Sensory and chemical effects of two alternatives of prefermentative cold soak in Malbec wines during winemaking and bottle ageing

Influence of different maceration time and temperatures on total phenols, colour and sensory properties of Cabernet Sauvignon wines

(2013) Hasan Şener et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Polysaccharide Composition of Monastrell Red Wines from Four Different Spanish Terroirs: Effect of Wine-Making Techniques

(2013) Rafael Apolinar-Valiente et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of the dry ice maceration and oak cask fermentation on colour parameters and sensorial evaluation of Tempranillo wines

(2012) Belén Puertas et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Influence of grape composition and winemaking on the anthocyanin composition of red wines of Tannat

(2012) Gustavo González-Neves et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Comparative study of the use of maceration enzymes and cold pre-fermentative maceration on phenolic and anthocyanic composition and colour of a Mencía red wine

(2012) M. Ortega-Heras et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Fermentation Temperature and Culture Medium on Glycerol and Ethanol during Wine Fermentation

(2011) G. Du et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Electronic Nose Analysis of Cabernet Sauvignon (Vitis vinifera L.) Grape and Wine Volatile Differences during Cold Soak and Postfermentation

(2010) D. M. Gardner et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Comparison of procedures for reducing astringency carry-over effects in evaluation of red wines

(2010) A.E. COLONNA et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Effect of Different Enological Practices on Skin and Seed Proanthocyanidins in Three Varietal Wines

(2010) Naiara Busse-Valverde et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of Prefermentative Cold Maceration on the Color and Anthocyanic Copigmentation of Organic Tempranillo Wines Elaborated in a Warm Climate

(2010) Belen Gordillo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of the refrigeration technique on the colour and phenolic composition of syrah red wines obtained by pre-fermentative cold maceration

(2009) F.J. Heredia et al.   FOOD CHEMISTRY

Evaluation of Alternative Winemaking Processes for Red Wine Color Enhancement

(2009) B. Puertas et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Influence of low temperature prefermentative techniques on chromatic and phenolic characteristics of Syrah and Cabernet Sauvignon wines

(2008) Rocío Gil-Muñoz et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Dynamics and diversity of non-Saccharomyces yeasts during the early stages in winemaking

(2008) Katharina Zott et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY