Showing 1 - 20 results of 88 for search '"table wine"', query time: 1.54s Refine Results
  1. 1
    The research of table wine market in Hong Kong
    by 蔡澤明
    Published 1988
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  2. 2
    Analysis of Oregon's wholesale demand for California table wines
    by Berkeley, Errol Winston
    Published 2012
    “... table wines with a view to determine the effectiveness of the utilization of the tax. The multiple...”
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  3. 3
    IMPROVEMENT OF THE TECHNOLOGICAL MODES OF PRODUCING DRY WHITE TABLE WINES
    Subjects: “...dry white table wines...”
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    Article
  4. 4
    Red table wines quality improvement using wine yeast strains
    “... of red table wines due to changes in their physical, chemical and organoleptic characteristics...”
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  5. 5
    Resveratrol and bioactive properties in table wines from organic and conventional production system
    “...-chemical characteristics and the bioactive compounds of table wines from cv. 'Bordô' from conventional...”
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    Article
  6. 6
    IMPROVEMENT OF THE BLENDING TECHNOLOGY OF MEDIUM DRY AND SEMI-SWEET WHITE TABLE WINES
    “... of producing medium dry and semi-sweet table wines using cryomust allows retaining, to the greatest possible...”
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    Article
  7. 7
    Resveratrol and bioactive properties in table wines from organic and conventional production system
    “...-chemical characteristics and the bioactive compounds of table wines from cv. 'Bordô' from conventional...”
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    Article
  8. 8
    The Relationship of Consumption Willingness between Consumers and Table Wines in Combinative Cuisine Restaurants in Kaohsiung.
    by Chien-Chun Lai, 賴建全
    Published 2009
    “... offering the table wine with the meal has not popularized in Kaoshiung. This research chose consumers who...”
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  9. 9
    Effects of new Torulaspora delbrueckii killer yeasts on the must fermentation kinetics and aroma compounds of white table wine
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    Article
  10. 10
    Effect of pH, sulfur dioxide, insoluble solids, and immobilized Leuconostoc oenos PSU-1 on the induction of malolactic fermentation in table wines /
    by Liu, Jim-Wen Robert
    Published 1983
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  11. 11
    ROOTSTOCKS EFFECTS ON THE PHYSICOCHEMICAL CHARACTERISTICS OF BORDÔ, ISABEL AND IAC 138-22 MÁXIMO MUST AND WINE
    Subjects: “...table wine...”
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  12. 12
    Effect of organic acids on the growth of <em>Leuconostoc oenos</em> and <em>Lactobacillus hilgardii</em> strains isolated from red wines
    Subjects: “...table wine...”
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    Article
  13. 13
    Caractérisation et différenciation des vins rosés d'appellation d'origine et de table, français et espagnols
    Subjects: “...table wine...”
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    Article
  14. 14
    Vinhos tintos de mesa produzidos no Estado de São Paulo : caracterização do processo de fabricação, de parametros fisico-quimicos, do perfil sensorial e da aceitação
    Subjects: “...Table wine...”
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  15. 15
    The role of institutions in agricultural despecialisation in Hérault (France)
    by Jones, Alun R.
    Published 1986
    “.... The Languedoc-Roussillon, and in particular the departement of Herault, a highly specialised table wine...”
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  16. 16
    DEVELOPING A TECHNOLOGY OF LOCAL WINES WITH THE ENHANCED AROMATIC PROFILE
    by A. Bezusov, I. Kalmykova, M. Bilko, T. Melikh, V Shcherbina
    Published 2020-06-01
    “... considers how the aromatic profile of dry white table wine made from the local grape variety Aromatny...”
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    Article
  17. 17
    Teores de cátions dos vinhos da Serra Gaúcha Cation content of wines from the Serra Gaúcha region
    “... the concentration of the main cations in the wines of the Serra Gaúcha region in Brazil. Six hundred table wines...”
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    Article
  18. 18
    The perspectives of wine industry development in the Samara region
    “... of stum and dry table wine. The research showed significant fluctuations in physical and chemical...”
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    Article
  19. 19
    Produção de vinho de uvas dos cultivares Niágara Rosada e Bordô: análises físico-químicas, sensorial e recuperação de etanol a partir do bagaço
    by Barnabé, Daniela [UNESP]
    Published 2014
    “... is characterized by small properties, family labor, and table wine production. However, there are few studies...”
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  20. 20
    Optimization of the HS-SPME-GC/MS technique for determining volatile compounds in red wines made from Isabel grapes (Vitis labrusca)
    “... the economically important Isabel cultivar, with over 80% of its production destined for table wine production...”
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    Article
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