1. Quantification of major grape polysaccharides (Tempranillo v.) released by maceration enzymes during the fermentation process;Ayestarán;Analytica Chimica Acta,2004
2. Effect of crop level and crop load on growth, yield, must and wine composition, and quality of Cabernet Sauvignon;Bravdo;American Journal of Enology and Viticulture,1985
3. The interactive effect of pruning level and irrigation strategy on grape berry ripening and composition in Vitis vinifera L. Cv. Shiraz;Bindon;South African Journal of Enology and Viticulture,2008
4. Tissue-specific and developmental modification of grape cell walls influences the adsorption of proanthocyanidins;Bindon;Journal of Agricultural and Food Chemistry,2012
5. The aroma of wine;Cacho,2010