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Publications by Bowen Chai
Impact of Maceration Time on Colour-Related Phenolics, Sensory Characteristics and Volatile Composition of Mulberry Wine
Journal of the Institute of Brewing
Food Science
Related publications
Effect of Bottle Storage on Colour, Phenolics and Volatile Composition of Malvasia and Moscato White Wines
South African Journal of Enology and Viticulture
Influence of Maceration Techniques on the Chemical, Aromatic, Sensory and Biogenic Amine Profiles of Cherry Wine
Journal of the Institute of Brewing
Food Science
Influence of Vertical Training Systems on Warm Climate Red Winemaking: Wine Parameters, Polyphenols, Volatile Composition and Sensory Analysis
Oeno One
Horticulture
Food Science
The Effects of the Duration of Cold Maceration on the Composition and Sensory Properties of Smederevka Wines
Advanced technologies
Impact of Wilting and Additives on Fermentation Quality and Carbohydrate Composition of Mulberry Silage
Asian-Australasian Journal of Animal Sciences
Animal Science
Zoology
Food Science
What Determines Wine Prices: Objective vs. Sensory Characteristics
Journal of Wine Economics
Horticulture
Accounting
Management
Food Science
Business
Impact of Cherry, Acacia and Oak Chips on Red Wine Phenolic Parameters and Sensory Profile
Oeno One
Horticulture
Food Science
The Effect of Inactivated Yeast-Based Products on the Process of Wine Aging, Phenolic Compounds and Sensory Characteristics of Red Wine Prokupac
BIO Web of Conferences
Addition of Red Wine on the Physicochemical Properties and Sensory Characteristics of Uncured Frankfurter-Type Sausage
