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

Cofermentation of Syrah with Viognier: Evolution of Color and Phenolics during Winemaking and Bottle Aging

(2012) L. Federico Casassa et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Influence of berry ripeness on concentration, qualitative composition and extractability of grape seed tannins

(2012) A.B. BAUTISTA-ORTÍN et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Effect of Ethanol on Grape Seed Proanthocyanidin Extraction

(2011) A. Hernandez-Jimenez et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Detailed Characterization of Proanthocyanidins in Skin, Seeds, and Wine of Shiraz and Cabernet Sauvignon Wine Grapes (Vitis vinifera)

(2011) Rachel L. Hanlin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interaction between Grape-Derived Proanthocyanidins and Cell Wall Material. 2. Implications for Vinification

(2010) Keren A. Bindon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Review: Condensed tannin and grape cell wall interactions and their impact on tannin extractability into wine

(2009) R.L. HANLIN et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Consumer acceptability, sensory properties and expert quality judgements of Australian Cabernet Sauvignon and Shiraz wines

(2009) K.A. LATTEY et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Evaluation of Alternative Winemaking Processes for Red Wine Color Enhancement

(2009) B. Puertas et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Prediction of Wine Color Attributes from the Phenolic Profiles of Red Grapes (Vitis vinifera)

(2008) Jacob S. Jensen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Simultaneous separation by reversed-phase high-performance liquid chromatography and mass spectral identification of anthocyanins and flavonols in Shiraz grape skin

(2008) Mark O. Downey et al.   JOURNAL OF CHROMATOGRAPHY A

Influence of Visual Masking Technique on the Assessment of 2 Red Wines by Trained and Consumer Assessors

(2008) C.F. Ross et al.   JOURNAL OF FOOD SCIENCE