Differentiation and grouping characteristics of varietal grape musts from Penedes region (I)
pág. 283
Determination of the aroma threshold of the cis and trans racemic forms of á-methyl-gamma-octalactone by gas chromatography-sniffing analysis
pág. 292
Correlation between flavonoids and color in red wines aged in wood
pág. 295
The use of isozymes to identify 60 grapevine rootstocks (Vitis spp.)
pág. 299
Partial defoliation of Vitis vinifera L. cv. Cabernet Sauvignon/99 Richter: Effect on root growth, canopy efficiency, grape composition, and wine quality
pág. 306
Yield and quality of RNA from grape berries at different developmental stages
pág. 315
Protonmotive force and ATP generation during malolactic fermentation
pág. 319
Effects of shoot orientation on growth, net photosynthesis, and hydraulic conductivity of Vitis vinifera L. cv. Cortese
pág. 324
Interactive precipitation between phenolic fractions and peptides in wine-like model solutions: turbidity, particle size, and residual content as influenced by pH, temperature and peptide concentration
pág. 329
High performance liquid chromatographic analysis of anthocyanins in the red seedless table grape, Reliance
pág. 339
A derivatized gas chromatographic-mass spectrometric method for the analysis of both isomers of resveratrol in juice and wine
pág. 346
A study of correlation between enological colorimetric indexes and CIE colorimetric parameters in red wines
pág. 353
Influence of pre-culture conditions on the ability of Leuconostoc oenos to conduct malolactic fermentation in wine
pág. 357
The effect of adding supplementary quantities of seeds during fermentation on the phenolic composition of wines
pág. 363
Effects of pH, temperature, ethanol, and malate concentration on Lactobacillus plantarum and Leuconostoc oenos: Modelling of the malolactic activity
pág. 368
Effect of temperature on key physiological responses of grapevine leaf
pág. 375
Iron, copper, and manganese influence on wine oxidation
pág. 380
Reassessment of the influence of malolactic fermentation on the concentration of diacetyl in wines
pág. 385
A semi-empirical method to estimate canopy leaf area of vineyards
pág. 389
Ethyl anthranilate, ethyl cinnamate, 2,3-dihydrocinnamate, and methyl anthranilate: four important odorants identified in Pinot noir wines of Burgundy
pág. 392
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