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Publications by J. ŠTRUC

The Calculation on the Preparation of Dessert Wine.

English

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Report on the Experimental Production of Dessert Wine

JOURNAL OF THE SOCIETY OF BREWING,JAPAN

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Vermouth, Spicy Wine, the Main Representative of Dessert Wine.

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CALCULATION OF CARBON PRINT IN THE WINE INDUSTRY: The Study Case of FRANALCO S.A. Wine Cellar - Production of Bottled and Bulk Wine

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Experience of Wine Industry With the Preparation Septonex Used as Disinfectant.

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Evaluating the Impact of a Fungal-Origin Chitosan Preparation on Brettanomyces Bruxellensis in the Context of Wine Aging

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Assessing the Influence of Music on Wine Perception Among Wine Professionals

Food Science and Nutrition

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The Use of Sweet Organic Amendments to Improve the Quality of the Dessert

Scientific notes of Taurida National V.I. Vernadsky University. Series: Technical Sciences

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Stabilization of Wine With Metatartaric Acid and Its Preparation.

English

Wine Science in the Omics Era: The Impact of Systems Biology on the Future of Wine Research

South African Journal of Enology & Viticulture

English