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Now showing items 21-30 of 42
Chemical and Sensory Effects of Storing Sauvignon Blanc Wine in Colored Bottles under Artificial Light
(American Chemical Society, 2014)
Periodic Aeration of Red Wine Compared to Microoxygenation at Production Scale
(American Society for Enology and Viticulture., 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)
TANNIN-PROTEIN INTERACTION IS MORE CLOSELY ASSOCIATED TO ASTRINGENCY THAN TANNIN-PROTEIN COMPLEX PRECIPITATION
(ACS Paragon Plus Environment, 2007)