American Journal of Enology and Viticulture
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Grapes and Vineyard Soils as Sources of Microorganisms for Biological Control of<i>Botrytis cinerea</i>
American Journal of Enology and Viticulture - Tập 57 Số 3 - Trang 332-338 - 2006
Comparison of Volatiles in a Palomino Wine and a Submerged Culture Flor Sherry
American Journal of Enology and Viticulture - Tập 35 Số 3 - Trang 151-155 - 1984
Analysis and Characterization of Wine Condensed Tannins Precipitated by Proteins Used as Fining Agent in Enology
American Journal of Enology and Viticulture - Tập 50 Số 1 - Trang 81-86 - 1999
Influence of Fining with Different Molecular Weight Gelatins on Proanthocyanidin Composition and Perception of Wines
American Journal of Enology and Viticulture - Tập 52 Số 2 - Trang 140-145 - 2001
Effect of Processing on the Phenolics and Color of Cabernet Sauvignon, Chambourcin, and Noble Wines and Juices
American Journal of Enology and Viticulture - Tập 47 Số 3 - Trang 279-286 - 1996
Changes in Phenols, Color, and Sensory Characteristics of Muscadine Wines by Pre- and Post-Fermentation Additions of PVPP, Casein, and Gelatin
American Journal of Enology and Viticulture - Tập 46 Số 2 - Trang 155-158 - 1995
Phenolic Compounds and Color Stability of Red Wines: Effect of Skin Maceration Time
American Journal of Enology and Viticulture - Tập 52 Số 3 - Trang 266-270 - 2001
Copigmentation in Model Wine Solutions: Occurrence and Relation to Wine Aging
American Journal of Enology and Viticulture - Tập 50 Số 2 - Trang 211-218 - 1999
Glycosidically Bound Volatile Aroma Compounds in Grapes and Wine: A Review
American Journal of Enology and Viticulture - Tập 66 Số 1 - Trang 1-11 - 2015
Preliminary Investigation for the Differentiation of Enological Tannins According to Botanical Origin: Determination of Gallic Acid and Its Derivatives
American Journal of Enology and Viticulture - Tập 37 Số 4 - Trang 301-303 - 1986
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