Scientific publications
Here you will find our latest scientific publications in the trade magazines
Quantitative analysis of Bordeaux red wine precipitates by solid-state NMR: Role of tartrates and polyphenols
December 2015 – Food Chemistry
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Nitrogen modulation of yeast fitness and viability during sparkling wine production
October 2015 – Food Microbiology
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Effect of yeast strain and some nutritional factors on tannin composition and potential astringency of model wines
September 2015 – Food Microbiology
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Performance of a protein extracted from potatoes for fining of white musts
May 2015 – Food Chemistry
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