Gotowe bibliografie tematyczne / Wine and wine making

Spis treści

  1. Artykuły w czasopismach
  2. Rozprawy doktorskie
  3. Książki
  4. Części książek
  5. Streszczenia konferencji
  6. Raporty organizacyjne

Gotowa bibliografia na temat „Wine and wine making”

Autor: Grafiati
Data publikacji: 4 czerwca 2021
Data aktualizacji: 29 lipca 2024

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Artykuły w czasopismach na temat "Wine and wine making"

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Suhaj, M., and M. Koreňovská. "Distribution of selected elements as wine origin markers in the wine-making products." Czech Journal of Food Sciences 24, No. 5 (November 12, 2011): 232–40. http://dx.doi.org/10.17221/3319-cjfs.

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The analysis of the trace elements has been shown to be a valuable tool to discriminate wines according to their region of origin. As, Ba, Ca, Co, Cr, Li, Mg, Rb, Sn, Sr, and V were selected as specific markers indicating the origin of Slovak wines according to the vineyard regions. Several factors, such as the environmental contamination, agricultural practices, climatic changes, and others, may markedly change the multielement composition of the wine and may endanger the relationship between the wine and the soil composition. The effect was studied of the viniculture process on the distribut
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YOKOTSUKA, Koki. "Wine Making Principles." JOURNAL OF THE BREWING SOCIETY OF JAPAN 94, no. 11 (1999): 868–78. http://dx.doi.org/10.6013/jbrewsocjapan1988.94.868.

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YOKOTSUKA, Koki. "Wine Making Principles." JOURNAL OF THE BREWING SOCIETY OF JAPAN 95, no. 3 (2000): 172–82. http://dx.doi.org/10.6013/jbrewsocjapan1988.95.172.

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YOKOTSUKA, Koki. "Wine Making Principles." JOURNAL OF THE BREWING SOCIETY OF JAPAN 95, no. 4 (2000): 235–43. http://dx.doi.org/10.6013/jbrewsocjapan1988.95.235.

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YOKOTSUKA, Koki. "Wine Making Principles." JOURNAL OF THE BREWING SOCIETY OF JAPAN 95, no. 5 (2000): 318–27. http://dx.doi.org/10.6013/jbrewsocjapan1988.95.318.

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YOKOTSUKA, Koki. "Wine Making Principles." JOURNAL OF THE BREWING SOCIETY OF JAPAN 95, no. 2 (2000): 91–101. http://dx.doi.org/10.6013/jbrewsocjapan1988.95.91.

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Griffith, Brian J. "Bacchus among the Blackshirts: Wine Making, Consumerism and Identity in Fascist Italy, 1919–1937." Contemporary European History 29, no. 4 (November 2020): 394–415. http://dx.doi.org/10.1017/s0960777319000377.

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This article explores the way in which wine came to be viewed as a quintessentially ‘Italian’ beverage among Italy's middle- and upper-class households during fascism's twenty years in power. Due to significant increases in wine consumption among the labouring classes during the years immediately following the First World War, wine, as a general category of beverage, had become closely associated within the minds of many bourgeois and wealthy consumers with the country's popular taverns and saloons, alcoholism and physical and moral ‘degeneration.’ In response, fascist Italy's typical wine gro
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YOKOTSUKA, Koki. "Wine Making Principles (2)." JOURNAL OF THE BREWING SOCIETY OF JAPAN 94, no. 12 (1999): 956–65. http://dx.doi.org/10.6013/jbrewsocjapan1988.94.956.

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YOKOTSUKA, Koki. "Wine Making Principles (3)." JOURNAL OF THE BREWING SOCIETY OF JAPAN 95, no. 1 (2000): 17–22. http://dx.doi.org/10.6013/jbrewsocjapan1988.95.17.

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Skinner, William. "Making homemade wine, online." Ethnologie française Vol. 51, no. 3 (October 5, 2021): 577–87. http://dx.doi.org/10.3917/ethn.213.0577.

