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You searched for subject:(Wine composition). Showing records 1 – 30 of 33 total matches.

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1. Terblanche, Etienne Louis Adriaan. The impact of grape ripeness level on berry and wine composition and potential wine style of Vitis vinifera L cv. Pinotage.

Degree: PhD, Viticulture and Oenology, 2019, Stellenbosch University

 ENGLISH ABSTRACT: The understanding of grapevine reaction to its environment and resulting grape composition, wine composition and sensory profile forms the foundation from which wine(more)

Subjects/Keywords: Grapes  – Ripeness level; Wine composition; Wine styles; Grapes  – Environmental aspects; UCTD

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APA (6th Edition):

Terblanche, E. L. A. (2019). The impact of grape ripeness level on berry and wine composition and potential wine style of Vitis vinifera L cv. Pinotage. (Doctoral Dissertation). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/106248

Chicago Manual of Style (16th Edition):

Terblanche, Etienne Louis Adriaan. “The impact of grape ripeness level on berry and wine composition and potential wine style of Vitis vinifera L cv. Pinotage.” 2019. Doctoral Dissertation, Stellenbosch University. Accessed December 01, 2020. http://hdl.handle.net/10019.1/106248.

MLA Handbook (7th Edition):

Terblanche, Etienne Louis Adriaan. “The impact of grape ripeness level on berry and wine composition and potential wine style of Vitis vinifera L cv. Pinotage.” 2019. Web. 01 Dec 2020.

Vancouver:

Terblanche ELA. The impact of grape ripeness level on berry and wine composition and potential wine style of Vitis vinifera L cv. Pinotage. [Internet] [Doctoral dissertation]. Stellenbosch University; 2019. [cited 2020 Dec 01]. Available from: http://hdl.handle.net/10019.1/106248.

Council of Science Editors:

Terblanche ELA. The impact of grape ripeness level on berry and wine composition and potential wine style of Vitis vinifera L cv. Pinotage. [Doctoral Dissertation]. Stellenbosch University; 2019. Available from: http://hdl.handle.net/10019.1/106248


Stellenbosch University

2. Walls, James Russell. Effect of oxygen managment on white wine composition.

Degree: MScAgric, Viticulture and Oenology, 2020, Stellenbosch University

ENGLISH ABSTRACT: Premature oxidation in white wine is a constant problem for winemakers. A number of studies have shown that dissolved oxygen and elevated temperatures… (more)

Subjects/Keywords: Oxidation of wine; Wine and wine making  – Analysis; Wine and wine making  – Chemistry; Wine  – Flavor and odor; Wine  – Oxygen content; Wine and wine making  – Effect of temperature on; White wines  – Composition; UCTD

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APA (6th Edition):

Walls, J. R. (2020). Effect of oxygen managment on white wine composition. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/108063

Chicago Manual of Style (16th Edition):

Walls, James Russell. “Effect of oxygen managment on white wine composition.” 2020. Masters Thesis, Stellenbosch University. Accessed December 01, 2020. http://hdl.handle.net/10019.1/108063.

MLA Handbook (7th Edition):

Walls, James Russell. “Effect of oxygen managment on white wine composition.” 2020. Web. 01 Dec 2020.

Vancouver:

Walls JR. Effect of oxygen managment on white wine composition. [Internet] [Masters thesis]. Stellenbosch University; 2020. [cited 2020 Dec 01]. Available from: http://hdl.handle.net/10019.1/108063.

Council of Science Editors:

Walls JR. Effect of oxygen managment on white wine composition. [Masters Thesis]. Stellenbosch University; 2020. Available from: http://hdl.handle.net/10019.1/108063


Technical University of Lisbon

3. Quelhas, Jaime Miguel Pombo. Relação entre a composição mineral do vinho e a ocorrência do aroma a reduzido.

Degree: 2011, Technical University of Lisbon

Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia

The present work is intended investigate the incidence of defect reduction in the several types… (more)

Subjects/Keywords: wine; reduced aroma; H2S; volatile sulfur compounds; metal composition; defect

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APA (6th Edition):

Quelhas, J. M. P. (2011). Relação entre a composição mineral do vinho e a ocorrência do aroma a reduzido. (Thesis). Technical University of Lisbon. Retrieved from http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/8496

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Quelhas, Jaime Miguel Pombo. “Relação entre a composição mineral do vinho e a ocorrência do aroma a reduzido.” 2011. Thesis, Technical University of Lisbon. Accessed December 01, 2020. http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/8496.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Quelhas, Jaime Miguel Pombo. “Relação entre a composição mineral do vinho e a ocorrência do aroma a reduzido.” 2011. Web. 01 Dec 2020.

Vancouver:

Quelhas JMP. Relação entre a composição mineral do vinho e a ocorrência do aroma a reduzido. [Internet] [Thesis]. Technical University of Lisbon; 2011. [cited 2020 Dec 01]. Available from: http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/8496.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Quelhas JMP. Relação entre a composição mineral do vinho e a ocorrência do aroma a reduzido. [Thesis]. Technical University of Lisbon; 2011. Available from: http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/8496

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Technical University of Lisbon

4. Tavares, Mariana Ferreira Filipe. Impacto da utilização de produtos alternativos de madeira de espécies menos convencionais (cerejeira e acácia) na evolução da composição fenólica e perfil sensorial de um vinho tinto.

Degree: 2015, Technical University of Lisbon

Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia / Faculdade de Ciências. Universidade do Porto

The aim of this study was to evaluate… (more)

Subjects/Keywords: red wine; ageing; wood alternatives; acacia; cherry; sensorial analysis; chemical composition

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APA (6th Edition):

Tavares, M. F. F. (2015). Impacto da utilização de produtos alternativos de madeira de espécies menos convencionais (cerejeira e acácia) na evolução da composição fenólica e perfil sensorial de um vinho tinto. (Thesis). Technical University of Lisbon. Retrieved from http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/11101

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Tavares, Mariana Ferreira Filipe. “Impacto da utilização de produtos alternativos de madeira de espécies menos convencionais (cerejeira e acácia) na evolução da composição fenólica e perfil sensorial de um vinho tinto.” 2015. Thesis, Technical University of Lisbon. Accessed December 01, 2020. http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/11101.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Tavares, Mariana Ferreira Filipe. “Impacto da utilização de produtos alternativos de madeira de espécies menos convencionais (cerejeira e acácia) na evolução da composição fenólica e perfil sensorial de um vinho tinto.” 2015. Web. 01 Dec 2020.

Vancouver:

Tavares MFF. Impacto da utilização de produtos alternativos de madeira de espécies menos convencionais (cerejeira e acácia) na evolução da composição fenólica e perfil sensorial de um vinho tinto. [Internet] [Thesis]. Technical University of Lisbon; 2015. [cited 2020 Dec 01]. Available from: http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/11101.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Tavares MFF. Impacto da utilização de produtos alternativos de madeira de espécies menos convencionais (cerejeira e acácia) na evolução da composição fenólica e perfil sensorial de um vinho tinto. [Thesis]. Technical University of Lisbon; 2015. Available from: http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/11101

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Technical University of Lisbon

5. Kaya, Ayse Deniz. Unveilling the role of technological processes on the strontium isotopic ratio, fingerprint of wines' geographical origin.

