Author: Jofre, Viviana Patricia
- Application of vine-shoot chips during winemaking and aging of Malbec and Bonarda wines
- Microwave-assisted maceration and stems addition in Bonarda grapes: Effects on wine chemical composition over two vintages
- Radiaciones no ionizantes y madera de sarmientos: Estrategias tecnológicas innovadoras para la crianza de vinos tintos
- Enzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures : relationship with wine volatile composition
- Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature
- Relation between coumarate decarboxylase and vinylphenol reductase activity with regard to the production of volatile phenols by native Dekkera bruxellensis strains under ‘wine-like’ conditions
Author: Fanzone, Martín Leandro
- Application of vine-shoot chips during winemaking and aging of Malbec and Bonarda wines
- Microwave-assisted maceration and stems addition in Bonarda grapes: Effects on wine chemical composition over two vintages
- Radiaciones no ionizantes y madera de sarmientos: Estrategias tecnológicas innovadoras para la crianza de vinos tintos
- Microencapsulación de compuestos fenólicos derivados de subproductos enológicos = Microencapsulation of phenolic compounds derived from oenological by-products
- Flores comestibles. Parte 1: compuestos bioactivos y bioaccesibilidad = Edible flowers. Part 1: bioactive compounds and bioaccessibility
- Flores comestibles. Parte 2: métodos de conservación, infusiones, y su impacto en el contenido de compuestos bioactivos = Edible flowers. Part 2: preservation methods, infusions, and their influence on the bioactive compounds
Similar Items: Application of vine-shoot chips during winemaking and aging of Malbec and Bonarda wines
- Radiaciones no ionizantes y madera de sarmientos: Estrategias tecnológicas innovadoras para la crianza de vinos tintos
- Aplicación de chips de sarmientos, microondas y ultrasonidos como estrategias tecnológicas para la crianza de vinos Bonarda = Application of Vine-shoot Chips, Microwaves and Ultrasound as Technological Strategies for Bonarda Wines Aging
- Loss of anthocyanins and modification of the anthocyanin profiles ingrape berries of Malbec and Bonarda grown under high temperature conditions
- Microwave-assisted maceration and stems addition in Bonarda grapes: Effects on wine chemical composition over two vintages
- Multi-method sensory approach to describe the effect of microwave-assisted extraction and addition of stems on the mouthfeel sensations of Bonarda wines from Mendoza (Argentina)
- Terminal chipping of beech pulpwood : a study on chip terminals and chip transportation from the German state of Thüringen
Similar Items: Microwave-assisted maceration and stems addition in Bonarda grapes: Effects on wine chemical composition over two vintages
- Multi-method sensory approach to describe the effect of microwave-assisted extraction and addition of stems on the mouthfeel sensations of Bonarda wines from Mendoza (Argentina)
- Aplicación de chips de sarmientos, microondas y ultrasonidos como estrategias tecnológicas para la crianza de vinos Bonarda = Application of Vine-shoot Chips, Microwaves and Ultrasound as Technological Strategies for Bonarda Wines Aging
- Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration
- Chemical and chromatic effects of fermentation temperature on three clones of Pinot noir over two consecutive vintages
- Isolation of a yeast strain able to produce a polygalacturonase with maceration activity of cassava roots
- Microwave-assisted extraction applied to Merlot grapes with contrasting maturity levels: effects on phenolic chemistry and wine color