Journal articles: 'Wine technology'

1

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

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

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

5

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

7

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.

Full text

Abstract:

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.  

APA, Harvard, Vancouver, ISO, and other styles

8

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

11

MUREŞAN, Andruţa Elena, Sevastiţa MUSTE, Georgiana PETRUŢ, Romina Alina VLAIC, Simona Maria MAN, and Vlad MURESAN. "New Uses of Hawthorn Fruits in Tonic Wines Technology." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 73, no. 2 (November 28, 2016): 117. http://dx.doi.org/10.15835/buasvmcn-fst:12327.

Full text

Abstract:

Tonic wines are true natural elixirs, having the property to fortify the organism. To achieve a complex product and to supplement the antioxidant properties of the wine, the hawthorn fruits were added. They completed the product by maceration, so that the tonic wine got major active substances which have great medicinal value being effective in treating cardiovascular diseases. The content of polyphenols of tonic wine is about six times higher than in simple wine, the hawthorn representing a product rich in polyphenols (510.2 mg GAE/100g). Antioxidant capacity increased when hawthorn fruits were added, as they have an important contribution in terms of new product antioxidant properties. Hawthorn, honey and rosemary added extra minerals in the total dry extract. The relative density increased due to the substances present in hawthorn. The concentration of alcohol slightly increased due to the fermentation which triggers during maceration. The acidity of the new tonic wine developed here was higher, as compared to the simple wine. Higher acidity also contributed to the palatability, the new tonic wine showing a pleasant refreshing taste.

APA, Harvard, Vancouver, ISO, and other styles

12

Carpena, Maria, Antia G. Pereira, Miguel A. Prieto, and Jesus Simal-Gandara. "Wine Aging Technology: Fundamental Role of Wood Barrels." Foods 9, no. 9 (August 23, 2020): 1160. http://dx.doi.org/10.3390/foods9091160.

Full text

Abstract:

The aging of wines is a process used to preserve wine but also to enhance its properties. It is a process of great interest, mainly because of the additional properties it adds to wines and because of its economic implications. Historically, barrels have been employed for centuries for preserving and aging wine due to their resistance and relative impermeability. In general terms, the wine aging process can be divided into two phases: oxidative and reductive aging. Oxidative aging traditionally takes place in barrels while reductive phase occurs in the bottle. During both processes, oxygen plays a fundamental role as well as other factors, for instance: temperature, light, bottle position, microbial growth or storage time. Likewise, during the aging process, a series of chemical reactions take place influencing the composition and organoleptic profile of wine. At this point, oxidative aging in barrels is a fundamental step. Barrels are directly involved in the produced changes on wine’s composition due to the transference of oxygen and phenolic and aromatic compounds from wood to wine. This way, barrels act as an active vessel capable of releasing compounds that affect and improve wine’s characteristics. Regarding, the importance of barrels during aging process, some attention must be given to the species most used in cooperage. These species are conventionally oak species, either French or American. However, other non-conventional species are currently being studied as possible wood sources for the production of wines, such as chestnut robinia or other oak species. In the last decades, new approaches have been developed for barrel aging to find new alternatives more suitable, affordable and feasible to sanitize the process, such as other materials different from wood or the use of wood chips, which is regulated since 2006 by the EU. However, even though some of them have shown promising data, barrels are currently the most used technology for the oxidative stage of table wines aging.

APA, Harvard, Vancouver, ISO, and other styles

13

Noll, Roger G. "The Wines of West Africa: History, Technology and Tasting Notes." Journal of Wine Economics 3, no. 1 (2008): 85–94. http://dx.doi.org/10.1017/s1931436100000572.

Full text

Abstract:

AbstractFor centuries West Africans have made wines from palm sap, and hard liquor (“gin”) from palm wine. This essay describes the role of palm wine in West African society, attempts to regulate its production and consumption since colonial times, the basics of the production process, and the appearance, bouquet and flavor of unpasteurized palm wine as it ages through its useful life of a day or two. (JEL Classification: L66, L51,118)

APA, Harvard, Vancouver, ISO, and other styles

14

Zhu, Rong Liang, Yong Cun Cao, and Qiu Mei Pu. "Research on Information Technology with Wine Quality Evaluation Based on Neural Network." Advanced Materials Research 886 (January 2014): 532–36. http://dx.doi.org/10.4028/www.scientific.net/amr.886.532.

