Maceration procedures alternative to the standard vinification in red: the case of Nero di Troia wine

Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak

(2015) L. Federico Casassa et al.   FOOD CHEMISTRY

Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines

(2014) Violeta Ivanova Petropulos et al.   FOOD CHEMISTRY

Low molecular-weight phenols in Tannat wines made by alternative winemaking procedures

(2014) Guzmán Favre et al.   FOOD CHEMISTRY

Effects of different vinification technologies on physico-chemical properties and antioxidant activity of ‘Falanghina’ and ‘Bombino bianco’ wines

(2013) A. Baiano et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Evolution of microbiological and chemical parameters during red wine making with extended post-fermentation maceration

(2013) Nicola Francesca et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

HPLC-DAD-ESI-MS Analysis of Flavonoid Compounds in 5 Seedless Table Grapes Grown in Apulian Region

(2012) Pasquale Crupi et al.   JOURNAL OF FOOD SCIENCE

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

An inertizing and cooling process for grapes cryomaceration

(2011) Maria Carillo et al.   ELECTRONIC JOURNAL OF BIOTECHNOLOGY

Influence of winemaking technologies on phenolic composition of Italian red wines

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

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

Pigment profile of red wines cv. Tannat made with alternative winemaking techniques

(2010) G. González-Neves et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS