gehad op die trostemperatuur veranderlikheid. Dit was veral die geval in Stellenbosch waar 'n "Ballerina" opleistelsel gebruik is. Trosoriëntasie het gelei tot verskille in tydsvariasie van tros/ korreltemperatuur en min variasie is waargeneem in temperatuur binne die korrel. Temperature van korrels wat voorkom aan die agterkant van die tros is beoordeel as meer optimaal vergeleke met blootgestelde korrels. Direkte straling het uiterste temperature in blootgestelde korrels veroorsaak wat nadelig kan wees vir korrelsamestelling en wynkwaliteit. Hierdeur is die belang van die lower (prieel/opleistelsel en bestuurspraktyke) om die tros te beskerm teen uiterste kondisies beklemtoon. Die groot ruimtelike variasie op 'n tros, soos waargeneem in metings met die termiese kamera, het die belangrikheid van sensorplasing in die kwantifisering van die trostemperatuur regime beklemtoon. Dit is ook relevant vir die toekomstige ontwikkeling van korreltemperatuur modellering. Termiese akkumulasie gedurende die seisoen is ook geïllustreer deur die veranderlikheid wat voorkom binne 'n tros, wat dui op 'n potensiële langtermyn effek op die korrelsamestelling. Hierdie studie het bewys, in kondisies wat algemeen voorkom in die Suid-Afrikaanse wynbedryf, dat sensortipe en -plasing sorgvuldig in ag geneem moet word in enige wingerd/wynkundige studie waar trosmikroklimaat en druiftemperature bepaal word.
Winetech and the National Research Foundation for their financial support of the project
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Martin, Amanda Marie. "Wine Discrimination and Analysis Using Quartz Microbalance Based Electronic Nose Technology." Thesis, Virginia Tech, 2007. http://hdl.handle.net/10919/31110.

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Wines are composed of numerous compounds that are complex, making them difficult to analyze. Wine evaluation and discrimination is typically done through chemical and human sensory evaluation. Unfortunately, both of these methods are time consuming and expensive. Therefore a new rapid analysis technique for wine discrimination and analysis is desired. The electronic nose has been suggested as an alternative to current wine discrimination techniques.

In this study, a quartz microbalance-based electronic nose system was utilized to analyze the overall volatile components of wine. The electronic nose was optimized for Cabernet Sauvignon and Mouvédre wine to gain maximum sensor response from the sensors. Response surface methodology was used to determine the optimum sensor response by varying three experimental parameters: sensor temperature, sample temperature and equilibrium time. The maximum sensor response occurred at an equilibrium time of 20 min for each varietal and at a sample temperature of 55ºC and 56ºC for Cabernet Sauvignon and Mouvédre, respectively. The optimum sensor temperature selected for this study was 40ºC for both varietals.

Using the optimum sensor settings, the electronic nose was used to analyze Cabernet Sauvignon wines. Grapes were treated with ethanol spray (5%, and 10%) 13 weeks post-bloom, which has been shown to affect the overall quality of the final wine product. Wine samples were evaluated using chemical analyses, human sensory evaluation and electronic nose. Significant differences between the wines were observed based on pH, percent alcohol, and color intensity only. A consumer sensory panel consisting of 81 panelists was unable to differentiate amongst sample treatments. However, the electronic nose was able to differentiate between the control group and the treated samples 100% of the time. Canonical discriminant analysis of the data placed the 5% ethanol treatment as a sub-set of the 10% ethanol treatment. The results indicate that the electronic nose can be used as a discriminatory tool for assessing wines.
Master of Science

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Tembo, Rachael. "Information and communication technology usage trends and factors in commercial agriculture in the wine industry." Thesis, [S.l. : s.n.], 2008. http://dk.cput.ac.za/cgi/viewcontent.cgi?article=1066&context=td_cput.

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Kalathenos, Panayiotis. "Predictive modelling of wine spoilage microorganisms." Thesis, University of Reading, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.260584.

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Claassen, Hester. "Interactive tools supporting agriculture in the wine industry." Thesis, Cape Peninsula University of Technology, 2012. http://hdl.handle.net/20.500.11838/1310.

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Thesis (MTech(Design))--Cape Peninsula University of Technology, 2012
To design from a human perspective rather than from existing technological opportunities, and involving multiple stakeholders with their different perspectives, is an important aspect of participatory design and user-centered design. This thesis project was an explorative study done on a wine estate, in the Western Cape, South Africa, to find novel ICT solutions, for supporting co-operation and planning between multiple and individual work tasks in the work practice. This research explored potentials to manage multiple stakeholders and use their different perspectives to inform design research. The thesis project shows the ethnographic research gathered through video shadowing, workshop results involving the users to contribute to the development of the design by acting with a projection, leading up to a design opening and further focused on the concept development with the stakeholders.The thesis proposes a simulated concept namely the Visual Calculator (VC). This system is designed to involve several participators within a work practice. It supports calculation activities for spraying and buying chemicals. It saves the user time by incorporating standard calculations to output needed information faster. It supports planning, management and record keeping aspects of the farm manager’s work practice in the vineyard spraying process. Although the concept was more fully developed for the farm manager, the VC involves two other work roles including the owner and foreman. The concept focuses on a human centered perspective, instead of making the system fully automated, giving users control and not controlling the users. For this to be successful work should be divided and have equal responsibilities, each stakeholder can contribute and value their part of the work, knowing where it fits in, why it is important and how it influences other aspects of the work practice. The research outcome involves, envisioning the future potentials of the design (VC), design for participation, a way to identify design openings, problem solving and conceptualizing by utilizing user’s strengths.
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Ekner, Frida, and Linnéa Andersson. "Optimization of scheduling the use of vats during the wine fermentation process." Thesis, KTH, Skolan för teknikvetenskap (SCI), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-275733.

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In this paper the goal was to optimize the scheduling of vats for the wine fermentation process considering demand, time and quality constraints in order to minimise the production cost. The method that was used during the project was to start of with a simple model that only took the basic parameters in to account, verify that it worked, and then add up parameters until the model was completed. An integer program was formed to obtain the optimal solution to the problem och to test the programs accuracy a small example that could be tested by hand was made. It showed that the program worked as expected and a conclusion that was drawn was therefore that the program would work for larger problems, that are more based in reality, as well. After testing the program for larger problems another conclusion that was drawn was that for instance a larger vintage period and an increased frequency of supply led to an increase in the solving time.
Syftet med den här rapporten var att optimera schemaläggningen av kärl för vinfermenteringsprocessen med avseende på efterfrågan, tid och kvalitet för att minimera produktionskostnaden. Tillvägagångssättet under projektet var att utgå ifrån en enkel model som endast tog de grundläggande parametrarna i åtanke, verifiera att den fungerade, och sedan lägga till parametrar tills att modellen var fulländad. Ett dynamiskt program togs fram för att finna den optimala lösningen och för att testa dess tillförlitlighet användes ett mindre exempel. Det visade sig att programmet fungerade som det skulle och därmed drogs slutsatsen att programmet även ska fungera för större, mer verklighetstrogna, problem. Efter att ha testat programmet för större problem drogs även slutsatsen att faktorer som bland annat längre perioder och högre frekvens på tillförsel av druvor leder till större lösningstider.
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Khan, Nuraan. "The development of the emerging technologies sustainability assessment (ETSA) and its application in the design of a bioprocess for the treatment of wine distillery effluent." Thesis, Rhodes University, 2005. http://hdl.handle.net/10962/d1004012.

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Emerging Technologies Sustainability Assessment (ETSA) is a new technology assessment tool that was developed in order to compare emerging processes or technologies to existing alternatives. It utilizes infoIDlation modules, with the minimum use of resources such as time and money, in order to deteIDline if the process under development is comparatively favourable and should be developed beyond the early conceptual phase. The preliminary ETSA is vital in order to identify the gaps in the existing information and the specific methodologies to be used for data capture and analysis. The use of experimental design tools, such as Design-Expert, can facilitate rapid and efficient collection of necessary data and fits in well with the rationale for the ETSA. Wine distillery effluent (vinasse) is the residue left after alcohol has been distilled from fennented grape juice. It is an acidic, darkly coloured effluent, with a high COD and polyphenol content. The most popular method of disposal of this effluent, land application, is no longer viable due to stricter legislation and pressure on the industry to better manage its wastes. Although the ability of whiterot fungi to degrade a number of pollutants is well-known, fungal treatment of wine distillery effluent is still in the conceptual phase. The perfoIDlance of the fungal remediation system was assessed experimentally in terms of COD removal and laccase production using Design-Expert. Although Pycnoporus sanguine us was found to be most efficient at COD removal (85%) from 30% vinasse, laccase production was low (0.021 U/I). The optimum design for economically viable fungal treatment used Trametespubescens. This fungus was able to remove over 50% of the COD from undiluted vinasse while producing almost 800U/l of the valuable laccase enzyme within three days. Since the effluent from the fungal system did not meet the legal limits for wastewater disposal, a two-stage aerobicanaerobic system is suggested to improve the quality of the effluent prior to disposal. The ETSA was used to assess the fungal technology in relation to the two current methods of vinasse treatment and disposal, namely land application and anaerobic digestion. Based on the ETSA, which considered environmental, social and economic impacts, the fungal system proved to be potentially competitive and further development of the technology is suggested.
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Nocera, Anna. "Impact of an alternative ageing technology using micro-oxigenation on the wine spirit's antioxidant activity." Master's thesis, ISA, 2019. http://hdl.handle.net/10400.5/19566.

