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CAN FOAMING DURING WINEMAKING BE CONTROLLED.ESCHENBRUCH R; MOLAN PC.1982; FOOD TECHNOL. AUST.; ISSN 0015-6647; AUS; DA. 1982; VOL. 34; NO 1; PP. 32-35; 3 P.; BIBL. 14 REF.Article

SULFITE AND SULFIDE FORMATION DURING WINEMAKING. A REVIEW = FORMATION DE SULFITES ET SULFURES AU COURS DE LA VINIFICATION. MISE AU POINTESCHENBRUCH R.1974; AMER. J. ENOL. VITICULT.; U.S.A.; DA. 1974; VOL. 25; NO 3; PP. 157-161; BIBL. 1 P. 1/2Article

Can the grapegrower contribute towards lower SO2 levels in wine ? = Le viticulteur peut-il contribuer à diminuer les taux de SO2 dans les vins ?ESCHENBRUCH, R.American journal of enology and viticulture. 1987, Vol 38, Num 1, pp 78-79, issn 0002-9254Article

HOMOTHALLISM IN WINE YEASTS.THORNTON RJ; ESCHENBRUCH R.1976; ANTONIE VAN LEEUWENHOEK; NEDERL.; DA. 1976; VOL. 42; NO 4; PP. 503-509; BIBL. 1 P.Article

THE INFLUENCE OF PH ON SULPHITE FORMATION BY YEASTSESCHENBRUCH R; BONISH P.1976; ARCH. MICROBIOL.; GERM.; DA. 1976; VOL. 107; NO 2; PP. 229-231; BIBL. 11 REF.Article

PRODUCTION OF SULPHITE AND SULPHIDE BY LOW- AND HIGH-SULPHITE FORMING WINE YEASTS.ESCHENBRUCH R; BONISH P.1976; ARCH. MICROBIOL.; GERM.; DA. 1976; VOL. 107; NO 3; PP. 299-302; BIBL. 24 REF.Article

SULPHITE REDUCTASE AND ATP SULFURYLASE IN LOW- AND HIGH-SULPHITE FORMING WINE YEASTS. RELATIONSHIP TO SULPHITE ACCUMULATION DURING FERMENTATION.BONISH P; ESCHENBRUCH R.1976; ARCH. MICROBIOL.; GERM.; DA. 1976; VOL. 109; NO 1-2; PP. 85-88; BIBL. 15 REF.Article

A NEW FRUIT WINE FROM KIWIFRUIT: A WINE OF UNUSUAL COMPOSITION AND RIESLING SYLVANER CHARACTERHEATHERBELL DA; STRUEBI P; ESCHENBRUCH R et al.1980; AMER. J. ENOL. VITICULT.; USA; DA. 1980; VOL. 31; NO 2; PP. 114-121; BIBL. 39 REF.Article

THE DISTRIBUTION OF DIMETHYL SULPHIDE IN SOME NEW ZEALAND WINESSPEDDING DJ; ESCHENBRUCH R; PURDIE A et al.1980; VITIS; ISSN 0042-7500; DEU; DA. 1980; VOL. 19; NO 3; PP. 241-245; ABS. GER; BIBL. 15 REF.Article

THE PRODUCTION OF H2S BY PURE CULTURE WINE YEASTS.ESCHENBRUCH R; BONISH P; FISHER BM et al.1978; VITIS; ALLEM.; DA. 1978; VOL. 17; NO 1; PP. 67-74; ABS. ALLEM.; BIBL. 1 P.Article

FOAMING IN MINEMAKING. II: SEPARATION AND PARTIAL CHARACTERISATION OF FOAM-INDUCING PROTEINS EXCRETED BY A PURE CULTURE WINE YEAST = LE MOUSSAGE EN VINIFICATION. II. SEPARATION ET CARACTERISATION PARTIELLE DE PROTEINES INDUCTRICES DE MOUSSE EXCRETEES PAR UNE CULTURE PURE DE LEVURE OENOLOGIQUEMOLAN PC; EDWARDS M; ESCHENBRUCH R et al.1982; EUR. J. APPL. MICROBIOL. BIOTECHNOL.; ISSN 0171-1741; DEU; DA. 1982; VOL. 16; NO 2-3; PP. 110-113; BIBL. 17 REF.Article

SEASONAL CHANGES IN THE PECTIC SUBSTANCES OF GRAPES AND THEIR IMPLICATION IN JUICE EXTRACTIONROBERTSON GL; ESCHENBRUCH R; CRESSWELL KJ et al.1980; AMER. J. ENOL. VITICULT.; USA; DA. 1980; VOL. 31; NO 2; PP. 162-164; BIBL. 14 REF.Article

SULPHUR COMPOUNDS IN THE HEADSPACE OF SOME NEW ZEALAND COMMERCIAL WINES. = COMPOSES SOUFRES DANS L'ESPACE DE TETE DE QUELQUES VINS COMMERCIALISES EN NOUVELLE-ZELANDESPEDDING DJ; ESCHENBRUCH R; MCGREGOR PJ et al.1983; FOOD TECHNOLOGY IN AUSTRALIA; ISSN 0015-6647; AUS; DA. 1983; VOL. 35; NO 1; PP. 22-23; BIBL. 12 REF.; 4 TABL.Article

