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Publisher: Wiley-Blackwell

Volume 17, Number 1, February 2011

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Sensory properties of premium Spanish red wines and their implication in wine quality perception
pp. 9-19(11)
Authors: SÁENZ-NAVAJAS, M.-P.; MARTÍN-LÓPEZ, C.; FERREIRA, V.; FERNÁNDEZ-ZURBANO, P.

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Protein evolution during the early stages of white winemaking and its relations with wine stability
pp. 20-27(8)
Authors: VINCENZI, S.; MARANGON, M.; TOLIN, S.; CURIONI, A.

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Protein stabilisation of white wines using zirconium dioxide enclosed in a metallic cage
pp. 28-35(8)
Authors: MARANGON, M.; LUCCHETTA, M.; WATERS, E.J.

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Allometric and biochemical responses of grapevines subjected to drought and enhanced ultraviolet-B radiation
pp. 36-42(7)
Authors: DOUPIS, G.; CHARTZOULAKIS, K.; BEIS, A.; PATAKAS, A.

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Non-destructive measurement of grapevine water potential using near infrared spectroscopy
pp. 62-71(10)
Authors: DE BEI, R.; COZZOLINO, D.; SULLIVAN, W.; CYNKAR, W.; FUENTES, S.; DAMBERGS, R.; PECH, J.; TYERMAN, S.

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Effect of pre- and post-veraison water deficit on proanthocyanidin and anthocyanin accumulation during Shiraz berry development
pp. 90-100(11)
Authors: OLLÉ, D.; GUIRAUD, J.L.; SOUQUET, J.M.; TERRIER, N.; AGEORGES, A.; CHEYNIER, V.; VERRIES, C.

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Systemic damage in leaf metabolism caused by esca infection in grapevines
pp. 101-110(10)
Authors: VALTAUD, C.; THIBAULT, F.; LARIGNON, P.; BERTSCH, C.; FLEURAT-LESSARD, P.; BOURBOULOUX, A.

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