Resultados de Búsqueda por Autor

1

Characterization of soluble glycoproteins in red wine

por Yokotsuka, Koki
Publicado en American Journal of Enology and Viticulture

Sin ejemplares

2

$Interactive precipitation between phenolic fractions and peptides in wine-like model solutions turbidity, particle syze, and residual content as influenced by pH, temperature and peptide concentration$

Interactive precipitation between phenolic fractions and peptides in wine-like model solutions turbidity, particle syze, and residual content as influenced by pH, temperature and p...

por Yokotsuka, Koki
Publicado en American journal of Enology and Viticulture

Sin ejemplares

3

Grape seed nitrogenous components and possible contribution to wines

por YOKOTSUKA, Koki
Publicado en American Journal of Enology and Viticulture

Sin ejemplares

4

Effects of seed tannins on enzymatic decolorization of wine pigments in the presence of oxidizable phenols

por Yokotsuka, Koki
Publicado en American journal of Enology and Viticulture

Sin ejemplares

5

Comparison of composition of Koshu white wines fermented in oak barrels and plastic tanks

por Yokotsuka, Koki
Publicado en American Journal of Enology and Viticulture

Sin ejemplares

6

Controlled simultaneous deacidification and alcohol fermentation of a high-acid grape must using two immobilized yeasts, Schizosaccaromyces pombe and Saccharomyces cerevisiae

por Yokotsuka, Koki
Publicado en American Journal of Enology and Viticulture

Sin ejemplares

7

Production of bottle-fermented sparkling wine using yeast immobilized in double-layer gel beads or strands

por Yokotsuka, Koki
Publicado en American Journal of Enology and Viticulture

Sin ejemplares

8

Angiotensin I Converting enzyme-inhibitory peptides from wine

por Takayanagi, Tsutomu
Publicado en American journal of Enology and Viticulture

Sin ejemplares

9

Trans-Resveratrol concentrations in berry skins and wines from grapes in Japan

por OKUDA, Tohru
Publicado en American Journal of Enology and Viticulture

Sin ejemplares

10

Content and origin of protein in white and red wines changes during fermentation and maturation

por Masakazu, Fukui
Publicado en American journal of Enology and Viticulture

Sin ejemplares

11

Changes in anthocyanins in berry skins of Merlot and Cabernet Sauvignon grapes grown in two soils modified with limestone or oyster shell versus a native soil over two years

Publicado en American journal of Enology and Viticulture

Sin ejemplares

12

Production of sweet table wine by termination of alcohol fermentation using an antimicrobial substance from paprika seed

Publicado en American journal of Enology and Viticulture

Sin ejemplares

13

Purification and characterization of polyphenol oxidase from muscat bailey A grape juice

Publicado en American journal of Enology and Viticulture

Sin ejemplares

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