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  1. 181
    Antimicrobial activity of wine in relation to bacterial resistance to medicinal antibiotics
    “...International Viticulture and Enology Society...”
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  2. 182
    Metabolome-based clustering after moderate wine consumption
    “...International Viticulture and Enology Society...”
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  3. 183
    Impact of enological tannins on laccase activity
    “...International Viticulture and Enology Society...”
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  4. 184
    The effects of leaf removal and artificial shading on the composition of Chardonnay and Pinot noir grapes
    “...International Viticulture and Enology Society...”
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  5. 185
    Using smartphone leaf area index data acquired in a collaborative context within vineyards in southern France
    by Leo Pichon, James Taylor, Bruno Tisseyre
    Published 2020-03-01
    “...International Viticulture and Enology Society...”
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  6. 186
    Chemical evaluation of Carcavelos fortified wine aged in Portuguese (Quercus pyrenaica) and French (Quercus robur) oak barrels at medium and high toast
    “...International Viticulture and Enology Society...”
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  7. 187
    Spatial variability in Ontario Riesling vineyards: I. Soil, vine water status and vine performance
    by Andrew Reynolds, James J Willwerth
    Published 2020-05-01
    “...International Viticulture and Enology Society...”
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  8. 188
    Access to wine experts' long-term memory to decipher an ill-defined sensory concept: the case of green red wine
    “...International Viticulture and Enology Society...”
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  9. 189
    La production mondiale des vins
    by Pierre GALET
    Published 1969-03-01
    “...International Viticulture and Enology Society...”
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  10. 190
    Automatisation en flux continu du dosage enzymatique de l'acide acétique dans les vins
    by Bernard Donèche, P. J. Sánchez
    Published 1985-09-01
    “...International Viticulture and Enology Society...”
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  11. 191
    Relation between kinetic of alcoholic fermentation and must nitrogen content. Influence of nitrogen fertilization on <em>Vitis vinifera</em> cv Muscadelle with permanent grass cover. Nature and concentration levels of some amino acids of musts
    by Corine Larchevêque, A. Casanova, Vincent Dupuch
    Published 1998-09-01
    “...International Viticulture and Enology Society...”
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  12. 192
    Acetaldehyde metabolism in industrial strains of <em>Saccharomyces cerevisiae</em> inhibited by SO<SUB>2</SUB> and cooling during alcoholic fermentation
    by Erhu Li, Ramón Mira de Orduña Heidinger
    Published 2020-06-01
    “...International Viticulture and Enology Society...”
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  13. 193
    Characterizing a vine terroir by combining a pedological field model and a survey of the vine growers in the Anjou Region (France)
    by Fabrice Bodin, René Morlat
    Published 2003-12-01
    “...International Viticulture and Enology Society...”
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  14. 194
    Petiole phosphorus, magnesium and sulphur concentrations are controlled by rootstocks with Vitis riparia genetic background in grapevine
    “...International Viticulture and Enology Society...”
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  15. 195
    Use of hybrids in viticulture. A challenge for the OIV
    by Mario De la Fuente Lloreda
    Published 2018-09-01
    “...International Viticulture and Enology Society...”
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  16. 196
    Recherche du diéthylène-glycol dans les vins
    by Alain Bertrand
    Published 1985-09-01
    “...International Viticulture and Enology Society...”
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  17. 197
    Effets de l'interaction souche de levure/composition du moût sur la production, au cours de la fermentation, de quelques metabolites volatils
    by Rosa Marchetii, Maria Elisabetta Guerzoni
    Published 1987-06-01
    “...International Viticulture and Enology Society...”
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  18. 198
    Application de l'osmose inverse à la désalcoolisation des vins
    by N. Chinaud, Philippe Broussous, Gérald Ferrari
    Published 1991-12-01
    “...International Viticulture and Enology Society...”
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  19. 199
    Estimation rapide des constituants macromoléculaires des moûts et des vins par chromatographie liquide haute pression (CLHP) de tamisage moleculaire
    “...International Viticulture and Enology Society...”
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  20. 200
    Comparison of the anthocyanins composition of five wine-making grape cultivars cultivated in the Wujiaqu area of Xinjiang, China
    by Ke Zhang, Lin Yuan, Qian Li, Rui Wang, Zhen-Zhen Zhang
    Published 2019-08-01
    “...International Viticulture and Enology Society...”
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