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wine

2019

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A microbiological solution to visible wine defects : pinking and protein haze formation

颁布单位：[Stellenbosch University] | 颁布时间：2019 | 实施时间：2019 | 学科分类：[["Wine, defects",, "Pinking, of, white, wine",, "Formation, of, protein, haze, in, wine",, "Chitinase",, "White, wine, --, Quality",, "UCTD"]]

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Role of varietal thiols in South African Colombard wines

颁布单位：[Stellenbosch University] | 颁布时间：2019 | 实施时间：2019 | 学科分类：[["Wine, and, wine, making",, "Colombard, wine, grapes, --, South, Africa",, "Varietal, thiol, levels, in, Colombard, wine",, "Vineyard, selection",, "Wine, --, Flavor, and, odor",, "UCTD"]]

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Evaluating the vitamin requirements of wine-related yeasts and the resultant impact on population dynamics and fermentation kinetics

颁布单位：[Stellenbosch University] | 颁布时间：2019 | 实施时间：2019 | 学科分类：[["Wine, and, wine, making",, "Wine-related, yeasts",, "Population, dynamics",, "Fermentation, kinetics",, "UCTD"]]

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Linking the phenolic potential of grape berries with polyphenol distribution during wine making : a Sauvignon Blanc case study.

颁布单位：[Stellenbosch University] | 颁布时间：2019 | 实施时间：2019 | 学科分类：[["Phenolic, potentials, of, Sauvignon, Blanc, grapes",, "Wine, and, wine, making",, "Quantify, polyphenolic, content, of, grapes",, "UCTD"]]

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Insights into South African wine consumer behaviour : a mixed methods study

颁布单位：[Stellenbosch University] | 颁布时间：2019 | 实施时间：2019 | 学科分类：[["Wine, and, wine, making, --, South, Africa",, "Wine, consumer, behaviour",, "Wine, industry, --, South, Africa, --, Research",, "UCTD"]]

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Exploring consumers' risk perception in wine retail decision-making : insights for Chenin blanc

颁布单位：[Stellenbosch University] | 颁布时间：2019 | 实施时间：2019 | 学科分类：[["Consumers', wine, retail, decision-making",, "Consumer, risk, perception",, "White, wine, --, South, African",, "Chenin, blanc",, "Varietal, perceived, risk, measurement, instrument",, "UCTD"]]

预览 | 原文链接 [浏览：3 下载：2]
Characterising sensory interactions between volatile phenols and other taint-causing compounds in South African red wines

颁布单位：[Stellenbosch University] | 颁布时间：2019 | 实施时间：2019 | 学科分类：[["Volatile, phenols",, "Olfactory, interactions",, "Red, wine, --, South, Africa",, "Wine, --, Sensory, analysis",, "Wine, --, Chemical, analysis",, "Wine, --, Flavor, and, odor",, "UCTD"]]

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Impact of the protease-secreting yeast Metschnikowia pulcherrima IWBT Y1123 on wine properties and response of protease production to nitrogen sources

颁布单位：[Stellenbosch University] | 颁布时间：2019 | 实施时间：2019 | 学科分类：[["Wine, and, wine, making",, "Haze, formation, in, wine",, "Metschnikowia, pulcherrima, IWBT, Y1123",, "UCTD"]]

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