Evolution of some phenolic components, carotenoids and chlorophylls during ripening of three Italian grape varieties

By Giovanelli Gabriella   Brenna Oreste  

European Food Research and Technology A, Vol. 225, Iss. 1, 2007-05 ,pp. : 145-150

Springer Publishing Company

Access to resources Recommend Favorite

The dimensions of authenticity in terroir products

By Spielmann Nathalie   Charters Stephen  

International Journal of Wine Business Research, Vol. 25, Iss. 4, 2013-11 ,pp. : 310-324

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Terroir and the Cote de Nuits

By Atkinson John  

Journal of Wine Research, Vol. 22, Iss. 1, 2011-03 ,pp. : 35-41

Routledge Ltd

Access to resources Recommend Favorite

Effects of cold maceration on red wine quality from Tuscan Sangiovese grape

By Parenti A.   Spugnoli P.   Calamai L.   Ferrari S.   Gori C.  

European Food Research and Technology A, Vol. 218, Iss. 4, 2004-03 ,pp. : 360-366

Springer Publishing Company

Access to resources Recommend Favorite

Varietal Differentiation of Grape Juice Based on the Analysis of Near- and Mid-infrared Spectral Data

By Cozzolino Daniel  

Food Analytical Methods, Vol. 5, Iss. 3, 2012-06 ,pp. : 381-387

Springer Publishing Company

Access to resources Recommend Favorite