Degree: 2016, Technical University of Lisbon

Mestrado Vinifera Euromaster - Instituto Superior de Agronomia - UL / Institut National d'Études Supérieurs Agronomiques, Montpellier

Based on the close relationship of strontium isotopic… (more)

Subjects/Keywords: wine; authenticity; wood stage; strontium isotopic ratio; elemental composition; 87Sr/86Sr

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APA (6th Edition):

Kaya, A. D. (2016). Unveilling the role of technological processes on the strontium isotopic ratio, fingerprint of wines' geographical origin. (Thesis). Technical University of Lisbon. Retrieved from https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/13345

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Kaya, Ayse Deniz. “Unveilling the role of technological processes on the strontium isotopic ratio, fingerprint of wines' geographical origin.” 2016. Thesis, Technical University of Lisbon. Accessed December 01, 2020. https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/13345.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Kaya, Ayse Deniz. “Unveilling the role of technological processes on the strontium isotopic ratio, fingerprint of wines' geographical origin.” 2016. Web. 01 Dec 2020.

Vancouver:

Kaya AD. Unveilling the role of technological processes on the strontium isotopic ratio, fingerprint of wines' geographical origin. [Internet] [Thesis]. Technical University of Lisbon; 2016. [cited 2020 Dec 01]. Available from: https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/13345.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Kaya AD. Unveilling the role of technological processes on the strontium isotopic ratio, fingerprint of wines' geographical origin. [Thesis]. Technical University of Lisbon; 2016. Available from: https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/13345

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Technical University of Lisbon

6. Nunes, Inês Filipa Santos. Evolution of phenolic and sensorial characteristics of rosé wines aged with different alternative wood chips.

Degree: 2017, Technical University of Lisbon

Mestrado em Viticultura e Enologia / Instituto Superior de Agronomia

The aim of this study was evaluating the effects of cherry (Prunus avium) and oak… (more)

Subjects/Keywords: cherry; oak; phenolic composition; rosé wine; sensory analysis

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Nunes, I. F. S. (2017). Evolution of phenolic and sensorial characteristics of rosé wines aged with different alternative wood chips. (Thesis). Technical University of Lisbon. Retrieved from https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/14840

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Nunes, Inês Filipa Santos. “Evolution of phenolic and sensorial characteristics of rosé wines aged with different alternative wood chips.” 2017. Thesis, Technical University of Lisbon. Accessed December 01, 2020. https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/14840.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Nunes, Inês Filipa Santos. “Evolution of phenolic and sensorial characteristics of rosé wines aged with different alternative wood chips.” 2017. Web. 01 Dec 2020.

Vancouver:

Nunes IFS. Evolution of phenolic and sensorial characteristics of rosé wines aged with different alternative wood chips. [Internet] [Thesis]. Technical University of Lisbon; 2017. [cited 2020 Dec 01]. Available from: https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/14840.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Nunes IFS. Evolution of phenolic and sensorial characteristics of rosé wines aged with different alternative wood chips. [Thesis]. Technical University of Lisbon; 2017. Available from: https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/14840

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Technical University of Lisbon

7. Santos, Filipa Ferreira Reis Cardoso dos. Use of alternative wood chips from new botanical species. Their impact on phenolic composition and sensory properties of a rose wine from Touriga Nacional grape variety.

Degree: 2017, Technical University of Lisbon

Mestrado em Viticultura e Enologia / Instituto Superior de Agronomia / Faculdade de Ciências. Universidade do Porto

The aim of this study was to evaluate… (more)

Subjects/Keywords: wood chips; wine; acacia; cherry; oak; sensory analysis; phenolic composition

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APA (6th Edition):

Santos, F. F. R. C. d. (2017). Use of alternative wood chips from new botanical species. Their impact on phenolic composition and sensory properties of a rose wine from Touriga Nacional grape variety. (Thesis). Technical University of Lisbon. Retrieved from https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/14854

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Santos, Filipa Ferreira Reis Cardoso dos. “Use of alternative wood chips from new botanical species. Their impact on phenolic composition and sensory properties of a rose wine from Touriga Nacional grape variety.” 2017. Thesis, Technical University of Lisbon. Accessed December 01, 2020. https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/14854.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Santos, Filipa Ferreira Reis Cardoso dos. “Use of alternative wood chips from new botanical species. Their impact on phenolic composition and sensory properties of a rose wine from Touriga Nacional grape variety.” 2017. Web. 01 Dec 2020.

Vancouver:

Santos FFRCd. Use of alternative wood chips from new botanical species. Their impact on phenolic composition and sensory properties of a rose wine from Touriga Nacional grape variety. [Internet] [Thesis]. Technical University of Lisbon; 2017. [cited 2020 Dec 01]. Available from: https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/14854.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Santos FFRCd. Use of alternative wood chips from new botanical species. Their impact on phenolic composition and sensory properties of a rose wine from Touriga Nacional grape variety. [Thesis]. Technical University of Lisbon; 2017. Available from: https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/14854

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Adelaide

8. Gambetta Maggioncalda, Joanna Melissa. Development of quality assessment Tools for chardonnay in relation to Grape, juice and wine composition.

Degree: 2016, University of Adelaide

 Chardonnay is an important wine varietal and continues to be the main white wine variety grown in Australia, second only to Shiraz in total annual… (more)

Subjects/Keywords: Chardonnay; Quality; Wine; Grapes; Geographic indication; Volatile composition; Elements; Gas chromatography

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APA (6th Edition):

Gambetta Maggioncalda, J. M. (2016). Development of quality assessment Tools for chardonnay in relation to Grape, juice and wine composition. (Thesis). University of Adelaide. Retrieved from http://hdl.handle.net/2440/119623

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Gambetta Maggioncalda, Joanna Melissa. “Development of quality assessment Tools for chardonnay in relation to Grape, juice and wine composition.” 2016. Thesis, University of Adelaide. Accessed December 01, 2020. http://hdl.handle.net/2440/119623.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Gambetta Maggioncalda, Joanna Melissa. “Development of quality assessment Tools for chardonnay in relation to Grape, juice and wine composition.” 2016. Web. 01 Dec 2020.

Vancouver:

Gambetta Maggioncalda JM. Development of quality assessment Tools for chardonnay in relation to Grape, juice and wine composition. [Internet] [Thesis]. University of Adelaide; 2016. [cited 2020 Dec 01]. Available from: http://hdl.handle.net/2440/119623.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Gambetta Maggioncalda JM. Development of quality assessment Tools for chardonnay in relation to Grape, juice and wine composition. [Thesis]. University of Adelaide; 2016. Available from: http://hdl.handle.net/2440/119623

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Brno University of Technology

9. Škařupa, Přemysl. Analýza vína pomocí moderních analytických metod: Analysis of wine by modern analytical methods.

Degree: 2019, Brno University of Technology

 This work is dedicated to the analysis of wines using modern analytical methods. The theme is divided into two chapters. The first part deals with… (more)

Subjects/Keywords: víno; složení; analýza; stanovení; wine; composition; analysis; determination

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APA (6th Edition):

Škařupa, P. (2019). Analýza vína pomocí moderních analytických metod: Analysis of wine by modern analytical methods. (Thesis). Brno University of Technology. Retrieved from http://hdl.handle.net/11012/1860

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Škařupa, Přemysl. “Analýza vína pomocí moderních analytických metod: Analysis of wine by modern analytical methods.” 2019. Thesis, Brno University of Technology. Accessed December 01, 2020. http://hdl.handle.net/11012/1860.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Škařupa, Přemysl. “Analýza vína pomocí moderních analytických metod: Analysis of wine by modern analytical methods.” 2019. Web. 01 Dec 2020.

Vancouver:

Škařupa P. Analýza vína pomocí moderních analytických metod: Analysis of wine by modern analytical methods. [Internet] [Thesis]. Brno University of Technology; 2019. [cited 2020 Dec 01]. Available from: http://hdl.handle.net/11012/1860.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Škařupa P. Analýza vína pomocí moderních analytických metod: Analysis of wine by modern analytical methods. [Thesis]. Brno University of Technology; 2019. Available from: http://hdl.handle.net/11012/1860

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Adelaide

10. Iland, Patrick George. A study of Glycosides in grapes and wines of Vitis vinifera cv. Shiraz / Patrick George Iland.

