Maturation and Oak

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  REDUCTIVE WINEMAKING FOR WHITE WINES.

  Richard Gibson – Scorpex Wine Services

  Reductive winemaking is a technique that

  Published on: 28/09/2004

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  WINE SPOILAGE CAPACITY OF BRETTANOMYCES/DEKKERA SPP

  Paulo Silva, Helena Cardoso, Hernàni Geròs (2004) American Journal of Enology and Viticolture, 55:1, 65-71

  Yeasts of genus Bret

  Published on: 30/07/2004

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  THE ROLE OF GLUTATHIONE ON THE AROMATIC EVOLUTION OF DRY WHITE WINE.

  Denis DUBOURDIEU* et Valérie LAVIGNE-CRUEGE**

  The glutathione content of Sauvignon Bla

  Published on: 16/02/2004

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  EVOLUTION OF TOASTED AROMAS IN RED WINE DURING BARREL MATURATION

  Denis DUBOURDIEU and Takatoshi TOMINAGA

  Well known are the woody aromas descript

  Published on: 09/01/2004

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  LEES AGING, EXPERIENCE ON ROSE

  Laure Cayla – ITV France Vidauban

  Maturation on the lees for the vinificat

  Published on: 23/10/2003

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  RELEASE OF FUNCTIONAL POLYSACCHARIDES BY WINE YEAST AND THEIR INTERACTION WITH WINE POLYPHENOLS

  S. Escot, Université de Dijon, France

  Yeasts release polysaccharides during al

  Published on: 17/07/2002

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