Sensory Discrimination of Dry Red Wines from Greece

By Koussissi Elisabeth   Paterson Alistair   Cristovam Eduarda  

Journal of Wine Research, Vol. 13, Iss. 2, 2002-08 ,pp. : 165-179

Routledge Ltd

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Anthocyanic Composition of Tannat, Cabernet Sauvignon and Merlot Young Red Wines from Uruguay

By González-Neves Gustavo   Gómez-Cordovés Carmen   Barreiro Laura  

Journal of Wine Research, Vol. 12, Iss. 2, 2001-08 ,pp. : 125-133

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Effect of the Addition of Bentonite and Polyvinylpolypyrrolidone on the Colour and Long-term Stability of Red Wines

By Gómez-Plaza E.  

Journal of Wine Research, Vol. 11, Iss. 3, 2000-12 ,pp. : 223-231

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The magnitude of copigmentation in the colour of aged red wines made in the Canary Islands

By Darias-Martín Jacinto   Carrillo-López Marta   Echavarri-Granado José Federico   Díaz-Romero Carlos  

European Food Research and Technology A, Vol. 224, Iss. 5, 2007-03 ,pp. : 643-648

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Anthocyanin Composition and Colour Characteristics of Selected Aged Wines Produced in Greece

By Arnous Anis   Makris Dimitris P.   Kefalas Panagiotis  

Journal of Wine Research, Vol. 13, Iss. 1, 2002-04 ,pp. : 23-34

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