Degree: 2001, University of Adelaide

 Studies the links between grape composition, wine composition and wine sensory properties. Developed a new method of measuring glycoside concentration in grapes (glycosyl-glucose assay) and… (more)

Subjects/Keywords: Glycosides Analysis.; Grapes Composition.; Wine and wine making.

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APA (6th Edition):

Iland, P. G. (2001). A study of Glycosides in grapes and wines of Vitis vinifera cv. Shiraz / Patrick George Iland. (Thesis). University of Adelaide. Retrieved from http://hdl.handle.net/2440/22507

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Iland, Patrick George. “A study of Glycosides in grapes and wines of Vitis vinifera cv. Shiraz / Patrick George Iland.” 2001. Thesis, University of Adelaide. Accessed December 01, 2020. http://hdl.handle.net/2440/22507.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Iland, Patrick George. “A study of Glycosides in grapes and wines of Vitis vinifera cv. Shiraz / Patrick George Iland.” 2001. Web. 01 Dec 2020.

Vancouver:

Iland PG. A study of Glycosides in grapes and wines of Vitis vinifera cv. Shiraz / Patrick George Iland. [Internet] [Thesis]. University of Adelaide; 2001. [cited 2020 Dec 01]. Available from: http://hdl.handle.net/2440/22507.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Iland PG. A study of Glycosides in grapes and wines of Vitis vinifera cv. Shiraz / Patrick George Iland. [Thesis]. University of Adelaide; 2001. Available from: http://hdl.handle.net/2440/22507

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Stellenbosch University

11. Iipinge, Hilaria. Oenological evaluation of Chenin Blanc wines elaborated from different trellising systems.

Degree: MScAgric, Viticulture and Oenology, 2019, Stellenbosch University

 ENGLISH ABSTRACT: Grape composition plays a significant role in defining wine style and typicality; and there are ways in which grape composition can be altered… (more)

Subjects/Keywords: Chenin Blanc wines; Wine and wine making; Grapes  – Harvesting; Viticulture; Grape industry; Chenin blanc grapes  – Climatic factors; Trellises; Wine  – Sensory evaluation; Grapes  – Composition; Grapes  – Training; UCTD

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Iipinge, H. (2019). Oenological evaluation of Chenin Blanc wines elaborated from different trellising systems. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/107185

Chicago Manual of Style (16th Edition):

Iipinge, Hilaria. “Oenological evaluation of Chenin Blanc wines elaborated from different trellising systems.” 2019. Masters Thesis, Stellenbosch University. Accessed December 01, 2020. http://hdl.handle.net/10019.1/107185.

MLA Handbook (7th Edition):

Iipinge, Hilaria. “Oenological evaluation of Chenin Blanc wines elaborated from different trellising systems.” 2019. Web. 01 Dec 2020.

Vancouver:

Iipinge H. Oenological evaluation of Chenin Blanc wines elaborated from different trellising systems. [Internet] [Masters thesis]. Stellenbosch University; 2019. [cited 2020 Dec 01]. Available from: http://hdl.handle.net/10019.1/107185.

Council of Science Editors:

Iipinge H. Oenological evaluation of Chenin Blanc wines elaborated from different trellising systems. [Masters Thesis]. Stellenbosch University; 2019. Available from: http://hdl.handle.net/10019.1/107185

12. Tseng, Angela Y. Development of antioxidant dietary fibers from wine grape pomace and their applications as functional food ingredients.

Degree: MS, Food Science and Technology, 2012, Oregon State University

Wine grape pomace (WGP), the byproduct from winemaking, is a good source of polyphenols and dietary fibers, and may be utilized as antioxidant dietary fibers… (more)

Subjects/Keywords: wine grape pomace; Wine and wine making  – By-products  – Composition

…1. Red wine grape pomace ... 5 2-2-2. Chemical composition in WGP… …composition of WGP from two predominate red wine varieties in Oregon, vinifera L. cv Pinot Noir and… …Literature Review .. 5 2-1. Wine grape pomace ... 5 2-1… …applications …. 19 2-3. Red wine grape pomace as antioxidant dietary fiber… …bioactive compounds and antibacterial activity of wine grape pomace (Pinot Noir and Merlot… 

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APA (6th Edition):

Tseng, A. Y. (2012). Development of antioxidant dietary fibers from wine grape pomace and their applications as functional food ingredients. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/36244

Chicago Manual of Style (16th Edition):

Tseng, Angela Y. “Development of antioxidant dietary fibers from wine grape pomace and their applications as functional food ingredients.” 2012. Masters Thesis, Oregon State University. Accessed December 01, 2020. http://hdl.handle.net/1957/36244.

MLA Handbook (7th Edition):

Tseng, Angela Y. “Development of antioxidant dietary fibers from wine grape pomace and their applications as functional food ingredients.” 2012. Web. 01 Dec 2020.

Vancouver:

Tseng AY. Development of antioxidant dietary fibers from wine grape pomace and their applications as functional food ingredients. [Internet] [Masters thesis]. Oregon State University; 2012. [cited 2020 Dec 01]. Available from: http://hdl.handle.net/1957/36244.

Council of Science Editors:

Tseng AY. Development of antioxidant dietary fibers from wine grape pomace and their applications as functional food ingredients. [Masters Thesis]. Oregon State University; 2012. Available from: http://hdl.handle.net/1957/36244

13. Liu, Pinhe. Impacts de la maturité du raisin et du fractionnement au pressage des jus sur la composition des moûts et des vins blancs - Relation avec les propriétés moussantes des vins de base de Champagne : Impacts of grape berry maturity and pressing fraction on the composition of musts and wines - Relation to the foaming properties of Champagne base wines.

Degree: Docteur es, Sciences agronomiques, biotechnologiques agro-alimentaires, 2018, Reims

La mousse est une caractéristique organoleptique majeure des vins effervescents. Dans le cadre d’une meilleure maîtrise des propriétés moussantes des vins de Champagne, l’objectif de… (more)

Subjects/Keywords: Composition biochimique; Fractionnement au pressurage; Propriétés moussantes; Vins de Champagne; Protéine; Protein; Biochemical composition; Foaming properties; Press fractioning; Champagne wine; 634.8

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APA (6th Edition):

Liu, P. (2018). Impacts de la maturité du raisin et du fractionnement au pressage des jus sur la composition des moûts et des vins blancs - Relation avec les propriétés moussantes des vins de base de Champagne : Impacts of grape berry maturity and pressing fraction on the composition of musts and wines - Relation to the foaming properties of Champagne base wines. (Doctoral Dissertation). Reims. Retrieved from http://www.theses.fr/2018REIMS045

Chicago Manual of Style (16th Edition):

Liu, Pinhe. “Impacts de la maturité du raisin et du fractionnement au pressage des jus sur la composition des moûts et des vins blancs - Relation avec les propriétés moussantes des vins de base de Champagne : Impacts of grape berry maturity and pressing fraction on the composition of musts and wines - Relation to the foaming properties of Champagne base wines.” 2018. Doctoral Dissertation, Reims. Accessed December 01, 2020. http://www.theses.fr/2018REIMS045.

MLA Handbook (7th Edition):

Liu, Pinhe. “Impacts de la maturité du raisin et du fractionnement au pressage des jus sur la composition des moûts et des vins blancs - Relation avec les propriétés moussantes des vins de base de Champagne : Impacts of grape berry maturity and pressing fraction on the composition of musts and wines - Relation to the foaming properties of Champagne base wines.” 2018. Web. 01 Dec 2020.

