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Modern technical advances and understanding have improved wine quality, and renewed interest in older techniques that has resurfaced.
Water deficit has significant effects on grape berry composition resulting in improved wine quality by the enhancement of color, flavors, or aromas.
It's an improved wine that embraces its daily role rather than feeling constrained by it.
This article explores how this breakthrough and the imminent outcome of the international Yeast 2.0 (or Sc2.0) project, aimed at the synthesis of the entire genome of a laboratory strain of S. cerevisiae, might accelerate the design of improved wine yeasts.
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While our top three bottles were from California, three of the remaining six were from Israel, which has a growing and improving wine industry.
(They also claim to have a way of improving wine by "hyperdecanting" it via sixty seconds in a blender — the idea being that it will benefit from the oxygenation and outgassing effects. My solemn, taking-one-for-the-team experiments with red wine have partly confirmed this for Schwarzeneggerian young reds).
Discrete oxygen additions are commonplace during winemaking to avoid fermentation problems and improve wine quality.
In addition, these glycosidases including β-xylosidases play a major role in improving wine aroma complexity (Padilla et al. 2016).
In an effort to improve wine quality, big vineyard owners, including Southcorp and BRL Hardy, are aggressively reshaping vineyards that had been mechanically pruned.
In the wine making industry natural or genetically obtained autolytic Saccharomyces strains are used to improve wine quality and facilitate certain parts of the wine making process (Grossmann et al. 2011).
Flash evaporation of vintage is a challenging process that is used to cool grapes, to concentrate wine and to improve wine quality by increasing the extraction of polyphenol compounds from grapes.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com