Related content

Repercussion of the clarification treatment agents before the alcoholic fermentation on volatile composition of white wines

By Armada Lourdes   Falqué Elena  

European Food Research and Technology A, Vol. 225, Iss. 3-4, 2007-07 ,pp. : 553-558

Springer Publishing Company

Access to resources Recommend Favorite

Influence of wood origin in the polyphenolic composition of a Spanish red wine aging in bottle, after storage in barrels of Spanish, French and American oak wood

By Hernández Teresa   Estrella Isabel   Dueñas Montserrat   Fernández de Simón Brígida   Cadahía Estrella  

European Food Research and Technology A, Vol. 224, Iss. 6, 2007-04 ,pp. : 695-705

Springer Publishing Company

Access to resources Recommend Favorite

Effect of the contact with fermentation-lees or commercial-lees on the volatile composition of white wines

By Bautista Raquel   Fernández Esperanza   Falqué Elena  

European Food Research and Technology A, Vol. 224, Iss. 4, 2007-02 ,pp. : 405-413

Springer Publishing Company

Access to resources Recommend Favorite

Statistical interpretation of the color parameters of red wines in function of their phenolic composition during aging in bottle

By Monagas María   Martín-Álvarez Pedro   Bartolomé Begoña   Gómez-Cordovés Carmen  

European Food Research and Technology A, Vol. 222, Iss. 5-6, 2006-03 ,pp. : 702-709

Springer Publishing Company

Access to resources Recommend Favorite

Changes in the color components and phenolic content of red wines from Vitis vinifera L. Cv. “Tempranillo” during vinification and aging

By Guadalupe Zenaida  

European Food Research and Technology A, Vol. 228, Iss. 1, 2008-11 ,pp. : 29-38

Springer Publishing Company

Access to resources Recommend Favorite