A Theoretical Approach for understanding the Haze Phenomenon in bottled White Wines at Molecular Level L.N. Toledo, F.N. Salazar, A.J.A. Aquino
Characterisation of Vernaccia Nera (Vitis vinifera L.) grapes and Wine D. Fracassetti, M. Gabrielli, O. Corona, A. Tirelli
Evaluating Nanofiltration Effect on Wine 87Sr/86Sr Isotopic Ratio and the Robustness of this Geographical Fingerprint C. Moreira, M. de Pinho, A.S. Curvelo-Garcia, R. Bruno de Sousa, J.M. Ricardo-dalSilva, S. Catarino
Effect of Ambient Sunlight Intensity on the temporal Phenolic Profiles of Vitis Vinifera L. Cv. Chardonnay during the ripening season – a Field Study D. Sebela, Z. Turóczy, J. Olejnicková, M. Kumsta, R. Sotolár
Bioactive Properties, Fatty Acid Composition and Mineral Contents of Grape Seed and Oils F. AI Juhaimi, Ü. Geçgel, M. Gülcü, M. Hamurcu, M.M. Özcan
Complementary Effect of Blending on the Volatile Composition of Albarino and Loureira White Wines (Vitis vinifera L.) from NW Spain M. Vilanova, L. Freire
Influence of Different Phenolic Fractions on Red Wine Astringency based on Polyphenol/Protein binding M. Ren, X. Wang, G. Du, C. Tian, J. Zhang, X. Song, D. Zhu
The Importance of Monomeric Anthocyanins in the Definition of Wine Colour Properties K. Tang, T. Liu, Y. Han, Y. Xu, J.M. Li
Additions of Glutathione or Specific Glutathione-rich Dry Inactivated Yeast Preparation (DYP) to Sauvignon blanc Must: Effect onw Wine Chemical and Sensory Composition M. Gabrielli, J.L. Aleixandre-Tudo, P.A. Kilmartin, N. Sieczkowski, W.J. du Toit
Research Note: Do Differences in the Colour and Phenolic Composition of Young Shiraz Wines reflect during ageing? P. de Beer, A. Strever, W.J. du Toit
Research Note: Influence of Blackberry Plants on the Aroma Profile of Vitis vinifera L. cv. Pinot Noir D. Tomasi, M. Alessandrini, R. Barcarolo, F. Gaiotti
An Analysis of Seed Colour during Ripening of Cabernet Sauvignon Grapes C. Fredes, M. Mora, M. Carrasco-Benavides
Characterisation of Non-Saccharomyces Yeasts using different Methodologies and Evaluation of their Compatibility with Malolactic Fermentation H.W. du Plessis, M. du Toit, J.W. Hoff, R.S. Hart, B.K. Ndimba, N.P. Jolly