Full text

Abstract:

Use modern information technology to replace the traditional manual quality grade evaluation of red wine. According to the red wines 11 physical and chemical properties which have a great influence on the quality, a quality grade evaluation model based on BP neural network pattern classification is established in this paper. The input variables are the red wines 11 parameters, output are the quality levels for wine. Experimental results show that it is an effective wine quality evaluation method.

APA, Harvard, Vancouver, ISO, and other styles

15

Ginsburgh, Victor, Muriel Monzak, and Andras Monzak. "Red Wines of Médoc: What is Wine Tasting Worth?" Journal of Wine Economics 8, no. 2 (August 9, 2013): 159–88. http://dx.doi.org/10.1017/jwe.2013.17.

Full text

Abstract:

AbstractWinemaking is a highly complex technology. It needs inputs over which there is no control (good weather conditions), initial endowments which can hardly be modified (soil, exposure of the slopes), inputs which take 20 to 30 years before producing good quality outputs (vines), manual operations (picking), mechanical operations (crushing, racking) and chemical processes (during fermentation). In the paper, we disentangle the production technology, and try to quantify the impact on prices (qualities) of each of the many inputs (including weather conditions) and steps used in producing wine in Médoc. We show that technology and weather conditions are able to explain two thirds of the variance of prices; when reputation effects (based on the wine classification made in 1855) are included, this proportion rises to almost 85%. This suggests either that “classified” producers are able to charge higher prices, or that the classification is a measure of quality reflected by prices. We also show that two of the more recent attempts at classifying wines are not as good at explaining prices than the official (and old) 1855 classification. (JEL Classification: L66, Z19, C5, D4)

APA, Harvard, Vancouver, ISO, and other styles

16

Tesfaye, W., M. L. Morales, M. C. Garcı́a-Parrilla, and A. M. Troncoso. "Wine vinegar: technology, authenticity and quality evaluation." Trends in Food Science & Technology 13, no. 1 (January 2002): 12–21. http://dx.doi.org/10.1016/s0924-2244(02)00023-7.

Full text

APA, Harvard, Vancouver, ISO, and other styles

17

Lewis, Gemma K., Anne Hardy, Martha P. Wells, and Fiona L. Kerslake. "Using mobile technology to track wine tourists." Annals of Tourism Research Empirical Insights 2, no. 2 (November 2021): 100022. http://dx.doi.org/10.1016/j.annale.2021.100022.

Full text

APA, Harvard, Vancouver, ISO, and other styles

18

Cebollero, Eduardo, Daniel Gonzalez-Ramos, Laura Tabera, and Ramon Gonzalez. "Transgenic wine yeast technology comes of age: is it time for transgenic wine?" Biotechnology Letters 29, no. 2 (November 22, 2006): 191–200. http://dx.doi.org/10.1007/s10529-006-9236-y.

Full text

APA, Harvard, Vancouver, ISO, and other styles

19

Zhao, Hua Dong, Guo Ning Liu, Qian Qian Guo, Sheng Gang Ma, Ying Tie, and Cheng Li. "Introduction of IOT Technology in a Logistic System for High-End Wine Sales." Advanced Materials Research 605-607 (December 2012): 549–52. http://dx.doi.org/10.4028/www.scientific.net/amr.605-607.549.

Full text

Abstract:

The phenomenal growth of the economy of China and dramatically improved living standards, together with a population of over 1.3 billion, have activated the domestic wine business greatly and also helped make the wine become a part of daily diet in some developed regions or cities in China. However, due to the notorious business ethics, the loose business management and relatively poor governance of related administrative agencies, the authenticity and the quality of the delivered wine is uncertain for most cases. The present situation of wine sales not only may put the customers’ health in jeopardy, but also causes the financial loss for customers. Here we develop a management system for wine sales using the IOT technology. The system aims at ensuring the authenticity of wines and helping streamline the wine sales. Through slight modification this management system can also be used for sales of other luxuries of which the authenticity is the key concern for customers.

