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Tutored Wine Tasting
Tutored Wine Tasting PORT Speaker: Eric LAGRE Sommelier Port is the classic fortified wine from the Douro, the name of which derives from Oporto (Porto), the second largest city in Portugal, whence the wine has been shipped for over 300 years. Remains of stone troughs for the fermentation of foot-trodden grapes dating back to at least the 3 rd and 4 th centuries can be found throughout the Douro Valley, upstream from Oporto. But the denomination “Porto/Port”, however, only appeared during the second half of the 17 th century, coinciding with a boom in viticulture and wine export initiated by English merchants. Port has actually often been described as the archetypal wine of the British, and the reason for that is not difficult to discover: Port was created by the British for the British market. HISTORY The 1386 Treaty of Windsor was the first of a series of treaties to build strong and active links between Portuguese coastal cities and London. By the time of the reign of Henry VII, the English had established businesses and trade associations benefiting from certain diplomatic privileges in the ports of Lisbon, Oporto, and most importantly, as far as the wine trade was concerned, Viana do Castelo, in the Minho, right to the north of the county. Portuguese wines were often traded for woollen goods from England or dried, salted cod from Newfoundland, bacalhau thus becoming a staple of Portuguese cuisine. Since the thin and astringent Vinho Verde of the Minho was not a wine to the liking of the English consumer, English merchants would rely on Portugal only when needed, mostly because it was the easiest option in terms of shipment. -
European Landraces On-Farm Conservation, Management And
BIOVERSITY TECHNICAL BULLETIN NO. 15 European landraces: on-farm conservation, management and use M. Veteläinen, V. Negri and N. Maxted (Eds) (XURSHDQ &RRSHUDWLYH 3URJUDPPH IRU3ODQW *HQHWLF 5HVRXUFHV (&3*5 Bioversity Technical Bulletins are published by Bioversity International with the intention of putting forward definitive recommendations for techniques in genetic resources. They are specifically aimed at National Programmes. Previous titles in this series: A protocol to determine seed storage behaviour (IPGRI TB No. 1, 1996) T.D. Hong and R.H. Ellis Molecular tools in plant genetic resources conservation: a guide to the technologies (IPGRI TB No. 2, 1997) A. Karp, S. Kresovich, K.V. Bhat, W.G. Ayad and T. Hodgkin Core collections of plant genetic resources (IPGRI TB No. 3, 2000) Th.J.L. van Hintum, A.H.D. Brown, C. Spillane and T. Hodgkin Design and analysis of evaluation trials of genetic resources collections (IPGRI TB No. 4, 2001) Statistical Services Centre and University of Reading Accession management: combining or splitting accessions as a tool to improve germplasm management efficiency (IPGRI TB No. 5, 2002) N.R. Sackville Hamilton, J.M.M. Engels, Th.J.L. van Hintum, B. Koo and M. Smale Forest tree seed health (IPGRI TB No. 6, 2002) J.R. Sutherland, M. Diekmann and P. Berjak In vitro collecting techniques for germplasm conservation (IPGRI TB No. 7, 2002) V.C. Pence, J.A. Sandoval, V.M. Villalobos A. and F. Engelmann Análisis estadístico de datos de caracterización morfológica (IPGRI TB No. 8, 2002) T.L. Franco y R. Hidalgo A methodological model for ecogeographic surveys of crops (IPGRI TB No. -
The Mediterranean Genetic Code - Grapevine and Olive
THE MEDITERRANEAN GENETIC CODE - GRAPEVINE AND OLIVE Edited by Danijela Poljuha and Barbara Sladonja The Mediterranean Genetic Code - Grapevine and Olive http://dx.doi.org/10.5772/3442 Edited by Danijela Poljuha and Barbara Sladonja Contributors Stefano Meneghetti, Zohreh Rabiei, Sattar Tahmasebi Enferadi, José Eiras-Dias, Jorge Cunha, Pedro Fevereiro, Margarida Teixeira-Santos, João Brazão, Massimo Muganu, Marco Paolocci, Mirza Musayev, Zeynal Akparov, Lidija Tomić, Branka Javornik, Nataša Štajner, Rosa Adela Arroyo-Garcia, Eugenio Revilla, Denis Rusjan, Jernej Jakše, Rotondi Annalisa, Catherine Marie Breton, André Berville, Anthony Ananga, Vasil Georgiev, Joel W. Ochieng, Bobby Phills, Violetka Tsolova, Devaiah Kambiranda Published by InTech Janeza Trdine 9, 51000 Rijeka, Croatia Copyright © 2013 InTech All chapters are Open Access distributed under the Creative Commons Attribution 3.0 license, which allows users to download, copy and build upon published articles even for commercial purposes, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. However, users who aim to disseminate and distribute copies of this book as a whole must not seek monetary compensation for such service (excluded InTech representatives and agreed collaborations). After this work has been published by InTech, authors have the right to republish it, in whole or part, in any publication of which they are the author, and to make other personal use of the work. Any republication, referencing or personal use of the work must explicitly identify the original source. Notice Statements and opinions expressed in the chapters are these of the individual contributors and not necessarily those of the editors or publisher. -
Evaluation of the CAP Measures Applicable to the Wine Sector
Evaluation of the CAP measures applicable to the wine sector Case study report: Portugal - Norte Written by Agrosynergie EEIG Agrosynergie November – 2018 Groupement Européen d’Intérêt Economique AGRICULTURE AND RURAL DEVELOPMENT EUROPEAN COMMISSION Directorate-General for Agriculture and Rural Development Directorate C – Strategy, simplification and policy analysis Unit C.4 – Monitoring and Evaluation E-mail: [email protected] European Commission B-1049 Brussels EUROPEAN COMMISSION Evaluation of the CAP measures applicable to the wine sector Case study report: Portugal - Norte Directorate-General for Agriculture and Rural Development 2018 EN Europe Direct is a service to help you find answers to your questions about the European Union. Freephone number (*): 00 800 6 7 8 9 10 11 (*) The information given is free, as are most calls (though some operators, phone boxes or hotels may charge you). LEGAL NOTICE The information and views set out in this report are those of the author(s) and do not necessarily reflect the official opinion of the Commission. The Commission does not guarantee the accuracy of the data included in this study. Neither the Commission nor any person acting on the Commission’s behalf may be held responsible for the use which may be made of the information contained therein. More information on the European Union is available on the Internet (http://www.europa.eu). Luxembourg: Publications Office of the European Union, 2019 Catalogue number: KF-05-18-078-EN-N ISBN: 978-92-79-97274-4 doi: 10.2762/71503 © European Union, 2018 Reproduction is authorised provided the source is acknowledged. Images © Agrosynergie, 2018 EEIG AGROSYNERGIE is formed by the following companies: ORÉADE-BRÈCHE Sarl & COGEA S.r.l. -
Thought Leadership Volume 1
Volume 1 CONTENTS 6. Wine Australia Introduction 8. Pragmatic Thinking Introduction 10. Wine Future Leaders 2017 MANAGEMENT AND GROWTH AND GROWING MARKETING LEADERSHIP INNOVATION AND MAKING AND BRAND 22. Paula Edwards 48. Dr Anthony Robinson 68. Simon Killeen 94. Claire Doughty Shoring up our sustainability Innovation never stops, but Varieties are the spice of life The brand with a plan where does it start? 