1.The impact of smoke from vegetation fires on sensory characteristics of cabernet sauvignon wines made from affected grapes

作　　者：de Vries, C.J. ;Buica, A. ;McKay, J. Brand M.

出　　处：South African Journal of Enology and Viticulture. 2016 ;37(1):22-30.

出版社：South African Journal of Enology and Viticulture (SAJEV)

文章 ID：184741263

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2.Determination of volatile phenol in cabernet sauvignon wines, made from smoke-affected grapes, by using HS-SPME GC-MS

作　　者：de Vries, C.J. ;Mokwena, L.M. ;Buica, A. 等

出　　处：South African Journal of Enology and Viticulture. 2016 ;37(1):15-21.

出版社：South African Journal of Enology and Viticulture (SAJEV)

文章 ID：184741264

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3.Evaluation of South African Chenin Blanc Wines Made From Six Different Trellising Systems Using a Chemical and Sensorial Approach

作　　者：Panzeri, V ;Ipinge, H.N. ;Buica, A.

出　　处：South African Journal of Enology and Viticulture. 2020 ;41(2):133-150.doi:10.21548/41-2-3889

出版社：South African Journal of Enology and Viticulture (SAJEV)

文章 ID：256627242

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4.Investigating the Concept of South African Old Vine Chenin Blanc

作　　者：Mafata, M. ;Brand, J. ;Panzeri, V. 等

出　　处：South African Journal of Enology and Viticulture. 2020 ;41(2):168-182.doi:10.21548/41-2-4018

出版社：South African Journal of Enology and Viticulture (SAJEV)

文章 ID：256627245

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5.Is There a Link Between Coffee Aroma and the Level of Furanmethanethiol (FMT) in Pinotage Wines?

作　　者：Garrido-Bañuelos, G. ;Buica, A.

出　　处：South African Journal of Enology and Viticulture. 2020 ;41(2):245-250.doi:10.21548/41-2-4224

出版社：South African Journal of Enology and Viticulture (SAJEV)

文章 ID：256627253

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6.The Use of SO2 to Bind Acetaldehyde in Wine: Sensory Implications

作　　者：Coetzee, C. ;Buica, A. ;du Toit, W.J.

出　　处：South African Journal of Enology and Viticulture. 2018 ;39(2):1-6.doi:10.21548/39-2-3156

出版社：South African Journal of Enology and Viticulture (SAJEV)

文章 ID：219223751

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7.The effect of grape temperature on the sensory perception of Méthode Cap Classique wines

作　　者：Mafata, M. ;Buica, A. ;du Toit, W. 等

出　　处：South African Journal of Enology and Viticulture. 2018 ;39(1):132-140.doi:10.21548/39-1-2620

出版社：South African Journal of Enology and Viticulture (SAJEV)

文章 ID：216638186

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8.The effect of grape temperature at pressing on phenolic extraction and evolution in Méthode Cap Classique wines throughout winemaking

作　　者：Mafata, M. ;Buica, A. ;du Toit, W.J. 等

出　　处：South African Journal of Enology and Viticulture. 2018 ;39(1):141-148.doi:10.21548/39-1-2621

出版社：South African Journal of Enology and Viticulture (SAJEV)

文章 ID：216638187

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	有本地全文	7篇
	有全文链接	1篇

	van Jaarsveld, F.P.	2篇
	Brand, J.	1篇
	Coetzee, C.	1篇
	Garrido-Bañuelos, G.	1篇
	Ipinge, H.N.	1篇
	McKay, J. Brand M.	1篇
	McKay, M.	1篇
	Mokwena, L.M.	1篇
	Panzeri, V	1篇
	du Toit, W.	1篇

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检索条件:"( ( 高级检索(( ((AU:(("Buica, A.")))) )) ) )"

	Buica, A.	8篇
	Mafata, M.	3篇
	Panzeri, V.	2篇
	de Vries, C.J.	2篇
	du Toit, W.J.	2篇

	2020	3篇
	2018	3篇
	2016	2篇