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A new fuzzy control system for white wine fermentation

By Martnez G.   Lopez A.   Esnoz A.   Vrseda P.   Ibarrola J.  

Food Control, Vol. 10, Iss. 3, 1999-06 ,pp. : 175-180

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Higher alcohols and esters production by Saccharomyces cerevisiae. Influence of the initial oxygenation of the grape must

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Enhancement of red wine colour by pre-fermentation addition of copigments

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Influence of decantation of viura must on the cation content. Evolution during wine fermentation and stabilization

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