Organisational structure of wine production in the US
Brian P. Holly
págs. 91-101
Sulphur compounds in fermented liquors: a review
G. W. A. Fowles
págs. 103-112
Peptidase activity and the ability of wine yeasts to utilise grape must proteins as sole nitrogen source
L. Conterno, Claudio Delfini
págs. 113-126
Survey of sulphur dioxide levels in white wine from the 1991 wine magazine international challenge and the safeway organic wine challenge
John A. Stott
págs. 127-133
European wine sector policy and the UK wine industry
Tim Unwin
págs. 135-146
The effects of oak wood in Chardonnay wine production and maturation, as determined by high performance liquid chromatography
R. Baltajiev, Kiril Fartzov, S. Dimov
págs. 147-151
A computerised wine information system
pág. 153
Book reviews
John Dickenson, Tim Unwin
págs. 155-158
Books received
pág. 159
Abstracts
págs. 161-166
Executive director of the institute
pág. 167
1989 vintage claret
págs. 169-177
Obituary: John Davies (1932–94)
John Salvi
págs. 179-180
© 2001-2024 Fundación Dialnet · Todos los derechos reservados
Coordinado por: