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Introducing Aravelle – a new white wine grape that was 42 years in the making.
Fining agents are commonly used in the winemaking process to clarify and stabilise wines. They have different origins (animal, vegetal or mineral) and are added to wines in order to remove specificall...
The extraction of polyphenols and colour parameter development of the grape variety André processed by thermal maceration techniques were examited.
Wine Grape Production     Wine Grape  Production       2013/6/28
Grapes are produced in many areas throughout the Commonwealth and lend themselves well to small-scale and part-time farming operations. Due to the nature of grape production, considerable production c...
HSSPME-GC/MS method was used to investigate the volatile compounds responsible for varietal character in the aroma of wine distillates made from 16 different red wine grape cultivars: Andre, Blue Fran...
The preparation of mango wine by yeast-mango peel immobilised biocatalyst system by repeated batch fermentation was conducted and compared to free cells fermentation at 15, 20, 25, and 30°C. The opera...
Pro{ek is a traditional dessert wine from the coastal region of Croatia made from partially dried grapes. There is very little literature data about the chemical composition and sensory properties o...
Biocontrol activities of different yeast species and strains isolated from grape/must/ wine environments have been compared to those of commercially available antagonistic yeast species of Candida o...
The must characteristics of some old varieties (present on the list of varieties allowed for land wine making) were compared with their commercial relatives, in order to estimate their specific benefi...
Two procedures for the extraction of ochratoxin A (OTA) from red wine – the reference clean up procedure using specific immunoaffinity column (IAC), and solid phase extraction (SPE) in which an active...
This study was done to determine the suitability of the biomass contained in the dregs of palm wine, an alcoholic beverage, as an alternative to pure cultures of microorganisms suggested earlier as in...
Chardonnay wine produced in the conventional manner contained 69.8 to 108mg/L soluble proteins including nondialyzable polypeptides ; with an average of 87.2mg/L. Proteins were separated by precipitat...
Six different species and five different strains within one species of the Hanseniaspora (anamorph Kloeckera) were obtained from CBS Culture Collection, Delft, Netherlands, to analyze and compare with...
The aim of this work was to evaluate the influence of selected wine yeasts on the quality of primary and secondary wine aromas using chemical and sensorial evaluation. Twenty-nine selected yeast strai...
The population of wine yeasts during spontaneous must fermentation was characterized by direct 5.8S-ITS rDNA region amplification without previous plate isolation or enrichment. RFLP analysis was appl...

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