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Rozprawy doktorskie na temat "Wine and wine making"

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Fundira, Margaret. "Optimization of fermentation processes for the production of indigenous fruit wines (Marula)." Thesis, Stellenbosch : Stellenbosch University, 2001. http://hdl.handle.net/10019.1/52390.

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Thesis (MSc)--University of Stellenbosch, 2001.<br>ENGLISH ABSTRACT: The importance of indigenous fruit wines is not well researched and documented. There is a need to develop and exploit these valuable food resources through improved production practices, storage, preservation and utilization technologies. The maruia fruit is beneficial in many ways, it can be used for making juice, jam, beer or can be eaten as a whole fruit. The highly nutritive nature of the fruit, its distinctive tropical flavor, its wild occurrence and demand by the local and international communities for the by-pro
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Sanborn, Melissa. "The impact of fining on the chemical and sensory properties of Washington State Chardonnay and Gewürztraminer wines." Online access for everyone, 2008. http://www.dissertations.wsu.edu/Thesis/Summer2008/M_Sanborn_081308.pdf.

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Minnaar, Phillip P. "Multi-element analysis of South African wines by ICP-AES and their classification according to geographical origin." Pretoria : [s. n.], 2009. http://upetd.up.ac.za/thesis/available/etd-10022009-171204/.

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Liang, Chao. "An industrial analysis of the United States wine industry, world wine industry and China wine industry." Online version, 1999. http://www.uwstout.edu/lib/thesis/1999/1999liang,pdf.

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Tolliver, David Mark. "The essence of wine the meaning of [tirosh] in the Hebrew Bible /." Electronic thesis, 2007. http://dspace.zsr.wfu.edu/jspui/handle/10339/188.

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Van, Antwerpen Lindi. "Chemical and sensory profiling of dry and semi-dry South African Chenin blanc wines." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/71853.

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Thesis (MSc)--Stellenbosch University, 2012.<br>ENGLISH ABSTRACT: Chenin blanc wine is of economic importance to South Africa and a range of diverse dry and semi-dry wines are locally produced in this genre. Currently, the use of three distinctly different style names, each aimed at providing consumers with information about the flavour of the wines, is encouraged by the South African (SA) wine industry. The styles are fresh and fruity (FF), rich and ripe unwooded (RRUW) and rich and ripe wooded (RRW). Feedback from retail sectors over the past few years, however, repeatedly suggested that the
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Hill, Laura Ellen. "The chemical and sensorial effects of plant-based fining agents on Washington State Riesling and Gewürztraminer wines." Pullman, Wash. : Washington State University, 2009. http://www.dissertations.wsu.edu/Thesis/Fall2009/L_Hill_110909.pdf.

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Thesis (M.S. in food science)--Washington State University, December 2009.<br>Title from PDF title page (viewed on Jan. 19, 2010). "School of Food Science." Includes bibliographical references (p. 94-99).
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Mitchell, Daylene Portia. "Factors affecting port wine colour stability." Thesis, Cape Peninsula University of Technology, 2018. http://hdl.handle.net/20.500.11838/2774.

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Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2018.<br>Port is a wine style that comes from Portugal. It is a sweet fortified dessert wine that is made in red and white styles. The taste is a balanced and complex combination of berry fruit, acidity, sweetness, alcohol and tannins. The taste should be sweet, smooth, complex, with some spiciness and a dry finish, but not astringent (Anon., 2009). There are a variety of port types in terms of flavour intensity, aroma and sweetness levels. Young immature ports can be fruity, simple, coarse, spicy and astringent. The sw
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Francis, Ian Leigh. "The role of glycosidically-bound volatile compounds in white wine flavour." Title page, contents and abstract only, 1994. http://web4.library.adelaide.edu.au/theses/09PH/09phf8184.pdf.

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Wittwer, Glyn. "The Australian wine industry during a period of boom and tax changes /." Title page, contents and abstract only, 2000. http://web4.library.adelaide.edu.au/theses/09PH/09phw832.pdf.

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Książki na temat "Wine and wine making"

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Wing, Robert N. Wing on wine. Lewiston, Idaho: Wing Vine Publication, 2005.

