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Готові списки джерел за темами / Wine and wine making Statistics / Статті в журналах

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Статті в журналах з теми "Wine and wine making Statistics"

Автор: Grafiati

Опубліковано: 4 червня 2021

Оновлено: 1 лютого 2022

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1

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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2

Magrini, Alessandro, Ottorino L. Pantani, Alessandra Biondi Bartolini, and Federico M. Stefanini. "On prefermentative maceration techniques: statistical analysis of sensory descriptors in Sangiovese wine." Biometrical Letters 53, no. 1 (June 1, 2016): 1–20. http://dx.doi.org/10.1515/bile-2016-0001.

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SummaryThe analysis of wine sensory descriptors is a fundamental step in the improvement of wine making, because the procedures are judged just before bottled wine is ready for consumption. Despite several contributions in the literature, traditional analysis of variance methods are not adequate to analyse sensory descriptors, because they are defined on ordinal scales. In this paper, we exploit cumulative link mixed models in a three-way full factorial design to assess the effect of prefermentative maceration, temperature and saignée on wine sensory descriptors. Using cumulative link mixed mo

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3

Lanfranchi, Maurizio, Angela Alibrandi, Agata Zirilli, Georgia Sakka, and Carlo Giannetto. "Analysis of the wine consumer’s behavior: an inferential statistics approach." British Food Journal 122, no. 3 (January 3, 2020): 884–95. http://dx.doi.org/10.1108/bfj-08-2019-0581.

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PurposeThe purpose of this paper is to attempt to outline the standard profile of the typical wine consumer, by identifying some relevant features that can influence his/her purchasing choices. Therefore, the purpose of the research is to identify the pre-eminent attributes for wine consumers and the different levels of importance that consumers ascribe to the attributes identified at the time of purchase.Design/methodology/approachIn order to collect the necessary data, an ad hoc questionnaire was utilized. The questionnaire, which was anonymous, was directly distributed with the face-to-face

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4

Rossokha, Volodymyr, and Oleksandr Petrychenko. "Wine market potential in Ukraine." Ekonomika APK 311, no. 9 (September 28, 2020): 17–29. http://dx.doi.org/10.32317/2221-1055.202009017.

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The purpose of the article is to carry out a comprehensive analysis of the raw material market of wine products, production and distribution of wine through sales channels, opportunities and restrictions on the sale of wine in domestic and foreign markets; to determine the state and potential volumes of wine consumption in Ukraine; to elaborate ways and directions of development of production and consumer potential of the domestic wine market to ensure supply and demand formation. Research methods includes an abstract-logical method to substantiate the production and consumer potential of the

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5

A. Engelbrecht, Josias, Frikkie Herbst, and Johan Bruwer. "Region-of-origin (ROO) certification as marketing strategy in the South African wine market." International Journal of Wine Business Research 26, no. 2 (June 10, 2014): 139–62. http://dx.doi.org/10.1108/ijwbr-05-2013-0021.

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Purpose – This purpose of the study was to examine the relevance of the presence of geographical information, specifically the certification of region of origin (ROO) on the wine label, in the consumer’s wine purchase decision. In addition, the research investigated how the relevance of ROO varies across demographic and behavioural market segments. Design/methodology/approach – The data gathered via an online questionnaire from 434 South African wine consumers were analysed by employing both descriptive and inferential statistical methods. Findings – The ROO of wine plays a secondary role in i

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6

Borsellino, Valeria, Francesca Varia, Cinzia Zinnanti, and Emanuele Schimmenti. "The Sicilian cooperative system of wine production." International Journal of Wine Business Research 32, no. 3 (March 31, 2020): 391–421. http://dx.doi.org/10.1108/ijwbr-10-2018-0062.

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Purpose The purpose of this paper is to verify whether, besides the traditional organisational models mainly implemented by wine-making cooperatives, more modern and hybrid organisational forms can be profitably applied within an increasingly competitive wine market. Design/methodology/approach The study outlined in this paper deployed a mixed method. Specifically, an archived analysis, a survey and a descriptive case study (including visits, interviews and documentary analysis) were the methodological techniques used in this study, which were “in series but integrated” between themselves. In

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7

Dede, Despoina, Eleni Didaskalou, Sotirios Bersimis, and Dimitrios Georgakellos. "A Statistical Framework for Assessing Environmental Performance of Quality Wine Production." Sustainability 12, no. 24 (December 8, 2020): 10246. http://dx.doi.org/10.3390/su122410246.

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The present work presents a statistical framework for analysing and evaluating the environmental performance of 21 wines (protected designation of origin or protected geographical indication) produced in Greece, through their complete lifecycle. For this purpose, the life cycle assessment methodology was used. It is well known that lifecycle thinking is a scientific approach that can support businesses in decision making towards sustainable consumption and production. However, such techniques provide a large amount of multi-dimensional data that are difficult to comprehend and interpret. There

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8

Dressler, Marc, and Ivan Paunovic. "Customer-centric offer design." International Journal of Wine Business Research 31, no. 1 (March 11, 2019): 109–27. http://dx.doi.org/10.1108/ijwbr-07-2018-0036.

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Purpose The purpose of this study is to provide insight into characteristics of visitor demand for a regionally oriented vinotheque (wine bar and shop) at a UNESCO world heritage destination in Germany. The research especially focuses on expected offer components for a wine bar and shop, including wine-related products and services, to test the theoretical notion of blurred division between product and service offerings. The literature review has revealed that implications of this conceptual notion on wine bar and shop offer creation could be profound as there are different types of wine bar a

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9

FRAGA, H., J. A. SANTOS, J. MOUTINHO-PEREIRA, C. CARLOS, J. SILVESTRE, J. EIRAS-DIAS, T. MOTA, and A. C. MALHEIRO. "Statistical modelling of grapevine phenology in Portuguese wine regions: observed trends and climate change projections." Journal of Agricultural Science 154, no. 5 (October 6, 2015): 795–811. http://dx.doi.org/10.1017/s0021859615000933.

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SUMMARYPhenological models are considered key tools for the short-term planning of viticultural activities and long-term impact assessment of climate change. In the present study, statistical phenological models were developed for budburst (BUD), flowering (FLO) and veraison (VER) of 16 grapevine varieties (autochthonous and international) from the Portuguese wine-making regions of Douro, Lisbon and Vinhos Verdes. For model calibration, monthly averages of daily minimum (Tmin), maximum (Tmax) and mean (Tmean) temperatures were selected as potential regressors by a stepwise methodology. Signifi

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10

Němcová, Jana, and Jakub Berčík. "Neuromarketing and the decision-making process of the generation Y wine consumers in the Slovak Republic." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (January 29, 2019): 38–45. http://dx.doi.org/10.5219/1018.

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In recent years, interest in scholarly research on buying behaviour of Generation Y has grown. However, studies are mainly realized abroad and many of them deal with this issue in general. The purpose of this paper is to identify the factors influencing the decision-making process of the Generation Y customers in the selection of wine in the Slovak Republic. A total of 21 respondents participated in the survey. Eye-tracking and a questionnaire were selected for research. For processing and evaluating the eye-tracking research, the Gazepoint Analysis UX Edition software and Microsoft Excel were

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11

Izquierdo-Llopart, Anais, and Javier Saurina. "Multi-Sensor Characterization of Sparkling Wines Based on Data Fusion." Chemosensors 9, no. 8 (July 30, 2021): 200. http://dx.doi.org/10.3390/chemosensors9080200.

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This paper is focused on the assessment of a multi-sensor approach to improve the overall characterization of sparkling wines (cava wines). Multi-sensor, low-level data fusion can provide more comprehensive and more accurate vision of results compared with the study of simpler data sets from individual techniques. Data from different instrumental platforms were combined in an enriched matrix, integrating information from spectroscopic (UV/Vis and FTIR), chromatographic, and other techniques. Sparkling wines belonging to different classes, which differed in the grape varieties, coupages, and wi

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12

Pinto, Manuel Maria. "Evaluating uncertainty in sensory analysis. A case study of the panel of tasters of the Dão Regional Wine Commission." Ciência e Técnica Vitivinícola 36, no. 1 (2021): 22–31. http://dx.doi.org/10.1051/ctv/ctv2021360122.

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Metrological reliability in the sensory evaluation of products is of fundamental importance in ensuring the comparability of results. The issue of uncertainties regarding measured data in such contexts has led to new scientific approaches in the field of sensory analysis, which have become fundamental to studies that seek to compare results of sensory measurement and analysis, including studies regarding wine. The new normative framework, ISO/IEC 17025:2017, which replaces the previous version ISO/IEC 17025, published in 2005, draws attention to the concept of measurement uncertainty, stating

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13

Lehto, Juhani. "Opportunities for Alcohol Policy in the Countries of Central and Eastern Europe." Nordisk Alkoholtisdkrift (Nordic Alcohol Studies) 11, no. 5-6 (October 1994): 280–92. http://dx.doi.org/10.1177/1455072594011005-602.

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Both alcohol consumption and alcohol-related problems are, it is claimed, rapidly increasing problems in Central and Eastern Europe, due to the transition period. The article presents some available data and discusses the problems in making conclusions from rather inaccurate statistics. The second objective is to discuss the opportunities for effective alcohol policies, and the relevance of the studies made in established market economies, such as the Anglo-American and Scandinavian countries. An important condition for a control policy, the author concludes, is the re-establishment of a basic

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14

Lehto, Juhani. "Alcohol Policy in the Changing Eastern Europe." Nordisk Alkoholtisdkrift (Nordic Alcohol Studies) 12, no. 1_suppl (February 1995): 61–72. http://dx.doi.org/10.1177/145507259501201s04.

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Анотація:

Both alcohol consumption and alcohol-related problems are, it is claimed, rapidly increasing problems in central and eastern Europe, due to the transition period. The article presents some available data and discusses the problems in making conclusions from rather inaccurate statistics. The second objective is to discuss the opportunities for effective alcohol policies, and the relevance of the studies made in established market economies, such as the Anglo-American and Scandinavian countries. An important condition for a control policy, the author concludes, is the re-establishment of a basic

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15

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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16

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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17

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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18

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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19

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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20

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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21

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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22

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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23

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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24

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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25

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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26

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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27

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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28

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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29

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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30

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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31

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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32

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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33

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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34

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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35

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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36

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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37

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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38

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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39

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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40

Warman, Russell D., and Gemma K. Lewis. "Wine place research." International Journal of Wine Business Research 31, no. 4 (November 18, 2019): 493–508. http://dx.doi.org/10.1108/ijwbr-09-2018-0052.

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Purpose Place is an important aspect of wine quality, contributing both distinct sensory characteristics and symbolic significance to the consumer’s experience, particularly in premium wine markets. The concepts of provenance and terroir, and the processes they describe, communicate meaning and significance along the value chain from wine production to consumption. This paper aims to clarify how these concepts are defined, how they contribute to premium wine value chains and how a greater understanding of these concepts by wine science researchers, and other actors, can enhance consumer value.

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41

Goncharuk, Anatoliy G. "Wine business performance benchmarking: a comparison of German and Ukrainian wineries." Benchmarking: An International Journal 25, no. 6 (August 6, 2018): 1864–82. http://dx.doi.org/10.1108/bij-06-2017-0131.

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Purpose The purpose of this paper is to evaluate and compare the efficiency of wine making in Germany and Ukraine in order to find the controllable factors of wine business performance using benchmarking tools. Design/methodology/approach The models of data envelopment analysis and other benchmarking tools are used to analyse the efficiency of wineries in two countries. Returns to scale, scale efficiency, super-efficiency and some other indicators are examined. The research is based on the sample of 36 German and Ukrainian wineries. Findings The hypothesis of higher wine making relative effici

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42

Klinger, Cristiano Pinto, Elvis Silveira-Martins, Gabriela Jurak de Castro, and Carlos Ricardo Rossetto. "Strategic positioning, differentiation and performance of Brazilian wineries." International Journal of Wine Business Research 32, no. 2 (November 14, 2019): 219–46. http://dx.doi.org/10.1108/ijwbr-11-2018-0068.

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Purpose The purpose of this study is to verify whether managers’ strategic orientation influences decision-making related to differentiation and whether these two factors impact on the performance of the firms in the Brazilian wine industry. Design/methodology/approach A survey was conducted with representatives from 123 wineries located in the following Brazilian states: 78.86 per cent in Rio Grande do Sul; 13.01 per cent in Santa Catarina; 2.44 per cent in Paraná; 2.44 per cent in São Paulo; 1.63 per cent in Bahia; and 1.63 per cent in Pernambuco. The data were analyzed using multivariate st

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43

NAGAYAMA, Toshihiro. "Transference of Organophosphorus Pesticides to Wine from Fruits during the Process of Making Fruit Wine." Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 38, no. 4 (1997): 270–74. http://dx.doi.org/10.3358/shokueishi.38.4_270.

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CRESCI, G. D. "ChemInform Abstract: Home Wine Making. Effect of Societies, Retail Outlets, and Competitions on Wine Quality." ChemInform 24, no. 49 (August 20, 2010): no. http://dx.doi.org/10.1002/chin.199349330.

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Jung, Yuson. "Parting the 'Wine Lake'." Anthropological Journal of European Cultures 20, no. 1 (March 1, 2011): 10–28. http://dx.doi.org/10.3167/ajec.2011.200102.

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Europe has been suffering from an overproduction of wine and declining wine consumption, which has compelled the EU commission to handle unsold and unconsumed wine in Europe. This article explores the implications of the recent wine reform (part of CAP reform) of the European Union from the perspectives of the Bulgarian wine producers. Bulgaria is one of the newest members of the EU and its wine industry has traditionally been oriented towards the export sector, making it susceptible to agricultural and trade policies in national, international and supranational levels. How will the Bulgarian

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Rice, Prudence M. "Peru's colonial wine industry and its European background." Antiquity 70, no. 270 (December 1996): 785–800. http://dx.doi.org/10.1017/s0003598x00084064.

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Among the industrial crafts introduced into the Hispanic New World was the growing of grapes, and the making of wine at a grand scale. The technology and the artefacts of wine-making in Spain were, in their turn, largely those of the Roman world. These continuities, and their changing contexts, are evident in this study of the wine-making bodegas of a Peruvian valley.

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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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Onda, Takumi, Masato Kojima, and Kota Naganuma. "Production of Base Wine for Rosé Sparkling Wine Making Using Direct Pressing Method and Sparkling Wine Making by In-bottle Secondary Fermentation Method from Muscat Bailey A." Nippon Shokuhin Kagaku Kogaku Kaishi 66, no. 12 (December 15, 2019): 459–68. http://dx.doi.org/10.3136/nskkk.66.459.

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Maicas, Sergi. "Advances in Wine Fermentation." Fermentation 7, no. 3 (September 10, 2021): 187. http://dx.doi.org/10.3390/fermentation7030187.

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Fermentation is a well-known natural process that has been used by humanity for thousands of years, with the fundamental purpose of making alcoholic beverages such as wine, and also other non-alcoholic products. From a strictly biochemical point of view, fermentation is a process of central metabolism in which an organism converts a carbohydrate, such as starch or sugar, into an alcohol or an acid. The fermentation process turns grape juice (must) into wine. This is a complex chemical reaction whereby the yeast interacts with the sugars (glucose and fructose) in the must to create ethanol and

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Pennisi, E. "Dregs in Jar Tell of Ancient Wine-Making." Science News 139, no. 18 (May 4, 1991): 279. http://dx.doi.org/10.2307/3975644.

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