Vancouver:

Liu P. Impacts de la maturité du raisin et du fractionnement au pressage des jus sur la composition des moûts et des vins blancs - Relation avec les propriétés moussantes des vins de base de Champagne : Impacts of grape berry maturity and pressing fraction on the composition of musts and wines - Relation to the foaming properties of Champagne base wines. [Internet] [Doctoral dissertation]. Reims; 2018. [cited 2020 Dec 01]. Available from: http://www.theses.fr/2018REIMS045.

Council of Science Editors:

Liu P. Impacts de la maturité du raisin et du fractionnement au pressage des jus sur la composition des moûts et des vins blancs - Relation avec les propriétés moussantes des vins de base de Champagne : Impacts of grape berry maturity and pressing fraction on the composition of musts and wines - Relation to the foaming properties of Champagne base wines. [Doctoral Dissertation]. Reims; 2018. Available from: http://www.theses.fr/2018REIMS045

14. Meneguzzo, Júlio. Caracterização físico-química e sensorial dos vinhos espumantes da serra gaúcha.

Degree: 2010, Universidade de Caxias do Sul

 A influência da cultivar e da época de colheita na composição físico-química e na qualidade sensorial dos espumantes da Serra Gaúcha, Rio Grande do Sul,… (more)

Subjects/Keywords: MICROBIOLOGIA INDUSTRIAL E DE FERMENTACAO; Vinho espumante; Composição físico-química; Perfil sensorial; Tipicidade; Vinhos espumantes - Serra, Região (RS); Vinho - Composição; Videira; Sparkling wine; Physico-chemical composition; Sensory profile; Tipicity; Sparkling wine - Mountains, region (RS); Wine - Composition; Vine

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APA (6th Edition):

Meneguzzo, J. (2010). Caracterização físico-química e sensorial dos vinhos espumantes da serra gaúcha. (Doctoral Dissertation). Universidade de Caxias do Sul. Retrieved from https://repositorio.ucs.br/handle/11338/610

Chicago Manual of Style (16th Edition):

Meneguzzo, Júlio. “Caracterização físico-química e sensorial dos vinhos espumantes da serra gaúcha.” 2010. Doctoral Dissertation, Universidade de Caxias do Sul. Accessed December 01, 2020. https://repositorio.ucs.br/handle/11338/610.

MLA Handbook (7th Edition):

Meneguzzo, Júlio. “Caracterização físico-química e sensorial dos vinhos espumantes da serra gaúcha.” 2010. Web. 01 Dec 2020.

Vancouver:

Meneguzzo J. Caracterização físico-química e sensorial dos vinhos espumantes da serra gaúcha. [Internet] [Doctoral dissertation]. Universidade de Caxias do Sul; 2010. [cited 2020 Dec 01]. Available from: https://repositorio.ucs.br/handle/11338/610.

Council of Science Editors:

Meneguzzo J. Caracterização físico-química e sensorial dos vinhos espumantes da serra gaúcha. [Doctoral Dissertation]. Universidade de Caxias do Sul; 2010. Available from: https://repositorio.ucs.br/handle/11338/610


Universidade do Rio Grande do Sul

15. Poerner, Naira. Composição mineral e diferenciação de vinhos-base produzidos em duas regiões do estado do Rio Grande do Sul e de vinhos espumantes provenientes de diferentes países.

Degree: 2009, Universidade do Rio Grande do Sul

O vinho possui uma composição química complexa que, além de água e etanol, contém grande variedade de substâncias orgânicas e inorgânicas. Esta composição é influenciada… (more)

Subjects/Keywords: Vinho espumante; Base wine; Sparkling wine; Vinho base; Physicochemical parameters; Vitivinicultura : Rio Grande do Sul; Mineral composition; Geographical origin; Denomination of origin

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APA (6th Edition):

Poerner, N. (2009). Composição mineral e diferenciação de vinhos-base produzidos em duas regiões do estado do Rio Grande do Sul e de vinhos espumantes provenientes de diferentes países. (Thesis). Universidade do Rio Grande do Sul. Retrieved from http://hdl.handle.net/10183/16413

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Poerner, Naira. “Composição mineral e diferenciação de vinhos-base produzidos em duas regiões do estado do Rio Grande do Sul e de vinhos espumantes provenientes de diferentes países.” 2009. Thesis, Universidade do Rio Grande do Sul. Accessed December 01, 2020. http://hdl.handle.net/10183/16413.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Poerner, Naira. “Composição mineral e diferenciação de vinhos-base produzidos em duas regiões do estado do Rio Grande do Sul e de vinhos espumantes provenientes de diferentes países.” 2009. Web. 01 Dec 2020.

Vancouver:

Poerner N. Composição mineral e diferenciação de vinhos-base produzidos em duas regiões do estado do Rio Grande do Sul e de vinhos espumantes provenientes de diferentes países. [Internet] [Thesis]. Universidade do Rio Grande do Sul; 2009. [cited 2020 Dec 01]. Available from: http://hdl.handle.net/10183/16413.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Poerner N. Composição mineral e diferenciação de vinhos-base produzidos em duas regiões do estado do Rio Grande do Sul e de vinhos espumantes provenientes de diferentes países. [Thesis]. Universidade do Rio Grande do Sul; 2009. Available from: http://hdl.handle.net/10183/16413

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Adelaide

16. Tattersall, David Bruce. Identification and characterisation of Vitis vinifera pathogenesis-related proteins that accumulate during berry ripening / David Bruce Tattersall.

Degree: 1999, University of Adelaide

 This study identified and investigated the properties, functions and patterns of accumulation of prominent berry proteins associated with white wine haze. Detailed analysis was conducted… (more)

Subjects/Keywords: Vitis vinifera.; Wine and wine making Analysis.; Plant proteins Analysis.; Grapes Composition.

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APA (6th Edition):

Tattersall, D. B. (1999). Identification and characterisation of Vitis vinifera pathogenesis-related proteins that accumulate during berry ripening / David Bruce Tattersall. (Thesis). University of Adelaide. Retrieved from http://hdl.handle.net/2440/22434

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Tattersall, David Bruce. “Identification and characterisation of Vitis vinifera pathogenesis-related proteins that accumulate during berry ripening / David Bruce Tattersall.” 1999. Thesis, University of Adelaide. Accessed December 01, 2020. http://hdl.handle.net/2440/22434.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Tattersall, David Bruce. “Identification and characterisation of Vitis vinifera pathogenesis-related proteins that accumulate during berry ripening / David Bruce Tattersall.” 1999. Web. 01 Dec 2020.

Vancouver:

Tattersall DB. Identification and characterisation of Vitis vinifera pathogenesis-related proteins that accumulate during berry ripening / David Bruce Tattersall. [Internet] [Thesis]. University of Adelaide; 1999. [cited 2020 Dec 01]. Available from: http://hdl.handle.net/2440/22434.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Tattersall DB. Identification and characterisation of Vitis vinifera pathogenesis-related proteins that accumulate during berry ripening / David Bruce Tattersall. [Thesis]. University of Adelaide; 1999. Available from: http://hdl.handle.net/2440/22434

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


McGill University

17. Cocciardi, Robert Arthur. Evaluation of single-bounce attenuated total reflectanceFourier transform infrared and two-dimensional correlation spectroscopy in quantitative analysis.

Degree: PhD, Department of Food Science and Agricultural Chemistry, 2003, McGill University

 The utility of single-bounce attenuated total reflectance (SB-ATR) and heterospectral two-dimensional correlation spectroscopy (H2D-CS) in quantitative analysis by Fourier transform infrared (FTIR) spectroscopy was investigated… (more)

Subjects/Keywords: Fourier transform infrared spectroscopy.; Milk  – Composition.; Wine and wine making  – Analysis.; Lactose.

