Önerilen Konular
Önerilen Konular
1
Effect of Some Vineyard Management and Vinification Practices on Phenolic Composition and Color of Red Wines
Kitap
2
Influencia de la microoxigenacin̤ en el color y las caracters̕ticas organolp̌ticas de los vinos tintos
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3
Immobilized saccharomyces cerevisiae and leuconostoc oenus for alcoholic and malolactic fermentation in continuous wine making
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4
Yeast diversity and persistence in botrytis-affected wine fermentations
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5
Influencia de la microoxigenacin̤ en el proceso enolg̤ico de un vino tinto
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6
7
8
Optimizacin̤ del proceso de clarificacin̤ en la elaboracin̤ de vino de naranja criolla (Citrus sinensis)
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9
Reduccin̤ de acidez volt̀il en vinos por medio de adsorcin̤ selectiva de c̀ido acťico de un permeato separado del vino por s̤mosis inversa
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10
Astringent subqualities elicited by red wine , the role of ethanol and pH
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11
The influence of some commercial saccharomyces cerevisiae strains on the quality of chardonnay wines
The influence of some commercial saccharomyces cerevisiae strains on the quality of chardonnay wines
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12
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13
Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates
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14
The intrinsic dimensions of wine quality , an exploratory investigation
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15
Tčnicas estads̕ticas para la identificacin̤ de aromas en vinos del Ribero
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16
Propiedad extranjera y especializacin̤ productiva en la industria del vino en Chile
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17
Identification of phenolic acids and changes in their content during fermentation and ageing of white Wines Posip
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18
Control del proceso de maceracin̤ durante la fermentacin̤ alcohl̤ica destinado a vinos tintos jv̤enes
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19
Hybrid Modeling and Neural Prediction of the Wild Killer Yeast Fermentation Performance in a Wine Making Process
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20
Elaboracin̤ de vino en presencia de residuos de plaguicidas , alteraciones, control y desaparicin̤
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