A Study of Condensates Collected during the Fermentation of Grape Must by Jakub Humaj, Mojmir Baron, Michal Kumsta, Jiri Sochor, Pavel Pavlousek

Subjects: “…grape must…”
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Variabilité de la microflore levurienne de quelques terroirs viticoles du Pays nantais by Alain Poulard, L. Simon, Claude Cuinier

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Special Beer obtained by Synchronous Alcoholic Fermentation of Two Different Origin Substrates by Elena MUDURA, Teodora Emilia COLDEA, Victor PLESCA, Anca FARCAS

Subjects: “…special beer, grape must, fermentation…”
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Physical, Chemical-physical and chemical characterization of must and integral juice in grape cultivars by I. T. S. Viana, G. V. A. Fonseca, G. H. Bueno, J. O. F. Melo

Subjects: “…quality, grape must, vitis labrusca…”
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Using foliar applications of magnesium and potassium to improve yields and some qualitative parameters of vine grapes (Vitis vinifera L.) by T. Zlámalová, J. Elbl, M. Baroň, H. Bělíková, L. Lampíř, J. Hlušek, T. Lošák

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Characteristics of grape must of perspective genotypes in autochthonous grapevine variety Prokupac by Utvić Stefana R., Jakšić Darko D., Savić Saša R., Petrović Sanja M., Ristić Miloš P., Vidanović Zlata M., Mošić Ivana S.

Subjects: “…grape must…”
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Bioprotection using a selected strain of <i>Metschnikowia pulcherrima</i> as an alternative to SO₂ for preventing the browning of white grape must by Marco Bustamante, Pol Giménez, Arnau Just-Borras, Ignasi Solé-Clua, Jordi Gombau, José M. Heras, Nathalie Sieczkowski, Mariona Gil, Joan Miquel Canals, Fernando Zamora

Subjects: “…Grape must…”
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Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning by Marco Bustamante, Pol Giménez, Arnau Just-Borràs, Ignasi Solé-Clua, Jordi Gombau, José M. Heras, Nathalie Sieczkowski, Mariona Gil, José Pérez-Navarro, Sergio Gómez-Alonso, Joan Miquel Canals, Fernando Zamora

Subjects: “…grape must…”
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The Use of a Targeted Must Oxygenation Method in the Process of Developing the Archival Potential of Natural Wine by Jozefína Pokrývková, Štefan Ailer, Jaroslav Jedlička, Peter Chlebo, Ľuboš Jurík

Subjects: “…oxygen and grape must…”
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Dosages des polyphenols des moûts de raisin * by Michel Moutounet

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Physico-Chemical and Sensory Characterization of a Fruit Beer Obtained with the Addition of Cv. Lambrusco Grapes Must by Antonio Castro Marin, Federico Baris, Elia Romanini, Milena Lambri, Giuseppe Montevecchi, Fabio Chinnici

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STUDY ON THE EVOLUTION OF MICRO- AND MACROELEMENTS DURING THE WINEMAKING STAGES: THE IMPORTANCE OF COPPER AND IRON QUANTIFICATION by Liliana NOROCEL, Gheorghe GUTT

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Inoculation with a selected strain of <i>Metschnikowia pulcherrima</i> as a bioprotective alternative to sulphites for preventing browning of white grape must by Marco Bustamante, Pol Giménez, Arnau Just-Borràs, Ignasi Solé-Clua, Jordi Gombau, José M. Heras, Nathalie Sieczkowski, Mariona Gil, Joan M. Canals, Fernando Zamora

Subjects: “…Grape must…”
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Influence of Fermentation Water on Stable Isotopic D/H Ratios of Alcohol Obtained from Concentrated Grape Must by Matteo Perini, Andrea Failoni, Marco Simoni, Agostino Tonon, Federica Camin

Subjects: “…concentrated grape must…”
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Observations sur l'utilisation de l'osmose inverse en vinification en rouge by Guy Guimberteau, Michel Gaillard, René Wajsfelner

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Direct and Rapid Detection and Quantification of Oenococcus oeni Cells in Wine by Cells-LAMP and Cells-qLAMP by Verónica Soares-Santos, Verónica Soares-Santos, Isabel Pardo, Isabel Pardo, Sergi Ferrer, Sergi Ferrer

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Incidence de la clarification des moûts de raisin sur les fermentescibilltés alcoolique et malolactique by Michèle Guilloux-Benatier, Michel Feuillat

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Influence of vintage, geographical location and agricultural management on yeast populations in Galician grape musts (NW Spain) by Pilar Blanco, David Castrillo

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A review. Biochemical and molecular mechanisms in <em>Saccharomyces cerevisiae</em> that are involved in the formation of some volatile compounds in wines by Claudio Delfini, Chiara Cocito, M. Bonino

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Estrés hídrico versus componentes del rendimiento y calidad de mosto (Vitis vinifera L.) cv. Negra Criolla by Keith Díaz, Javier Arias, Maura Rodriguez, Atilio Arata, Marlene Aguilar

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