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APA (6th Edition):

Cocciardi, R. A. (2003). Evaluation of single-bounce attenuated total reflectanceFourier transform infrared and two-dimensional correlation spectroscopy in quantitative analysis. (Doctoral Dissertation). McGill University. Retrieved from https://escholarship.mcgill.ca/downloads/ww72bd899.pdf ; https://escholarship.mcgill.ca/concern/theses/b2773x86v

Chicago Manual of Style (16th Edition):

Cocciardi, Robert Arthur. “Evaluation of single-bounce attenuated total reflectanceFourier transform infrared and two-dimensional correlation spectroscopy in quantitative analysis.” 2003. Doctoral Dissertation, McGill University. Accessed December 01, 2020. https://escholarship.mcgill.ca/downloads/ww72bd899.pdf ; https://escholarship.mcgill.ca/concern/theses/b2773x86v.

MLA Handbook (7th Edition):

Cocciardi, Robert Arthur. “Evaluation of single-bounce attenuated total reflectanceFourier transform infrared and two-dimensional correlation spectroscopy in quantitative analysis.” 2003. Web. 01 Dec 2020.

Vancouver:

Cocciardi RA. Evaluation of single-bounce attenuated total reflectanceFourier transform infrared and two-dimensional correlation spectroscopy in quantitative analysis. [Internet] [Doctoral dissertation]. McGill University; 2003. [cited 2020 Dec 01]. Available from: https://escholarship.mcgill.ca/downloads/ww72bd899.pdf ; https://escholarship.mcgill.ca/concern/theses/b2773x86v.

Council of Science Editors:

Cocciardi RA. Evaluation of single-bounce attenuated total reflectanceFourier transform infrared and two-dimensional correlation spectroscopy in quantitative analysis. [Doctoral Dissertation]. McGill University; 2003. Available from: https://escholarship.mcgill.ca/downloads/ww72bd899.pdf ; https://escholarship.mcgill.ca/concern/theses/b2773x86v

18. Granato, Daniel. Associação entre atividade antioxidante in vitro e características químicas, sensoriais, cromáticas e comerciais de vinhos tintos Sul-Americanos.

Degree: PhD, Nutrição Experimental, 2011, University of São Paulo

O vinho tinto é rico em compostos fenólicos com atividade antioxidante, capazes de inativar espécies reativas de oxigênio, minimizando danos celulares oriundos do estresse oxidativo,… (more)

Subjects/Keywords: Antioxidant capacity; Capacidade antioxidante; Compostos fenólicos; Estatística multivariada; Multivariate statistics; Phenolic composition; Red wine; Vinho tinto

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APA (6th Edition):

Granato, D. (2011). Associação entre atividade antioxidante in vitro e características químicas, sensoriais, cromáticas e comerciais de vinhos tintos Sul-Americanos. (Doctoral Dissertation). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/9/9132/tde-29092011-132324/ ;

Chicago Manual of Style (16th Edition):

Granato, Daniel. “Associação entre atividade antioxidante in vitro e características químicas, sensoriais, cromáticas e comerciais de vinhos tintos Sul-Americanos.” 2011. Doctoral Dissertation, University of São Paulo. Accessed December 01, 2020. http://www.teses.usp.br/teses/disponiveis/9/9132/tde-29092011-132324/ ;.

MLA Handbook (7th Edition):

Granato, Daniel. “Associação entre atividade antioxidante in vitro e características químicas, sensoriais, cromáticas e comerciais de vinhos tintos Sul-Americanos.” 2011. Web. 01 Dec 2020.

Vancouver:

Granato D. Associação entre atividade antioxidante in vitro e características químicas, sensoriais, cromáticas e comerciais de vinhos tintos Sul-Americanos. [Internet] [Doctoral dissertation]. University of São Paulo; 2011. [cited 2020 Dec 01]. Available from: http://www.teses.usp.br/teses/disponiveis/9/9132/tde-29092011-132324/ ;.

Council of Science Editors:

Granato D. Associação entre atividade antioxidante in vitro e características químicas, sensoriais, cromáticas e comerciais de vinhos tintos Sul-Americanos. [Doctoral Dissertation]. University of São Paulo; 2011. Available from: http://www.teses.usp.br/teses/disponiveis/9/9132/tde-29092011-132324/ ;


Universidade do Rio Grande do Sul

19. Santos, Carla Eliete Iochims dos. Estudo da influência do processo de cultivo, vinificação e envelhecimento na composição elementar do vinho utilizando a técnica PIXE.

Degree: 2011, Universidade do Rio Grande do Sul

O processo de cultivo da uva e elaboração do vinho tinto varietal Marselan foi parcialmente acompanhado junto a uma vinícola do Vale dos Vinhedos (RS,… (more)

Subjects/Keywords: Analises quimicas por raios x; PIXE; Vinho; Elemental composition; Winemaking process; Composição; Vitivinicultura; Wine; Grape; Soil

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APA (6th Edition):

Santos, C. E. I. d. (2011). Estudo da influência do processo de cultivo, vinificação e envelhecimento na composição elementar do vinho utilizando a técnica PIXE. (Thesis). Universidade do Rio Grande do Sul. Retrieved from http://hdl.handle.net/10183/39015

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Santos, Carla Eliete Iochims dos. “Estudo da influência do processo de cultivo, vinificação e envelhecimento na composição elementar do vinho utilizando a técnica PIXE.” 2011. Thesis, Universidade do Rio Grande do Sul. Accessed December 01, 2020. http://hdl.handle.net/10183/39015.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Santos, Carla Eliete Iochims dos. “Estudo da influência do processo de cultivo, vinificação e envelhecimento na composição elementar do vinho utilizando a técnica PIXE.” 2011. Web. 01 Dec 2020.

Vancouver:

Santos CEId. Estudo da influência do processo de cultivo, vinificação e envelhecimento na composição elementar do vinho utilizando a técnica PIXE. [Internet] [Thesis]. Universidade do Rio Grande do Sul; 2011. [cited 2020 Dec 01]. Available from: http://hdl.handle.net/10183/39015.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Santos CEId. Estudo da influência do processo de cultivo, vinificação e envelhecimento na composição elementar do vinho utilizando a técnica PIXE. [Thesis]. Universidade do Rio Grande do Sul; 2011. Available from: http://hdl.handle.net/10183/39015

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

20. Smith, Mark R. (Mark Robert). Development of a method to measure protein in red wines : a survey of protein, mannan and tannin in Pinot noir wines.

Degree: MS, Food Science and Technology, 2010, Oregon State University

 A number of methods to isolate and quantify protein in Pinot noir wines were evaluated. The combination of precipitation by acetone containing 10% w/v trichloroacetic… (more)

Subjects/Keywords: Pinot noir; Pinot noir (Wine)  – Composition

Wine Proteins ..................................................................... 2.1.1… …2.1.3.1. 2.1.3.2. 2.1.3.3. 2.1.3.4. 3 3 3 5 Aging Wine on Yeast Lees… …Degradation of Cell Wall .................................... 6 7 8 8 Protein Effects on Wine… …2.1.4.2. Protein Interactions With Phenolic Compounds . 9 10 Protein Analysis in Wine… …Identification of Red Wine Proteins.......................... White Wines… 

Page 1 Page 2 Page 3 Page 4 Page 5

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APA (6th Edition):

Smith, M. R. (. R. (2010). Development of a method to measure protein in red wines : a survey of protein, mannan and tannin in Pinot noir wines. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/17875

Chicago Manual of Style (16th Edition):

Smith, Mark R (Mark Robert). “Development of a method to measure protein in red wines : a survey of protein, mannan and tannin in Pinot noir wines.” 2010. Masters Thesis, Oregon State University. Accessed December 01, 2020. http://hdl.handle.net/1957/17875.

MLA Handbook (7th Edition):

Smith, Mark R (Mark Robert). “Development of a method to measure protein in red wines : a survey of protein, mannan and tannin in Pinot noir wines.” 2010. Web. 01 Dec 2020.

