KSIĄŻKI POWIĄZANE ZE SŁOWEM «MADERISATION»
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1
The Chemistry and Biology of Winemaking
... with other processing agents, such as enzymes and gels. Either on its own, or
combined with casein, PVPP is used to prevent 'maderisation' by eliminating
tannins, oxidisible hydroxycinnamic acids and quin- ones formed when they
oxidise.
Ian Spencer Hornsey, 2007
2
Winewoman@Bergerac. France
Stored for too long, it will lose its freshness and bubble and take on a greater
depth of colour – perhaps 'maderisation' will occur. You have to be very careful
when discussing Reims and Epernay as they are both Capitals of Champagne
but ...
Helen Gillespie-Peck, 2005
3
The Journal of the Department of Victoria
Maderisation. We have seen that Madeira is essentially an oxidized wine, and
that it is to this development that it owes its peculiar and very special character.
The French have coined the word Maderisation to define an undesirable change
of ...
Victoria. Dept. of Agriculture, 1929
4
The Australian & New Zealand Grapegrower & Winemaker
The fast "POM test" method with oxygenated water has been found to be a good
alternative to the traditional maderisation method for evaluating the oxidability of
wine. The research has highlighted that the various interferents studied, such as
...
5
Does Anything Eat Wasps?: And 101 Other Questions
Therefore, the risk of further maderisation to a bottle of Madeira – from a dried-out
cork, say – is not as serious as it would be with other wines. Why, though, might
upright storage be recommended? Between 5 and 10 per cent of wine corks rot ...
6
Aroma of Beer, Wine and Distilled Alcoholic Beverages
... of traces of hydrogen sulphide and alkane thiols in beer, J. Inst. Brewing 77,
154 — 159 (1971) Jarosz, K., M. Jarosz and B. Bachman, Phy- sikalisch-
chemische Veranderungen des Korn- sprits unter dem EinfluG der Maderisation,
II.
L. Nykänen, H. Suomalainen, 1983
Peri, C., Pompei, C., Montedoro, G., and Cantarelli, C., Maderisation of white
wines. I. Influence of pressing on the susceptibility of the grapes to oxidative
browning. J. Sci. Food Agric., 22, 24, 1971. 260. Pesis, E. and Ben-Arie, R.,
Involvement ...
Jean-Jacques Macheix, Annie Fleuriet, 1990
8
Does Anything Eat Wasps?: And 101 Other Questions : ...
Therefore, the risk of further maderisation to a bottle of Madeira – from a dried-out
cork, say – is not as serious as it would be with other wines. Why, though, might
upright storage be recommended? Between 5 and 10 per cent of wine corks rot ...
9
Food in the Ancient World from A to Z
Andrew Dalby. Wine-mixing Wine-mixing or to an originally white wine which, in
the course of long storage, had developed through maderisation a brown colour
tending towards black. Galen notes that wines which were light and required little
...
10
The Journal of the Department of Agriculture of Victoria
Maderisation. We have seen that Madeira is essentially an oxidized wine, and
that it is to this development that it owes its peculiar and very special character.
The French have coined the word Maderisation to define an undesirable change
of ...
WIADOMOŚCI, KTÓRE ZAWIERAJĄ SŁOWO «MADERISATION»
Sprawdź, o czym dyskutuje się w prasie krajowej i zagranicznej oraz jak jest stosowane słowo
maderisation w wiadomościach.
Sutton Cellars: An Urban Winery Grows in Dogpatch
Banyuls-style dessert wines are unique in that they are purposely left to oxidize in the sun (a process called maderisation, as in Madeira port) in ... «SF Weekly, Sie 10»
