^1^4C-Assimilate partitioning in grapevine shoots: Effects of shoot pinching, girdling of shoot, and leaf-halving on assimilates partitioning from leaves into clusters
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The glutathione content of grape berries is reduced by fumigation with methyl bromide or methyl iodide
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The effect of anaerobic metabolism of grape berry skins on phenolic compounds
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Increased production of n-propanol in wine by yeast strains having an impaired ability to form hydrogen sulfide
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The influence of grape rootstocks on the crown gall infection process and on tumor development
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Analysis of sensory and chemical data for color evaluation of a range of red port wines
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Urea excretion and uptake by wine yeasts as affected by various factors
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Formation of ethyl esters of amino acids by yeasts during the alcoholic fermentation of grape juice
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Identification of N-carbamyl amino acids in wines and in yeast cells
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Sugar transport inhibition and apparent loss of activity in Saccharomyces cerevisiae as a major limiting factor of enological fermentations
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The crystallization kinetics of calcium tartrate from model solutions and wines
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Ability of wine lactic acid bacteria to metabolize phenol carboxylic acids
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Effect of minimal pruning and virus inoculation on the carbohydrate and nitrogen accumulation in the Cabernet franc vines
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Effects of the grape must lees and insoluble materials on the alcoholic fermentation rate and production of acetic acid, pyruvic acid, and acetaldehyde
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Studies on the secondary fermentation of low-alcohol sparkling apple wine
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Leuconostoc oenos
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Influence of sugar type and level on malate metabolism of immobilized Schizosaccharomyces pombe cells
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Automated determination of total acidity in wines by flow injection analysis
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