Similar Items: The quantification of red wine phenolics using fluorescence spectroscopy with chemometrics
- Factors influencing the colour and phenolic composition of Shiraz wine during winemaking
- The quantification of white grape juice phenolics using various spectroscopic methods and chemometrics
- Phenolic extraction of South African red wines
- Characterising sensory interactions between volatile phenols and other taint-causing compounds in South African red wines
- The evaluation of tannin activity in South African red wines
- The colour and phenolic content of Robertson Red grape cultivars : distribution, correlation with wines and analyses
Author: Du Toit, Wessel J.
- Factors influencing the fermentation performance of commercial wine yeasts
- Phenolic extraction of South African red wines
- Oxygen and sulphur dioxide additions to Sauvignon blanc : effect on must and wine composition
- Winemaking practices affecting glutathione concentrations in white wine
- Factors influencing the colour and phenolic composition of Shiraz wine during winemaking
- The influence of commercial tannin additions on wine composition and quality