Sökning: "Wine and wine making"

Visar resultat 1 - 5 av 9 avhandlingar innehållade orden Wine and wine making.

  1. 1. Asymmetrical Flow Field-Flow Fractionation in the Separation, Characterization and Application of Wine Particle Matter

    Författare :Daniel Osorio Macias; Avdelningen för livsmedel och läkemedel; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; AF4-UV-MALS-dRI; wine colloids; wine macromolecules; phenolic compounds; polysaccharides; winemaking;

    Sammanfattning : Wine particle matter is mainly constituted by wine colloids and wine macromolecules. These wine colloidal and macromolecular compounds are barely studied, possibly due to the difficulty in facing the challenges that their study merits. LÄS MER

  3. 2. Consumer knowledge and its implications for aspects of consumer purchasing behaviour in the case of information-intensive products

    Författare :Debbie Vigar-Ellis; Esmail Salehi-Sangari; Leyland Pitt; Maria Styven Ek; KTH; []
    Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; Consumer knowledge; Objective knowledge; Subjective knowledge; Opinion leadership; Exploratory acquisition; Variety-seeking behaviour; Wine; Information-intensive products;

    Sammanfattning : The purpose of this research was to better understand consumer knowledge, its constituents, antecedents and consequences or implications for other consumer behaviours so as to assist wine marketers and marketers of other information-intensive products with their marketing strategy development.  Wine is a complex product difficult for consumers to evaluate particularly prior to purchase but it is also a difficult product for marketers. LÄS MER

  4. 3. Dissertatio de usu vini in febribus, quam, venia ... ord. med. Upsal. præside Joh. Gust. Acrel ... pro gradu doctoris publicæ defert censuræ Johannes Petrus Sjöberg ... Stockholmiensis. In audit. med. d. VI Junii MDCCXCVII. Horis a. et p. meridiem solitis

    Författare :Johan Gustaf Acrel; Johan Peter Sjöberg; Johan Gustaf Acrel; Uppsala universitet; []
    Nyckelord :Wine; Drugs; Diseases; Drugs; Wine ; Wine and wine making; Feber; Läkemedel; Vin;

    Sammanfattning : .... LÄS MER

  5. 4. Biochemical Study and Technical Applications of Fungal Pectinase

    Författare :Jing Zhang; Gunnar Johansson; Gunnar Henriksson; Jonas Hafrén; Uppsala universitet; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Biochemistry; Pectin; pectinase; polygalacturonan; polygalacturonase; retting; flax; enzymatic retting; pre-incubation; discoloration; pulping; Biokemi; Biochemistry; Biokemi;

    Sammanfattning : Pectinases are a group of enzymes produced by bacteria, fungi, higher plants and animals. Pectinases can modify and degrade pectins, a class of heterogeneous and multifunctional polysaccharides present in middle lamellae and primary cell walls of plants. LÄS MER

  7. 5. A phenotypic study of a unique respiratory strain of Saccharomyces cerevisiae and its application in protein production

    Författare :Cecilia Ferndahl; Chalmers tekniska högskola; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES;

    Sammanfattning : During aerobic growth at high glucose concentrations, the yeast Saccharomyces cerevisiae prefers to catabolise glucose through fermentation rather than through respiration. Previously fully respiratory growth could only be achieved when a low external glucose concentration was maintained, in fed-batch and continuous cultures, but since the development of the respiratory strain, TM6*, in our laboratory this can now be achieved even at high external glucose concentration. LÄS MER