págs. 179-187
págs. 189-198
Role of Glycosidic Aroma Precursors on the odorant profiles of Grenache noir and Syrah Wines from the Rhone valley. Part 1: sensory study
Marie A. Segurel, Raymond L. Baumes, Christine Riou, Alain Razungles
págs. 199-211
Role of Glycosidic Aroma Precursors on the odorant profiles of Grenache noir and Syrah Wines from the Rhone valley. Part 2: characterisation of derived compounds
Marie A. Segurel, Raymond L. Baumes, D. Langlois, Christine Riou, Alain Razungles
págs. 213-223
Physical dynamics of sludges during wine fermentation in liquid phase
Erick Casalta, Evelyne Aguera, Ph. Liénard, Jean-Michel Salmon
págs. 225-230
págs. 231-238
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