Vol 33 No 2 (1999): Journal international des sciences de la vigne et du vin

Published: 28 June 2016

Table of Contents

The main amino acids in xylem sap of Vitis vinifera L. var. Cabernet Franc during the vegetative cycle. Search for an amino acid marker

Corine Larchevêque, A. Casanova

Vol 33 No 2 (1999): Journal international des sciences de la vigne et du vin

Selective breeding of Saccharomyces cerevisiae to increase glycerol levels in wine

Bernard A. Prior, Clelia Baccari, Robert K. Mortimer

Vol 33 No 2 (1999): Journal international des sciences de la vigne et du vin

Experimental approach of micro-organism effect during cooperage wood drying

Claudie Roulland, Guillaume Snakkers, Roger Cantagrel

Vol 33 No 2 (1999): Journal international des sciences de la vigne et du vin

Observations on the oxygen consumption during maturation of wines on lees

Caroline Fornairon-Bonnefond, Jean-Paul Mazauric, Jean-Michel Salmon, Michel Moutounet

Vol 33 No 2 (1999): Journal international des sciences de la vigne et du vin

Influence of the liquid or gazeous nature of the grape berries environment on rheological properties and on colour and nitrogen extractabilities during conditions simulating the Beaujolais wine-making process

Philippe Abbal, J. Sarris, Martine Pradal, Jean-Luc Berger, Jean-Pierre Robin

Vol 33 No 2 (1999): Journal international des sciences de la vigne et du vin