Canopy temperature as a water stress indicator in vines
J.L. Can Zyl
págs. 53-60
Microbiological quality, shelf life and fermentation activity of active dried yeast
S. E. Simpson, R.P. Tracey
págs. 61-64
Effect of rehydration temperature of active dried yeast on wine production and quality
R.P. Tracey, S. E. Simpson
págs. 66-70
Cumatetralyl as an avicide for use against the Cape sparrow
C.H. Heyl
págs. 71-75
Utilization of nitrogen by the grapevine as affected by time of application and soil type
W. J. Conradie
págs. 76-83
Strategies for chemical control of root-knot nematodes (Meloidogyne spp) in established vineyards
J. T. Loubser, A.H. Meyer
págs. 84-89
Grapevine yellows - Aetiology, epidemiology and diagnosis
P. A. Magarey
págs. 90-100
Susceptibility of grapevine rootstocks to strains of Agrobacterium tumefaciens
J. Ferreira, F.G.H. Van Zyl
págs. 101-104
Killer factor in wine yeasts and its effect on fermentation
H.G. Tredoux, R.P. Tracey, A. Tromp
págs. 105-112
Killer yeast - cause of stuck fermentation in a wine cellar
H. J. J. van Vuuren, Brenda D. Wingfield
págs. 113-118
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