27 results on '"Jeandet, A."'
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2. Changes in Chitinase and Thaumatin-like Pathogenesis-Related Proteins of Grape Berries during the Champagne Winemaking Process
3. Use of Wheat Gluten as Clarifying Agent of Musts and White Wines
4. The Secrets of Fizz in Champagne Wines: A Phenomenological Study
5. Assay of Resveratrol and Derivative Stilbenes in Wines by Direct Injection High Performance Liquid Chromatography
6. Study of the Contribution of the Major Organic Acids of Wine to the Buffering Capacity of Wine in Model Solutions
7. Changes in the Buffering Capacity of Model Solutions of 40 mMTartaric or Malic Acids in Relation to Amino Acids
8. Study of Effervescence in a Glass of Champagne: Frequencies of Bubble Formation, Growth Rates, and Velocities of Rising Bubbles
9. Resveratrol Content of Wines of Different Ages: Relationship With Fungal Disease Pressure in the Vineyard
10. Close-up on Bubble Nucleation in a Glass of Champagne
11. The Production of Resveratrol (3,5,4'-trihydroxystilbene) by Grape Berries in Different Developmental Stages
12. Effect of Bottle Capacity and Bottle-cap Permeability to Oxygen on Dimethylsulfide Formation in Champagne Wines during Aging on the Lees
13. Protective Effect of a Composite Cork Stopper on Champagne Wine Pollution with 2,4,6-Trichloroanisole
14. Contribution to the Study of theRemuageProcedure in Champagne Wine Production: Identification ofVoltigeurs(Particles in Suspension in the Wine)
15. Resveratrol and Stilbene Synthase mRNA Production in Grapevine Leaves Treated with Biotic and Abiotic Phytoalexin Elicitors
16. Changes in Chitinase and Thaumatin-like Pathogenesis-Related Proteins of Grape Berries during the Champagne Winemaking Process
17. Use of Wheat Gluten as Clarifying Agent of Musts and White Wines
18. Close-up on Bubble Nucleation in a Glass of Champagne
19. Protective Effect of a Composite Cork Stopper on Champagne Wine Pollution with 2,4,6-Trichloroanisole
20. The Secrets of Fizz in Champagne Wines: A Phenomenological Study
21. Effect of Bottle Capacity and Bottle-cap Permeability to Oxygen on Dimethylsulfide Formation in Champagne Wines during Aging on the Lees
22. Assay of Resveratrol and Derivative Stilbenes in Wines by Direct Injection High Performance Liquid Chromatography
23. Changes in the Buffering Capacity of Model Solutions of 40 mMTartaric or Malic Acids in Relation to Amino Acids
24. Contribution to the Study of theRemuageProcedure in Champagne Wine Production: Identification ofVoltigeurs(Particles in Suspension in the Wine)
25. Study of the Contribution of the Major Organic Acids of Wine to the Buffering Capacity of Wine in Model Solutions
26. Resveratrol Content of Wines of Different Ages: Relationship With Fungal Disease Pressure in the Vineyard
27. The Production of Resveratrol (3,5,4'-trihydroxystilbene) by Grape Berries in Different Developmental Stages
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