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Wine chemistry
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#	Item
11	PLENARY SESSION 3 Auditorium Ronsard Introductory lectures for sessions C&D Chairs: Add to Reading List Source URL: www.icph2015.com Language: English - Date: 2015-11-04 11:22:28 Chemistry Phenols Health Nutrition Natural phenols Polyphenols Phytochemicals Lignan Phenolic content in wine Flavonoid Phenolic acid Antioxidant
12	Sour Differences. Add to Reading List Source URL: bjcp.org Language: English - Date: 2014-04-01 13:26:18 Food and drink Chemistry Oenology Personal life Saccharomycetes Yeasts Household chemicals Flavors Brettanomyces Vinegar Acids in wine Beer
13	DATA BULLETIN Determination of the δ13C isotope ratio of ethanol in wine with BiovisION BiovisION is a complete solution for stable isotope analysis in the food and fragrance industries and is a critical tool in Add to Reading List Source URL: www.elementar.de Language: English - Date: 2015-11-05 09:35:21 Chemistry Neurochemistry Isotopes Wine Anxiolytics Ethanol Carbon-13 Isotope analysis Sugars in wine Isotope-ratio mass spectrometry Health effects of wine Fermentation
14	National Research Institute of BrewingWhy does sake yeast produce high concentration of ethanol? Sake yeast produces higher concentrations of ethanol during sake fermentation than other yeast strains, e.g., labo Add to Reading List Source URL: www.nrib.go.jp Language: English - Date: 2015-03-31 21:55:07 Food and drink Personal life Chemistry Oenology Fermentation in food processing Leavening agents Wine Yeasts Sake Fermentation in winemaking Yeast in winemaking Brewing
15	Impact of Shading on Frontenac & Marquette Fruit Composition Coyote Moon Vineyards Clayton, NY Timothy E. Martinson and Chrislyn A. Particka Department of Horticulture, Cornell University Add to Reading List Source URL: northerngrapesproject.org Language: English - Date: 2016-02-04 11:37:53 Chemistry Acids in wine Dicarboxylic acids Oenology Acids Tartrates Winemaking Frontenac Tartaric acid Tone cluster Malic acid Cluster chemistry
16	National Research Institute of BrewingGene analysis reconfirmed the safety of Kuro-Koji (black) mold group for use in Shochu making Kuro-koji (black) mold is used for Awamori* making in Okinawa, and shiro-koji ( Add to Reading List Source URL: www.nrib.go.jp Language: English - Date: 2015-03-31 21:55:07 Food and drink Mycotoxins Biology Chemistry Aspergillus oryzae Rice wine Shch Mold Aspergillus niger Awamori Ochratoxin KWIT
17	JulyImproving ethanol production from Add to Reading List Source URL: bioenergy.psu.edu Language: English - Date: 2013-11-08 11:32:57 Food and drink Chemistry Personal life Oenology Wine Edible fungi Leavening agents Fermentation in food processing Cellulose Ethanol fuel Fermentation in winemaking Ethanol
18	PDF Document Add to Reading List Source URL: cru.cahe.wsu.edu Language: English - Date: 2015-04-14 13:29:50 Chemistry Biocides Soil contamination Household chemicals Product certification Organic farming Acetic acid Herbicide Pesticide Organic food Acids in wine Organic certification
19	TECHNICAL DATA SHEET Phosphoric Acid, 75% Green HQ54 Chemical Properties Add to Reading List Source URL: www.nasindustrial.com Language: English - Date: 2016-05-09 09:23:07 Chemistry Matter Acids Flavors Phosphates Phosphoric acid Warranty Acids in wine
20	New Tucker Hall Centrifuging Capabilities New floor-model superspeed centrifuges and rotors We now have two new Lynx 4000 Superspeed centrifuges in Room 404 Tucker Hall, along with rotors that together more than equal al Add to Reading List Source URL: biology.missouri.edu Language: English - Date: 2015-06-05 17:08:46 Glass bottles Centrifuges Autoclave Enigma rotor details Wine bottle Laboratory equipment Laboratory centrifuge Equipment Chemistry