Sökning: "Wine"

Visar resultat 1 - 5 av 66 avhandlingar innehållade ordet Wine.

  1. 1. Sensory evaluation and consumer preference of wine and food combinations : influences of tasting techniques

    Författare :Ingemar Tobias Nygren; Inga-Britt Gustafsson; Lisbeth Johansson; Åsa Öström; Hely Tuorila; Örebro universitet; []
    Nyckelord :Descriptive sensory analysis; tasting technique; sequential tasting; mixed tasting; wine; combination; Hollandaise sauce; blue mold cheese; consumers; preference; måltidskunskap; Culinary Arts and Meal Science; Måltidskunskap; Måltidskunskap; Culinary Arts and Meal Science;

    Sammanfattning : The entire project consists of five studies. Descriptive sensory analyses were performed on combinations of five dry white wines and either Hollandaise sauce with two levels of fat or two blue mould cheeses. Assessments were carried out by a student panel and by a selected and trained panel. LÄS MER

  3. 2. 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

  4. 3. Persuasiveness in the discourse of wine : The rhetoric of Robert Parker

    Författare :Charlotte Hommerberg; Carita Paradis; Maria Lindgren; Geoff Thompson; Linnéuniversitetet; []
    Nyckelord :appraisal; assessment; critical discourse analysis; evaluation; persuasiveness; pragma-dialectics; recommendation; rhetoric; rhetorical argumentation; Robert Parker; text analysis; wine review; winespeak; Engelska med språkvetenskaplig inriktning; English;

    Sammanfattning : The primary purpose of this study is to explore a case of remarkably powerful contemporary rhetoric, namely Robert Parker’s wine writing, which has had an unprecedented impact in the world of prestigious wine for more than two decades. Parker, an American autodidact who gave up his career in law to become a fulltime wine critic, is considered the most influential critic of all time. LÄS MER

  5. 4. 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

  7. 5. Den arbetande gommen : vinprovarens dubbla grepp, från analys till upplevelse

    Författare :Anders P. F. Herdenstam; Maria Hammarén; Pehr Sällström; KTH; []
    Nyckelord :HUMANIORA; HUMANITIES; Wine; skill; training; experience; judgement; dialogue; language; metaphores; analogical thinking; intransitive understanding; NATURAL SCIENCES; NATURVETENSKAP; Aesthetics; Estetik; Måltidskunskap; Culinary Arts and Meal Science;

    Sammanfattning : Can art express things that science can´t? Communicating experiences of wine attributes is one important part of the practical knowledge of professional wine tasters working in different contexts. A central question concerns how common terms and concepts emerge and how they are communicated in wine tasting situations. LÄS MER