Field evaluation of six red grapevine cultivars inoculated with Neofusicoccum parvum
Airén y Pedro Ximénez: vinos de diferente perfil sensorial
Comprehensive Chemical and Sensory Assessment of Wines Made from White Grapes of Vitis vinifera Cultivars Albillo Dorado and Montonera del Casar: A Comparative Study with Airén
Influence of supplementing red wine with oak staves of various ellagitannin release potentials and different micro-oxygenation doses on wine colour and phenolic and volatile composition
Stilbenes in grapes and wines of Tannat, Marselan and Syrah from Uruguay
Co-existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine
Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part II: BRS Rubea and BRS Cora
Reducción de las dosis de sulfuroso en vinos blancos mediante la aplicación de CO2 en los mostos
Enfermedades de madera de vid y estrategias de control
Influence of grape seeds on wine composition and astringency of Tempranillo, Garnacha, Merlot and Cabernet Sauvignon wines.
