0000000000662806

AUTHOR

A Scacco

Influence of "single-origin" coffees on sensory characteristics of Espresso.

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Beneficial effects of Candida zemplinina in wine fermentation: lower alcohol level and higher glycerol content

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Candida zemplinina yeasts positively impact wine production: lower alcohol levels and higher glycerol contents

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SENSORY AND PHYSICOCHEMICAL CHARACTERIZATION OF CERASUOLO DI VITTORIA RED WINE

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Quality control of the Denomination of Origin 'Cerasuolo di Vittoria' wine by sensory and analytical parameters.

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STUDIO DELLA VARIABILITà INTRAVARIETALE DEL NERO D'AVOLA: LA PIù IMPORTANTE CULTIVAR A BACCA NERA DELLA SICILIA

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Use of Candida zemplinina to improve wine quality: lowering alcohol level and enhancing glycerol content

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