Vancouver:

Smith MR(R. Development of a method to measure protein in red wines : a survey of protein, mannan and tannin in Pinot noir wines. [Internet] [Masters thesis]. Oregon State University; 2010. [cited 2020 Dec 01]. Available from: http://hdl.handle.net/1957/17875.

Council of Science Editors:

Smith MR(R. Development of a method to measure protein in red wines : a survey of protein, mannan and tannin in Pinot noir wines. [Masters Thesis]. Oregon State University; 2010. Available from: http://hdl.handle.net/1957/17875


Universitat Politècnica de València

21. Buesa Pueyo, Ignacio. Field practices for adapting Mediterranean viticulture to climate change .

Degree: 2019, Universitat Politècnica de València

 Técnicas de cultivo para adaptar la viticultura mediterránea al cambio climático La viticultura mediterránea se está viendo afectada por el cambio climático, lo que amenaza… (more)

Subjects/Keywords: Climate change adaptation; Vitis vinifera; Water Use Efficiency, Grape ripening; wine composition; Deficit Irrigation; Late Leaf Removal; Row's orientation

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APA (6th Edition):

Buesa Pueyo, I. (2019). Field practices for adapting Mediterranean viticulture to climate change . (Doctoral Dissertation). Universitat Politècnica de València. Retrieved from http://hdl.handle.net/10251/107365

Chicago Manual of Style (16th Edition):

Buesa Pueyo, Ignacio. “Field practices for adapting Mediterranean viticulture to climate change .” 2019. Doctoral Dissertation, Universitat Politècnica de València. Accessed December 01, 2020. http://hdl.handle.net/10251/107365.

MLA Handbook (7th Edition):

Buesa Pueyo, Ignacio. “Field practices for adapting Mediterranean viticulture to climate change .” 2019. Web. 01 Dec 2020.

Vancouver:

Buesa Pueyo I. Field practices for adapting Mediterranean viticulture to climate change . [Internet] [Doctoral dissertation]. Universitat Politècnica de València; 2019. [cited 2020 Dec 01]. Available from: http://hdl.handle.net/10251/107365.

Council of Science Editors:

Buesa Pueyo I. Field practices for adapting Mediterranean viticulture to climate change . [Doctoral Dissertation]. Universitat Politècnica de València; 2019. Available from: http://hdl.handle.net/10251/107365

22. Feng, Hui. Volatile composition of Pinot Noir grapes and wines under different viticultural practices in western Oregon.

Degree: PhD, Food Science and Technology, 2014, Oregon State University

 High vegetative growth of Pinot Noir vine is a common problem in most vineyards of Oregon's Willamette Valley, where sunlight exposure and heat accumulation are… (more)

Subjects/Keywords: Volatile Composition; Pinot noir (Wine)  – Oregon, Western

…22 1.3. Impact of Viticultural Practices on Grape and Wine Volatile Composition… …FLOOR MANAGEMENTS ON PINOT NOIR WINE VOLATILE COMPOSITION… …OF CROP THINNING ON PINOT NOIR GRAPE AND WINE VOLATILE COMPOSITION… …62 3.1: Composition of anthocyanins in Pinot Noir wine with different vineyard floor… …84 3.2: Composition of volatile compounds in Pinot Noir wine with vineyard floor management… 

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APA (6th Edition):

Feng, H. (2014). Volatile composition of Pinot Noir grapes and wines under different viticultural practices in western Oregon. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/49121

Chicago Manual of Style (16th Edition):

Feng, Hui. “Volatile composition of Pinot Noir grapes and wines under different viticultural practices in western Oregon.” 2014. Doctoral Dissertation, Oregon State University. Accessed December 01, 2020. http://hdl.handle.net/1957/49121.

MLA Handbook (7th Edition):

Feng, Hui. “Volatile composition of Pinot Noir grapes and wines under different viticultural practices in western Oregon.” 2014. Web. 01 Dec 2020.

Vancouver:

Feng H. Volatile composition of Pinot Noir grapes and wines under different viticultural practices in western Oregon. [Internet] [Doctoral dissertation]. Oregon State University; 2014. [cited 2020 Dec 01]. Available from: http://hdl.handle.net/1957/49121.

Council of Science Editors:

Feng H. Volatile composition of Pinot Noir grapes and wines under different viticultural practices in western Oregon. [Doctoral Dissertation]. Oregon State University; 2014. Available from: http://hdl.handle.net/1957/49121


ETH Zürich

23. Högl, Otto. Versuch einer Bilanz der Wirkungen verschiedener Weinbestandteile auf den Siedepunkt des Weines.

Degree: 1929, ETH Zürich

Subjects/Keywords: WEININHALTSSTOFFE + WEINZUSAMMENSETZUNG + WEINCHEMIE (ÖNOLOGIE); WINE COMPONENTS + WINE COMPOSITION + WINE CHEMISTRY (ENOLOGY); info:eu-repo/classification/ddc/630; Agriculture

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APA (6th Edition):

Högl, O. (1929). Versuch einer Bilanz der Wirkungen verschiedener Weinbestandteile auf den Siedepunkt des Weines. (Doctoral Dissertation). ETH Zürich. Retrieved from http://hdl.handle.net/20.500.11850/134446

Chicago Manual of Style (16th Edition):

Högl, Otto. “Versuch einer Bilanz der Wirkungen verschiedener Weinbestandteile auf den Siedepunkt des Weines.” 1929. Doctoral Dissertation, ETH Zürich. Accessed December 01, 2020. http://hdl.handle.net/20.500.11850/134446.

MLA Handbook (7th Edition):

Högl, Otto. “Versuch einer Bilanz der Wirkungen verschiedener Weinbestandteile auf den Siedepunkt des Weines.” 1929. Web. 01 Dec 2020.

Vancouver:

Högl O. Versuch einer Bilanz der Wirkungen verschiedener Weinbestandteile auf den Siedepunkt des Weines. [Internet] [Doctoral dissertation]. ETH Zürich; 1929. [cited 2020 Dec 01]. Available from: http://hdl.handle.net/20.500.11850/134446.

Council of Science Editors:

Högl O. Versuch einer Bilanz der Wirkungen verschiedener Weinbestandteile auf den Siedepunkt des Weines. [Doctoral Dissertation]. ETH Zürich; 1929. Available from: http://hdl.handle.net/20.500.11850/134446

24. Blanco, J. A. Aclareo mecánico en viticultura: efectos sobre los componentes de la producción y la composición de la uva y el vino.

Degree: 2013, Universidad de La Rioja

 ACLAREO MECÁNICO EN VITICULTURA: EFECTOS SOBRE LOS COMPONENTES DE LA PRODUCCIÓN, Y LA COMPOSICIÓN DE LA UVA Y DEL VINO Introducción y objetivos: La regulación… (more)

Subjects/Keywords: Aclareo mecánico; vendimiadora; componentes de la producción; composición de uva; composición de vino; Tempranillo; Garnacha; Mechanical cluster thinning; harvester; yield components; grape composition; wine composition; Tempranillo; Grenache

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APA (6th Edition):

Blanco, J. A. (2013). Aclareo mecánico en viticultura: efectos sobre los componentes de la producción y la composición de la uva y el vino. (Thesis). Universidad de La Rioja. Retrieved from https://dialnet.unirioja.es/servlet/oaites?codigo=40345

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Blanco, J A. “Aclareo mecánico en viticultura: efectos sobre los componentes de la producción y la composición de la uva y el vino.” 2013. Thesis, Universidad de La Rioja. Accessed December 01, 2020. https://dialnet.unirioja.es/servlet/oaites?codigo=40345.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Blanco, J A. “Aclareo mecánico en viticultura: efectos sobre los componentes de la producción y la composición de la uva y el vino.” 2013. Web. 01 Dec 2020.

