R. J. Mercader
págs. 1-6
Luigi Moio, M. Ugliano, A. Gambuti, P. Piombino, A. Genovese
págs. 7-12
págs. 13-21
Effect of Wine Constituents on Aroma Compound Sorption by Oak Wood in a Model System
G. Ramirez-Ramirez
págs. 22-26
Selection of Products Presenting Given Flavor Characteristics: An Application to Wine
S. Nicklaus, P. Piombino
págs. 27-34
Crop Load Management in Concord Grapes Using Different Pruning Techniques
M. Keller, L. J. Mills, R. L. Wample
págs. 35-50
págs. 51-59
B. Borie, P. Jeandet
págs. 60-64
Studies on the Wine Spoilage Capacity of Brettanomyces/Dekkera spp
P. Silva, H. Cardoso
págs. 65-72
Effects of Prohexadione-calcium on Grape Yield Components and Fruit and Wine Composition
D. L. Giudice
págs. 73-83
págs. 96-103
Proposal for a Standardized Set of Sensory Terms for Pisco, a Young Muscat Wine Distillate
E. Bordeu, G. Formas, E. Agosin
págs. 104-107
págs. 108-111
S. Fekete, W. Qiu
págs. 112-114
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