Comparison of the effect of 8 closures in controlled industrial conditions on the shelf life of a red wine

Author： Vidal Jean-Claude  

Publisher： Edp Sciences

E-ISSN： 2117-4458|9|issue|02024-02024

ISSN： 2117-4458

Source： Bio Web of conference, Vol.9, Iss.issue, 2017-07, pp. : 02024-02024

Access to resources Favorite

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Conditions Affecting Shelf-Life of Inoculated Legume Seed

By Deaker Rosalind   Hartley Elizabeth   Gemell Greg  

Agriculture, Vol. 2, Iss. 1, 2012-02 ,pp. : 38-51

MDPI

Access to resources Recommend Favorite

The effect of inactivated yeast-based products on the process of wine aging, phenolic compounds and sensory characteristics of red wine Prokupac

By Malićanin Marko  

Bio Web of conference, Vol. 9, Iss. issue, 2017-07 ,pp. : 02004-02004

Edp Sciences

Access to resources Recommend Favorite

Effect of the addition of different types of oenological commercial tannins on phenolic and sensorial red wine characteristics evolution

By Jordão António M.  

Bio Web of conference, Vol. 7, Iss. issue, 2016-10 ,pp. : 02032-02032

Edp Sciences

Access to resources Recommend Favorite

Red Wine Polyphenols for Cancer Prevention

By He Shan   Sun Cuirong   Pan Yuanjiang  

International Journal of Molecular Sciences, Vol. 9, Iss. 5, 2008-05 ,pp. : 842-853

MDPI

Access to resources Recommend Favorite

Effect of Radio Frequency Heating on Yoghurt, I: Technological Applicability, Shelf-Life and Sensorial Quality

By Siefarth Caroline   Tran Thi Bich Thao   Mittermaier Peter   Pfeiffer Thomas   Buettner Andrea  

Foods, Vol. 3, Iss. 2, 2014-05 ,pp. : 318-335

MDPI

Access to resources Recommend Favorite