Yield-salinity relationships of different grapevine (Vitis Vinifera L.) scion-rootstock combinations
págs. 150-156
págs. 157-162
págs. 163-174
Practical significance of relative assimilable nitrogen requiements of yeast: a preliminaty study of fermentation performance and liberation of H2S
págs. 175-179
Is buttery aroma perception in wines predictable from the diacetyl concentration?
Jennifer R. Bellon, Paul A. Henschke, I. Leigh Francis, Eveline Bartowsky
págs. 180-185
págs. 186-195
págs. 196-199
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