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Mestrado em Engenharia de Viticultura e Enologia - Instituto Superior de Agronomia / Faculdade de Ciências - Universidade do Porto
The study of antioxidant activity, a quality parameter, was performed during the first year of a Lourinhã wine spirit’s ageing, through two different ageing technologies: traditional technology using 250 L barrels, and alternative technology using 1000 L stainless steel tanks with wooden staves and micro-oxygenation. In both technologies, the same types of wood were used: Limousin oak and chestnut, and mixture of them, with medium plus toasting level. The quantity of the wooden staves added to the stainless steel tanks was calculated to reproduce the surface area to volume ratio of 250 L wooden barrel, therefore, to be comparable. The tanks were provided with micro-oxygenation during the ageing period, simulating the amount of oxygen entering through the barrels. The alternative technology induced higher antioxidant activity along with faster enrichment in wood derived phenolic compounds. In addition, the antioxidant activity, the total phenolic content and the low molecular weight phenolic compounds concentrations determined by HPLC exhibited significant positive correlations. The results also showed that alternative technology can be used as a valid method of ageing wine spirits since it allowed obtaining a high quality aged beverage through a more economically and environmentally sustainable process. A synergistic effect with the chestnut wood was also observed
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Macieira, Francisco Miguel Arrenegado Rocha. "Estudo prospectivo das necessidades tecnológicas da fileira vitivinicola." Master's thesis, ISA/UTL, 2012. http://hdl.handle.net/10400.5/5356.

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Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia / Faculdade de Ciências. Universidade do Porto
The foresight study of the technology needs for the Wine Industry allowed the identification of technological needs that require development. The DELPHI method, a technology foresight method that has been successfully used before in the agrifood sector, formed the basis of the analysis. This method required the participation of experts from the wine industry. The application of the method was undertaken in two rounds of surveys: the first round had the participation of 42 experts and the second round 30 experts. The surveys were the same in both rounds, with only one difference: in the second round, the results of the first survey were revealed as a feed-back to the participants. In conclusion, it is possible to demonstrate three trends: natural resources sustainability, information technologies and promotion of information access capabilities (including the development of expeditious methods), and promotion of the intrinsic diversity of the Portuguese wine industry products. The work has shown that there is a great detachment between the wine industry and the scientific institutions, highlighting the need of an increment in the efforts of technology transfer. There is therefore a need to undertake new editions of this foresight study with a greater participation of the wine cluster experts.
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Fredericks, Ilse Nadia. "Efficacy of ultraviolet radiation as an alternative to inactive technology to inactivate micro organisms in grape juice and wines." Thesis, Cape Peninsula University of Technology, 2010. http://hdl.handle.net/20.500.11838/2022.

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Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2010.
Sulphiting is considered as the most reliable and understood preservation technique in the wine industry. Since sulphur dioxide (S02) has been associated with possible health risks, legislation as well as consumers, are becoming more reluctant about the general use of S02 in wine production. In order to avoid economic losses due to spoilage, the wine industry is seeking feasible techniques to possibly reduce the levels of S02 in wine. The purpose of this study was, therefore to determine the efficacy of ultraviolet radiation (UV)-C (254 nm) as an alternative technology to inactivate microorganisms in white and red grape juices and wines.
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Books on the topic "Wine technology"

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Margalit, Yair. Concepts in wine technology. San Francisco, CA: Wine Appreciation Guild, 2004.

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Farkaš, Ján. Technology and biochemistry of wine. New York: Gordon and Breach Science Publishers, 1988.

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1929-, Formica Joseph V., ed. Wine microbiology: Science and technology. New York: Marcel Dekker, 2001.

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Winery technology & operations: A handbook for small wineries. San Francisco: Wine Appreciation Guild, 1996.

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Margalit, Yair. Concepts in wine technology: Small winery operations. San Francisco: The Wine Appreciation Guild, 2012.

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Kerridge, George. Vines for wines: A wine lover's guide to the top wine grape varieties. Collingwood, Vic: CSIRO, 2005.

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Wine analysis and production. New York: Kluwer Academic/Plenum Publishers, 1999.

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Viticulture and wine quality. Boca Raton, Fla: CRC Press, 2010.

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Wine Appreciation Guild (San Francisco, Calif.), ed. Understanding wine technology: A book for the non-scientist that explains the science of winemaking. 3rd ed. Newark, Nottinghamshire, UK: DBQA Pub., 2010.

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Bird, David. Understanding wine technology: A book for the non-scientist that explains the science of winemaking. San Francisco: Wine Appreciation Guild, 2002.

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Book chapters on the topic "Wine technology"

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Novo, Maite, Manuel Quirós, Pilar Morales, and Ramón González. "Wine Technology." In Handbook of Fruits and Fruit Processing, 461–88. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118352533.ch28.

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Reed, Gerald, and Tilak W. Nagodawithana. "Wine Yeasts." In Yeast Technology, 151–224. Dordrecht: Springer Netherlands, 1991. http://dx.doi.org/10.1007/978-94-011-9771-7_5.

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De Pinho, Maria Norberta. "Membrane Processes in Must and Wine Industries." In Membrane Technology, 105–18. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA, 2010. http://dx.doi.org/10.1002/9783527631384.ch5.

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Carrasco, Inmaculada, Juan-Sebastián Castillo-Valero, and Ana Pérez-Luño. "Wine Tourism and Wine Vacation as a Cultural and Creative Industry: The Case of the Bullas Wine Route." In Innovation, Technology, and Knowledge Management, 181–95. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-99590-8_10.

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Croguennec, Thomas. "From Grape to Wine." In Handbook of Food Science and Technology 3, 275–95. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2016. http://dx.doi.org/10.1002/9781119296225.ch7.

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Vine, Richard P. "Applications of Technology in Wine Production." In ACS Symposium Series, 132–49. Washington, DC: American Chemical Society, 1993. http://dx.doi.org/10.1021/bk-1993-0536.ch008.

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Smith, Alexia. "Wine in Anatolia." In Encyclopaedia of the History of Science, Technology, and Medicine in Non-Western Cultures, 4494–97. Dordrecht: Springer Netherlands, 2016. http://dx.doi.org/10.1007/978-94-007-7747-7_8942.

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de Lima, Ana Pinto, Jorge Pacheco, and Pedro Silva. "Wine Marketing Event – The Importance of Emotions in a Wine Tasting for Inexperienced Participants." In Advances in Tourism, Technology and Systems, 266–79. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-33-4260-6_24.

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Frankel, Rafael. "Oil and Wine Production." In A Companion to Science, Technology, and Medicine in Ancient Greece and Rome, 550–69. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2016. http://dx.doi.org/10.1002/9781118373057.ch34.

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Lanigan, Sean. "Vascular Lesions: Port Wine Stains." In Laser and IPL Technology in Dermatology and Aesthetic Medicine, 241–44. Berlin, Heidelberg: Springer Berlin Heidelberg, 2010. http://dx.doi.org/10.1007/978-3-642-03438-1_17.

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Conference papers on the topic "Wine technology"

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Soares, Oliverio D., and Paulo Barros. "Wine spectrocolorimetry." In 1998 International Conference on Applications of Photonic Technology, edited by George A. Lampropoulos and Roger A. Lessard. SPIE, 1998. http://dx.doi.org/10.1117/12.328631.

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Durguti, Valon, and Floriana Berisha. "The Chemical Wine Parameters Analysis on the Bottled Wine Produced in Kosovo." In University for Business and Technology International Conference. Pristina, Kosovo: University for Business and Technology, 2018. http://dx.doi.org/10.33107/ubt-ic.2018.191.

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Jaha-Hoxha, Teuta. "New Wine Architecture in Rahovec." In University for Business and Technology International Conference. Pristina, Kosovo: University for Business and Technology, 2012. http://dx.doi.org/10.33107/ubt-ic.2012.20.

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Zhao, Leilei. "The Evaluation of Wine- summary." In International Conference on Education, Management and Computing Technology (ICEMCT-16). Paris, France: Atlantis Press, 2016. http://dx.doi.org/10.2991/icemct-16.2016.204.

