Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by CEZAR BICHESCU
The Influence of Oenological Tannins on the Fermentation and Color Stability of a Romanian Red Wine
Romanian Biotechnological Letters
Applied Microbiology
Biotechnology
Agronomy
Crop Science
Genetics
Related publications
The Effect of Grape Ripening Stage on Red Wine Color
Oeno One
Horticulture
Food Science
Short History of Red Wine Color
ACS Symposium Series
Chemistry
Chemical Engineering
Influence of Sodium Chloride on Wine Yeast Fermentation Performance
International Journal of Wine Research
Food Science
Methods and Observations for the Influence of Temperature on Volatile Loss From Wine Fermentation
Evaluation of the Impact of Initial Red Wine Composition on Changes in Color and Anthocyanin Content During Bottle Storage
Food Chemistry
Medicine
Analytical Chemistry
Food Science
Comparative Analysis Regarding the Chemical and Microbiological Characteristics of Some Red Wine Assortments Produced in Two Romanian Viticultural Areas
Revista de Chimie
Surfaces
Materials Science
Engineering
Materials Chemistry
Films
Coatings
Chemistry
Grape Marc, Wine Lees and Deposit of the Must: How to Manage Oenological By-Products?
BIO Web of Conferences
Assessing the Influence of Music on Wine Perception Among Wine Professionals
Food Science and Nutrition
Food Science
Tannins and Their Influence on Health
