Wine Processing: A Critical Review of Physical, Chemical, and Sensory Implications of Innovative Vinification Procedures

Effect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, colour components and sensory attributes of Merlot wines

(2013) L. Federico Casassa et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Effect of the Prefermentative Addition of Five Enological Tannins on Anthocyanins and Color in Red Wines

(2013) Yan-Xia Liu et al.   JOURNAL OF FOOD SCIENCE

Effect of co-winemaking in phenolic composition, color and antioxidant capacity of young red wines from La Mancha region

(2012) M. A. Gómez Gallego et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Monitoring of chemical parameters of oxygen-treated musts during alcoholic fermentation and subsequent bottle storage of the resulting wines

(2012) M. J. Cejudo-Bastante et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effects of different vinification technologies on physical and chemical characteristics of Sauvignon blanc wines

(2012) Antonietta Baiano et al.   FOOD CHEMISTRY

The influence of pectolytic enzyme addition and prefermentative mash heating during the winemaking process on the phenolic composition of Okuzgozu red wine

(2012) Alev Akpinar Borazan et al.   FOOD CHEMISTRY

Content of selected phenolic compounds in wine from rondo grapes grown in denmark and effect of heat and cryomaceration

(2012) XC Fretté et al.   PLANTA MEDICA

Effects of hyper-oxygenation and storage of Macabeo and Airén white wines on their phenolic and volatile composition

(2011) M. J. Cejudo-Bastante et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Chips, lees, and micro-oxygenation: influence on some flavors and sensory profile of a bottled red Sangiovese wine

(2011) Giuseppe Arfelli et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Influence of winemaking technologies on phenolic composition of Italian red wines

(2011) G. Gambacorta et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Evaluating the Influence of Malolactic Fermentation Inoculation Practices and Ageing on Lees on Biogenic Amine Production in Wine

(2011) Anita Y. Smit et al.   Food and Bioprocess Technology

Influence of winemaking techniques on the resveratrol content, total phenolic content and antioxidant potential of red wines

(2011) Milica Atanacković et al.   FOOD CHEMISTRY

Elaboration of Tempranillo wines at two different pHs. Influence on biogenic amine contents

(2011) Rosa López et al.   FOOD CONTROL

Hyperoxygenation and Bottle Storage of Chardonnay White Wines: Effects on Color-Related Phenolics, Volatile Composition, and Sensory Characteristics

(2011) María Jesús Cejudo-Bastante et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Timing of malolactic fermentation inoculation in Shiraz grape must and wine: influence on chemical composition

(2011) Caroline E. Abrahamse et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Comparison of traditional and reductive winemaking: influence on some fixed components and sensorial characteristics

(2010) Andrea Antonelli et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

A review on micro-oxygenation of red wines: Claims, benefits and the underlying chemistry

(2010) E. Gómez-Plaza et al.   FOOD CHEMISTRY

Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics, volatile composition and sensory characteristics. Part I: Petit Verdot wines

(2010) María Jesús Cejudo-Bastante et al.   FOOD CHEMISTRY

Influence of co-winemaking technique in sensory characteristics of new Spanish red wines

(2010) E. Gómez García-Carpintero et al.   FOOD QUALITY AND PREFERENCE

Effects of off-vine bunches shading and cryomaceration on free and glycosilated flavours of Malvasia delle Lipari wine

(2010) Paola Piombino et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of Addition of Commercial Grape Seed Tannins on Phenolic Composition, Chromatic Characteristics, and Antioxidant Activity of Red Wine

(2010) Ana C. Neves et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolic Content and Antioxidant Activity ofPrimitivoWine: Comparison among Winemaking Technologies

(2009) A. Baiano et al.   JOURNAL OF FOOD SCIENCE

Differentiation of co-winemaking wines by their aroma composition

(2008) Cándida Lorenzo et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation

(2008) Inmaculada Álvarez et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

New genera of yeasts for over-lees aging of red wine

(2008) F. Palomero et al.   FOOD CHEMISTRY

Changes in the Sotolon Content of Dry White Wines during Barrel and Bottle Aging

(2008) Valérie Lavigne et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Potential of phenolic compounds for controlling lactic acid bacteria growth in wine

(2007) A. García-Ruiz et al.   FOOD CONTROL

Complementary effect of Cabernet Sauvignon on Monastrell wines

(2007) Cándida Lorenzo et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Impact of malolactic fermentation on low molecular weight phenolic compounds

(2007) M.J. Cabrita et al.   TALANTA