28. Richard Angove 74. Richard Leask 100. Chris Morrison Culture cores: trust, respect, 54. Sarah Collingwood Biological agriculture: farming evolution Go with your gut challenge and be present Picking pozible: adventures in crowdfunding 80. Wes Pearson 106. Shirley Fraser 34. Chris Dent 60. Marc Soccio Ladder of development Brand alchemy for a bewitching wine business The modern day grape grower: Giving flight to wine businesses a paradigm of hats 86. Gwyn Olsen 112. Alexia Roberts The sweet spot The future of Australian wines in the USA 40. Nat Pizzini Family business succession 118. Mary Hamilton Brand like a black sheep The Future Leaders program is very well named. For the seventh intake in 2017, things evolved in Each selected their own topics, based on what they three ways. see as pressing issues for the Australian wine sector. When the initiative was launched a decade ago, the We hope you’ll find them all a good read. idea was to provide a framework within which a new First, we appointed a new program provider whose generation of wine sector people could learn new name – Pragmatic Thinking – very much reflects The Future Leaders program has been funded, skills, refine existing ones, develop networks and where we want things to head. -
Awarded Wines
Nature´s gourmet water Light and refreshing, Pedras is a 100% natural carbonated water that stimulates the palate, enhancing all the original flavours of the food. Due to its unique characteristics, Pedras is the choice of prestigious Chefs to go with or between any course or simply to delight in a moment of pleasure. Enjoy it! Leicht und erfrischend, mit 100% natürlicher Kohlensäure. Pedras erfreut den Gaumen, betont den natürlichen Geschmack der Speisen und verschafft ein außergewöhnliches Gefühl des Wohlbefindens. Das Ergebnis seiner einzigartigen Eigenschaften. Pedras ist die Wahl vieler Küchenchefs, um ein Gericht zu begleiten oder es einfach nur in einem entspannten Moment zu genießen. Probieren Sie es! Leve, refrescante e com gás 100% natural, a Água das Pedras estimula o paladar entre cada sabor e realça o sabor natural dos alimentos, proporcionando uma surpreendente sensação de bem-estar. Fruto das suas características únicas, Pedras é a escolha de muitos chefes de cozinha para acompanhar a refeição ou para desfrutar em simples momentos de prazer. Experimenta! AF_DUPLA_GOURMET_297x210 VINI.indd 1 16/01/14 17:12 Nature´s gourmet water Light and refreshing, Pedras is a 100% natural carbonated water that stimulates the palate, enhancing all the original flavours of the food. Due to its unique characteristics, Pedras is the choice of prestigious Chefs to go with or between any course or simply to delight in a moment of pleasure. Enjoy it! Leicht und erfrischend, mit 100% natürlicher Kohlensäure. Pedras erfreut den Gaumen, betont den natürlichen Geschmack der Speisen und verschafft ein außergewöhnliches Gefühl des Wohlbefindens. Das Ergebnis seiner einzigartigen Eigenschaften. -
OARDC HCS 0694.Pdf (11.49Mb)
I Ohio Grape--Wine Short Course 1999 Proceedings Horticulture Department Series 694 I The Ohio State University Ohio Agricultural Research and Development Center Wooster, Ohio 1~------~----------------------~ I I I I I I I I I I T · H · E I OHIO srA1E I UNIVERSITY ~-----------------~ I I I I I I I I I This page intentionally blank. I I I I I I I : .• . J~ \, I I I I I Horticulture & Crop Science Series 694 May 1999 I I I I I I I I I Edited by Roland Riesen Sponsored by I Horticulture & Crop Science- The Ohio State University I In cooperation with Ohio Agricultural Research and Development Center Ohio Cooperative Extension Service I Ohio Grape Industries Committee Ohio Wine Producers Association UBRARY I O~iiO AGRICUlTURAl RESEARCH AND DEVELOPMlNT CENTER I 1680 MADISON AVENUE WOOSTER, OH 44691 USA I I I I I I I I I I I This page intentionally blank. I I I I I I I I I I I TABLE OF CONTENTS Page Pinot Noir Clonal Research in New York 1 I R.M. Pool, T. Henick-Kiing, G.E. Howard, B.K. Gavitt & T.J. Johnson Preliminary Results from an Oregon Pinot Noir Clonal Trial 16 S.F. Price and B.T. Watson I Effects of Macerating Pectinase Enzymes on Color, Phenolic Profile, and Sensory Character of Pinot Noir Wines 28 B. Watson, N. Goldberg, H-P. Chen, M. McDaniel The Visible Antioxidants in Grape Juice and Wine 36 I T.M. Bray Food Quality Protection Act- First Year Update 39 B.