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Publications by Koki YOKOTSUKA

Chemical Studies on Coloring and Flavoring Substances in Japanese Grapes and Wines. Part XXIV Production of Koshu White Table Wine Using Musts With Different Turbidity.

NIPPON SHOKUHIN KOGYO GAKKAISHI

English

Changes in Color During Aging of Cabernet Sauvignon and Muscat Bailey A

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English

Wine Making Principles

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English

Changes in Color During Aging of Cabernet Sauvignon and Muscat Bailey a Red Wines

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English

Isolation of Soluble Proteins From Juice, Must and Wines From Muscat Bailey a Grapes

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English