374 related articles for article (PubMed ID: 16719509)
1. Interactions between yeast lees and wine polyphenols during simulation of wine aging. II. Analysis of desorbed polyphenol compounds from yeast lees.
Mazauric JP; Salmon JM
J Agric Food Chem; 2006 May; 54(11):3876-81. PubMed ID: 16719509
[TBL] [Abstract][Full Text] [Related]
2. Interactions between yeast lees and wine polyphenols during simulation of wine aging: I. Analysis of remnant polyphenolic compounds in the resulting wines.
Mazauric JP; Salmon JM
J Agric Food Chem; 2005 Jul; 53(14):5647-53. PubMed ID: 15998128
[TBL] [Abstract][Full Text] [Related]
3. Effect of flash release treatment on phenolic extraction and wine composition.
Morel-Salmi C; Souquet JM; Bes M; Cheynier V
J Agric Food Chem; 2006 Jun; 54(12):4270-6. PubMed ID: 16756356
[TBL] [Abstract][Full Text] [Related]
4. Impact of oxygen consumption by yeast lees on the autolysis phenomenon during simulation of wine aging on lees.
Fornairon-Bonnefond C; Salmon JM
J Agric Food Chem; 2003 Apr; 51(9):2584-90. PubMed ID: 12696941
[TBL] [Abstract][Full Text] [Related]
5. Rosé Sparkling Wines: Influence of Winemaking Practices on the Phytochemical Polyphenol During Aging on Lees and Commercial Storage.
Sartor S; Burin VM; Panceri CP; Dos Passos RR; Caliari V; Bordignon-Luiz MT
J Food Sci; 2018 Nov; 83(11):2790-2801. PubMed ID: 30370927
[TBL] [Abstract][Full Text] [Related]
6. [Evolution of phenolic compounds during wine aging].
Glories Y
Ann Nutr Aliment; 1978; 32(5):1163-9. PubMed ID: 754587
[TBL] [Abstract][Full Text] [Related]
7. Effect of aging on lees and of three different dry yeast derivative products on Verdejo white wine composition and sensorial characteristics.
Del Barrio-Galán R; Pérez-Magariño S; Ortega-Heras M; Williams P; Doco T
J Agric Food Chem; 2011 Dec; 59(23):12433-42. PubMed ID: 22029409
[TBL] [Abstract][Full Text] [Related]
8. Effect of SO2 concentration on polyphenol development during red wine micro-oxygenation.
Tao J; Dykes SI; Kilmartin PA
J Agric Food Chem; 2007 Jul; 55(15):6104-9. PubMed ID: 17602651
[TBL] [Abstract][Full Text] [Related]
9. Analysis of total phenolic, flavonoids, anthocyanins and tannins content in Romanian red wines: prediction of antioxidant activities and classification of wines using artificial neural networks.
Hosu A; Cristea VM; Cimpoiu C
Food Chem; 2014 May; 150():113-8. PubMed ID: 24360427
[TBL] [Abstract][Full Text] [Related]
10. Plasma membrane sterols are involved in yeast's ability to adsorb polyphenolic compounds resulting from wine model solution browning.
Márquez T; Millán C; Salmon JM
J Agric Food Chem; 2009 Sep; 57(17):8026-32. PubMed ID: 19691282
[TBL] [Abstract][Full Text] [Related]
11. A comparison of the effect of macerating enzymes and pulsed electric fields technology on phenolic content and color of red wine.
Puértolas E; Saldaña G; Condón S; Alvarez I; Raso J
J Food Sci; 2009; 74(9):C647-52. PubMed ID: 20492096
[TBL] [Abstract][Full Text] [Related]
12. Effect of commercial mannoprotein addition on polysaccharide, polyphenolic, and color composition in red wines.
Guadalupe Z; Ayestarán B
J Agric Food Chem; 2008 Oct; 56(19):9022-9. PubMed ID: 18767857
[TBL] [Abstract][Full Text] [Related]
13. Effect of red grapes co-winemaking in polyphenols and color of wines.
Lorenzo C; Pardo F; Zalacain A; Alonso GL; Salinas MR
J Agric Food Chem; 2005 Sep; 53(19):7609-16. PubMed ID: 16159193
[TBL] [Abstract][Full Text] [Related]
14. Influence of wine turbidity on the accumulation of volatile compounds from the oak barrel.
Moreno NJ; Marco AG; Azpilicueta CA
J Agric Food Chem; 2007 Jul; 55(15):6244-51. PubMed ID: 17608496
[TBL] [Abstract][Full Text] [Related]
15. Prediction of wine color attributes from the phenolic profiles of red grapes (Vitis vinifera).
Jensen JS; Demiray S; Egebo M; Meyer AS
J Agric Food Chem; 2008 Feb; 56(3):1105-15. PubMed ID: 18173238
[TBL] [Abstract][Full Text] [Related]
16. Influence of wine pH on changes in color and polyphenol composition induced by micro-oxygenation.
Kontoudakis N; González E; Gil M; Esteruelas M; Fort F; Canals JM; Zamora F
J Agric Food Chem; 2011 Mar; 59(5):1974-84. PubMed ID: 21314122
[TBL] [Abstract][Full Text] [Related]
17. Impact of processing parameters on the phenolic profile of wines produced from hybrid red grapes Maréchal Foch, Corot noir, and Marquette.
Manns DC; Coquard Lenerz CT; Mansfield AK
J Food Sci; 2013 May; 78(5):C696-702. PubMed ID: 23551038
[TBL] [Abstract][Full Text] [Related]
18. Mass spectrometry in grape and wine chemistry. Part I: polyphenols.
Flamini R
Mass Spectrom Rev; 2003; 22(4):218-50. PubMed ID: 12884388
[TBL] [Abstract][Full Text] [Related]
19. Phenolic contents and antioxidant activities of major Australian red wines throughout the winemaking process.
Ginjom IR; D'Arcy BR; Caffin NA; Gidley MJ
J Agric Food Chem; 2010 Sep; 58(18):10133-42. PubMed ID: 20804125
[TBL] [Abstract][Full Text] [Related]
20. Effect of micro-oxygenation on color and anthocyanin-related compounds of wines with different phenolic contents.
Cano-López M; Pardo-Mínguez F; Schmauch G; Saucier C; Teissedre PL; López-Roca JM; Gómez-Plaza E
J Agric Food Chem; 2008 Jul; 56(14):5932-41. PubMed ID: 18558704
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]