Impact of maceration time on colour-related phenolics, sensory characteristics and volatile composition of mulberry wine

Stabilizing and Modulating Color by Copigmentation: Insights from Theory and Experiment

(2016) Patrick Trouillas et al.   CHEMICAL REVIEWS

Anthocyanin copigmentation and color of wine: The effect of naturally obtained hydroxycinnamic acids as cofactors

(2016) Andreas Bimpilas et al.   FOOD CHEMISTRY

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

(2015) Antonietta Baiano et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Study of free and glycosidically bound volatile compounds in air-dried raisins from three seedless grape varieties using HS–SPME with GC–MS

(2015) Dong Wang et al.   FOOD CHEMISTRY

Analysis and characterisation of phytochemicals in mulberry (Morus alba L.) fruits grown in Vojvodina, North Serbia

(2015) Maja M. Natić et al.   FOOD CHEMISTRY

Aromatic evolution of wine packed in virgin and recycled PET bottles

(2015) Clara Dombre et al.   FOOD CHEMISTRY

Copigmentation of malvidin-3-O-glucoside with five hydroxybenzoic acids in red wine model solutions: Experimental and theoretical investigations

(2015) Bo Zhang et al.   FOOD CHEMISTRY

Effect of Maceration Time on Free and Bound Volatiles of Red Wines from cv. Karaoğlan (Vitis viniferaL.) Grapes Grown in Arapgir, Turkey

(2015) Murat Yilmaztekin et al.   JOURNAL OF FOOD SCIENCE

Association Between Modification of Phenolic Profiling and Development of Wine Color during Alcohol Fermentation

(2015) Si-Yu Li et al.   JOURNAL OF FOOD SCIENCE

Flavor impacts of glycerol in the processing of yeast fermented beverages: a review

(2015) Xiangdong Zhao et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Polyphenolic Compositions and Chromatic Characteristics of Bog Bilberry Syrup Wines

(2015) Shu-Xun Liu et al.   MOLECULES

Dynamic changes in phenolic compounds, colour and antioxidant activity of mulberry wine during alcoholic fermentation

(2015) Lihua Wang et al.   Journal of Functional Foods

Comparative study of aromatic compounds in fruit wines from raspberry, strawberry, and mulberry in central Shaanxi area

(2015) Yiming Feng et al.   Food & Nutrition Research

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

Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters

(2014) Jian Cai et al.   FOOD CHEMISTRY

Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: synergistic effect and modulation by aromas

(2014) Raúl Ferrer-Gallego et al.   FOOD RESEARCH INTERNATIONAL

Anti-inflammatory effects of phenolic extracts from strawberry and mulberry fruits on cytokine secretion profiles using mouse primary splenocytes and peritoneal macrophages

(2013) Chieh-Jung Liu et al.   INTERNATIONAL IMMUNOPHARMACOLOGY

Structural Features of Copigmentation of Oenin with Different Polyphenol Copigments

(2013) Natércia Teixeira et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Anthocyanin Copigmentation - Evaluation, Mechanisms and Implications for the Colour of Red Wines

(2012) Maite T. Escribano-Bailon et al.   CURRENT ORGANIC CHEMISTRY

Aroma profile of Garnacha Tintorera-based sweet wines by chromatographic and sensorial analyses

(2012) R. Noguerol-Pato et al.   FOOD CHEMISTRY

Phenolics and Antioxidant Activity of Mulberry Leaves Depend on Cultivar and Harvest Month in Southern China

(2012) Yuxiao Zou et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Influence of Grape Maturity and Maceration Length on Color, Polyphenolic Composition, and Polysaccharide Content of Cabernet Sauvignon and Tempranillo Wines

(2012) Mariona Gil et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physicochemical Properties and Antioxidant Activities of Korean Traditional Alcoholic Beverage, Yakju, Enriched with Mulberry

(2012) Eun Jung Kwak et al.   JOURNAL OF FOOD SCIENCE

The Profile in Polyphenols and Volatile Compounds in Alcoholic Beverages from Different Cultivars of Mulberry

(2012) Chen Juan et al.   JOURNAL OF FOOD SCIENCE

HS-SPME-GC-MS analysis of volatile aromatic compounds in alcohol related beverages made with mulberry fruits

(2011) Luchai Butkhup et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Combined Effects of Prefermentative Skin Maceration and Oxygen Addition of Must on Color-Related Phenolics, Volatile Composition, and Sensory Characteristics of Airén White Wine

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

The Extraction of Anthocyanins and Proanthocyanidins from Grapes to Wine during Fermentative Maceration Is Affected by the Enological Technique

(2011) Naiara Busse-Valverde et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Hypolipidemic and antioxidant effects of mulberry (Morus alba L.) fruit in hyperlipidaemia rats

(2010) Xiaolan Yang et al.   FOOD AND CHEMICAL TOXICOLOGY

Using headspace solid phase micro-extraction for analysis of aromatic compounds during alcoholic fermentation of red wine

(2010) Mingxia Zhang et al.   FOOD CHEMISTRY

Production and Characterization of Distilled Alcoholic Beverages Obtained by Solid-State Fermentation of Black Mulberry (Morus nigra L.) and Black Currant (Ribes nigrum L.)

(2010) Elisa Alonso González et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile composition and odour-activity value of thornless ‘Black Diamond’ and ‘Marion’ blackberries

(2009) Xiaofen Du et al.   FOOD CHEMISTRY

Microbial modulation of aromatic esters in wine: Current knowledge and future prospects

(2009) Krista M. Sumby et al.   FOOD CHEMISTRY

Chemical studies of anthocyanins: A review

(2008) Araceli Castañeda-Ovando et al.   FOOD CHEMISTRY

Phytochemical and antioxidant properties of anthocyanin-rich Morus nigra and Morus rubra fruits

(2008) Mustafa Özgen et al.   SCIENTIA HORTICULTURAE