H. Ojeda, E. Kraeva, A. Carbonneau, C. Andary
págs. 261-267
Effect of Maturity and Vine Water Status on Grape Skin and Wine Flavonoids
A. L. Waterhouse, J. A. Kennedy, M. A. Matthews
págs. 268-274
Preliminary Study of the Effect of Knowledge and Sensory Expertise on Liking for Red Wines
A. C. Noble, M. B. Frost
págs. 275-284
P. J. Hartmann
págs. 285-288
H. Hou, S. Fekete, L. Kovács
págs. 289-293
págs. 294-302
A. K. Mansfield, Bruce W. Zoecklein
págs. 303-307
págs. 308-314
Evaluation of Glycosyl-Glucose Analytical Methods for Various Glycosides
Bruce W. Zoecklein, R. S. Whiton
págs. 315-317
Nondestructive Method of Determining Acetic Acid Spoilage in an Unopened Bottle of Wine
A. J. Weekley
págs. 318-321
Charles G. Edwards, H. Stender, L. Connell
págs. 322-324
Comparison of Analytical Methods for Prediction of Prefermentation Nutritional Status of Grape Juice
K. C. Fugelsang, Bruce W. Zoecklein, B. H. Gump
págs. 325-329
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