Vancouver:

Blanco JA. Aclareo mecánico en viticultura: efectos sobre los componentes de la producción y la composición de la uva y el vino. [Internet] [Thesis]. Universidad de La Rioja; 2013. [cited 2020 Dec 01]. Available from: https://dialnet.unirioja.es/servlet/oaites?codigo=40345.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Blanco JA. Aclareo mecánico en viticultura: efectos sobre los componentes de la producción y la composición de la uva y el vino. [Thesis]. Universidad de La Rioja; 2013. Available from: https://dialnet.unirioja.es/servlet/oaites?codigo=40345

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

25. Moreno Luna, Luis Hugo. IMPACT OF CROP LEVEL AND HANG TIME ON THE COMPOSITION OF FOUR WINE GRAPE CULTIVARS FROM THE NIAGARA REGION .

Degree: Centre for Biotechnology, 2014, Brock University

 This study analyzed the use of two viticultural practices: “crop level” (half crop; HC, and full crop; FC) and “hang times”, and their impact on… (more)

Subjects/Keywords: Crop reduction; Hang. time; Vintage effect; Wine quality; Wine volatile composition.

wine composition, and aroma compounds in wines of four V. vinifera cultivars. This study was… …on the sensory and berry/must/wine composition of Chardonnay Musqué. They found that… …composition of the final wine. Increases in sugar can lead to changes in flavour and development of… …Table 3.4.1 Impact of hang time and crop level treatments on the wine volatile compounds… …the wine volatile compounds of Riesling 2011-2012 118 Table 3.4.3 Impact of hang time and… 

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Moreno Luna, L. H. (2014). IMPACT OF CROP LEVEL AND HANG TIME ON THE COMPOSITION OF FOUR WINE GRAPE CULTIVARS FROM THE NIAGARA REGION . (Thesis). Brock University. Retrieved from http://hdl.handle.net/10464/5217

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Moreno Luna, Luis Hugo. “IMPACT OF CROP LEVEL AND HANG TIME ON THE COMPOSITION OF FOUR WINE GRAPE CULTIVARS FROM THE NIAGARA REGION .” 2014. Thesis, Brock University. Accessed December 01, 2020. http://hdl.handle.net/10464/5217.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Moreno Luna, Luis Hugo. “IMPACT OF CROP LEVEL AND HANG TIME ON THE COMPOSITION OF FOUR WINE GRAPE CULTIVARS FROM THE NIAGARA REGION .” 2014. Web. 01 Dec 2020.

Vancouver:

Moreno Luna LH. IMPACT OF CROP LEVEL AND HANG TIME ON THE COMPOSITION OF FOUR WINE GRAPE CULTIVARS FROM THE NIAGARA REGION . [Internet] [Thesis]. Brock University; 2014. [cited 2020 Dec 01]. Available from: http://hdl.handle.net/10464/5217.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Moreno Luna LH. IMPACT OF CROP LEVEL AND HANG TIME ON THE COMPOSITION OF FOUR WINE GRAPE CULTIVARS FROM THE NIAGARA REGION . [Thesis]. Brock University; 2014. Available from: http://hdl.handle.net/10464/5217

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

26. Rodrigo Vieira Luciano. Variabilidade espacial e temporal de atributos do solo e sua relaÃÃo com a composiÃÃo da uva para vinificaÃÃo no Planalto Catarinense.

Degree: 2012, Universidade do Estado de Santa Catarina

A vitivinicultura vem expandindo a sua participaÃÃo na economia da regiÃo do Planalto Sul Catarinense. O solo e o clima sÃo dois fatores importantes na… (more)

Subjects/Keywords: cambissolos; armazenamento de Ãgua no solo; Vitis vinifera; geoestatÃstica; composiÃÃo da uva e do mosto; water storage in the soil; inceptisol; Vitis vinifera; composition of grapes and wine; AGRONOMIA

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Luciano, R. V. (2012). Variabilidade espacial e temporal de atributos do solo e sua relaÃÃo com a composiÃÃo da uva para vinificaÃÃo no Planalto Catarinense. (Thesis). Universidade do Estado de Santa Catarina. Retrieved from http://www.tede.udesc.br/tde_busca/arquivo.php?codArquivo=3525

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Luciano, Rodrigo Vieira. “Variabilidade espacial e temporal de atributos do solo e sua relaÃÃo com a composiÃÃo da uva para vinificaÃÃo no Planalto Catarinense.” 2012. Thesis, Universidade do Estado de Santa Catarina. Accessed December 01, 2020. http://www.tede.udesc.br/tde_busca/arquivo.php?codArquivo=3525.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Luciano, Rodrigo Vieira. “Variabilidade espacial e temporal de atributos do solo e sua relaÃÃo com a composiÃÃo da uva para vinificaÃÃo no Planalto Catarinense.” 2012. Web. 01 Dec 2020.

Vancouver:

Luciano RV. Variabilidade espacial e temporal de atributos do solo e sua relaÃÃo com a composiÃÃo da uva para vinificaÃÃo no Planalto Catarinense. [Internet] [Thesis]. Universidade do Estado de Santa Catarina; 2012. [cited 2020 Dec 01]. Available from: http://www.tede.udesc.br/tde_busca/arquivo.php?codArquivo=3525.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Luciano RV. Variabilidade espacial e temporal de atributos do solo e sua relaÃÃo com a composiÃÃo da uva para vinificaÃÃo no Planalto Catarinense. [Thesis]. Universidade do Estado de Santa Catarina; 2012. Available from: http://www.tede.udesc.br/tde_busca/arquivo.php?codArquivo=3525

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

27. Bou Nader, Khalil. Grapevine age : Impact on physiology and berry and wine quality : Age de la vigne : Impact sur la physiologie et la qualité des baies et du vin.

Degree: Docteur es, Œnologie, 2018, Bordeaux; Hochschule Geisenheim University

 L’âge de la vigne et sa relation avec la qualité du vin sont des sujets d’intérêt récurrents, tant scientifiques qu’économiques. Les consommateurs et acteurs de… (more)

Subjects/Keywords: Vieille vigne; Composition de la baie; Analyse sensorielle; Déficit hydrique; Qualité du vin; Old vine; Physiology; Sensory analysis; Water deficit; Wine quality

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APA (6th Edition):

Bou Nader, K. (2018). Grapevine age : Impact on physiology and berry and wine quality : Age de la vigne : Impact sur la physiologie et la qualité des baies et du vin. (Doctoral Dissertation). Bordeaux; Hochschule Geisenheim University. Retrieved from http://www.theses.fr/2018BORD0329

Chicago Manual of Style (16th Edition):

Bou Nader, Khalil. “Grapevine age : Impact on physiology and berry and wine quality : Age de la vigne : Impact sur la physiologie et la qualité des baies et du vin.” 2018. Doctoral Dissertation, Bordeaux; Hochschule Geisenheim University. Accessed December 01, 2020. http://www.theses.fr/2018BORD0329.

MLA Handbook (7th Edition):

Bou Nader, Khalil. “Grapevine age : Impact on physiology and berry and wine quality : Age de la vigne : Impact sur la physiologie et la qualité des baies et du vin.” 2018. Web. 01 Dec 2020.

Vancouver:

Bou Nader K. Grapevine age : Impact on physiology and berry and wine quality : Age de la vigne : Impact sur la physiologie et la qualité des baies et du vin. [Internet] [Doctoral dissertation]. Bordeaux; Hochschule Geisenheim University; 2018. [cited 2020 Dec 01]. Available from: http://www.theses.fr/2018BORD0329.

Council of Science Editors:

Bou Nader K. Grapevine age : Impact on physiology and berry and wine quality : Age de la vigne : Impact sur la physiologie et la qualité des baies et du vin. [Doctoral Dissertation]. Bordeaux; Hochschule Geisenheim University; 2018. Available from: http://www.theses.fr/2018BORD0329


Virginia Tech

28. Hickey, Cain Charles. Vines of different capacity and water status alter the sensory perception of Cabernet Sauvignon wines.

Degree: MS, Horticulture, 2012, Virginia Tech

 Reducing disease and increasing fruit quality in vigorous vineyards with dense canopies is demanding of time and resources; unfortunately, vineyards of this nature are common… (more)

Subjects/Keywords: cluster exposure; vegetative growth; grape; grapevine; wine; fruit composition; stem water potential; photosynthesis; phenols; anthocyanins; sensory analysis; water use efficiency; crop load; vine capacity; triangle difference test; berry size

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Hickey, C. C. (2012). Vines of different capacity and water status alter the sensory perception of Cabernet Sauvignon wines. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/42667

Chicago Manual of Style (16th Edition):

Hickey, Cain Charles. “Vines of different capacity and water status alter the sensory perception of Cabernet Sauvignon wines.” 2012. Masters Thesis, Virginia Tech. Accessed December 01, 2020. http://hdl.handle.net/10919/42667.

MLA Handbook (7th Edition):

Hickey, Cain Charles. “Vines of different capacity and water status alter the sensory perception of Cabernet Sauvignon wines.” 2012. Web. 01 Dec 2020.

Vancouver:

Hickey CC. Vines of different capacity and water status alter the sensory perception of Cabernet Sauvignon wines. [Internet] [Masters thesis]. Virginia Tech; 2012. [cited 2020 Dec 01]. Available from: http://hdl.handle.net/10919/42667.

Council of Science Editors:

Hickey CC. Vines of different capacity and water status alter the sensory perception of Cabernet Sauvignon wines. [Masters Thesis]. Virginia Tech; 2012. Available from: http://hdl.handle.net/10919/42667

29. Triolo, Roberta. Hierarchy of factors impacting grape berry mass at different scales and its direct and indirect effects on grape and wine composition : Hiérarchisation des facteurs impactant la masse de la baie de raisin à différentes échelles et leurs effets directs et indirects sur la composition du raisin et du vin.

Degree: Docteur es, Oenologie, 2016, Bordeaux; Università degli studi di Palermo (Palerme, Italie)

La masse de la baie est le résultat de l’effet intégré de plusieurs facteurs. La recherche a été dessinée afin d’étudier l’effet simultané des facteurs… (more)

Subjects/Keywords: Vitis vinifera; Masse de la baie; Statut azoté; Régime hydrique; Azote assimilable; Discrimination isotopique du carbone; Pépins; Triage des raisins; Composition des raisins; Composition des vins; Polyphénols; Aromes; Lactones; Vitis vinifera; Grape berry mass; Vine nitrogen status; Vine water status; Carbon isotope discrimination; Yeast Assimilable Nitrogen; Berry seed; Grape berry sorting; Grape berry composition; Wine composition; Polyphenols; Lactones

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Triolo, R. (2016). Hierarchy of factors impacting grape berry mass at different scales and its direct and indirect effects on grape and wine composition : Hiérarchisation des facteurs impactant la masse de la baie de raisin à différentes échelles et leurs effets directs et indirects sur la composition du raisin et du vin. (Doctoral Dissertation). Bordeaux; Università degli studi di Palermo (Palerme, Italie). Retrieved from http://www.theses.fr/2016BORD0336

Chicago Manual of Style (16th Edition):

Triolo, Roberta. “Hierarchy of factors impacting grape berry mass at different scales and its direct and indirect effects on grape and wine composition : Hiérarchisation des facteurs impactant la masse de la baie de raisin à différentes échelles et leurs effets directs et indirects sur la composition du raisin et du vin.” 2016. Doctoral Dissertation, Bordeaux; Università degli studi di Palermo (Palerme, Italie). Accessed December 01, 2020. http://www.theses.fr/2016BORD0336.

MLA Handbook (7th Edition):

Triolo, Roberta. “Hierarchy of factors impacting grape berry mass at different scales and its direct and indirect effects on grape and wine composition : Hiérarchisation des facteurs impactant la masse de la baie de raisin à différentes échelles et leurs effets directs et indirects sur la composition du raisin et du vin.” 2016. Web. 01 Dec 2020.

Vancouver:

Triolo R. Hierarchy of factors impacting grape berry mass at different scales and its direct and indirect effects on grape and wine composition : Hiérarchisation des facteurs impactant la masse de la baie de raisin à différentes échelles et leurs effets directs et indirects sur la composition du raisin et du vin. [Internet] [Doctoral dissertation]. Bordeaux; Università degli studi di Palermo (Palerme, Italie); 2016. [cited 2020 Dec 01]. Available from: http://www.theses.fr/2016BORD0336.

Council of Science Editors:

Triolo R. Hierarchy of factors impacting grape berry mass at different scales and its direct and indirect effects on grape and wine composition : Hiérarchisation des facteurs impactant la masse de la baie de raisin à différentes échelles et leurs effets directs et indirects sur la composition du raisin et du vin. [Doctoral Dissertation]. Bordeaux; Università degli studi di Palermo (Palerme, Italie); 2016. Available from: http://www.theses.fr/2016BORD0336


Université de Bordeaux I

30. Assar Cuevas, Rodrigo. Modeling and simulation of hybrid systems and cell factory applications : Effect of temperature on the drying and on the atmospheric carbonation of cementitious materials.

Degree: Docteur es, Informatique, 2011, Université de Bordeaux I

Les fonctions biologiques sont le résultat de l'interaction de beaucoup de processus, avec différents objectifs, complexités, niveaux de hiérarchie, et changements de conditions que modifient… (more)

Subjects/Keywords: Systèmes biologiques; Systèmes hybrides; Composition; Réconciliation et reutilisation des modèles; BioRica; Dynamique de la fermentation du vin; Formation de tissu d'os; Biological systems; Hybrid systems; Composition; Reusing and reconciling models; BioRica; Wine fermentation kinetics; Bone formation

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Assar Cuevas, R. (2011). Modeling and simulation of hybrid systems and cell factory applications : Effect of temperature on the drying and on the atmospheric carbonation of cementitious materials. (Doctoral Dissertation). Université de Bordeaux I. Retrieved from http://www.theses.fr/2011BOR14335

Chicago Manual of Style (16th Edition):

Assar Cuevas, Rodrigo. “Modeling and simulation of hybrid systems and cell factory applications : Effect of temperature on the drying and on the atmospheric carbonation of cementitious materials.” 2011. Doctoral Dissertation, Université de Bordeaux I. Accessed December 01, 2020. http://www.theses.fr/2011BOR14335.

MLA Handbook (7th Edition):

Assar Cuevas, Rodrigo. “Modeling and simulation of hybrid systems and cell factory applications : Effect of temperature on the drying and on the atmospheric carbonation of cementitious materials.” 2011. Web. 01 Dec 2020.

Vancouver:

Assar Cuevas R. Modeling and simulation of hybrid systems and cell factory applications : Effect of temperature on the drying and on the atmospheric carbonation of cementitious materials. [Internet] [Doctoral dissertation]. Université de Bordeaux I; 2011. [cited 2020 Dec 01]. Available from: http://www.theses.fr/2011BOR14335.

Council of Science Editors:

Assar Cuevas R. Modeling and simulation of hybrid systems and cell factory applications : Effect of temperature on the drying and on the atmospheric carbonation of cementitious materials. [Doctoral Dissertation]. Université de Bordeaux I; 2011. Available from: http://www.theses.fr/2011BOR14335

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