The Chemistry And Biology Of Winemaking

Author: Ian S Hornsey
Publisher: Royal Society of Chemistry
ISBN: 178262631X
Size: 16.60 MB
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T. Sozzi and N. Gnaegi, The problems of bacteriophages in wine, in T.H. Lee and
T.C. Somers (eds), Advances in Viticulture and Oenology for Economic Gain,
Proceedings of the 5th Australian Wine Industry Technical Conference, AWRI,
Adelaide, 1984. 68. C. Davis, F. Neliane, A. Silveira and G.H. Fleet, Appl. Environ
. Microbiol., 1985, 50, 872. CHAPTER 6 Clarification, Stabilisation and
Preservation 6.1 CLARIFICATION Wine is. *The first LAB genome to be mapped
was from ...

Winemaking Basics

Author: C S Ough
Publisher: CRC Press
ISBN: 9781560220053
Size: 20.59 MB
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261-274. in "Advances in Viticulture and Oenology for Economic Gain." eds. T. H.
Lee and T. C. Somers. Proc. 5th Aust. Wine Ind. Tech. Conf. 29 Nov-1 Dec. 1983,
Perth. Joyeux, A. and A. Lonvaud-Funel (1985) Comparison de diverses
preparations industrielles de bacteries lactiques reactives pour stimuler la
fermentation malolactique. Connaiss. Vigne Vin 19, 149-159. Kasimatis, A. N.
and E. P. Vilas (1985) Sampling for degrees Brix in vineyard plots. Am. J. Enol.
Vitic. 36, 207-213.

Wine Analysis

Author: Hans-Ferdinand Linskens
Publisher: Springer Science & Business Media
ISBN: 3642833403
Size: 15.93 MB
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In: Lee TH, Somers TC (ed) Advances in viticulture and oenology for economic
gain. Proc 5th Aust Wine Ind Tech Conf, 29 November–1 December 1983, Perth,
pp.391–402 Sozzi T, Gnaegi F, d'Amico N, Hose H (1982) Difficultées de
fermentation malolactique du vin dues à des bacteriophages de Leuconostoc
oenos. Rev Suisse Vitic Arboric Hortic 14:17–23 Spencer JFT, Spencer DM (
1977) Hybridization of non-sporulating and weakly sporulating strains of brewers
and destillers ...

Wine Microbiology

Author: K. C. Fugelsang
Publisher: Springer Science & Business Media
ISBN: 9780412066115
Size: 41.52 MB
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... effect in Saccharomyces cerevisiae: Inactivation of sugar transport systems. J.
Bacteriot. 152:19-25. LAWRENCE, N.L., D.C. WILSON, and C.S. PEDERSON.
1959. The growth of yeasts in grape juice stored at low temperatures. II. The
types of yeast and their growth in pure culture. Appl. Microbiol. 7:7-11. LEE, T.H.,
R.F. SIMPSON,]. VANDEPEER, G.H. FLEET, C.R. DAVIS, N. DALY, and A. YAP.
1984. Microbiology of wine corks. Advance in Viticulture and Oenology for
Economic Gain.

Wine Microbiology And Biotechnology

Author: Graham H. Fleet
Publisher: CRC Press
ISBN: 9780415278508
Size: 34.91 MB
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Lee, A. (1978) Bacteriophages associated with lactobacilli isolated from wine. In
Proceedings of the Fifth International Oenological Symposium (Auckland New
Zealand) edited by E. Lemperle and J. Frank, pp. 287-295. Breisach:
International Association of Modern Winery Technology and Management. Lee,
T.H., Simpson, R.F., van De Peer, J., Fleet, G.H., Davis, C., Daly, N. and Yap, A. (
1984) Microbiology of wine corks. In Advances in Viticulture and Oenology for
Economic Gain, ...

Public Universities And Regional Growth

Author: Martin Kenney
Publisher: Stanford University Press
ISBN: 0804791422
Size: 65.63 MB
Format: PDF, Docs
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Mody's discussion of the development of probe microscopy emphasizes the
informal, interactive character of the collaborations between university and
industry researchers that spawned the development of advanced microscopes for
applications in ... Chapter Seven, by James Lapsley and Daniel Sumner, on the
relationship between the Napa Valley wine industry and the Department of
Viticulture and Enology at UC Davis highlights the ways in which university–
industry relationships ...

Naming Food After Places

Author: Apostolos G. Papadopoulos
Publisher: Routledge
ISBN: 1317090764
Size: 35.57 MB
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Even in the 1960s, before the creation of Label of Origin, professionalisation and
technification of wine production was well advanced. One key factor in this
development has been the presence of training structures imparting technical
knowledge for the production of quality wine. The story starts in 1920, with the
emergence of the Estación Enológica de Requena (Requena Oenology Institute).
A pioneering institution, it made a great contribution to defining the economic
strategy for ...

The New Harvest

Author: Calestous Juma
Publisher: Oxford University Press
ISBN: 0190237252
Size: 51.27 MB
Format: PDF
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The most prominent of these is the statefunded Nietvoorbij Institute for Viticulture
and Oenology, which is part of the Agriculture Research Council. The cluster also
benefits from strong universityindustry linkages with the departments of
viniculture and viticulture at the University of Stellenbosch in the Western Cape to
provide academic and research support. These two research institutions account
for 90% of the research in the industry; the projects focus on industry needs, and
they ...