Culturable microorganisms during fermentation of Veltlínske zelené (Grüner Veltliner) ice wine.
- Published in:
- Journal of Food & Nutrition Research, 2017, v. 56, n. 1, p. 96
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- Publication type:
- Article
Works matching DE "ICE wine"
Results: 7
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ANALYSIS OF ALTERNATIVE METHODS AND PRICE POLITIC OF ICEWINE PRODUCTION.
- Published in:
- Food Science & Technology (2073-8684), 2017, v. 11, n. 2, p. 9, doi. 10.15673/fst.v11i2.507
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- Publication type:
- Article
3
Osmoadaptation of wine yeast (<italic>Saccharomyces cerevisiae</italic>) during Icewine fermentation leads to high levels of acetic acid.
- Published in:
- Journal of Applied Microbiology, 2018, v. 124, n. 6, p. 1506, doi. 10.1111/jam.13733
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- Article
4
Development of lysozyme-combined antibacterial system to reduce sulfur dioxide and to stabilize Italian Riesling ice wine during aging process.
- Published in:
- Food Science & Nutrition, 2015, v. 3, n. 5, p. 453, doi. 10.1002/fsn3.238
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- Publication type:
- Article
5
Harvest date effects on aroma compounds in aged Riesling icewines.
- Published in:
- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 13, p. 4398, doi. 10.1002/jsfa.7650
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- Publication type:
- Article
6
Suitability of the technical grape variety of the Northern Black Sea Coast in the traditional production for "Iсewine".
- Published in:
- Ukrainian Food Journal, 2017, v. 6, n. 4, p. 727, doi. 10.24263/2304-974X-2017-6-4-12
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- Publication type:
- Article
7
Analysis on application of different grape varieties in the production of icewine. A review.
- Published in:
- Ukrainian Food Journal, 2016, v. 5, n. 4, p. 678, doi. 10.24263/2304-974X-2016-5-4-7
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- Publication type:
- Article