APA, Harvard, Vancouver, ISO, and other styles

20

Vilela, Alice. "Use of Nonconventional Yeasts for Modulating Wine Acidity." Fermentation 5, no. 1 (March 18, 2019): 27. http://dx.doi.org/10.3390/fermentation5010027.

Full text

Abstract:

In recent years, in line with consumer preferences and due to the effects of global climate change, new trends have emerged in wine fermentation and wine technology. Consumers are looking for wines with less ethanol and fruitier aromas, but also with a good balance in terms of acidity and mouthfeel. Nonconventional yeasts contain a wide range of different genera of non-Saccharomyces. If in the past they were considered spoilage yeasts, now they are used to enhance the aroma profile of wine or to modulate wine composition. Recent publications highlight the role of non-Saccharomyces as selected strains for controlling fermentations mostly in cofermentation with Saccharomyces. In this article, I have reviewed the ability of some bacteria and non-Saccharomyces strains to modulate wine acidity.

APA, Harvard, Vancouver, ISO, and other styles

21

Scutaraşu, E. C., V. V. Cotea, C. E. Luchian, L. C. Colibaba, N. Katalin, R. Oprean, and M. Niculaua. "Influence of enzymatic treatments on white wine composition." BIO Web of Conferences 15 (2019): 02032. http://dx.doi.org/10.1051/bioconf/20191502032.

Full text

Abstract:

Most biochemical reactions involved in the wine-making process are catalyzed by enzymes. The use of enzymes of exogenous origin in wine production is due to the numerous technological and economical advantages demonstrated over time in the winemaking process. Understanding the important role played by enzymes in wine making technology contributes to the development of optimization strategies for the production process to improve the final quality of the wine. In order to accomplish this study, the influence of five oenological preparations with pectolytic and β-glucosidases enzymes types on the volatile compounds of white wines obtained from Fetească regală variety was analyzed by monitoring their evolution during the alcoholic fermentation to the final product. Wine samples have been physically and chemically analysed (pH, acidity, alcoholic strength, density, malic acid, lactic acid, sugar content, SO2, total dry extract and non-reducing extract) according to OIV Standards. Separation and identification of flavor compounds was performed using an Agilent 7890 gas chromatograph coupled to a 5975 C inert XL EI/CI MSD spectrophotometer. The organoleptic evaluation of wines was made according to a wide range of sensory descriptors. An important evolution of volatile compounds during fermentation was observed, depending on the type of enzyme administered, compared to the control sample. Enzymatic treatments did not significantly affect the physico-chemical composition of the wines obtained. The chromatic parameters of the wine samples varied according to the type of enzyme applied. The results of the study showed a significant influence of the enzymes on the organoleptic characteristics of the wines. Therefore, the aromatic quality of a wine is directly proportional to the chemical composition of the grapes and to the technology.

APA, Harvard, Vancouver, ISO, and other styles

22

Mencarelli, Fabio, and Andrea Bellincontro. "Recent advances in postharvest technology of the wine grape to improve the wine aroma." Journal of the Science of Food and Agriculture 100, no. 14 (February 26, 2018): 5046–55. http://dx.doi.org/10.1002/jsfa.8910.

Full text

APA, Harvard, Vancouver, ISO, and other styles

23

Rossiter, Jeremy. "WINE-MAKING AFTER PLINY: VITICULTURE AND FARMING TECHNOLOGY IN LATE ANTIQUE ITALY." Late Antique Archaeology 4, no. 1 (2008): 93–118. http://dx.doi.org/10.1163/22134522-90000084.

Full text

Abstract:

This article uses a range of archaeological and literary evidence to reconstruct the state of wine-making technology and the organization of the wine trade in late antique Italy. Continuity of commercial wine production in many regions of Italy and continuing trade in Italian wines both inside and outside Italy is clear up to the Lombard invasions. Technological continuity with the earlier Roman period is strong, with horizontal lever presses, using stone weights, remaining in common use. There is little evidence for technological innovation during this period. Vertical and direct screw presses, which become common in the East at this time, are rarely found at farms in late antique Italy.

APA, Harvard, Vancouver, ISO, and other styles

24

Diviès, Charles, Rémy Cachon, Jean-François Cavin, and Hervé Prévost. "Theme 4: Immobilized Cell Technology in Wine Production." Critical Reviews in Biotechnology 14, no. 2 (January 1994): 135–53. http://dx.doi.org/10.3109/07388559409086965.

Full text

APA, Harvard, Vancouver, ISO, and other styles

25

Liu, Liyuan, Lijun Nan, Xiaofang Zhang, Ting Wang, Yingxue Zhong, Ruiqun Yang, Fang Tao, and Jing Huang. "The optimum technology of the mixed rice wine." IOP Conference Series: Earth and Environmental Science 559 (September 4, 2020): 012018. http://dx.doi.org/10.1088/1755-1315/559/1/012018.

Full text

APA, Harvard, Vancouver, ISO, and other styles

26

Naouri, Pascal, Patrice Chagnaud, Alain Arnaud, Pierre Galzy, and Jean Mathieu. "A new technology for malolactic bioconversion in wine." Journal of Wine Research 2, no. 1 (January 1991): 5–20. http://dx.doi.org/10.1080/09571269108717886.

Full text

APA, Harvard, Vancouver, ISO, and other styles

27

BUJDOŠ, G. "Experiences with technology of wine-making for export." Kvasny Prumysl 33, no. 5 (May 1, 1987): 138–41. http://dx.doi.org/10.18832/kp1987026.

Full text

APA, Harvard, Vancouver, ISO, and other styles

28

Wu, Jixuan, Guangren Sun, Xiuli Cao, Yuting Han, Xuesong Sun, Huan Zhang, Lei Zhang, and Ataer Dang. "Optimization of Processing Technology of Compound Dandelion Wine." MATEC Web of Conferences 62 (2016): 02005. http://dx.doi.org/10.1051/matecconf/20166202005.

Full text

APA, Harvard, Vancouver, ISO, and other styles

29

Kachaeva, N. Y., L. I. Stribizheva, and V. V. Avdeenko. "Testing of herbal preparations in white wine technology." IOP Conference Series: Earth and Environmental Science 677, no. 2 (March 1, 2021): 022102. http://dx.doi.org/10.1088/1755-1315/677/2/022102.

Full text

APA, Harvard, Vancouver, ISO, and other styles

30

Decker, Michael. "WATER INTO WINE: TRADE AND TECHNOLOGY IN LATE ANTIQUITY." Late Antique Archaeology 4, no. 1 (2008): 63–92. http://dx.doi.org/10.1163/22134522-90000083.

Full text

Abstract:

Wine production in the late antique Levant depended on the existence of large internal and overseas markets. Estate owners and farmers reacted to the flourishing late antique wine market by investing heavily in the land. This input included the widespread adoption of, hitherto under-utilised, more efficient wine presses. Accompanying the use of the screw press in wine production was the simultaneous spread of the saqiya. This technology required significant capital outlay and a deep pool of technically skilled craftsmen. The phenomenon thus provides a glimpse of the pace of technological development at least partly driven by market conditions and the spread of technology in the countryside.

APA, Harvard, Vancouver, ISO, and other styles

31

Ng, Steven Kwan Keung, Kenneth Shiu Pong Ng, and Ivan Ka Wai Lai. "Using wine appreciation apps for students to study wines." International Journal of Services and Standards 12, no. 3/4 (2018): 243. http://dx.doi.org/10.1504/ijss.2018.10021931.

Full text

APA, Harvard, Vancouver, ISO, and other styles

32

Ng, Kenneth Shiu Pong, Ivan Ka Wai Lai, and Steven Kwan Keung Ng. "Using wine appreciation apps for students to study wines." International Journal of Services and Standards 12, no. 3/4 (2018): 243. http://dx.doi.org/10.1504/ijss.2018.100222.

Full text

APA, Harvard, Vancouver, ISO, and other styles

33

Nerovnykh, Liliya, Natalya Ageyeva, Zarina Dakhuzheva, Zaur Meretukov, and Anna Gneush. "Regulation of oxidative-restorative processes in secondary fermentation of wine materials in sparkling wine technology." E3S Web of Conferences 175 (2020): 08001. http://dx.doi.org/10.1051/e3sconf/202017508001.

