Effect of Amino Acid, Sugar, Ca<sup>2+</sup>, and Mg<sup>2+</sup> on Maillard Reaction-Associated Products in Modified Sparkling Base Wines During Accelerated Aging. [PDF]
Charnock HM, Pickering GJ, Kemp BS.
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Assessing the Applicability of a Partial Alcohol Reduction Method to the Fine Wine Analytical Composition of Pinot Gris. [PDF]
Nyitrainé Sárdy DÁ +2 more
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Impact of Fruit Zone Leaf Removal on Anthocyanin Stability in Wine During Bottle Ageing. [PDF]
Pavlović M +5 more
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The Impact of the Inoculation of Different Pied de Cuve on the Chemical and Organoleptic Profiles of Wines. [PDF]
Bedoya K +4 more
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Impact of Grape Harvest Time on Wild Yeast Biodiversity and Its Influence on Wine Fermentation. [PDF]
Sunyer-Figueres M +9 more
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Indole Content Profiling During Biological Ageing of Cava Sparkling Wine. [PDF]
Abarca-Rivas C +3 more
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The Impact of Fermenter Shape on the Performance of White Wine Alcoholic Fermentation and the Composition of the Resulting Wines in Laboratory-Scale Trials. [PDF]
Córdova-Palominos P +4 more
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Thermal Modulation of Musalais Wine Characteristics: Volatile Profiles and Chemical Composition at Different Brix Levels. [PDF]
Abudureheman B +11 more
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\u3cb\u3e\u3cem\u3eThe Billionaire\u27s Vinegar: The Mystery of the World\u27s Most Expensive Bottle of Wine\u3c/em\u3e\u3c/b\u3e by Benjamin Wallace, Broadway Books, 2009 [PDF]
Hanson, Paul
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