Resveratrol content of wines of different ages: Relationship with fungal disease pressure in the vineyard
pág. 1
Descriptive analysis of three white wine varieties from Penedes
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The effects of harvest date on Thompson Seedless grapes and raisins. I. Fruit composition, characteristics, and yield
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Pollen tube growth inhibitors from Pione grape pistils
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Grape (Vitis vinifera L.) malate dehydrogenase. I. Intracellular compartmentation of the isoforms
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Grape (Vitis vinifera L.) malate dehydrogenase. II. Characterization of the major mitochondrial and cytosolic isoforms and their role in ripening
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Arginine synthesis in grapevine leaves and berries: Diurnal and seasonal patterns, environmental and physiological influences
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Plasmid and chromosome characterization of Leuconostoc oenos strains
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Yeast growth in Riesling juice as affected by vineyard nitrogen fertilization
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Aroma characteristics of aged Vidal blanc wine
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Determination of oxalates in cork stoppers by HPLC with electrochemical detection
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Phenolic compounds in two Hungarian red wines matured in Quercus robur and Quercus petrea barrels: HPLC analysis and diode array detection
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Amino acid and ammonium utilization by Saccharomyces cerevisiae wine yeasts from a chemically defined medium
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Bis(2-hydroxyethyl) bisulfide, a new sulfur compound found in wine. Its influence in wine aroma
pág. 84
Impact of training system and vine spacing on vine performance and berry composition of Chancellor
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Maturation of wines and spirits: comparisons, facts, and hypotheses
pág. 98
Integrated evolution of trellis training systems and machines to improve grape quality and vintage quality of mechanized Italian vineyards
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Application of time-intensity procedures for the evaluation of taste and mouthfeel
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Determination of the three isomers of 2,3-butanediol formed by yeasts or lactic acid bacteria during fermentation
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Discoloring process in sherry wines studied by means of chromatic parameters
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Improvement of wine composition with cryotolerant Saccharomyces strains
pág. 143
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