Full text

Abstract:

The expediency of using preparations of dry inactivated (cell walls) yeast - glutaroma, salcline, bioproject, elivite and activite in the technology of sparkling wines produced by classical and reservoir methods has been studied. Decreased activity of redox potential is found when using said preparations irrespective of method of secondary fermentation. The greatest effect is noted in the combined use of cell wall preparations and bentonite suspension. The use of glutaroma and elivite, as well as mixtures thereof with bentonite, provided the highest amount of antioxidant activity of sparkling wine in both secondary fermentation methods. During the secondary fermentation of the control sample, an increase in glutathione content was observed in the first 2 weeks, after which its concentration remained virtually unchanged for 90 days of observation. The introduction into circulation of glutaroma, activite, bioproject, salcline, activated the fermentation process, and the concentration of reduced glutathione increased. A marked increase in glutathione concentration was found in the combined use of bentonite suspension with glutaroma, elivite and bioprotect. The increase in glutathione content was observed during the whole period of observation. On the basis of the obtained data, the mechanisms of oxidation-reduction process in production of sparkling wines by classical and reservoir methods are justified.

APA, Harvard, Vancouver, ISO, and other styles

34

Matveeva, N. V., and M. V. Bahmetova. "GRAPES BREEDED BY ALL-RUSSIAN RESEARCH INSTITUTE FOR VITICULTURE AND WINEMAKING FOR CREATION OF RED DESSERT WINES." Russian Vine 14 (December 25, 2020): 74–79. http://dx.doi.org/10.32904/2712-8245-2020-14-74-79.

Full text

Abstract:

The paper presents the results of technological evaluation of red wine varieties breeded by All-Russian Research Institute for Viticulture and Winemaking: Vesta, Cherny, Zhemchug, Au-gusta, Teremnoy, Mugofir. These varieties are characterized by high sugar accumulation. Li-queur wines were prepared using classical tech-nology. The research was conducted in the la-boratory of wine technology in micro-wine production. The weight of one batch of grapes was 10–25 kg. The main physical and chemical parameters of wort and wine were determined. Wine distillate was used as an alcoholic agent. For maintaining and enhancing the varietal aroma of grapes we used technology of frac-tional alcoholization. With the help of degusta-tions, organoleptic characteristics of the ob-tained samples of liqueur wines were carried out, as a result of which preliminary conclusions were made about the feasibility of using the studied varieties for the preparation of red li-queur wines. All the studied grape varieties can be recommended for the production of liqueur wines, pink and red.

APA, Harvard, Vancouver, ISO, and other styles

35

Xiao, Ouli, Minmin Li, Jieyin Chen, Ruixing Li, Rui Quan, Zezhou Zhang, Zhiqiang Kong, and Xiaofeng Dai. "Influence of Triazole Pesticides on Wine Flavor and Quality Based on Multidimensional Analysis Technology." Molecules 25, no. 23 (November 28, 2020): 5596. http://dx.doi.org/10.3390/molecules25235596.

Full text

Abstract:

Triazole pesticides are widely used to control grapevine diseases. In this study, we investigated the impact of three triazole pesticides—triadimefon, tebuconazole, and paclobutrazol—on the concentrations of wine aroma compounds. All three triazole pesticides significantly affected the ester and acid aroma components. Among them, paclobutrazol exhibited the greatest negative influence on the wine aroma quality through its effect on the ester and acid aroma substances, followed by tebuconazole and triadimefon. Qualitative and quantitative analysis by solid-phase micro-extraction gas chromatography coupled with mass spectrometry revealed that the triazole pesticides also changed the flower and fruit flavor component contents of the wines. This was attributed to changes in the yeast fermentation activity caused by the pesticide residues. The study reveals that triazole pesticides negatively impact on the volatile composition of wines with a potential undesirable effect on wine quality, underlining the desirability of stricter control by the food industry over pesticide residues in winemaking.

