págs. 6-14
págs. 16-20
págs. 21-25
págs. 26-27
Soil microbes in the fight against young vine decline
Melanie Weckert, Loothfar Rahman, Lynne Appleby, Heydan Spence
págs. 28-29
págs. 30-33
págs. 34-37
págs. 38-41
Further developments with whole-of-block experimentation
Kerstin Panten, R. G. V. Bramley, Thomas Bishop, David Gobbett
págs. 42-46
págs. 47-58
págs. 60-65
págs. 66-72
Effect of skin contact and pressure on the composition of Sauvignon Blanc must
Laura Nicolau, Manu Maggu, Michael C. T. Trought, Paul A. Kilmartin
págs. 73-77
Grape juice is the major influence on volatile thiol aromas in Sauvignon Blanc
Soon A. Lee, Fred E. Rick, Jenny Dobson, Malcolm J. Reeves, Hamish Clark
págs. 78-86
The effect of temperature on yeast species composition during ferment
Matthew R. Goddard, Michael Brajkovich, Casey Jun, Kelsey Sergeant
págs. 88-92
Linking soil and vine properties to wine characteristics
Dean Lanyon, Ian Goodwin, John Hornbuckle, Ayalsew Zerihun, Damian Mowat
págs. 93-96
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