China’s role in global competition in the wine industry: A new contestant and future trends
págs. 19-25
Corporate and farmer objectives in the wine business: he key to success or failure
Francisco J Gomis Del Campo, David B. López Lluch, Fernando Vidal Giménez
págs. 27-40
págs. 41-52
Wine consumers’ environmental knowledge and attitudes: Influence on willingness to purchase
págs. 59-72
Wine rating scales: Assessing their utility for producers, consumers, and oenologic researchers
págs. 73-83
Zinc accumulation and utilization by wine yeasts
Raffaele De Nicola, Nichola Hall, Tatiana Bollag, Georgios Thermogiannis, Graeme M. Walker
págs. 85-94
Evidence for differences between B. bruxellensis strains originating from an enological environment
Vincent Renouf, Cécile Miot-Sertier, Marie Claire Perello, Gilles de Revel, Aline Lonvaud-Funel
págs. 95-100
Major factors influencing antioxidant contents and antioxidant activity in grapes and wines
Jaromír Lachmann, Miloslav Šulc, Kateřina Faitová, Vladimír Pivec
págs. 101-121
A brief introduction to multivariate methods in grape and wine analysis
Daniel Cozzolino, W.U. Cynkar, N Shah, R.G. Dambergs, P A Smith
págs. 123-130
págs. 131-143
Effects of resveratrol, an important component of red wine, on intestinal cancer development
Xiaoying Zhang, Jan Anderso, Radhey S Kaushik, Chandradhar Dwivedi
págs. 147-153
Effect of wood type and thickness on acetification kinetics in traditional vinegar production
María Jesús Torija Martínez, Estibaliz Mateo, Carlos Alfredo Vegas, Carla Jara, Angel González, Montserrat Poblet Icart, Cristina Reguant Miranda, José Manuel Guillamón Navarro, Albert Mas Barón
págs. 155-160
Proteome analysis of muscadine grape leaves
Sheikh M Basha, Ramesh Katam, Hemanth KN Vasanthaiah, Frank Matta
págs. 161-173
págs. 175-185
Sustainable viticulture and winery practices in California: What is it, and do customers care?
págs. 189-194
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