págs. 73-85
Pediocin PD-1 as a Method to Control Growth of Oenococcus oeni in Wine
H. A. Nel, R. Bauer, L. M. T. Dicks
págs. 86-91
Evaluation of Closed-Loop Stripping for the Isolation of Wine Aroma Compounds from Aqueous Solution
S. Richardson, Nigel Eggers, S. Kenefick, T. Wigglesworth
págs. 92-98
A. K. Mansfield, Bruce W. Zoecklein
págs. 99-104
Influence of Fining with Plant Proteins on Proanthocyanidin Composition of Red Wines
C. Maury, P. Sarni-Manchado
págs. 105-111
K. Yokotsuka, T. Takayanagi
págs. 112-118
P. Hipolito-Reis, C. Dallas, J. M. Ricardo-da-Silva
págs. 119-124
Wine Yeast Inhibition by Sulfur Dioxide: A Comparison of Culture-Dependent and Independent Methods
D. A. Mills, Luca Simone Cocolin
págs. 125-130
Evaluation of a Fourier Transform Infrared Instrument for Rapid Quality-Control Wine Analyses
A. J. Shrikhande, S. A. Kupina
págs. 131-134
T. Tominaga, M. L. Murat
págs. 135-138
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