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Emne: Argon
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Emne: Oenococcus oeni
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Emne: facultative hetero-fermentative
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Emne: non-Saccharomyces
Emne: partial least squares regression
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Emerging Trends in Beverage Processing
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Emne: Lactobacillus plantarum
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Emne: Oenococcus oeni
Emne: ageing on lees
Emne: antimicrobial
Emne: atmospheric pressure cold plasma
Emne: batch
Emne: color
Emne: continuous flow
Emne: enzymatic activity
Emne: facultative hetero-fermentative
Emne: flash-release
Emne: food preservation
Emne: food technology
Emne: fruit juice
Emne: high pressure
Emne: high pressure homogenization (HPH)
Emne: hyperbaric storage
Emne: malolactic fermentation
Emne: microbial inactivation
Emne: minerality
Emne: n/a
Emne: non-Saccharomyces
Emne: partial least squares regression
Emne: predictive model
Emne: pulsed electric fields
Emne: red wine
Emne: starter cultures
Emne: thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: ge...
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Emerging Trends in Beverage Processing
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Enological Repercussions of Non-Saccharomyces Species
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Enological Repercussions of Non-Saccharomyces Species 2.0
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Modern Technologies and Their Influence in Fermentation Quality
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Yeast Biotechnology 3.0
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Yeast
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Microbiology of Fermented Foods and Beverages
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Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products
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Microbiota of Grapes: Positive and Negative Role on Wine Quality
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Flavour Volatiles of Wine
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Wine Economics
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Wine Aromas
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Yeast Biotechnology 5.0
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Wine Fermentation
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Yeast Biotechnology 6.0
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Yeast Biotechnology 2.0
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OENO One
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Wine Sensory Faults
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Beverage Sensory Modification
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Wine Economics and Policy
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Biogenic Amines and Food Safety
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Advances in Microbial Fermentation Processes
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Global Wine Markets, 1961 to 2009: A statistical compendium
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Chapter Experience, sensorial skills and personality qualifying a wine consumer as an expert
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Which Winegrape Varieties are Grown Where?
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