The volatile composition of Chardonnay juices: A study by flavor precursor analysis
pág. 359
Controlled simultaneous deacidification and alcohol fermentation of a high-acid grape must using two immobilized yeasts, Schizosaccharomyces pombe and Saccharomyces cerevisiae
pág. 371
Nitrogen fertilization of White Riesling in Washington: Effects on petiole nutrient concentration, yield, yield components, and vegetative growth
pág. 378
Improvements of methods for sparkling base wine foam measurements and effect of wine filtration on foam behavior
pág. 387
Estimation of must oxidation during pressing in Champagne
pág. 393
Study of the acidification of sherry musts with gypsum and tartaric acid
pág. 400
Influence of viticultural and enological practices on the development of yeast populations during winemaking
pág. 405
Environmental and management practices affecting grape composition and wine quality
pág. 409
Weed control influences vineyard minimum temperatures
pág. 431
Reproductive and vegetative response of mature grapevines subjected to differential cropping stresses
pág. 435
The relationship between Norton and Cynthiana, red wine cultivars derived from Vitis aestivalis
pág. 441
Changes in the gene expression of grapes in response to hypoxia
pág. 445
Influence of clarification and suspended grape solid materials on sterol content of free run and pressed grape musts in the presence of growing yeast cells
pág. 452
Lead in wine
pág. 459
Lead in wines - A review of recent reports
pág. 464
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