Found: 8
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Quality control of natural cork stoppers by image analysis and oxygen transmission rate.
- Published in:
- Holzforschung: International Journal of the Biology, Chemistry, Physics, & Technology of Wood, 2022, v. 76, n. 9, p. 863, doi. 10.1515/hf-2022-0024
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- Article
The Influence of Hydrolytic Enzymes on Tannin Adsorption-Desorption onto Grape Cell Walls in a Wine-Like Matrix.
- Published in:
- Molecules, 2021, v. 26, n. 3, p. 770, doi. 10.3390/molecules26030770
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- Article
Behaviour of Low Molecular Weight Compounds, Iron and Copper of Wine Spirit Aged with Chestnut Staves under Different Levels of Micro-Oxygenation.
- Published in:
- Molecules, 2020, v. 25, n. 22, p. 5266, doi. 10.3390/molecules25225266
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- Article
Phenolic and volatile compounds in Quercus humboldtii Bonpl. wood: effect of toasting with respect to oaks traditionally used in cooperage.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 1, p. 315, doi. 10.1002/jsfa.9190
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- Article
Volatile composition of Carignan noir wines from ungrafted and grafted onto País (Vitis vinifera L.) grapevines from ten wine‐growing sites in Maule Valley, Chile.
- Published in:
- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 11, p. 4268, doi. 10.1002/jsfa.8949
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- Article
QUERCUS HUMBOLDTII (COLOMBIAN OAK): CHARACTERISATION OF WOOD PHENOLIC COMPOSITION WITH RESPECT TO TRADITIONAL OAK WOOD USED IN OENOLOGY.
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- Journal of Viticulture & Enology / Ciência e Técnica Vitivinícola, 2017, v. 32, n. 2, p. 93, doi. 10.1051/ctv/20173202093
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- Article
Wine evolution and spatial distribution of oxygen during storage in high-density polyethylene tanks.
- Published in:
- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 6, p. 1313, doi. 10.1002/jsfa.6824
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- Article
Influence of different aging systems and oak woods on aged wine color and anthocyanin composition.
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- European Food Research & Technology, 2004, v. 219, n. 2, p. 124
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- Article