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Balakrishnan, J., B. M. Fischer, S. P. Mickan, and D. Abbott. "Investigation on wine oxidation using T-rays." In Photonics: Design, Technology, and Packaging III. SPIE, 2007. http://dx.doi.org/10.1117/12.758306.

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Durmishi, Namik, Ismail Ferati, Blinera Potera, Era Bruçi, Fjolla Vllasaliu, and Miranda Sahiti. "Production of Vinegar Wine in Laboratory Conditions." In University for Business and Technology International Conference. Pristina, Kosovo: University for Business and Technology, 2018. http://dx.doi.org/10.33107/ubt-ic.2018.186.

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Hu, Gongzhu, Tan Xi, Faraz Mohammed, and Huaikou Miao. "Classification of wine quality with imbalanced data." In 2016 IEEE International Conference on Industrial Technology (ICIT). IEEE, 2016. http://dx.doi.org/10.1109/icit.2016.7475021.

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Kirichenko, A. Ya, H. V. Krivenko, V. I. Lutsenko, G. V. Golubnichaya, and T. A. Zhilyakova. "Resonant method for measurement of complex permittivity of wine." In Telecommunication Technology" (CriMiCo 2008). IEEE, 2008. http://dx.doi.org/10.1109/crmico.2008.4676591.

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Mabiletsa, Ofentse, Isafiade Omowunmi, Sarel Viljoen, Jason Farrell, and Lwando Ngqwemla. "Immersive Interactive Technology: a Case Study of a Wine Farm." In 2020 ITU Kaleidoscope: Industry-Driven Digital Transformation (ITU K). IEEE, 2020. http://dx.doi.org/10.23919/ituk50268.2020.9303195.

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"Using Radio Frequency Identification Technology to Track Individual Wine Bottles." In International Conference on Wireless Information Networks and Systems. SciTePress - Science and and Technology Publications, 2012. http://dx.doi.org/10.5220/0004049902710276.

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Reports on the topic "Wine technology"

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Doell, Chris. Drive-By-Wire Technology. Fort Belvoir, VA: Defense Technical Information Center, May 2001. http://dx.doi.org/10.21236/ada385677.

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none,. Quadrennial Technology Review 2015: Technology Assessments--Wind Power. Office of Scientific and Technical Information (OSTI), October 2015. http://dx.doi.org/10.2172/1223602.

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Zvi H. Meiksin. WIRELESS MINE-WIDE TELECOMMUNICATIONS TECHNOLOGY. Office of Scientific and Technical Information (OSTI), January 2004. http://dx.doi.org/10.2172/822690.

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Zvi H. Meiksin. WIRELESS MINE-WIDE TELECOMMUNICATIONS TECHNOLOGY. Office of Scientific and Technical Information (OSTI), March 2004. http://dx.doi.org/10.2172/828656.

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Meiksin, Zvi H. WIRELESS MINE WIDE TELECOMMUNICATIONS TECHNOLOGY. Office of Scientific and Technical Information (OSTI), April 2002. http://dx.doi.org/10.2172/793665.

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Zvi H. Meiksin. WIRELESS MINE WIDE TELECOMMUNICATION TECHNOLOGY. Office of Scientific and Technical Information (OSTI), October 2002. http://dx.doi.org/10.2172/820022.

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Zvi H. Meiksin. WIRELESS MINE-WIDE TELECOMMUNICATIONS TECHNOLOGY. Office of Scientific and Technical Information (OSTI), January 2003. http://dx.doi.org/10.2172/822231.

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Davis, Robert F. Wide Band Gap Semiconductor Technology Initiative. Fort Belvoir, VA: Defense Technical Information Center, January 2004. http://dx.doi.org/10.21236/ada419730.

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Musial, Walter, Philipp Beiter, Jake Nunemaker, Vahan Gevorgian, Aubryn Cooperman, Rob Hammond, Matt Shields, and Paul Spitsen. 2019 Offshore Wind Technology Data Update. Office of Scientific and Technical Information (OSTI), October 2020. http://dx.doi.org/10.2172/1677477.

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Preus, Robert W., and DOE Project Officer - Keith Bennett. ARE660 Wind Generator: Low Wind Speed Technology for Small Turbine Development. Office of Scientific and Technical Information (OSTI), April 2008. http://dx.doi.org/10.2172/927424.

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