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

Stephen Wesley Rowcliffe
DOI https://doi.org/10.4081/ws.2017.7172
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