FOAMING IN WINEMAKING. 1. A TECHNIQUE FOR THE MEASUREMENT OF FOAMING IN WINEMAKING. = LE MOUSSAGE LORS DE LA VINIFICATION. I. TECHNIQUE DE MESURE DE LA FORMATION DE MOUSSE LORS DE LA VINIFICATION.EDWARDS M; ESCHENBRUCH R; MOLAN PC et al.1982; EUROPEAN JOURNAL OF APPLIED MICROBIOLOGY AND BIOTECHNOLOGY.; ISSN 0171-1741; DEU; DA. 1982; VOL. 16; NO 2-3; PP. 105-109; BIBL. 11 REF.; 5 FIG./1 TABL.Article

FOAMING IN WINEMAKING. I: A TECHNIQUE FOR THE MEASUREMENT OF FOAMING IN WINEMAKING = LE MOUSSAGE EN VINIFICATION. I. TECHNIQUE DE MESURE DU MOUSSAGE EN VINIFICATIONEDWARDS M; ESCHENBRUCH R; MOLAN PC et al.1982; EUR. J. APPL. MICROBIOL. BIOTECHNOL.; ISSN 0171-1741; DEU; DA. 1982; VOL. 16; NO 2-3; PP. 105-109; BIBL. 2 P.Article

FOAMING IN WINEMAKING. II. SEPARATION AND PARTIAL CHARACTERISATION OF FOAM-INDUCING PROTEINS EXCRETED BY A PURE CULTURE WINE YEAST. = LE MOUSSAGE LORS DE LA VINIFICATION. 2. SEPARATION ET CARACTERISATION DES PROTEINES, RESPONSABLES DE LA MOUSSE, ET EXCRETEES PAR UNE CULTURE PURE DE LEVURE DE VIN.MOLAN P; EDWARDS M; ESCHENBRUCH R et al.1982; EUROPEAN JOURNAL OF APPLIED MICROBIOLOGY AND BIOTECHNOLOGY.; ISSN 0171-1741; DEU; DA. 1982; VOL. 16; NO 2-3; PP. 110-113; BIBL. 17 REF.; 3 FIG.Article

SELECTIVE HYBRIDISATION OF PURE CULTURE WINE YEASTS. I: ELIMINATION OF UNDESIRABLE WINE-MAKING PROPERTIES = HYBRIDATION SELECTIVE DE CULTURE PURE DE LEVURES DE VINS. I: ELIMINATION DES PROPRIETES INDESIRABLES DE FABRICATION DU VINESCHENBRUCH R; CRESSWELL KJ; FISHER BM et al.1982; EUR. J. APPL. MICROBIOL. BIOTECHNOL.; ISSN 0171-1741; DEU; DA. 1982; VOL. 14; NO 3; PP. 155-158; BIBL. 15 REF.Article

The isolation from Saccharomyces cerevisiae of two antibacterial cationic proteins that inhibit malolactic bacteriaDICK, K. J; MOLAN, P. C; ESCHENBRUCH, R et al.Vitis. 1992, Vol 31, Num 2, pp 105-116, issn 0042-7500Article

Effect of phenolic compounds, ethyl alcohol, and sodium metabisulphite on the lytic activity of phage PL-1 on a Lactobacillus casei S strainLEE, A; ESCHENBRUCH, R; WALLER, J et al.Canadian journal of microbiology. 1985, Vol 31, Num 9, pp 873-875, issn 0008-4166Article

Effect of phenolic compounds, ethyl alcohol, and sodium metabisulphite on the lytic activity of phage PL-1 on a Lactobacillus casei S strain = Effet des composés phénoliques, de l'éthanol et du métabisulfite de sodium sur l'activité lytique du phage PL-1 vis-à-vis d'une souche de Lactobacillus casei SLEE, A; ESCHENBRUCH, R; WALLER, J et al.Canadian journal of microbiology. 1985, Vol 31, Num 9, pp 873-875, issn 0008-4166Article

The formation of dimethyl sulphide during fermentation using a wine yeast = La formation de diméthylsulfure lors de la fermentation par une levure de vinDE MORA, S. J; ESCHENBRUCH, R; KNOWLES, S. J et al.Food microbiology. 1986, Vol 3, Num 1, pp 27-32, issn 0740-0020Article

Factors affecting the induction of malolactic fermentation in red wines with Leuconostoc oenos = Facteurs influant sur l'induction de la fermentation malolactique dans les vins rouges par Leuconostoc oenosWIBOWO, D; FLEET, G. H; LEE, T. H et al.Journal of applied bacteriology. 1988, Vol 64, Num 5, pp 421-428, issn 0021-8847Article

Factors affecting the induction of malolactic fermentation in red wines with Leuconostoc oenosWIBOWO, D; FLEET, G. H; LEE, T. H et al.Journal of applied bacteriology. 1988, Vol 64, Num 5, pp 421-428, issn 0021-8847Article

Occurrence and growth of lactic acid bacteria in wine : a review = Présence et croissance des bactéries lactiques dans le vin : revueWIBOWO, D; ESCHENBRUCH, R; DAVIS, C. R et al.American journal of enology and viticulture. 1985, Vol 36, Num 4, pp 302-313, issn 0002-9254Article

Practical implications of malolactic fermentation : a review = Implications pratiques de la fermentation malolactique : revueDAVIS, C. R; WIBOWO, D; ESCHENBRUCH, R et al.American journal of enology and viticulture. 1985, Vol 36, Num 4, pp 290-301, issn 0002-9254Article

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