Spelling suggestions: "subject:"line."" "subject:"eine.""
1 |
The essence of wine the meaning of [tirosh] in the Hebrew Bible /Tolliver, David Mark, January 2007 (has links)
Thesis (M.A.)--Wake Forest University. Dept. of Religion, 2007. / Vita. "Tirosh" in title given in Hebrew characters. Includes bibliographical references (leaves 51-62)
|
2 |
An industrial analysis of the United States wine industry, world wine industry and China wine industryLiang, Chao. January 1999 (has links) (PDF)
Thesis, PlanB (M.S.)--University of Wisconsin--Stout, 1999. / Includes bibliographical references.
|
3 |
Relationships among spread-sticker application, blossom cap retention, berry scarring, thrips populations, and Botrytis bunch rot in 'Chardonnay' grapes, and a survey of pesticide use and pest severity in Virginia vineyards in 1990 and 1991 /Martinez, Natalia, January 1992 (has links)
Thesis (M.S.)--Virginia Polytechnic Institute and State University, 1992. / Vita. Abstract. Includes bibliographical references (leaves 47-48). Also available via the Internet.
|
4 |
Quality differentiation in wine marketsYang, Nan. January 2010 (has links) (PDF)
Thesis (Ph. D.)--Washington State University, May 2010. / Title from PDF title page (viewed on June 30, 2010). "School of Economic Sciences." Includes bibliographical references.
|
5 |
Product characteristics and reputation effects in the wine marketCostanigro, Marco, January 2007 (has links) (PDF)
Thesis (Ph. D.)--Washington State University, May 2007. / Includes bibliographical references.
|
6 |
Gamma-lactones in wine synthesis, quanitfication and sensory studies /Brown, Rachel Christine, January 2007 (has links)
Thesis (Ph.D.)--Flinders University, Dept. of Chemistry. / Typescript bound. Includes bibliographical references: (leaves 217) Also available online.
|
7 |
Multi-element analysis of South African wines by ICP-AES and their classification according to geographical originMinnaar, Phillip P. January 2009 (has links)
Thesis (M.Sc.)(Chemistry))--University of Pretoria, 2009. / Summary in English. Includes bibliographical references (leaves 132-159)
|
8 |
Effect of pH, sulfur dioxide, insoluble solids, and immobilized Leuconostoc oenos PSU-1 on the induction of malolactic fermentation in table wines /Liu, Jim-Wen Robert January 1983 (has links)
No description available.
|
9 |
Die invloed van die stikstofsamestelling van mos op die gisaktiwiteit en wynkwaliteitVan Rooyen, T. J. (Terence John) 03 1900 (has links)
Thesis (MSc)--Stellenbosch University, 1982. / ENGLISH ABSTRACT: No abstract available / AFRIKAANSE OPSOMMING: Geen opsommong beskikbaar
|
10 |
Mesurol (methiocarb) residues in grapes and wine and their possible effects on fermentation and wine qualityMiller, Frederick Kenton 23 May 1980 (has links)
Wines were made from Pinot Noir and White Riesling grapes
which had received field application rates of 2 and 4 lb./acre of the
experimental bird repellent Mesurol (methiocarb or 3, 5 dimethyl-
4(methylthio)phenylmethylcarbamate). In addition, Pinot Noir must
and press juice and White Riesling press juice were fortified with
15 ppm Mesurol (active ingredient) and vinified.
Mesurol and its sulfoxide and sulfone metabolites were determined
by gas chromstographic analysis as mesylate derivatives
following fractionation on Florisil. Residues were also oxidized to
and expressed as total sulfone.
Mesurol residues, methiocarb and total sulfone, in field treated
grapes sprayed with 4 lb./acre Mesurol exceeded the 15 ppm temporary
tolerance established by the Environmental Protection Agency.
Methiocarb residues in pomace, calculated on a dry weight basis,
obtained from grapes harvested one day after the final application of
Mesurol were in excess of the 75 ppm EPA temporary tolerance.
Approximately 40 to 51% of the methiocarb residues measured
in field, treated grapes remained associated with the pomace after
pressing. Finished Pinot Noir and White Riesling wine, prior to
bottling, contained in the order of 3-8 ppm representing 34 to 49%
and. 13%, respectively, of the methiocarb residues originally present
in grapes.
The fate of Mesurol sulfide, sulfoxide and sulfone residues during
the processing of Mesurol fortified White Reisling press juice was
investigated. Settling of press juice was found to reduce methiocarb
residues. Oxidation during vinification was minimal.
Mesurol sulfide, sulfoxide, and sulfone residues in finished
wine remained unchanged after 12 months of storage at cellar temperatures.
Trace amounts of Mesurol sulfide phenol were detected
with Mass Spectrometry.
Volclay bentonite (KWK) fining at 4 and 8 lb./1000 gal. and
membrane filtration (0.45 μ) were not effective in reducing Mesurol
residues in wine.
Reference-difference tests were used to evaluate the effect of
Mesurol on finished wine sensory qualities. The sensory properties
of wines made from grapes harvested seven days after the last application
of Mesurol and Mesurol Fortified must and juices were not
affected. Also, the chemical composition of these wines was not
altered.
Lag time and fermentation rate of Mesurol Fortified. Pinot Noir
must and juice processed into wine were not affected. The course of
fermentation in the presence of Mesurol was also monitored by
recording mass loss in model studies. A slight inhibition in fermentation
rate was observed, at levels below 25 ppm while a stimulation
was evident at concentrations of up to 500 ppm. / Graduation date: 1981
|
Page generated in 0.0469 seconds