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A földmivelésügyi m. kir. minister kiadványai [Publications of the Hungarian Royal Minister for Agriculture] 1898: A bortörvény (1893: XXIII. t.-cz.) ismertetése [Information on the Wine Act (Act XXIII of 1893)] . (1898. No. 9

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. , 2005. Implications of nitrogen nutrition for grapes, fermentation and wine. Australian Journal of Grape and Wine Research. 11 . 242–295. Henschke P. A. Implications of nitrogen

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Rapp, A. (1991): Natural flavours of wine, correlation between instrumental analysis and sensory perception. Fresenius J. anal. Chem. , 337 , 777-785. Natural flavours of wine

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winemaking technologies has been examined. Some biological stabilization effects can be achieved by pasteurization, which prolongs the shelf life of wine but has a considerable influence on the quality, colour, alcohol content and other traits of the product

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winemaking technologies has been examined. Some biological stabilization effects can be achieved by pasteurization, which prolongs the shelf life of wine but has a considerable influence on the quality, colour, alcohol content and other traits of the product

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Sass-Kiss, A., Szerdahelyi, E. & Hajós, Gy. (2000): Study of biologically active amines in grapes and wines by HPLC. Chromatographia , 51 , 316-320. Study of biologically active amines

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Danilewicz, J.C. (2007): Interaction of sulfur dioxide, polyphenol, and oxygen in wine-model system: central role of iron and copper. Am. J. Enol. Vitic., 58, 53–60. Danilewicz J

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References A rozarena , I. , C asp , A. , M arín , R. & N avarro , M. ( 2000 ): Multivariate differentiation of Spanish red wines according to region and variety . J. Sci. Food

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-3-hydroxy-2, (5H)-furanone (sotolon) and ethyl 9-hydroxynonanoate in botrytised wines and evaluation of the roles of compounds characteristic of it. Agric. biol. Chem. , 48 , 2707-2710. Identification of 4, 5-dimethyl-3

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Acta Chromatographica
Authors: Milica Atanacković Krstonošić, Jelena Cvejić Hogervorst, Mira Mikulić and Ljiljana Gojković-Bukarica

-inflammation, and anti-aging properties [ 1 ]. Red wine is well-known for its health benefits, and most of them are, at least partially, attributed to the presence of phenolic compounds [ 2 ]. During winemaking procedure, phenolics are transferred from grapes to

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