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Gotowe bibliografie tematyczne / Wine and wine making / Artykuły w czasopismach

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Artykuły w czasopismach na temat „Wine and wine making”

Autor: Grafiati

Data publikacji: 4 czerwca 2021

Data aktualizacji: 29 lipca 2024

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1

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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8

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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Gonzalez-San Jose, M. L., G. Santa-Maria, and C. Diez. "Anthocyanins as parameters for differentiating wines by grape variety, wine-growing region, and wine-making methods." Journal of Food Composition and Analysis 3, no. 1 (March 1990): 54–66. http://dx.doi.org/10.1016/0889-1575(90)90009-b.

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HODIȘAN, Bogdan Florin, Floricuța RANGA, Elena-Suzana BIRIȘ-DORHOI, Anca-Corina FĂRCAȘ, and Maria TOFANĂ. "Comparative Assessment of Phenolic Compounds from Authentic Wine Varieties from North-Western Romania from the 2021-2022 Harvest." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 80, no. 2 (July 27, 2023): 60–67. http://dx.doi.org/10.15835/buasvmcn-fst:2023.0006.

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Wine is one of the most consumed beverages in the world. Romania, as a country, has a history in vineyards and wine making. This present study analyzed the phenolic compounds of 5 varieties of wine from Romania (Fetească Regală Muscat Ottonel, Riesling Italian, Pinot Gris and Merlot). The results suggested that some of the wines present a wide category of phenolic compounds where others present low values and some of the compounds are absent as detected with a developed HPLC-DAD-ESI+ method. Phenolic compounds were identified after the retention time. Merlot wine presented, in most cases, the

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13

HARA, Shodo. "Breeding and application of killer wine yeasts in wine making." Journal of the agricultural chemical society of Japan 63, no. 12 (1989): 1888–92. http://dx.doi.org/10.1271/nogeikagaku1924.63.1888.

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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.

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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 th

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15

Ni Wayan Astri Utami, Moch Nur Efendi, and I Wayan Eka Mahendra. "STRATEGI PENGEMBANGAN WINE TOURISM DI HATTEN WINE BALI." Journal of Tourism and Interdiciplinary Studies 3, no. 2 (December 6, 2023): 10–16. http://dx.doi.org/10.51713/jotis.v3i2.112.

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This research aims to develop a strategy for developing educational tourism in Hatten Wine. This research uses a qualitative descriptive approach with interview, observation, documentation and discussion group forum (FGD) methods. The results of this research show several attractions and facilities such as vineyards, wineries and wine cellars. The main facilities that other producers do not have are the oak barrel room and sparkling room, which are the only ones in Indonesia. and there is a Hatten education center as an official institution for certified wine training. For tourist activities t

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16

Carrol, Alison. "Wine Making and the Politics of Identity in Alsace, 1918–1939." Contemporary European History 29, no. 4 (November 2020): 380–93. http://dx.doi.org/10.1017/s0960777320000375.

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This article examines the politics of wine making in Alsace in the two decades after the region returned to French rule in 1918. During these years Alsatian wine makers worked to transform their wines to meet the tastes of French drinkers, following five decades of producing wine for German consumption. As wine makers grappled with the question of how to secure the future of their industry, Alsatian wine became emblematic of the most contentious aspects of Alsace's reintegration into France. The introduction of new laws on viticulture raised the question of what was French about wine, the wine

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17

Grenier, Pierre, Inmaculada Álvarez, Jean-Marie Roger, Vincent Steinmetz, Pierre Barre, and Jean-Marie Sablayrolles. "Artificial intelligence in wine-making." OENO One 34, no. 2 (June 30, 2000): 61. http://dx.doi.org/10.20870/oeno-one.2000.34.2.1007.

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<p style="text-align: justify;">In this paper, some terms of Artificial Intelligence are defined. Some present and potential applications of knowledge based systems are presented in the field of wine-making. Areas of concern were: multi sensor fusion, prediction by model cooperation, and diagnosis. Artificial intelligence techniques can indeed be applied for aiding the wine-maker in his choices. They facilitate the combination between experience and recent progress in technology. When associated with statistical processing, they allow knowledge sources to be used more effectively. Beyond

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18

Schaefer, W. W. "HOT CLIMATE/TROPICAL WINE MAKING." Acta Horticulturae, no. 785 (May 2008): 477–82. http://dx.doi.org/10.17660/actahortic.2008.785.62.

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19

OUGH, CORNELLUS S. "Chemicals used in Making Wine." Chemical & Engineering News 65, no. 1 (January 5, 1987): 19–28. http://dx.doi.org/10.1021/cen-v065n001.p019.

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20

Martínez, Alberto, Rocío Velázquez, Emiliano Zamora, María L. Franco, Camille Garzo, Patricia Gil, Luis M. Hernández, and Manuel Ramírez. "Base Wine and Traditional Sparkling Wine Making Using Torulaspora delbrueckii Killer Yeasts." Proceedings 70, no. 1 (November 10, 2020): 69. http://dx.doi.org/10.3390/foods_2020-07756.

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The killer strains of Torulaspora delbrueckii can be used to improve the dominance of this yeast during must fermentation. The present work analyzes its usefulness for traditional sparkling wine making. T. delbrueckii killer strain dominated base wine fermentation better than non-killer strains and produced dried wines. The foam ability of T. delbrueckii base wines was very low compared to that of Saccharomyces cerevisiae. Significant positive correlations of foam parameters were found with some amounts of C4–C16 ethyl esters and proteins, and negative correlations with some antifoam alcohols.

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21

Ollat, Nathalie, Jean-Marc Touzard, and Cornelis van Leeuwen. "Climate Change Impacts and Adaptations: New Challenges for the Wine Industry." Journal of Wine Economics 11, no. 1 (May 2016): 139–49. http://dx.doi.org/10.1017/jwe.2016.3.

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AbstractClimate change will have a profound effect on vine growing worldwide. Wine quality will also be affected, which will raise economic issues. Possible adaptations may result from changes in plant material, viticultural techniques, and the wine-making process. Relocation of vineyards to cooler areas and increased irrigation are other options, but they may result in potential conflicts for land and water use. Grapes are currently grown in many regions around the world, and growers have adapted their practices to the wide range of climatic conditions that can be found among or inside these

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22

Skelton, Stephen. "Making sense of wine tasting: your essential guide to enjoying wine." Journal of Wine Research 24, no. 1 (March 2013): 78–79. http://dx.doi.org/10.1080/09571264.2013.764664.

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Bokkhim, Huma, Praksha Neupane, Smita Gurung, and Rojeena Shrestha. "Encapsulation of Saccharomyces cerevisiae in alginate beads and its application for wine making." Journal of Food Science and Technology Nepal 10 (November 30, 2018): 18–23. http://dx.doi.org/10.3126/jfstn.v10i0.19631.

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A study was carried out on encapsulation of wine yeast (Saccharomyces cerevisiae) and its use in wine making compared to free yeast. Rehydrated active dry yeast was encapsulated in a 2% sodium alginate solution, cross linked with different molar concentration of CaCl2 solution (0.1, 0.2, 0.3,0.4 and 0.5M) for 30 minutes. The molar concentration with minimum cell leakage (0.2M) was used for yeast encapsulation. Colony count (CFU/ml) was analyzed for both free yeast (FY) and encapsulated yeast (EY) so as to equilibrate the rate of yeast pitching in wine fermentation. Physico-chemical properties;

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Feier, Iwona, Aleksandra Migała, Marta Pietruszka, and Mateusz Jackowski. "Roman Wine in Barbaricum. Preliminary Studies on Ancient Wine Recreation." Heritage 2, no. 1 (January 24, 2019): 331–38. http://dx.doi.org/10.3390/heritage2010022.

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Ancient Roman wine is found outside of the borders of the Roman world as a result of the Roman influence, trade and political relations. In our project, we decided to extensively research and recreate the ancient method of wine making in order to understand ancient viticulture and viniculture as it could have been if implemented outside of the borders. The objective was to recreate roman wine using ancient methods based on ancient texts (such as Columella, Pliny the Elder, Cicero, Cato the Elder, Galenus and Mago). The wine was made using modern grapes grown on lands considered by the Romans a

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25

MALÍK, F., V. HACAJ, P. HANDZUŠ, A. DOBOŠ, G. VOJTEKOVÁ, A. ŠŤASTNÝ, and L. HRDNA. "Results of application of active dry wine yeast in Czechoslovak wine making." Kvasny Prumysl 32, no. 2 (February 1, 1986): 29–33. http://dx.doi.org/10.18832/kp1986007.

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Kalmykova, Elena Nikolayevna, Natalya Nikolayevna Kalmykova, and Tatyana Vladimirovna Gaponova. "BIOCHEMICAL COMPOSITION OF WINE MATERIALS FOR MAKING WINES OF THE PORT WINE TYPE FROM WHITE HYBRID VARIETIES OF GRAPES." Fruit growing and viticulture of South Russia 3, no. 69 (May 17, 2021): 316–25. http://dx.doi.org/10.30679/2219-5335-2021-3-69-316-325.

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Watrelot, Aude A., Carmen Vavra, Alexander Gapinski, and Yiliang Cheng. "What are the challenges to producing high quality red wines from interspecific grapes?" BIO Web of Conferences 56 (2023): 02016. http://dx.doi.org/10.1051/bioconf/20235602016.

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In the U.S. Midwest region, interspecific cold hardy grape cultivars have been developed to be resistant to the harsh cold winter, late spring frosts, and hot and humid summer. However, interspecific grape red wines tend to have higher acidity and lower tannins content than Vitis vinifera wines. This leads to unbalanced wines and an increase of the risk of oxidation and therefore impact the overall quality over time. The content and type of phenolic compounds differ in interspecific grapes and wines, depending on the cultivars, the viticultural practices, the environmental conditions and the w

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TSUKAMOTO, Toshihiko. "Jointventure Company Wine Making in China." JOURNAL OF THE BREWING SOCIETY OF JAPAN 84, no. 5 (1989): 291–96. http://dx.doi.org/10.6013/jbrewsocjapan1988.84.291.

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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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McCann, Shaun. "Decisions in HCT and wine-making." Bone Marrow Transplantation 55, no. 12 (June 7, 2020): 2219–20. http://dx.doi.org/10.1038/s41409-020-0960-z.

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Kamble, Pratiksha, and Dr B. T. Jadhav. "Analysis of Old Trends in Indian Wine-Making and Need of Expert System in Wine-Making." International Journal for Research in Applied Science and Engineering Technology 11, no. 2 (February 28, 2023): 786–93. http://dx.doi.org/10.22214/ijraset.2023.49132.

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Abstract: Agriculture provides a living for the vast majority of Indians, either directly or indirectly. Some have an immediate connection to farming, while others are involved in the commercialization of agricultural products. The poor rate of agricultural productivity in India can be attributed to a number of factors, including a lack of socioeconomic growth, illiteracy, ineffective funding for farm output, and a lack of facilities for the sales and marketing of agricultural goods. There has not yet been widespread adoption of contemporary agricultural technology and modern farm equipment in

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NAVARRO, S., B. GARCÍA, G. NAVARRO, J. OLIVA, and A. Barba. "Effect of Wine-Making Practices on the Concentrations of Fenarimol and Penconazole in Rosé Wines." Journal of Food Protection 60, no. 9 (September 1, 1997): 1120–24. http://dx.doi.org/10.4315/0362-028x-60.9.1120.

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The changes in and influence of the anti-powdery-mildew fungicides fenarimol and penconazole were studied in the production and quality of rosé wines made with Monastrell grapes grown in the Jumilla wine-producing region in SE Spain. Fungicide concentrations were estimated by gas-liquid chromatography with electron-capture detection. Fermentation was retarded more by penconazole than by fenarimol; in both cases, the slowdown was directly proportional to fungicide concentration. However, the mature wine contained normal concentrations of residual sugars; other enological parameters (pH, volatil

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SHEVLIAKOVA, D. A. "PRINCIPLES OF NAMING ITALIAN WINES IN THE 21ST CENTURY." Linguistics and Intercultural Communication, no. 2_2023 (September 23, 2023): 68–78. http://dx.doi.org/10.55959/msu-2074-1588-19-2023-2-01-05.

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The article discusses the principles of nomination in the field of Italian wine production for the period 2018-2022, the identification of an onomastic shift relative to the traditional principles of naming classic vintage wines in Italy in the 19th-20th centuries. Using the method of continuous sampling from the websites of wine producers and the blog of wine marketers, the units of the study were analyzed in terms of linguistic-cognitive criteria that guided wine producers when choosing non-traditional and innovative names for wines and champagnes. The article also reveals word-formation mod

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Patterson, D. A., M. Bowstead, A. Tran, and B. J. James. "Towards Continuous Wine Making: The Optimization of Mixed Matrix Membranes for Wine Fining." Procedia Engineering 44 (2012): 131–32. http://dx.doi.org/10.1016/j.proeng.2012.08.334.

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Keng, Abigail, and Andreea Botezatu. "Uncorking Haloanisoles in Wine." Molecules 28, no. 6 (March 10, 2023): 2532. http://dx.doi.org/10.3390/molecules28062532.

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Haloanisoles in wine have devastating effects on the aroma and quality of the wine. 2,4,6-trichloroanisole (TCA) was discovered and coined as “cork taint” in 1982. However, we now understand that there are many more haloanisoles that contribute to these musty odors, including 2,4,6-Tribromoanisiole (TBA), 2,3,4,6-tetrachloroanisole (TeCA), and pentachloroanisole (PCA). While TCA, TeCA, and PCA can all be traced back to the cork, TBA’s phenol precursor is ubiquitous in building material as a fire retardant, making it a much larger vector. All haloanisoles have the ability to aerosolize and rese

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McCune, Jared, Alex Riley, and Bernard Chen. "Clustering in Wineinformatics with Attribute Selection to Increase Uniqueness of Clusters." Fermentation 7, no. 1 (February 18, 2021): 27. http://dx.doi.org/10.3390/fermentation7010027.

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Wineinformatics is a new data science research area that focuses on large amounts of wine-related data. Most of the current Wineinformatics researches are focused on supervised learning to predict the wine quality, price, region and weather. In this research, unsupervised learning using K-means clustering with optimal K search and filtration process is studied on a Bordeaux-region specific dataset to form clusters and find representative wines in each cluster. 14,349 wines representing the 21st century Bordeaux dataset are clustered into 43 and 13 clusters with detailed analysis on the number

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Fataliyev, Hasil, Ahmad Malikov, Yusif Lezgiyev, Natavan Gadimova, Teymur Musayev, and Gulshan Aliyeva. "Identifying of the wine-making potential of the autochthon madrasa grape variety of different colors and quality." Technology and Equipment of Food Production 2, no. 11 (128) (April 30, 2024): 56–63. http://dx.doi.org/10.15587/1729-4061.2024.302971.

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Madrasa grape variety, juice, pulp, wine material, auxiliary materials, technological methods and tools were taken as the object of research. Madrasa is an autochthonous grape variety belonging to the Nagorno-Karabakh region of Azerbaijan. The lack of full study of the quality resources of this variety, especially its color (red, pink and white) and lack of research in the direction of producing wines that differ in quality remains a problem. The sugar-acid index and phenolic ripeness were determined in Madrasa grape variety, reflecting the optimum ripeness. Active color and Colagel Clar were

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Rihn, Alicia L., Kimberly L. Jensen, and David W. Hughes. "Consumer Perceptions of Wine Quality Assurance Programs: An Opportunity for Emerging Wine Markets." Sustainability 14, no. 4 (February 18, 2022): 2340. http://dx.doi.org/10.3390/su14042340.

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Quality assurance programs (QAPs) may add value to wines through reassuring consumers of wine quality prior to purchase and consumption. In Tennessee, the potential to use a wine QAP is being explored as a means to improve the industry’s economic sustainability. To date, several QAPs exist, but studies directly related to their impact on consumer behavior for wines from emerging areas are scarce. We used an online survey instrument to elicit consumer perceptions of QAPs importance on wine purchasing decisions and how the presence of a QAP may impact their purchasing behavior for a wine from an

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Shubham Namdev Sherkar, Rachana Bhaskar Kamble, and Shubham Santosh Pate. "The production and evaluation of wine prepared from Aloe Vera by using Saccharomyces Cerevisiae." World Journal of Biology Pharmacy and Health Sciences 13, no. 1 (January 30, 2023): 413–24. http://dx.doi.org/10.30574/wjbphs.2023.13.1.0052.

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In view of the increasing demand of value added herbal products, an attempt was made to produce a functional fermented Aloe Vera based herbal wine. Aloe Vera gel supplemented with sugar found to be a good medium for the growth of Saccharomyces cerevisiae for making the Aloe Vera wine. Disease preventing the potential of herbs like Aloe Vera, Amla, Ginger, Cranberry, and Blueberry have given new dimension to the non-grape wine or fruit wine. Aloe Vera, a multifunctional herb, is being increasingly used in beverage applications including wines. Gas chromatography FID analysis reveals presence of

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41

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.

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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 presse

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Levitskaia, Alla. "Development of the potential of viticulture and wine tourism in ATU Gagauzia." University Economic Bulletin, no. 41 (March 30, 2019): 7–14. http://dx.doi.org/10.31470/2306-546x-2019-41-7-14.

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Formulation of the problem. Winemaking in ATU Gagauzia is a strategic industry. The share of wine-making in the total industrial production of ATU Gagauzia is 60 per cent. The wine-making potential is represented by 16 wine-making enterprises. However, not all of them are ready to accept tourists and develop wine tourism. Setting the task, the purpose of the study. The study aimed to identify the heritage of wine tourism in the ATU Gagauzia, with the main aim of elaborating development strategies for the wine tourism potential and ensuring a sustainable regional development. Presentation of th

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Jian, Sun, Ruan Shili, Li Jinchen, Li Jiming, Fan Jianbo, and Zhang Xiao. "Current situation and development trend of wine industry in china." BIO Web of Conferences 68 (2023): 03011. http://dx.doi.org/10.1051/bioconf/20236803011.

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China’s modern wine industry began in 1892 when Changyu Wine Company was founded. After more than 130 years of development, China has formed 11 major wine regions with their own characteristics. The wine grape varieties of China are divided into three categories: international mainstream varieties, Chinese indigenous varieties, and varieties that can be used for both winemaking and table grape purposes. There are various types of wine produced in China, including sparkling wine, dry white, dry red, rose, ice wine, aromatized wine, and fortified wine. There are more than 1,680 wineries in China

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de Llorens Duran, Josep Ignasi. "Wine cathedrals: making the most of masonry." Proceedings of the Institution of Civil Engineers - Construction Materials 166, no. 6 (December 2013): 329–42. http://dx.doi.org/10.1680/coma.12.00023.

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HARAKAWA, Mamoru. "Freeze Dried Leuconostoc oenos for Wine Making." JOURNAL OF THE BREWING SOCIETY OF JAPAN 92, no. 10 (1997): 709–12. http://dx.doi.org/10.6013/jbrewsocjapan1988.92.709.

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Neihart, Braden. "Wine, Terroir and Utopia: Making New Worlds." Journal of Cultural Analysis and Social Change 6, no. 2 (December 28, 2021): 15. http://dx.doi.org/10.20897/jcasc/11453.

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Plackett, Benjamin. "Grape expectations: making Australian wine more sustainable." Nature 602, no. 7895 (January 31, 2022): 176. http://dx.doi.org/10.1038/d41586-022-00218-z.

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Roig, B., and O. Thomas. "UV monitoring of sugars during wine making." Carbohydrate Research 338, no. 1 (January 2003): 79–83. http://dx.doi.org/10.1016/s0008-6215(02)00396-8.

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Sheludko, Olga, Larisa Chemisova, Yuri Yakuba, Yekaterina Mitrofanova, and Anastasia Shirshova. "Particular qualities of wine grape varieties for high-quality varietal wine-making in conditions of the Krasnodar region." BIO Web of Conferences 25 (2020): 02010. http://dx.doi.org/10.1051/bioconf/20202502010.

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Modern development of the Russian viticultural and winemaking industry is aimed at the production of competitive varietal premium wines. It is premised on acceleration of the breeding process of domestic wine grape varieties with the preset course of processing. The purpose of this workск was to study the ratio between the most important quality components of the wines made from two classical and eight promising grape varieties domestic breeding (by Federal State Budget Scientific Institution “North Caucasian Federal Scientific Centre of Horticulture, Viticulture and Winemaking”, hereafter - I

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Harutyunyan, Mkrtich, and Manuel Malfeito-Ferreira. "Historical and Heritage Sustainability for the Revival of Ancient Wine-Making Techniques and Wine Styles." Beverages 8, no. 1 (February 7, 2022): 10. http://dx.doi.org/10.3390/beverages8010010.

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The purpose of this review is to provide a general description of ancient winemaking techniques and wine styles that were most lauded in antiquity, in support of their revival and dissemination today. From the first fully excavated winery, dating from the late fifth to the early fourth millennium BC, the gentle crushing of grapes by foot and the probable absence of maceration indicate that most wines were made with the aim of reducing astringency. The oxidative nature of winemaking would have resulted in rapid browning, so that wines made from red grapes would have had a similar color to those

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