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INAO. Occurrence of Lactic Acid Bacteria During the Different Stages of Vinification and Conservation of Wines. Production of Decanoic Acid and Other Volatile Compounds and the Growth of Yeast and Malolactic Bacteria During Vinification. Effects of Various Vinification Techniques on the Concentration of cis- and trans-Resveratrol and Resveratrol Glucoside Isomers in Wine. Influence of Vinification Treatments on Aroma Constituents and Sensory Descriptors of Pinot noir Wines.

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Vinification. 020109_HarvestReport_2. Useful links and ressources. Les Liaisons Oenophiles. Vinomedia, agence évènementielle au service du vigneron.