APA, Harvard, Vancouver, ISO, and other styles

36

Holešinský, Radim, Božena Průšová, Mojmír Baroň, Jaromír Fiala, Petra Kubizniakova, Vít Paulíček, and Jiří Sochor. "Spontaneous fermentation in wine production as a controllable technology." Potravinarstvo Slovak Journal of Food Sciences 14 (September 28, 2020): 692–703. http://dx.doi.org/10.5219/1280.

Full text

Abstract:

This study focuses on the isolation of a consortium of microorganisms from spontaneously fermenting must that naturally contain lactic acid bacteria, non-saccharomyces yeasts, and saccharomyces yeasts. To collect the greatest diversity of microorganisms, the consortium was taken from the point of micro-sparkling. Based on the growth curves, isolation was performed using individual special nutrient media, and the isolates were subsequently multiplied in the nutrient medium. Individual isolates were then used for fermentation tests to monitor the percentage of fermented sugar and hydrogen sulphide production. The highest fermentation abilities were achieved in the isolates containing Saccharomyces cerevisiae and Zygosaccharomyces bailii. The smallest amount of ethanol was formed from the isolates containing Hanseniaspora uvarum, while Candida sake isolate produced the lowest amount of hydrogen sulphide and Zygosaccharomyces bailii produced the highest. The other isolates produced an average amount. Based on these results, a consortium containing the given isolates in a certain ratio was compiled.

APA, Harvard, Vancouver, ISO, and other styles

37

Gaskin, R. E., D. W. Manktelow, and G. S. Elliott. "New adjuvant technology for pesticide use on wine grapes." New Zealand Plant Protection 55 (August 1, 2002): 154–58. http://dx.doi.org/10.30843/nzpp.2002.55.3885.

Full text

Abstract:

Wine grape growing is under increasing pressure to reduce pesticide use A project was undertaken to develop new adjuvant prescriptions to reduce spray volumes required throughout fullseason pesticide programmes in vineyards and to improve spray coverage and retention on foliage and grape bunches A preharvest field trial confirmed improved targeting of Chardonnay foliage and bunches with markedly lowered spray application volumes when a novel organosilicone adjuvant DuWett was included in the spray mix Application volumes of le;200 litres/ha maximised retention and distribution of pesticide sprays containing the organosilicone The optimal DuWett rate required in sprays targeting foliage was lower (0204 litres/ha) than that in sprays directed at grape bunches (0208 litres/ha) The results suggest spray application volumes on grapes could be greatly reduced with use of appropriate adjuvants without compromising pesticide efficacy

APA, Harvard, Vancouver, ISO, and other styles

38

Dunstone, R. J., G. M. Dunn, S. R. Martin, J. R. Whiting, and C. Mahoney. "REALISTIC CONSIDERATIONS FOR TECHNOLOGY ADOPTION - A WINE INDUSTRY EXAMPLE." Acta Horticulturae, no. 694 (October 2005): 351–55. http://dx.doi.org/10.17660/actahortic.2005.694.58.

Full text

APA, Harvard, Vancouver, ISO, and other styles

39

Orr, Stuart Christopher. "Technology and process management in the Australian wine industry." Benchmarking for Quality Management & Technology 4, no. 1 (March 1997): 18–33. http://dx.doi.org/10.1108/14635779710163028.

Full text

APA, Harvard, Vancouver, ISO, and other styles

40

Baykal, Halil, and Hatice Kalkan Yildirim. "Application of Artificial Neural Networks (ANNs) in Wine Technology." Critical Reviews in Food Science and Nutrition 53, no. 5 (January 2013): 415–21. http://dx.doi.org/10.1080/10408398.2010.540359.

Full text

APA, Harvard, Vancouver, ISO, and other styles

41

Yang, Nannan, Kang Huang, Chenang Lyu, and Jianping Wang. "Pulsed electric field technology in the manufacturing processes of wine, beer, and rice wine: A review." Food Control 61 (March 2016): 28–38. http://dx.doi.org/10.1016/j.foodcont.2015.09.022.

Full text

APA, Harvard, Vancouver, ISO, and other styles

42

Vlyssides, A. G., E. M. Barampouti, and S. Mai. "Wastewater characteristics from Greek wineries and distilleries." Water Science and Technology 51, no. 1 (January 1, 2005): 53–60. http://dx.doi.org/10.2166/wst.2005.0007.