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1905-1976, Schoonmaker Frank, ed. The new encyclopedia of wine. London: Century, 1990.

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Joly, N. Biodynamic wine, demystified. San Francisco, CA: Wine Appreciation Guild, 2008.

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Joly, N. Biodynamic wine, demystified. San Francisco, CA: Wine Appreciation Guild, 2007.

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Sloan, John C. The surprising wines of Switzerland: A practical guide to Switzerland's best kept secret. London: JCS Communications, 1995.

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Mayson, Richard. Portugal's wines and wine-makers: Port, Madeira, and regional wines. San Francisco: Wine Appreciation Guild, 1992.

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Joanna, Simon, ed. The white wines of France. Los Angeles: HP Books, 1987.

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Restall, John. Making sparkling wines at home. East Petersburg, PA: Fox Chapel Pub., 2012.

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Restall, John. Making sparkling wines at home. East Petersburg, PA: Fox Chapel Pub., 2012.

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Nardella, Gino. Wine and wine service. London: B.T. Batsford, 1986.

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Części książek na temat "Wine and wine making"

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Kuno, Masaru. "Making wine." In Introductory Science of Alcoholic Beverages, 213–56. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003218418-5.

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Cracknell, H. L., and G. Nobis. "Wine Production and Wine-making Countries." In The New Catering Repertoire, 289–336. London: Macmillan Education UK, 1990. http://dx.doi.org/10.1007/978-1-349-21007-7_12.

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Gooner, Richard A. "Making Distribution Work." In Successful Wine Marketing, 245–56. Boston, MA: Springer US, 2001. http://dx.doi.org/10.1007/978-0-387-29965-5_24.

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Cresci, Gerald D. "Home Wine Making." In ACS Symposium Series, 253–64. Washington, DC: American Chemical Society, 1993. http://dx.doi.org/10.1021/bk-1993-0536.ch014.

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Skinner, William. "Making wine, making home." In The Routledge Handbook of Wine and Culture, 110–16. London: Routledge, 2022. http://dx.doi.org/10.4324/9781003034711-16.

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Howland, Peter J., and Jacqueline Dutton. "Making new worlds." In Wine, Terroir and Utopia, 1–23. Abingdon, Oxon ; New York, NY : Routledge, 2019. |: Routledge, 2019. http://dx.doi.org/10.4324/9780429492471-1.

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Duncan, Susan E. "Application of Sensory Evaluation in Wine Making." In Wine Analysis and Production, 30–52. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4757-6967-8_2.

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Duncan, Susan E. "Application of Sensory Evaluation in Wine Making." In Wine Analysis and Production, 30–52. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4757-6978-4_2.

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Sipiczki, Matthias. "Yeasts in Botrytized Wine Making." In Yeasts in the Production of Wine, 229–61. New York, NY: Springer New York, 2019. http://dx.doi.org/10.1007/978-1-4939-9782-4_7.

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Geraci, Victor W. "California Wine Rises to Stardom." In Making Slow Food Fast in California Cuisine, 107–15. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-52857-1_10.

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Streszczenia konferencji na temat "Wine and wine making"

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Soccol, Matteo, Antonio Perra, Silvia Loddo, Paolo Meloni, Massimo Barbaro, Mauro lo Cascio, and Costantino Sirca. "Sustainable water management in quality wine-making." In 2019 IEEE International Workshop on Metrology for Agriculture and Forestry (MetroAgriFor). IEEE, 2019. http://dx.doi.org/10.1109/metroagrifor.2019.8909236.

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Khmelev, Vladimir N., Valeriy P. Sevodin, Vladimir I. Shesternin, Yuriy M. Kuzovnikov, and Sergey V. Levin. "Using of ultrasound in grape wine making process." In 2015 16th International Conference of Young Specialists on Micro/Nanotechnologies and Electron Devices (EDM). IEEE, 2015. http://dx.doi.org/10.1109/edm.2015.7184530.

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I.Y., Mekhantseva, Guseva N.V., Salikhova A.M., and Trokhmanenko A.A. "STATE AND DEVELOPMENT OF WINE-MAKING EQUIPMENT IN THE PERIOD AFTER 2017." In "INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION". ДГТУ-Принт, 2021. http://dx.doi.org/10.23947/itno.2021.140-143.

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The article presents an analysis of the law" On viticulture and Winemaking" of 2019, the opinions of experts and farmers on innovations. It is established that the majority of producers of wine-making equipment of the Soviet era either re-profiled or ceased their activities. At the moment, the market is dominated by manufacturers of equipment for low-tonnage wine production. The technical re-equipment of the wine industry is still far from complete, despite a large number of proposals from both domestic and foreign producers.
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Zolotov, S. A., I. Yu Mekhantsev, and N. V. Guseva. "STATE AND DEVELOPMENT OF RUSSIAN WINE-MAKING EQUIPMENT IN THE PLANNED AND MARKET ECONOMY." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. DSTU-PRINT, 2020. http://dx.doi.org/10.23947/interagro.2020.1.535-539.

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The article presents an analysis of developers and manufacturers of technological equipment for wine production in the planned and market economy. It was found that most organizations of developers and manufacturers of equipment for wine production were re-profiled or ceased their activities. The wine industry is faced with the task of establishing discrete principles of winemaking with programming of individual processes and devices instead of automated production lines that do not have technological flexibility. And the law "on viticulture and winemaking", signed by the President of the Russ
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Trifan, Aurelia. "Historical context and specific aspects of the architecture of wine-making enterprises in the Republic of Moldova." In Simpozion Național de Studii Culturale, dedicat Zilelor Europene ale Patrimoniului. Ediția III. Institute of Cultural Heritage, Republic of Moldova, 2022. http://dx.doi.org/10.52603/sc21.15.

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The investigation of the various sources concerning the development of viticulture and wine-making over the centuries, accompanied by the introduction in practice of various grape processing facilities and wine-making technologies, demonstrates the generation of stable forms of wine-making constructions – wineries – which evolve over time under the influence of contextual factors: economic and technical opportunities, political pressures, cultural trends, social innovations, etc. Thus, several periods of manifestation of wine-making architecture in the national historical space are identified.
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Pokazannik, Е. V. "“DON VALLEY” WINE-MAKING CLUSTER AS AN ENOGASTROTOURISM DEVELOPMENT SITE: SOCIO-CULTURAL COMPONENT." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. DSTU-PRINT, 2020. http://dx.doi.org/10.23947/interagro.2020.1.229-233.

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“Don Valley” is more than a historic or geographic location, - it is an official name of a wine-making area, proposed by Rostov Region administration for consolidation of local wine-makers under the single mega-brand. Specialized regional cluster “Don Valley” is “an association of leading scientific, educational, industrial, engineering and innovative organizations and enterprises of the Rostov region, operating in the following areas: wine-making, manufacturing of components for wineries, scientific-research and educational programmes, development of retail infrastructure, promotion of wine-t
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Gaspar, Eniko. "THE FERMENTATIVE CAPACITY UNDER THE ASPECT OF THE SULPHITORESISTANCE OF THE WINE YEASTS ISOLATED FROM THE WELL KNOWN WINE MAKING AREAS." In 13th SGEM GeoConference NANO, BIO AND GREEN � TECHNOLOGIES FOR A SUSTAINABLE FUTURE. Stef92 Technology, 2013. http://dx.doi.org/10.5593/sgem2013/bf6/s25.033.

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Haxhialushi, Rozana. "Wine Tourism: A New Emerging Segment in Albania." In 7th International Scientific Conference ITEMA Recent Advances in Information Technology, Tourism, Economics, Management and Agriculture. Association of Economists and Managers of the Balkans, Belgrade, Serbia, 2023. http://dx.doi.org/10.31410/itema.s.p.2023.123.

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In the last four decades, tourism has received greater attention from researchers in several sciences. Wine regions can attract tourists who, in their turn, will be a source of revenue for the wine producers in that region. Though considered to be a niche segment, the interest in wine tourism re­search has grown because the wine sector is not just about producing a bev­erage; it’s a multifaceted industry with significant economic, cultural, and so­cial importance both in wine-producing regions and on a global scale. It con­tributes to job creation, international trade, tourism, and the preserv
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Shrestha, Resha, Siriwan Panprivech, Kamolnate Kitsawad, and Viyada Kunathigan. "Investigation and Comparison of Physicochemical Characteristics of Non-aged and 4-month Aged Mulberry Wine Prepared from Three Different Wine Making Techniques." In The Food Ingredient Asia Conference (FiAC). SCITEPRESS - Science and Technology Publications, 2020. http://dx.doi.org/10.5220/0010529500003108.

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David, Robert, Denis Dochain, Jean-Roch Mouret, Alain Vande Wouwer, and Jean-Marie Sablayrolles. "Modeling of the boost effect originated by nitrogen addition during wine-making fermentation." In 2012 20th Mediterranean Conference on Control & Automation (MED 2012). IEEE, 2012. http://dx.doi.org/10.1109/med.2012.6265663.

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Raporty organizacyjne na temat "Wine and wine making"

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Dharmadhikari, Murli R., Sebastian Donner, and Jennifer Hansen. Experimental Wine Making. Ames: Iowa State University, Digital Repository, 2010. http://dx.doi.org/10.31274/farmprogressreports-180814-2399.

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Carpenter, Brandon H., Randall J. Vos, Gail R. Nonnecke, and Sebastian Donnor. Time of Harvest and Wine Quality of Esprit Wine Grapes. Ames: Iowa State University, Digital Repository, 2010. http://dx.doi.org/10.31274/farmprogressreports-180814-746.

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Holland, Gavin. Wireless Network Emulation System (WiNE). Fort Belvoir, VA: Defense Technical Information Center, March 2005. http://dx.doi.org/10.21236/ada433550.

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Domoto, Paul A., Gail R. Nonnecke, Bernard J. Havlovic, Kenneth T. Pecinovsky, and Kevin Van Dee. 2003 Wine Grape Cultivar Trial. Ames: Iowa State University, Digital Repository, 2006. http://dx.doi.org/10.31274/farmprogressreports-180814-1034.

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Domoto, Paul A., Gail R. Nonnecke, Bernard J. Havlovic, Kenneth T. Pecinovsky, and Kevin Van Dee. 2003 Wine Grape Cultivar Trial. Ames: Iowa State University, Digital Repository, 2005. http://dx.doi.org/10.31274/farmprogressreports-180814-1345.

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Domoto, Paul A., Gail R. Nonnecke, Bernard J. Havlovic, Kenneth T. Pecinovsky, and Kevin Van Dee. 2003 Wine Grape Cultivar Trial. Ames: Iowa State University, Digital Repository, 2004. http://dx.doi.org/10.31274/farmprogressreports-180814-1351.

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Domoto, Paul A., Gail R. Nonnecke, Bernard J. Havlovic, Kenneth T. Pecinovsky, and Kevin Van Dee. 2003 Wine Grape Cultivar Trial. Ames: Iowa State University, Digital Repository, 2005. http://dx.doi.org/10.31274/farmprogressreports-180814-1856.

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Domoto, Paul A., Gail R. Nonnecke, Bernard J. Havlovic, Kenneth T. Pecinovsky, and Kevin Van Dee. 2003 Wine Grape Cultivar Trial. Ames: Iowa State University, Digital Repository, 2006. http://dx.doi.org/10.31274/farmprogressreports-180814-2440.

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Domoto, Paul A., Gail R. Nonnecke, Bernard J. Havlovic, Kenneth T. Pecinovsky, and Kevin Van Dee. 2003 Wine Grape Cultivar Trial. Ames: Iowa State University, Digital Repository, 2005. http://dx.doi.org/10.31274/farmprogressreports-180814-2508.

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Domoto, Paul A., Gail R. Nonnecke, Bernard J. Havlovic, Kenneth T. Pecinovsky, and Kevin Van Dee. 2003 Wine Grape Cultivar Trial. Ames: Iowa State University, Digital Repository, 2006. http://dx.doi.org/10.31274/farmprogressreports-180814-2704.

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