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1980, 4th ed., ISBN 9780870553332, 794
Book
Innovative Food Science and Emerging Technologies, ISSN 1466-8564, 12/2016, Volume 38, pp. 41 - 56
Journal Article
Analytica Chimica Acta, ISSN 0003-2670, 2004, Volume 513, Issue 1, pp. 151 - 161
Phenolic and volatile compounds play an important role in enology owing to their contribution to wine sensory properties and to their participation in various... 
Phenolic compounds | Winemaking technology | Volatile compounds | GRAPE SEEDS | WINE | CHEMISTRY, ANALYTICAL | PROANTHOCYANIDINS | phenolic compounds | CATECHINS | BITTERNESS | ASTRINGENCY | CARBONIC MACERATION | winemaking technology | EXTRACTION | PROCYANIDINS | volatile compounds | SEPARATION
Journal Article
Annals of the New York Academy of Sciences, ISSN 0077-8923, 05/2002, Volume 957, Issue 1, pp. 37 - 56
Journal Article
2003, ISBN 0691070806, xvi, 365 p., [8] p. of plates
The history of civilization is, in many ways, the history of wine. This book is the first comprehensive and up-to-date account of the earliest stages of... 
Wine and wine making | History | Viticulture | Industrial chemistry & manufacturing technologies | Archaeology | Cooking | Anthropology | General | Wine & Spirits | Beverages | Social Science | Middle East
Book
European Food Research and Technology, ISSN 1438-2377, 12/2011, Volume 233, Issue 6, pp. 1057 - 1066
Journal Article
2002, 1, ISBN 9780415247344, xvi, 320
Interest in wine science has grown enormously over the last two decades as the health benefits of moderate wine consumption have become firmly established in... 
Wine and wine making | Chemistry | Vin | Chimie | Cookery / Food & Drink, etc | Food Chemistry | Catering | Processing
Book
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 2001, Volume 49, Issue 12, pp. 5809 - 5816
Journal Article
1995, Food and nutrition in history and anthropology, ISBN 2881245773, Volume 11, xxiii, 409
Book
CIENCIA E AGROTECNOLOGIA, ISSN 1413-7054, 03/2013, Volume 37, Issue 2, pp. 170 - 178
Several studies proposed changes in winemaking technology in order to improve wine quality, reflecting on its high acceptance. Thus, the aim of this work was... 
winemaking | WINE | static pomace | drying | GRAPE | consumer acceptance | AGRICULTURE, MULTIDISCIPLINARY | American grapes
Journal Article
Applied Mechanics and Materials, ISSN 1660-9336, 2014, Volume 477-478, pp. 1349 - 1353
  Red wines were made from Vitis vinifera cv. Cabernet Sauvignon in China at different methods of maceration. The effects of using different winemaking... 
Winemaking Technologies | Aroma | Red wine | Maceration | Wines | Seeds | Bitterness | Color | Evolution | Colour | Contact
Conference Proceeding
Food and Bioproducts Processing, ISSN 0960-3085, 10/2015, Volume 96, pp. 285 - 295
One of the consequences of global warming is the early ripening of grapes which promotes a sugar content increase. Fermentation of their must leads to wines... 
Membrane Technology | Nanofiltration | Sugar retention | Winemaking | Alcohol reduction | Must | FOOD SCIENCE & TECHNOLOGY | OSMOSIS | MEMBRANES | MODEL | FLOW | ENGINEERING, CHEMICAL | ULTRAFILTRATION | Technology | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | Membrane | SPIRAL WOUND MODULES | MASS-TRANSFER | PROTEINS | Wines | Reduction | Membranes | Grapes | Fermentation | Sugars | Alcohols
Journal Article
2000, 2nd ed., Food science and technology international series, ISBN 012379062X, 665
The second edition of "Wine Science: Principles, Practice, Perception" updates the reader with current processes and methods of wine science, including an... 
Wine and wine making | Viticulture | Industrial chemistry & manufacturing technologies
eBook
European Food Research and Technology, ISSN 1438-2377, 8/2005, Volume 221, Issue 3, pp. 305 - 312
The major phenolic compounds (catechins, oligomeric and polymeric proanthocyanidins, and anthocyanins) in Tinta Miúda red wines made by various winemaking... 
Degradation | Wine | Biotechnology | Chemistry | Analytical Chemistry | Winemaking technology | Food Science | Ageing | Forestry | Agriculture | Phenolic compounds | GRAPE SEEDS | ageing | PROANTHOCYANIDINS | FOOD SCIENCE & TECHNOLOGY | phenolic compounds | degradation | ANTHOCYANINS | CATECHINS | BITTERNESS | ASTRINGENCY | winemaking technology | POLYPHENOLS | PROCYANIDINS | wine | Wine and wine making | Research | Methods | Phenolic resins | Aging | Wines
Journal Article