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  Drying/encapsulation of red wine to produce ingredients for healthy foods

  Izmari Jasel Alvarez Gaona, Diego Rocha-Parra, Maria C. Zamora, Jorge Chirife

  26-03-2023

  https://doi.org/10.4081/ws.7126

  4143

  Downloads: 1444
• 

  Treatment with different fining agents of white musts from spoiled wine grapes

  Eric Meistermann, Michel Pinsun

  26-03-2023

  https://doi.org/10.4081/ws.6871

  2809

  Downloads: 1156
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  Together is better. Experience of simultaneous fermentation of yeast and bacteria as a possible strategy to prevent stuck fermentation in difficult wines

  Raffaele Guzzon, Mario Malacarne, Sergio Moser, Roberto Larcher

  26-05-2022

  https://doi.org/10.4081/ws.4941

  3984

  Downloads: 1761

• Fortified wines in Russia: selected social and health-related aspects

  Sergei V. Jargin

  17-03-2025

  https://doi.org/10.4081/ws.12805

  399

  Downloads: 155
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  Evaluating the impact of a fungal-origin chitosan preparation on Brettanomyces bruxellensis in the context of wine aging

  Tiziana Nardi, Paola Vagnoli, Andrea Minacci, Sandrine Gautier, Nathalie Sieczkowski

  15-12-2022

  https://doi.org/10.4081/ws.4574

  3680

  Downloads: 1623
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  Amino acid content in red wines obtained from grapevine nitrogen foliar treatments: consumption during the alcoholic fermentation

  Javier Portu, Rosa López, Isabel López-Alfaro, Lucía González-Arenzana, Pilar Santamaría, Teresa Garde-Cerdán

  05-12-2022

  https://doi.org/10.4081/ws.4475

  3583

  Downloads: 1717
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  Evaluating the correlation between chemical and sensory compounds in Blaufränkisch and Cabernet Franc wines

  Irina Balga, Attila Kiss, Lajos Gál, Annamária Leskó, Miklós Kállay

  17-12-2022

  https://doi.org/10.4081/ws.4469

  2636

  Downloads: 1355