Similar Items: The evaluation of Fourier transform infrared spectroscopy (FT-IR) for the determination of total phenolics and total anthocyanins concentrations of grapes
- The production of volatile phenols by wine microorganisms
- Influence of oxygen addition on the phenolic composition of red wine
- Effect of shading and ethephon on the anthocyanin composition of ‘Crimson seedless’ (Vitis vinifera L.)
- The influence of commercial tannin additions on wine composition and quality
- Succinic acid production by wine yeasts
- Evaluation of parameters to determine optimum ripeness in Cabernet Sauvignon grapes in relation to wine quality
Author: Lambrechts, M. G.
- Evaluation of parameters to determine optimum ripeness in Cabernet Sauvignon grapes in relation to wine quality
- The evaluation of Fourier transform infrared spectroscopy (FT-IR) for the determination of total phenolics and total anthocyanins concentrations of grapes
- The influence of base wine composition and wood maturation on the quality of South African brandy
- The role of lactic acid bacteria in brandy production