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Multiobjective optimization and multivariable control of the beer fermentation process with the use of evolutionary algorithms

Multiobjective optimization and multivariable control of the beer fermentation process with the use of evolutionary algorithms

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The influence of some commercial saccharomyces cerevisiae strains on the quality of chardonnay wines

The influence of some commercial saccharomyces cerevisiae strains on the quality of chardonnay wines

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Influence of saccharomyces cerevisiae strains on general composition and sensorial properties of white wines made from vitis vinifera cv. Albariǫ

Influence of saccharomyces cerevisiae strains on general composition and sensorial properties of white wines made from vitis vinifera cv. Albariǫ

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Yeast diversity and persistence in botrytis-affected wine fermentations

Yeast diversity and persistence in botrytis-affected wine fermentations

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The intrinsic dimensions of wine quality , an exploratory investigation

The intrinsic dimensions of wine quality , an exploratory investigation

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Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates

Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates

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Integrated enology- utilization of winery by-products into high added value products

Integrated enology- utilization of winery by-products into high added value products

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Wine Making Workshop

Wine Making Workshop

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Immobilized saccharomyces cerevisiae and leuconostoc oenus for alcoholic and malolactic fermentation in continuous wine making

Immobilized saccharomyces cerevisiae and leuconostoc oenus for alcoholic and malolactic fermentation in continuous wine making

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Hybrid Modeling and Neural Prediction of the Wild Killer Yeast Fermentation Performance in a Wine Making Process

Hybrid Modeling and Neural Prediction of the Wild Killer Yeast Fermentation Performance in a Wine Making Process

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Identification of phenolic acids and changes in their content during fermentation and ageing of white Wines Posip

Identification of phenolic acids and changes in their content during fermentation and ageing of white Wines Posip

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Astringent subqualities elicited by red wine , the role of ethanol and pH

Astringent subqualities elicited by red wine , the role of ethanol and pH

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Effect of Some Vineyard Management and Vinification Practices on Phenolic Composition and Color of Red Wines

Effect of Some Vineyard Management and Vinification Practices on Phenolic Composition and Color of Red Wines

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Guidelines for the management of wastewater and solid waste at existing wineries

Guidelines for the management of wastewater and solid waste at existing wineries

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