Full text

Abstract:

The present paper deals with the characterization of wastewater generated from Greek wineries and wine distilleries. The quantity and the quality of the wastewater of a distillery depends on the type of wine (white or red), on the processes followed for the production of wine as well as on the volume of the tanks that are used. The total production of wastewater from a winery is about 1.2 times greater than the production of wine with BOD5 1740 mg/l and 1970 mg/l for white and red wine respectively, while the corresponding prices for COD are 3112 mg/l and 3997 mg/l and for the total phenolic compounds 280 and 1440 mg/l respectively. From these results, it is expected that the biological treatment of wastewater from white wines will be more efficient than that from red wines. The characteristics from the waste (vinasses) from the distillation of wines and wine lees are also presented.

APA, Harvard, Vancouver, ISO, and other styles

43

Vicente, Javier, Fernando Calderón, Antonio Santos, Domingo Marquina, and Santiago Benito. "High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology." International Journal of Molecular Sciences 22, no. 3 (January 26, 2021): 1196. http://dx.doi.org/10.3390/ijms22031196.

Full text

Abstract:

The surfaces of grapes are covered by different yeast species that are important in the first stages of the fermentation process. In recent years, non-Saccharomyces yeasts such as Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, and Pichia kluyveri have become popular with regard to winemaking and improved wine quality. For that reason, several manufacturers started to offer commercially available strains of these non-Saccharomyces species. P. kluyveri stands out, mainly due to its contribution to wine aroma, glycerol, ethanol yield, and killer factor. The metabolism of the yeast allows it to increase volatile molecules such as esters and varietal thiols (aroma-active compounds), which increase the quality of specific varietal wines or neutral ones. It is considered a low- or non-fermentative yeast, so subsequent inoculation of a more fermentative yeast such as Saccharomyces cerevisiae is indispensable to achieve a proper fermented alcohol. The impact of P. kluyveri is not limited to the grape wine industry; it has also been successfully employed in beer, cider, durian, and tequila fermentation, among others, acting as a promising tool in those fermentation processes. Although no Pichia species other than P. kluyveri is available in the regular market, several recent scientific studies show interesting improvements in some wine quality parameters such as aroma, polysaccharides, acid management, and color stability. This could motivate yeast manufacturers to develop products based on those species in the near future.

APA, Harvard, Vancouver, ISO, and other styles

44

Long, Jimmy. "Hide and Seek, and: Androczi's Wine." Appalachian Review 49, no. 2 (2021): 74. http://dx.doi.org/10.1353/aph.2021.0036.

Full text

APA, Harvard, Vancouver, ISO, and other styles

45

Nazarova, N. E., T. V. Zaletova, E. V. Zubova, and K. A. Kulagina. "Technology of production of blended fruit and berry wines." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 4 (February 11, 2020): 117–21. http://dx.doi.org/10.20914/2310-1202-2019-4-117-121.

Full text

Abstract:

Fruits and berries contain a large number of biologically active compounds: vitamins, minerals, organic acids. Wines made from fruit and berry raw materials are not inferior to grape ones in biological value, and sometimes even surpass them. Currently, significant volumes of fruit wines are imported into the Russian consumer market from other countries. The production of fruit and berry wines is mainly limited to the European part of Russia, which negatively affects the pricing of drinks in other regions. In this regard, the development of the wine industry may be the production of blending fruit and berry wines, which will provide the population with quality products made from local fruit and berry raw materials at affordable prices. The production technology and research results of the obtained samples of fruit and berry blend wines from the fruits of Sunberry and mountain ash, wild strawberries with different sugar content in the recipe are presented. Samples of fruit blending wines were prepared according to classical technology. Physico-chemical quality indicators of the studied wine samples were determined in the interdepartmental educational and analytical laboratory of the Nizhny Novgorod State Agricultural Academy. According to the results of evaluating the organoleptic and physico-chemical parameters of the developed samples of fruit wines, sample No. 3 turned out to be the best, as it had a pronounced harmonious aroma, pleasant taste, had the highest content of vitamin C and dry substances, and scored the most points. According to the results of a scoring of the organoleptic quality indicators of the studied samples of blending fruit wines, the least points were observed for sample No. 1 (5.25 points). In connection with the detection by all tasters of deviations from the norm.

