The Effect of Glycerol on the Perceived Aroma of a Model Wine and a White Wine

By Lubbers S.   Verret C.   Voilley A.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 34, Iss. 4, 2001-06 ,pp. : 262-265

Academic Press

Access to resources Recommend Favorite

Must Oxygenation and Polyphenoloxidase Inhibition and the Oxidation of White Wine

By Vaimakis V.   Roussis I.G.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 26, Iss. 2, 1993-04 ,pp. : 133-137

Academic Press

Access to resources Recommend Favorite

The Effect of Glycerol on the Perceived Viscosity of Dry White Table Wine

By Gawel Richard   Waters Elizabeth  

Journal of Wine Research, Vol. 19, Iss. 2, 2008-07 ,pp. : 109-114

Routledge Ltd

Access to resources Recommend Favorite

Red, White, and 'Green': The Cost of Greenhouse Gas Emissions in the Global Wine Trade

By Colman Tyler   Paster Pablo  

Journal of Wine Research, Vol. 20, Iss. 1, 2009-03 ,pp. : 15-26

Routledge Ltd

Access to resources Recommend Favorite

Impact odorants of Chardonnay dry white wine from Changli County (China)

By Li Hua   Tao Yong-Sheng   Wang Hua   Zhang Li  

European Food Research and Technology A, Vol. 227, Iss. 1, 2008-05 ,pp. : 287-292

Springer Publishing Company

Access to resources Recommend Favorite