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Publisher: Wiley-Blackwell

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Volume 19, Number 1, 1 February 2013

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Oenological tannins: a review
pp. 1-10(10)
Authors: Versari, A.; Toit, W.; Parpinello, G.P.

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Contribution of oak wood ageing to the sweet perception of dry wines
pp. 11-19(9)
Authors: Marchal, A.; Pons, A.; Lavigne, V.; Dubourdieu, D.

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Wireless real‐time monitoring of malolactic fermentation in wine barrels: the
pp. 20-24(5)
Authors: Di Gennaro, S.F.; Matese, A.; Primicerio, J.; Genesio, L.; Sabatini, F.; Di Blasi, S.; Vaccari, F.P.

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Yeast populations associated with grapes during withering and their fate during alcoholic fermentation of high‐sugar must
pp. 40-46(7)
Authors: Rantsiou, K.; Campolongo, S.; Alessandria, V.; Rolle, L.; Torchio, F.; Cocolin, L.

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White wine fermentation: interaction of assimilable nitrogen and grape solids
pp. 47-52(6)
Authors: Casalta, E.; Cervi, M.F.; Salmon, J.M.; Sablayrolles, J.M.

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Identification of behaviour patterns of viticultural regions according to their agroclimatic fingerprint and grape characteristics
pp. 53-61(9)
Authors: González‐Centeno, M.R.; Simal, S.; Femenia, A.; Frau, M.; Rosselló, C.

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Optimisation of techniques for quantification of
pp. 68-73(6)
Authors: Saito, S.; Dunne, K.J.; Evans, K.J.; Barry, K.; Cadle‐Davidson, L.; Wilcox, W.F.

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Influence of temperature, copper and
pp. 81-86(6)
Authors: Judet‐Correia, D.; Bensoussan, M.; Charpentier, C.; Dantigny, P.

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Effect of elevated temperature on the onset and rate of mesocarp cell death in berries of
pp. 87-94(8)
Authors: Bonada, M.; Sadras, V.O.; Fuentes, S.

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Effects of elevated temperature in grapevine.
pp. 95-106(12)
Authors: Sadras, V.O.; Moran, M.A.; Bonada, M.

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Effects of elevated temperature in grapevine. II juice
pp. 107-115(9)
Authors: Sadras, V.O.; Petrie, P.R.; Moran, M.A.

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