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  1. 1
    Determination of the <em>Trans</em>-resveratrol content of Champagne wines by reversed-phase HPLC

    Determination of the <em>Trans</em>-resveratrol content of Champagne wines by reversed-phase HPLC by Philippe Jeandet, David Chaudruc, Bertrand Robillard, F. Peters, Dominique Tusseau, Alexandra Conreux, Bruno Duteurtre

    Published 2006-06-01
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    Article
  2. 2
    Does the Temperature of the <i>prise de mousse</i> Affect the Effervescence and the Foam of Sparkling Wines?

    Does the Temperature of the <i>prise de mousse</i> Affect the Effervescence and the Foam of Sparkling Wines? by Clara Cilindre, Céline Henrion, Laure Coquard, Barbara Poty, Jacques-Emmanuel Barbier, Bertrand Robillard, Gérard Liger-Belair

    Published 2021-07-01
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