Wineries
Mostrando 1-11 de 11 artigos, teses e dissertações.
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1. Aromatic profiles of young wines from berries at different heights on grapevines
Abstract The differences among young wines from berries at 3 heights (fruit-zone 1 (FZ1): 140-200 cm above the ground; FZ2: 80-140 cm; FZ3: 20-80 cm) on Vitis vinifera L.cv Merlot and Chardonnay were assessed to evaluate the influence of berry-heights on the final wine quality. Stir bar sorptive extraction coupled with gas chromatography–mass spectrometry
Food Sci. Technol. Publicado em: 30/06/2016
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2. Criação e apropriação de valor no sistema agroindustrial do vinho do Vale dos Vinhedos / Value creation and appropriation in the wine agribusiness system of Vale dos Vinhedos
What motivated the realization of this research was to study complex organizational structures, since such forms - little explored empirically - have been active in the current economic scenario. Moreover, investigations in this field are important, since the literature regarding this subject does not present a consensus on the impact and performance of thes
Publicado em: 2010
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3. Otimização da produção de xilanase por levedura silvestre / Optimization of xylanase production from wild yeast
The interest in the study of systems of xylanases has been stimulated by its usefulness in a variety of biotechnological processes. These enzymes could be applied to bakery, improving texture, volume and mass of the shelf life of products, wineries and breweries, supporting the step of filtration and clarification; also it could be added in poultry and pigs
Publicado em: 2010
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4. INTERNACIONALIZAÇÃO OF THE FIRM IN HORIZONTAL NETWORKS: an analysis from the Integrated Sector Project Wines from Brazil / INTERNACIONALIZAÇÃO DE EMPRESAS EM REDES HORIZONTAIS: uma análise a partir do Projeto Setorial Integrado Wines from Brazil
Internationalization strategies and networks associations are becoming a way face the new global situation. In order to better understand the internationalization process, considering interorganizational relationships in networks, this study aims to describe and analyze the internationalization processes of companies in interorganizational networks of horizo
Publicado em: 2009
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5. From granary to scenery viticulture and tourism in the Serra Gaúcha / De celeiro a cenário: vitivinicultura e turismo na Serra Gaúcha
Since the beginning of the 20th century, the Serra Gaúcha, a mountain region located in the northeast of the state of Rio Grande do Sul, is considered the grape and wine biggest and best producing area in Brazil, especially the counties of old Italian settling as Antonio Prado, Bento Gonçalves, Caxias do Sul, Garibaldi, Flores da Cunha and Monte Belo do Su
Publicado em: 2008
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6. Ações ambientais em meios de hospedagem da Região Uva e Vinho da serra gaúcha - RS
Este estudo tem por objetivo determinar fatores que interferem na adoção de ações ambientais nos meios de hospedagem da Região Uva e Vinho, como também avaliar as relações que se estabelecem entre os mesmos. A técnica empregada para a coleta de dados nesta pesquisa foi a entrevista estruturada, embasada num roteiro de 16 questões contendo informaç
Publicado em: 2007
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7. Stability of contracts in the Brazilian wine industry
A variety of contracts between wineries and grape growers are observed in Brazil. This study addresses the concept of coordination of food chains, particularly the stability of contractual relationships. A qualitative analysis of industry-farmers contracts is presented, followed by a quantitative analysis testing transaction cost economics-based hypothesis.
Revista de Economia e Sociologia Rural. Publicado em: 2005-06
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8. Las categorías o facetas fundamentales: una metodología para el diseño de taxonomías corporativas de sitios web argentinos
Faceted analysis has been reassessed in last years for designing corporative taxonomies. In order to confirm its usefulness, we analyzed the Web sites of different Argentine organizations: three wineries, three food industries, six football clubs, five professional associations, three university schools, and five government agencies. From the 16 fundamental
Ciência da Informação. Publicado em: 2004-08
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9. Yeast Population Dynamics during the Fermentation and Biological Aging of Sherry Wines
Molecular and physiological analyses were used to study the evolution of the yeast population, from alcoholic fermentation to biological aging in the process of “fino” sherry wine making. The four races of “flor” Saccharomyces cerevisiae (beticus, cheresiensis, montuliensis, and rouxii) exhibited identical restriction patterns for the region spanning
American Society for Microbiology.
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10. Occurrence of Killer Yeasts in Spontaneous Wine Fermentations from the Tuscany Region of Italy
The occurrence of killer yeasts in an area of Tuscany (central Italy) was studied. Killer yeasts were found in 88% of spontaneous wine fermentations from 18 wineries. The incidence of killers varied with respect to fermentation stage and vintage period, increasing from the first vintage to successive ones and from the commencement to the end of fermentation.
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11. Selection of Wine Yeasts for Growth and Fermentation in the Presence of Ethanol and Sucrose
To optimize the conversion of carbohydrates to ethanol, strains of several Saccharomyces species were examined for the ability to grow and ferment in a range of sucrose and ethanol concentrations. A total of 632 wine yeasts, most of them isolated from wineries in Andalusia and Extremadura, southwestern Spain, were subjected to screening and selection. Growth