Impact of skin contact time, oak and tannin addition on the chemical composition, color stability and sensory profile of Merlot wines made from flash détente treatment

Impact of fermentation temperature and grape solids content on the chemical composition and sensory profiles of Cabernet Sauvignon wines made from flash détente treated must fermented off-skins

(2021) Richard G. Ntuli et al.   FOOD CHEMISTRY

Impact of Juice Extraction Method (Flash Détente vs. Conventional Must Heating) and Chemical Treatments on Color Stability of Rubired Juice Concentrates under Accelerated Aging Conditions

(2020) Richard G. Ntuli et al.   Foods

Copigmentation of Malvidin-3-O-Monoglucoside by Oenological Tannins: Incidence on Wine Model Color in Function of Botanical Origin, pH and Ethanol Content

(2019) Adeline Vignault et al.   MOLECULES

Commercial Saccharomyces cerevisiae Yeast Strains Significantly Impact Shiraz Tannin and Polysaccharide Composition with Implications for Wine Colour and Astringency

(2019) Keren A. Bindon et al.   Biomolecules

Analysis of the impact of fining agents types, oenological tannins and mannoproteins and their concentrations on the phenolic composition of red wine

(2017) C. Ghanem et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effects of flash release conditions on the phenolic compounds and antioxidant activity of Pinot noir red wine

(2016) Justyna Samoticha et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Evolution of volatile compounds, aroma attributes, and sensory perception in bottle-aged red wines and their correlation

(2016) Di Liu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Sensory interactions between six common aroma vectors explain four main red wine aroma nuances

(2016) Vicente Ferreira et al.   FOOD CHEMISTRY

The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine

(2016) Kai Chen et al.   MOLECULES

Changes in analytical and volatile compositions of red wines induced by pre-fermentation heat treatment of grapes

(2015) Olivier Geffroy et al.   FOOD CHEMISTRY

Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation

(2014) Stéphanie Rollero et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Application of the differential colorimetry and polyphenolic profile to the evaluation of the chromatic quality of Tempranillo red wines elaborated in warm climate. Influence of the presence of oak wood chips during fermentation

(2013) Belén Gordillo et al.   FOOD CHEMISTRY

Dynamic Changes in Volatile Compounds during Fermentation of Cabernet Sauvignon Grapes with and without Skins

(2012) Raquel M. Callejón et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines

(2012) E. Gómez García-Carpintero et al.   FOOD CHEMISTRY

Impact of exogenous tannin additions on wine chemistry and wine sensory character

(2011) James F. Harbertson et al.   FOOD CHEMISTRY

Ripening-Induced Changes in Grape Skin Proanthocyanidins Modify Their Interaction with Cell Walls

(2011) Keren A. Bindon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Relationship between Red Wine Grade and Phenolics. 2. Tannin Composition and Size

(2011) Stella Kassara et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of the winemaking technique on phenolic composition and chromatic characteristics in young red wines

(2010) Elvira Soto Vázquez et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of alternative techniques to ageing on lees and use of non-toasted oak chips in alcoholic fermentation on the aromatic composition of red wine

(2009) Juan José Rodríguez-Bencomo et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Berry Integrity and Extraction of Skin and Seed Proanthocyanidins during Red Wine Fermentation

(2008) Fiorella K. Cerpa-Calderón et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Orosensory-Directed Identification of Astringent Mouthfeel and Bitter-Tasting Compounds in Red Wine

(2008) Jan Carlos Hufnagel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rapid Isolation of Red Wine Polymeric Polyphenols by Solid-Phase Extraction

(2008) David W. Jeffery et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY