Vol. 6 No. 1 (2017) | Wine Studies

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2017 Vol.6 No.1

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

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

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

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

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

https://doi.org/10.4081/ws.2017.7172
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