Purification and characterization of polyphenol oxidase from Muscat Bailey A grape juice
págs. 137-143
Changes in the concentration of amino acids during the ripening of vitis vinifera Tempranillo variety from the Denomination d'Origine Somontano (Spain)
págs. 144-154
An improved capillary electrophoresis procedure for the determination of organic acids in grape juice and wine
págs. 155-161
Determination of volatile compounds in hydroalcoholic extracts of French and American oak wood
págs. 162-165
Alcoholic fermentation modelling: Current state and perspectives
págs. 166-178
Transfer of cateehins and proanthocyanidins from solid parts of the grape clusters into wine
págs. 179-184
Concentrations of selected polyphenols in white commerciai wines
págs. 185-193
Grape maturity and light exposure affect berry methoxypyrazine concentration
págs. 194-198
Matrix-assisted laser desorption ionization mass spectrometry analysis of grape anthocyanins
págs. 199-203
Implication of acetic acid in the induction of slow/stuck grapejuice fermentations and inhibition of yeast by Lactobacillus sp
págs. 204-210
Copigmentation in model wine solutions: Occurrence and relation to wine aging
págs. 211-218
The infiuence of enological practices on the selection ofwild yeast strains in spontaneous fermentation
Ana Rosa Gutiérrez Viguera, Sara Epifanio, María Pilar Santamaría Aquilué, Rosa López Martín
págs. 219-224
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