Found: 6
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Treatment of Grape Juice by Osmotic Evaporation.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. E422, doi. 10.1111/j.1750-3841.2004.tb18019.x
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- Article
Importance of polyfunctional thiols on semi-industrial Gewürztraminer wines and the correlation to technological treatments.
- Published in:
- European Food Research & Technology, 2018, v. 244, n. 3, p. 379, doi. 10.1007/s00217-017-2963-6
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- Article
The Phenolic Quality of Red Grapes at Delivery: Objective Evaluation with Colour Measurements.
- Published in:
- South African Journal of Enology & Viticulture, 2005, v. 26, n. 2, p. 75
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- Article
Ripening effect on the concentration of polyfunctional thiol precursors in 'Gewürztraminer'.
- Published in:
- Vitis, 2020, v. 59, n. 4, p. 149, doi. 10.5073/vitis.2020.59.149-153
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- Article
ULTRASOUNDS APPLICATION IN WINEMAKING: GRAPE MACERATION AND YEAST LYSIS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, v. 25, n. 2, p. 160
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- Article
THE USE OF REFLECTANCE FOR MONITORING PHENOLIC MATURITY CURVES IN RED GRAPES.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2007, v. 19, n. 1, p. 91
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- Article