Author: Du Toit, Wessel J.
Similar Items: The influence of commercial tannin additions on wine composition and quality
- Succinic acid production by wine yeasts
- Influence of oxygen addition on the phenolic composition of red wine
- The influence of different winemaking techniques on the extraction of grape tannins
- Evaluation of parameters to determine optimum ripeness in Cabernet Sauvignon grapes in relation to wine quality
- Oxygen and sulphur dioxide additions to Sauvignon blanc : effect on must and wine composition
- Factors influencing the fermentation performance of commercial wine yeasts