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• 30 September 2001

  Influence of yeast autolysis after alcoholic fermentation on the development of Brettanomyces/Dekkera in wine

  Michèle Guilloux-Benatier, D. Chassagne, Hervé Alexandre, Claudine Charpentier, Michel Feuillat

  Vol. 35 No. 3 (2001): Journal international des sciences de la vigne et du vin
• 31 December 2013

  Anthocyanins composition and extraction from Grenache noir (Vitis vinifera L.) vine leaf using an experimental design II- by ethanol or sulfur dioxide in acidified water

  Rim Nabli, Sami Achour, Michaël Jourdes, Pierre-Louis Teissedre, Ahmed N. Helal, Béchir Ezzili

  Vol. 47 No. 4 (2013): Journal international des sciences de la vigne et du vin
• 30 September 1995

  Determination of the temperature of saturation, of the field of supersaturation and of the « rules » of stability towards the calcium tartrate in wines

  Denis Vallée, Alain Bagard, Gilles Salva, Nathalie Raoulx-Pantalacci, Laurent Bourde, Christophe Lavergne, Michel Albertini, Marie-Jeanne Serpentini

  Vol. 29 No. 3 (1995): Journal international des sciences de la vigne et du vin
• 30 September 2008

  Anthocyanin extractability assesment of grape skins by texture analysis

  Luca Rolle, Fabrizio Torchio, Giuseppe Zeppa, Vincenzo Gerbi

  Vol. 42 No. 3 (2008): Journal international des sciences de la vigne et du vin
• 31 December 1996

  Demonstraction and interpretation of the yeast lee ability to adsorb certain volatile thiols contained in wine

  Valérie Lavigne-Cruège, Denis Dubourdieu

  Vol. 30 No. 4 (1996): Journal international des sciences de la vigne et du vin
• 31 March 2000

  Free amino acids of leaves and berries of Cabernet Sauvignon grapevines

  Alberto Miele, Alain Carbonneau, Jacques Bouard

  Vol. 34 No. 1 (2000): Journal international des sciences de la vigne et du vin