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Early estimate of wine production by means of airborne pollen 1- Demarcated region of the Douro
Influence des principaux acides du vin dans l'acidite reelle (pH)
Acidification des moûts et des vins. L'acide L(+)-lactique comme alternative à l'acide L(+)-tartrique
Cork taint in wines - current state of knowledge
Influence du type de colle (caseíne et bentonite) et de la methodologie d'application sur les characteristiques physico-chimiques et sensorielles du vin blanc
Kinetics of impregnation/evaporation and release of phenolic compounds from wood to brandy in experimental model
Statistical methods for controlling wine tasting panels
The precipitation of colouring matter in red wines. Contribution to the study of the deposits composition
Early estimate of wine production by means of airborne pollen II - Demarcated regions of the Bairrada and Dão
Application des acides L-tartarique, L-lactique et DL-malique dans l'acidification des mouts et des vins
Modelisation of heat treatment of portuguese oak wood (Quercus pyrenaica L.). Analysis of the behaviour of low molecular weight phenolic compounds
Analysis of portuguese wines by Fourier Transform Infrared Spectometry (FTIR)
Proficiency test on FTIR wine analysis
Effets des assemblages en eaux-de-vie de "Lourinhã"
Dosage des chloroanisoles par microextraction en phase solide (SPME) et chromatographie gazeuse (GC) avec detection en spectrometrie de masse (MS) dans des lixiviats de lots de bouchons de Li
Evolution de la couleur des eaux-de-vie de Lourinhã au cours des trois premieres annees de vieillissement
Effet du cepace et du porte-greffe sur la vigueur et le rendement de la vigne
Multi-element composition and 87Sr/86Sr of wines and their potentialities as fingerprints of wine provenance
Essai laboratoriel sur la cinétique d'extration dés composés de baisse masse moléculaire du bois par l'eau-de-vie
Execução de um alvará pombalino
Cover cropping at "Vinhos Verdes" wine region. A three year study in variety 'Alvarinho'
Validation and comparison of analytical methods by flame atomic absorption spectrometry for determination of copper and iron in wines and brandies
Effect of wine style and winemaking tecnhology on resveratrol levels in wines
Determination of zinc in wine by flame atomic absorption spectometry (FAAS). Validation of the analytical method
21ª Informação do GT Estenfiliose 2022
20ª Informação do GT Estenfiliose 2022
19ª Informação do GT Estenfiliose 2022
18ª Informação do GT Estenfiliose 2022
INIAV - Newsletter Semanal nº 13/2022
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