Proposal for a new standard OIV method for determination of chromatic characteristics of wine

Proposal for a new standard OIV method for determination of chromatic characteristics of wine

Guardado en:

Detalles Bibliográficos
Publicado en:	American journal of Enology and Viticulture
Otros Autores:	Pérez-Caballero, Valentín, Ayala, Fernando, Echávarri, J. Federico, Negueruela, Angel I.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of Enology and Viticulture v. 54, no. 1 (2003), p. 59-62
Materias:	Enología Vinos Color Técnicas analíticas OIV
Publicación relacionada:	Contenido en: American journal of Enology and Viticulture

Ejemplares similares

Discoloring process in sherry wines studied by means of chromatic parameters

74º ASSEMBLEE générale. O.I.V. Paris 1994 résolutions

Automated ABTS method for the determination of Trolox-equivalent antioxidant capacity (TEAC) of red wine

Determination of biogenic amines and other amines in wine by an optimized HPLC method with polarity gradient elution
por: IÑIGUEZ CRESPO, M.

XXI Congreso mundial de la viña y el vino, 75a. Asamblea General de la OIV : Punta del Este-Uruguay, 27 de noviembre al 4 de diciembre dde 1995.
por: Congreso Mundial de la Viña y el Vino (21 : 1995 : Uruguay)
Publicado: (1995)

A New simplified method for measuring the color of wines. I. Red and Rosé wines
por: Ayala, F.

Characteristics of colored substances in red wines considering their age
por: JOVIC, S.

A Rapid and simple method for simultaneous determination of glycerol, fructose, and glucose in wine

Determination of the alcoholic strength of grape and fruit wines by simple analytical methods
por: TUISKUNEN, M.

Potentiometric stripping determination of lead, cadmium, and zinc in wine
por: CHEN, Guo Nan

A new simplified method for measuring the color of Wines. II. White wines and brandies
por: AYALA, F.

Automated determination of total acidity in wines by flow injection analysis
por: PERIS-TORTAJADA, Miguel

A new simplified method for measuring the color of wines. III.All wines and brandies
por: Ayala, F.

Comparative study of the total acidity determination in wine by potentiometric and volumetric titration

Isolation and determination of polymeric polyphenols in wine using sephadex LH-20
por: KANTZ, Kent

Amino acid determination in musts and wines by HPLC after derivatization with phenylisothiocyanate
por: Hernández Horte, P.

A new appproach to dialysis in sequential injection systems spectrophotometric determination of L(+)-Lactate in wines
por: Araújo, Alberto N.

Determination of Nickel in french wines and grapes
por: TEISSEDRE, P.L.

Lateral-flow devices to rapidly determine levels of stable Botrytis antigens in table and dessert wines
por: Dewey, Frances M.

Development of a rapid method for the analysis of ethanol in wines using capillary electrophoresis
por: COLLINS, T.

Effect of oenotannin addition on the composition of Sangiovese wines from grapes with different characteristics

Fluorometric determination of biacetyl in wines after condensation with 3,4-Diaminoanisole
por: VOULGAROPOULOS, A.

Biogenic amines in wine a review of analytical methods
por: BUSTO, O.

Gas chromatographic determination of mono- and diglycerides in wine and their natural removal from wine
por: Caputi, A.

Comparisons of methods for the determination of anthocyanins in red wines
por: Rivas-Gonzalo, J. C.

Proviciency test on FTIR wine analysis
por: Moreira, J. L.

Pratiques oenologiques progrès et risques dans la diversité des caractéristiques naturelles des vins
por: DELFINI, C.

Influence du pas de mesure dans le calcul des coordonnées de la couleur du vin
por: Echávarri, J. F.

Variedades de vid cultivadas en Mendoza (Argentina). Caracterización ampelográfica según método de la OIV
por: Matus, Mirta Susana

Enzimatic determination of L(-) malic and L(+) lactic acids in wine by flow injection analysis
por: Lima, José

Determination of selenium in wines using electrothermal atomic absorption spectrometry with Zeeman background correction
por: JAGANATHAN, J.

Trace urea determination in red wine and its degradation rate by acid urease
por: FUJINAWA, Shohei

HPLC determination of phenolic compounds in berry and fruit wines and liqueurs
por: Lehtonen, P. J.

Red wine color : exploring the mysteries /
Publicado: (2004.)

Fast screening method for wine headspace compounds using solid-phase microextraction (SPME) and capillary GC technique
por: VAS, GY.

Verification of the geographical origin and the illegal watering of wines by classifical chemical analysis and determination of the stable isotope ratio of 18 O/16 O
por: HOLBACH, B.

Determination of cobalt in wine and must by electrothermal atomization atomic absorption spectrometry analytical method development and validation
por: Catarino, S.

Wine analysis with FTIR spectrometry
por: Patz, C.D.

Sous-commission conventionnelle d'unification des méthodes d'analyse et d'appréciation des vins
por: BERTRAND, A.

Preliminary studies on peptides in wine by HPLC
por: Acedo, M. I.