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Effect of Myclobutanil Pesticide on the Physiological Behavior of Two Newly Isolated Saccharomyces cerevisiae Strains during Very-High-Gravity Alcoholic Fermentation

scientific article published on 09 December 2019

Grape brandy production, composition and sensory evaluation ⬇️

artículo científico publicado el 2 de octubre de 2013

Proanthocyanidin content as an astringency estimation tool and maturation index in red and white winemaking technology

scientific article published on 06 July 2019

Red Wine Age Estimation by the Alteration of Its Color Parameters: Fourier Transform Infrared Spectroscopy as a Tool to Monitor Wine Maturation Time.

artículo científico publicado en 2017

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