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  3. Vol 6 No 1 (2017)

Vol 6 No 1 (2017)

Published: 2017-12-31

Reviews

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

Izmari Jasel Alvarez Gaona, Diego Rocha-Parra, Maria C. Zamora, Jorge Chirife
DOI https://doi.org/10.4081/ws.2017.7126
PDF

Original Articles

Antioxidant activity and storage regime of defatted grape seeds flour

Adelina L. Bogoeva, Albena G. Durakova, Atanas I. Pavlov, Velichka B. Yanakieva, Radka Z. Vrancheva, Bozhidar V. Bozadzhiev, Kornelia B. Choroleeva
DOI https://doi.org/10.4081/ws.2017.6695
PDF

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

Eric Meistermann, Michel Pinsun
DOI https://doi.org/10.4081/ws.2017.6871
PDF

Introducing renewable energy in vineyards and agricultural machinery: A way to reduce emissions and provide sustainability

Javier Carroquino, Nieves García-Casarejos, Pilar Gargallo
DOI https://doi.org/10.4081/ws.2017.6975
PDF

Do weak stationary magnetic fields affect the perceived astringency of red wine?

Stephen Wesley Rowcliffe
DOI https://doi.org/10.4081/ws.2017.7172
PDF
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Wine Studies
[eISSN 2039-4446]
is an Open Access, online-only, peer-reviewed journal published by PAGEPress®, Pavia, Italy.

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