The acid sensation for wines von Usseglio Tomasset L, Bosia P.D

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Evolution of the invertase power of wine must. [French von Usseglio Tomasset L

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La sensation acide pour les vins von USSEGLIO-TOMASSET, L, BOSIA, P. D

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L'état de sursaturation des vins en tartrate acide de potassium von USSEGLIO-TOMASSET, L, UBIGLI, M, BARBERO, L

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La désacidification des moûts selon la méthode allemande von USSEGLIO-TOMASSET, L, BOSIA, P. D

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Grape colouring matter, its extraction, its purification in view of its use in various industries. [French von Usseglio Tomasset L

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The potassium acid tartrate oversaturation in wines von Usseglio Tomasset, L. (Istituto Sperimentale per l'Enologia, Asti (Italie)), Ubigli, M, Barbero, L

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Technical physico-chemical and biological aspects of thermic treatments of whole or crushed grapes. [French von Olivieri C

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Aminoacids and oligopeptides development from the must to the wine von Usseglio-Tomasset, L. (Istituto Sperimentale per l'Enologia, Asti (Italy)), Bosia, P.D

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Sparkling wines: how they are made and appreciation of quality. The Italy's report [base wine, bottle fermentation, champagne method, second fermentation in the pressure tank, cuve... von Usseglio Tomasset L

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Vinification technologies which allow a reduction in doses of SO2 [sulphur anhydrid (free, combined, molecular), acetic anhydrid, ketonic acids, sulphur hydrogen, oxidases. [French von Usseglio Tomasset L

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Influence of conservation temperature on physico-chemical and organoleptic qualities of wine (aromatic wines). [French von Usseglio Tomasset L

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Objective evaluation methods of organoleptic characteristics of wines [triangular test, structured scales, non structured scales, non parametric statistic methods, reproducibility] von Usseglio-Tomasset, L. (Istituto Sperimentale per l'Enologia, Asti (Italy))

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Sparkling wines: how they are made and appreciation of quality. The Italy's report [base wine, bottle fermentation, champagne method, second fermentation in the pressure tank, cuve... von Usseglio Tomasset, L. (Istituto Sperimentale per l'Enologia, Asti (Italy))

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Vinification technologies which allow a reduction in doses of SO2 [sulphur anhydrid (free, combined, molecular), acetic anhydrid, ketonic acids, sulphur hydrogen, oxidases von Usseglio-Tomasset, L. (Istituto Sperimentale per Enologia, Asti (Italy))

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