APA, Harvard, Vancouver, ISO, and other styles

46

Leighton, Terrance. "The impact of microbial technology on wine quality and style." Journal of Wine Research 4, no. 1 (January 1993): 35–42. http://dx.doi.org/10.1080/09571269308717946.

Full text

APA, Harvard, Vancouver, ISO, and other styles

47

Kekelidze, I., N. Ebelashvili, M. Japaridze, B. Chankvetadze, and L. Chankvetadze. "Phenolic antioxidants in red dessert wine produced with innovative technology." Annals of Agrarian Science 16, no. 1 (March 2018): 34–38. http://dx.doi.org/10.1016/j.aasci.2017.12.005.

Full text

APA, Harvard, Vancouver, ISO, and other styles

48

Zhou Mengran, 周孟然, 王骋 Wang Cheng, 胡锋 Hu Feng, 来文豪 Lai Wenhao, and 卞凯 Bian Kai. "聚类算法结合LIF技术用于葡萄酒鉴定的研究." Laser & Optoelectronics Progress 58, no. 16 (2021): 1630001. http://dx.doi.org/10.3788/lop202158.1630001.

Full text

APA, Harvard, Vancouver, ISO, and other styles

49

Fadeev, Vladislav V., Agamagomed K. Radzhabov, and Vasily I. Demenko. "The results of the study of agricultural technology sustainable white wine grapes for a new generation of biological wines production." Vegetable crops of Russia, no. 5 (November 7, 2019): 52–57. http://dx.doi.org/10.18619/2072-9146-2019-5-52-57.

Full text

Abstract:

Relevance. Widely used traditional wine varieties of European-Asian grapes are characterized by a low level of resistance to disease and require multiple treatments with pesticides to preserve the crop and plants. Obtaining and introduction of sustainable varieties into production is one of the urgent problems of modern viticulture in the world and in our country, especially in the aspect of the ever wider dissemination of the principles of organic production. This is especially true for vineyards located in the coastal areas of the South of Russia, where the use of methods of chemical protection of vineyards from pests and diseases are limited to the proximity to the sea coast and the status of the resort region.Material and methods. The paper presents the results of the study of white wine grapes of the new generation with a high potential for resistance to environmental conditions and diseases. Purpose: research and development of recommendations on the use of white wine grapes of the new generation, characterized by resistance to adverse environmental conditions.Results. It is revealed that the experimental white wine varieties are characterized by a high level of adaptive capacity. In terms of productivity, new varieties are not inferior to the Sauvignon variety. Wine materials made from new resistant varieties are characterized by a high content of extractive and phenolic compounds. According to the organoleptic characteristics of wine materials from new resistant white grape varieties are at the level of the control variety. It is established that the level of stability of new grape varieties can be excluded from the technology of care of the vineyard measures to protect against major diseases, which significantly reduces the cost of production and allows you to get environmentally safe and organic products.

APA, Harvard, Vancouver, ISO, and other styles

50

Vrigkas, Michalis, Georgios Lappas, Alexandros Kleftodimos, and Amalia Triantafillidou. "Augmented Reality for Wine Industry: Past, Present, and Future." SHS Web of Conferences 102 (2021): 04006. http://dx.doi.org/10.1051/shsconf/202110204006.

Full text

Abstract:

In this paper, we study the concepts, materials, tools, and applications that constitute what we call augmented reality (AR) for the wine industry. A comprehensive review of what are the basic multimedia content for constructing successful AR applications for wine products is given. To this end, we provide a detailed analysis of how AR technology is used to create augmented “live” wine labels, and how digital storytelling has revolutionized wine products marketing. Also, we describe the use of AR technology to promote winemaking companies to influence consumer preferences. Finally, we report the characteristics of future research directions and some open issues and challenges on using AR for wine product promotion.

APA, Harvard, Vancouver, ISO, and other styles

Journal articles on the topic 'Wine technology'

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles