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Isabel García-Izquierdo, Victor J. Colino-Rabanal, Mercedes Tamame and Fernando Rodríguez-López
The domestication of vines started in Asia 11,000 years ago, although it was not until the 19th century that oenology was established as a scientific discipline thanks to the research of Louis Pasteur on the role of microorganisms in wine fermentation. A...
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Miguel Suffo, Celia Pérez-Muñoz, Gonzalo Alba and María Pilar Villar
In the wine bottling process, thermoplastics are commonly used to manufacture the crown of cork stoppers. The production of agglomerated cork stoppers generates a type of waste called cork powder (CoP) in large volumes with known properties but which are...
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Noa Ohana-Levi and Yishai Netzer
The major factors of wine trade have been showing distinct patterns of temporal trends worldwide in past decades. Wine consumption, production, imports, and exports differ according to their location and classification to Old World and New World wine mar...
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Diana Ribeiro Tosato, Heather VanVolkenburg and Liette Vasseur
Vineyards are agroecosystems of great importance in the Niagara Region, Ontario (Canada). Due to its microclimate, this region is projected to be impacted by climate change with temperature increases, changes in precipitation patterns in all seasons, and...
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Viorica Gu?an, Larisa ?avga, Constanta Laura Zugravu, Diana Bucur and Gheorghe Adrian Zugravu
Traditions of vine cultivation and wine production have been formed in Moldova over centuries. According to folk traditions, wine is an integral part of any event organized by the locals. Wine tourism is a particularly significant sector for the country?...
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Noemi Tocci, Magdalena Egger, Philipp Hoellrigl, Christof Sanoll, Beata Beisert, Silvia Brezina, Stefanie Fritsch, Sylvia Schnell, Doris Rauhut and Lorenza Conterno
Torulaspora delbrueckii is known for improving the aroma quality in wine and beer, but information for cider manufacturing is scarce. We explored the behaviour of two commercial strains of T. delbrueckii in apple juice fermentation to produce cider and s...
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Tatjana Radovanovic Vukajlovic, Christian Philipp, Phillip Eder, Martin ?ala, Vid Simon ?elih, Andreja Vanzo, Katja ?uklje, Klemen Lisjak, Melita Sternad Lemut, Reinhard Eder and Guillaume Antalick
This study aimed to improve the understanding of 2-aminoacetophenone (2-AAP) formation in white wines, a compound responsible for atypical ageing (ATA) associated with a rapid loss of white wine fruity aroma and to the development of unpleasant odors. Tw...
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Teresa Candeias and Diana Dias
The purpose?The aim of this paper is to explain the relationship between working capital and profitability in the context of the wine industry. Design/methodology/approach?Artificial neural networks were used to analyze the relationship between working c...
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António M. Jordão and Fernanda Cosme
Aging wine is a usual practice in winemaking, as the wine quality improves due to the compounds extracted from wood barrels or chips, cubes, blocks, or staves used. The wood species used are traditionally oak, namely from Quercus petraea, Q. alba, or Q. ...
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António Agrela Freitas, Tânia Miranda Lima and Pedro Dinis Gaspar
A factory layout is a decisive factor in the improvement of production levels, efficiency, and even in the sustainability of a company. Regardless of the type of layout to be implemented, they are typically designed to optimize the work conditions and pr...
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