The Physical and Chemical Stability of Wine-Reference-Cited by-同舟云学术

The Physical and Chemical Stability of Wine

Published:1999 Issue: Volume: Page:320-351
ISSN:
Container-title:Principles and Practices of Winemaking
language:
Short-container-title:

Author:

Boulton Roger B.,Singleton Vernon L.,Bisson Linda F.,Kunkee Ralph E.

Publisher

Springer US

Link

http://link.springer.com/content/pdf/10.1007/978-1-4757-6255-6_8

Reference116 articles.

1. Abgueguen, O., and R. B. Boulton. 1993. “The crystallization kinetics of calcium tartrate from model solutions and wines.” Am. J. Enol. Vitic. 44: 65–75.

2. Anelli, G. 1977. “The proteins of musts.” Am. J. Enol. Vitic. 28: 200–203.

3. Anon. 1976. “Scraped-surface heat exchanger reduces wine cold stabilization time.” Food Eng. 48 (Nov): 155.

4. Aspinall, G. O. 1970. Polysaccharides. Pergamon Press, New York, pp. 89–92.

5. Bakalinsky, A. T., and R. Boulton. 1985. “The study of an immobilized acid protease for the treatment of wine proteins.” Am. J. Enol. Vitic. 36: 23–29.

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