Phenolic composition and mouthfeel characteristics resulting from blending Chilean red wines

How Blending Affects the Sensory and Chemical Properties of Red Wine

(2012) Helene Hopfer et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Compositional and Sensory Impacts from Blending Red Wine Varietals

(2012) L. M. Dooley et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Canopy Management and Enzyme Impacts on Merlot, Cabernet franc, and Cabernet Sauvignon. II. Wine Composition and Quality

(2011) F. Di Profio et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Phenolic composition of South American red wines classified according to their antioxidant activity, retail price and sensory quality

(2011) Daniel Granato et al.   FOOD CHEMISTRY

Optimization of blended wine quality through maximization of consumer liking

(2011) Lauren Dooley et al.   FOOD QUALITY AND PREFERENCE

Impact of phenolic and polysaccharidic composition on commercial value of Argentinean Malbec and Cabernet Sauvignon wines

(2011) Martín Fanzone et al.   FOOD RESEARCH INTERNATIONAL

Phenolic Contents and Antioxidant Activities of Major Australian Red Wines throughout the Winemaking Process

(2010) Irine R. Ginjom et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative Study of the Phenolic Composition of Seeds and Skins from Carménère and Cabernet Sauvignon Grape Varieties (Vitis viniferaL.) during Ripening

(2010) Elías Obreque-Slier et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Enhancement of Both Salivary Protein−Enological Tannin Interactions and Astringency Perception by Ethanol

(2010) Elías Obreque-Slíer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Implications of blending wines on the relationships between the colour and the anthocyanic composition

(2009) M.L. Escudero-Gilete et al.   FOOD RESEARCH INTERNATIONAL

Differences in the amount and structure of extractable skin and seed tannins amongst red grape varieties

(2008) F. MATTIVI et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Tannin profiles of Vitis vinifera L. cv. red grapes growing in Lisbon and from their monovarietal wines

(2008) F. Cosme et al.   FOOD CHEMISTRY

Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution

(2007) Hélène Fontoin et al.   FOOD QUALITY AND PREFERENCE