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1.
Water stress and ripeness effects on the volatile composition of Cabernet Sauvignon wines.
J Sci Food Agric
; 98(3): 1140-1152, 2018 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-28758679
2.
Effect of selected Saccharomyces cerevisiae yeast strains and different aging techniques on the polysaccharide and polyphenolic composition and sensorial characteristics of Cabernet Sauvignon red wines.
J Sci Food Agric
; 95(10): 2132-44, 2015 Aug 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-25258103
3.
Phenolic composition and mouthfeel characteristics resulting from blending Chilean red wines.
J Sci Food Agric
; 94(4): 666-76, 2014 Mar 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-23847104
4.
Effect of inert gas and prefermentative treatment with polyvinylpolypyrrolidone on the phenolic composition of Chilean Sauvignon blanc wines.
J Sci Food Agric
; 93(8): 1928-34, 2013 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-23239058
5.
Controlled water deficit during ripening affects proanthocyanidin synthesis, concentration and composition in Cabernet Sauvignon grape skins.
Plant Physiol Biochem
; 117: 34-41, 2017 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-28587991
6.
Chemical and sensory effects of storing sauvignon Blanc wine in colored bottles under artificial light.
J Agric Food Chem
; 62(29): 7255-62, 2014 Jul 23.
Artículo
en Inglés
| MEDLINE | ID: mdl-24983902
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