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Survival of Saccharomyces cerevisiae var. boulardii in Beers with Varying Alcohol and Bitterness Levels
document
Oct 31, 2023
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Development of a product and process innovation related to the technology of producing organic beer containing probiotic microorganisms, fixed with the use of the refermentation process, carried out with the participation of probiotic microorganisms
Biała Wrona
Simple Classification of Beer Styles
video
Jan 27, 2021
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BirrAroma_Production of niche plant species for the aromatization of beers
Stefano Bona
GO UBAVIDA: Sustainable Strategies for Low-Sugar Grapes and Alcohol-Free Wine
document
Feb 17, 2025
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GO UBAVIDA: Sustainable strategies from the vineyard to the winery for the production of Low Sugar Grapes and Alcohol-Free Wine
Fundación Empresa Universidad Gallega (FEUGA)+ 1

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We found some projects that might be relevant for you, based on your search-query.

Bioeconomy in the wine sector – COOPID infographic
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Feb 06, 2022
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COOPeration of bioeconomy clusters for bio-based knowledge transfer via Innovative Dissemination techniques in the primary production sector
Innovarum
GO AGROFACTORY: Tobacco Biofactory for High-Value Compounds
document
Feb 18, 2025
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GO AGROFACTORY: New agricultural development opportunities based on the comprehensive use of biofactory tobacco varieties
Centro Tecnológico Nacional Agroalimentario (CTAEX)
Certification 5: CO2 Emissions by Winery Category
document
Dec 31, 2021
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PROINOS_Grow the sustainability towards a territorial protocol
Cantina Sociale di Orsago
Extracting High-Value Bioactive Compounds from Wine By-Products
document
Dec 31, 2020
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Valorization of wine industry by-products
Centro Ricerche Produzioni Vegetali
Tip and Trick: Heated Drinkers
document
Apr 05, 2018
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Sharing Expertise and Experience towards sheep Productivity through NETworking
Jean-Marc Gautier

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Survival of Saccharomyces cerevisiae var. boulardii in Beers with Varying Alcohol and Bitterness Levels

Simple Classification of Beer Styles

GO UBAVIDA: Sustainable Strategies for Low-Sugar Grapes and Alcohol-Free Wine

Organic Beer Project in Rhineland-Palatinate

Wine By-Product Valorisation: Antioxidant Extract, Oil, and Biogas Production

Bioeconomy in the wine sector – COOPID infographic

GO AGROFACTORY: Tobacco Biofactory for High-Value Compounds

Certification 5: CO2 Emissions by Winery Category

Extracting High-Value Bioactive Compounds from Wine By-Products

Tip and Trick: Heated Drinkers

Filters

Survival of Saccharomyces cerevisiae var. boulardii in Beers with Varying Alcohol and Bitterness Levels

Simple Classification of Beer Styles

GO UBAVIDA: Sustainable Strategies for Low-Sugar Grapes and Alcohol-Free Wine

Organic Beer Project in Rhineland-Palatinate

Wine By-Product Valorisation: Antioxidant Extract, Oil, and Biogas Production

Bioeconomy in the wine sector – COOPID infographic

GO AGROFACTORY: Tobacco Biofactory for High-Value Compounds

Certification 5: CO2 Emissions by Winery Category

Extracting High-Value Bioactive Compounds from Wine By-Products

Tip and Trick: Heated Drinkers

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Survival of Saccharomyces cerevisiae var. boulardii in Beers with Varying Alcohol and Bitterness Levels

Simple Classification of Beer Styles

GO UBAVIDA: Sustainable Strategies for Low-Sugar Grapes and Alcohol-Free Wine

Organic Beer Project in Rhineland-Palatinate

Wine By-Product Valorisation: Antioxidant Extract, Oil, and Biogas Production

Bioeconomy in the wine sector – COOPID infographic

GO AGROFACTORY: Tobacco Biofactory for High-Value Compounds

Certification 5: CO2 Emissions by Winery Category

Extracting High-Value Bioactive Compounds from Wine By-Products

Tip and Trick: Heated Drinkers

Filters

Resource typeClear filters (0)

TopicClear filters (0)

Contribution languageClear filters (0)

LocationClear filters (0)

Project typeClear filters (0)

Survival of Saccharomyces cerevisiae var. boulardii in Beers with Varying Alcohol and Bitterness Levels

Simple Classification of Beer Styles

GO UBAVIDA: Sustainable Strategies for Low-Sugar Grapes and Alcohol-Free Wine

Organic Beer Project in Rhineland-Palatinate

Wine By-Product Valorisation: Antioxidant Extract, Oil, and Biogas Production

Bioeconomy in the wine sector – COOPID infographic

GO AGROFACTORY: Tobacco Biofactory for High-Value Compounds

Certification 5: CO2 Emissions by Winery Category

Extracting High-Value Bioactive Compounds from Wine By-Products

Tip and Trick: Heated Drinkers