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Now showing items 21-30 of 34
Chemical and Sensory Effects of Storing Sauvignon Blanc Wine in Colored Bottles under Artificial Light
(American Chemical Society, 2014)
Comparison of analytical methods for measuring proanthocyanidins in wines and their relationship with perceived astringency
(International Journal of Food Science and Technology, Institute of Food Science and Technology, 2013)
Influence of maturity and vineyard location on free and bound aroma compounds of grapes from the País Cultivar
(South African Soc Enology and Viticulture-Sasev, 2017)