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#	Item
31	National Research Institute of BrewingWhy does sake yeast produce high concentration of ethanol? Sake yeast produces higher concentrations of ethanol during sake fermentation than other yeast strains, e.g., labo Add to Reading List Source URL: www.nrib.go.jp Language: English - Date: 2015-03-31 21:55:07 Food and drink Personal life Chemistry Oenology Fermentation in food processing Leavening agents Wine Yeasts Sake Fermentation in winemaking Yeast in winemaking Brewing
32	PROFESSIONAL AND PHYSICAL RESOURCES CIA students benefit from the vast experience of our award-winning international faculty of chefs, pastry chefs, bakers, wine and beverage experts, restaurant operations instructors, b Add to Reading List Source URL: www.ciachef.edu Language: English - Date: 2015-02-24 16:24:48 Career Education Corporation Institute of Culinary Education The Culinary Institute of America
33	C A L I FOR NI A W I NE C OM M UNI T Y S US TAI NA B I L I T Y R EPORT 2015 Add to Reading List Source URL: www.sustainablewinegrowing.org Language: English - Date: 2016-03-02 18:18:51 Wine Viticulture Grape Vineyard California Association of Winegrape Growers Organic wine Irrigation in viticulture Wine Institute Canadian wine Oregon wine
34	National Research Institute of BrewingGene analysis reconfirmed the safety of Kuro-Koji (black) mold group for use in Shochu making Kuro-koji (black) mold is used for Awamori* making in Okinawa, and shiro-koji ( Add to Reading List Source URL: www.nrib.go.jp Language: English - Date: 2015-03-31 21:55:07 Food and drink Mycotoxins Biology Chemistry Aspergillus oryzae Rice wine Shch Mold Aspergillus niger Awamori Ochratoxin KWIT
35	Please enjoy responsibly. © 2015 Purple Wine Company – Graton, CA BEVERAGE TESTING INSTITUTE Add to Reading List Source URL: purplewinespirits.com - Date: 2015-11-30 17:15:34
36	Outline of the 39th Honkaku Shochu Contest National Research Institute of Brewing Japan Sake and Shochu Makers Association June 24, Contest Single distilled shochu, honkaku shochu particularly, is the Japanese sp Add to Reading List Source URL: www.nrib.go.jp Language: English - Date: 2016-06-24 03:55:13 Food and drink Shch Rice wine Sake Awamori Yam Brown sugar Kagoshima Barley
37	Novel Green/Organic method to control Post Harvest Disease Dr. Patricia MK Mathabe, Plant Pathology, Ph.D (MSU) Agricultural Research Council Institute for Deciduous Fruit, Vines and Wine Add to Reading List Source URL: www.esastap.org.za Language: English - Date: 2016-07-11 06:10:45 Wine Food and drink Fruit Oenology Sclerotiniaceae Viticulture Botrytis cinerea Berries Noble rot Botrytis Grape Late harvest wine
38	2014 Award Highlights Classic Dry Riesling 2012 ‘Top Value Wine of the Year’ 92 points Wine & Spirits Magazinepoints Beverage Testing Institute 87 points Wine Enthusiast Add to Reading List Source URL: www.heronhill.com Language: English - Date: 2015-03-25 10:38:51 Gustation Product testing Wine tasting Riesling Draft:Sheldrake Point Winery Outline of wine
39	Tasmania Delivers... The perfect location for food and agriculture production With ideal growing conditions, affordable land, relative freedom Add to Reading List Source URL: cg.tas.gov.au Language: English - Date: 2015-09-28 21:41:55 Tasmania Higher education in Australia Tasmanian Institute of Agriculture Hobart Australian wine Tasmanian Forests Intergovernmental Agreement Arts Tasmania
40	Outline of the Annual Japan Sake Awards 2016 May 20, 2016 National Research Institute of Brewing Japan Sake and Shochu Makers Association The Annual Japan Sake Awards 2016 were held under the joint auspices of the Nation Add to Reading List Source URL: www.nrib.go.jp Language: English - Date: 2016-05-25 21:59:49 Rice wine Sake Shch Higashihiroshima

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