196 related articles for article (PubMed ID: 26675846)
21. Effect of high pressure treatments on the physicochemical properties of a sulphur dioxide-free red wine.
Santos MC; Nunes C; Cappelle J; Gonçalves FJ; Rodrigues A; Saraiva JA; Coimbra MA
Food Chem; 2013 Dec; 141(3):2558-66. PubMed ID: 23870995
[TBL] [Abstract][Full Text] [Related]
22. Bottle Aging and Storage of Wines: A Review.
Echave J; Barral M; Fraga-Corral M; Prieto MA; Simal-Gandara J
Molecules; 2021 Jan; 26(3):. PubMed ID: 33573099
[TBL] [Abstract][Full Text] [Related]
23. Hyperoxygenation and bottle storage of Chardonnay white wines: effects on color-related phenolics, volatile composition, and sensory characteristics.
Cejudo-Bastante MJ; Hermosín-Gutiérrez I; Castro-Vázquez LI; Pérez-Coello MS
J Agric Food Chem; 2011 Apr; 59(8):4171-82. PubMed ID: 21395324
[TBL] [Abstract][Full Text] [Related]
24. Improvement of Cencibel red wines by oxygen addition after malolactic fermentation: study on color-related phenolics, volatile composition, and sensory characteristics.
Cejudo-Bastante MJ; Hermosín-Gutiérrez I; Pérez-Coello MS
J Agric Food Chem; 2012 Jun; 60(23):5962-73. PubMed ID: 22642478
[TBL] [Abstract][Full Text] [Related]
25. Brettanomyces bruxellensis evolution and volatile phenols production in red wines during storage in bottles.
Coulon J; Perello MC; Lonvaud-Funel A; de Revel G; Renouf V
J Appl Microbiol; 2010 Apr; 108(4):1450-8. PubMed ID: 19840180
[TBL] [Abstract][Full Text] [Related]
26. Oxygen and SO
Carrascón V; Bueno M; Fernandez-Zurbano P; Ferreira V
J Agric Food Chem; 2017 Nov; 65(43):9488-9495. PubMed ID: 28965399
[TBL] [Abstract][Full Text] [Related]
27. Effect of winemaking practices on color indexes and selected bioactive phenolics of Aglianico wine.
Gambuti A; Strollo D; Erbaggio A; Lecce L; Moio L
J Food Sci; 2007 Nov; 72(9):S623-8. PubMed ID: 18034746
[TBL] [Abstract][Full Text] [Related]
28. Evolution of phenolic compounds and astringency during aging of red wine: effect of oxygen exposure before and after bottling.
Gambuti A; Rinaldi A; Ugliano M; Moio L
J Agric Food Chem; 2013 Feb; 61(8):1618-27. PubMed ID: 23110349
[TBL] [Abstract][Full Text] [Related]
29. Influence of different maceration time and temperatures on total phenols, colour and sensory properties of Cabernet Sauvignon wines.
Şener H; Yildirim HK
Food Sci Technol Int; 2013 Dec; 19(6):523-33. PubMed ID: 23703104
[TBL] [Abstract][Full Text] [Related]
30. Pre-bottling use of dehydrated waste grape skins to improve colour, phenolic and aroma composition of red wines.
Pedroza MA; Carmona M; Alonso GL; Salinas MR; Zalacain A
Food Chem; 2013 Jan; 136(1):224-36. PubMed ID: 23017417
[TBL] [Abstract][Full Text] [Related]
31. Assessment of volatile and sensory profiles between base and sparkling wines.
Torrens J; Riu-Aumatell M; Vichi S; López-Tamames E; Buxaderas S
J Agric Food Chem; 2010 Feb; 58(4):2455-61. PubMed ID: 20092322
[TBL] [Abstract][Full Text] [Related]
32. Comparative study of phenolic compounds in Cabernet Sauvignon wines made in traditional and Ganimede fermenters.
Bai B; He F; Yang L; Chen F; Reeves MJ; Li J
Food Chem; 2013 Dec; 141(4):3984-92. PubMed ID: 23993575
[TBL] [Abstract][Full Text] [Related]
33. Differentiation of Wines Treated with Wood Chips Based on Their Phenolic Content, Volatile Composition, and Sensory Parameters.
Kyraleou M; Kallithraka S; Chira K; Tzanakouli E; Ligas I; Kotseridis Y
J Food Sci; 2015 Dec; 80(12):C2701-10. PubMed ID: 26552030
[TBL] [Abstract][Full Text] [Related]
34. Toasted Vine Shoots as an Alternative Enological Tool. Impact on the Sensory Profile of Tempranillo Wines during Bottle Aging.
Sánchez-Gómez R; Cebrián-Tarancón C; Fernández-Roldán F; Alonso GL; Salinas MR
J Agric Food Chem; 2024 Jan; 72(4):1914-1927. PubMed ID: 36960639
[TBL] [Abstract][Full Text] [Related]
35. Key changes in wine aroma active compounds during bottle storage of Spanish red wines under different oxygen levels.
Ferreira V; Bueno M; Franco-Luesma E; Culleré L; Fernández-Zurbano P
J Agric Food Chem; 2014 Oct; 62(41):10015-27. PubMed ID: 25284059
[TBL] [Abstract][Full Text] [Related]
36. Effect of ultrasound irradiation on the evolution of color properties and major phenolic compounds in wine during storage.
Zhang QA; Wang TT
Food Chem; 2017 Nov; 234():372-380. PubMed ID: 28551249
[TBL] [Abstract][Full Text] [Related]
37. Wine Storage at Cellar vs. Room Conditions: Changes in the Aroma Composition of Riesling Wine.
Tarasov A; Garzelli F; Schuessler C; Fritsch S; Loisel C; Pons A; Patz CD; Rauhut D; Jung R
Molecules; 2021 Oct; 26(20):. PubMed ID: 34684839
[TBL] [Abstract][Full Text] [Related]
38. Effects of elevated CO2 on grapevine (Vitis vinifera L.): volatile composition, phenolic content, and in vitro antioxidant activity of red wine.
Gonçalves B; Falco V; Moutinho-Pereira J; Bacelar E; Peixoto F; Correia C
J Agric Food Chem; 2009 Jan; 57(1):265-73. PubMed ID: 19072054
[TBL] [Abstract][Full Text] [Related]
39. Evolution of phenolic composition of red wine during vinification and storage and its contribution to wine sensory properties and antioxidant activity.
Sun B; Neves AC; Fernandes TA; Fernandes AL; Mateus N; De Freitas V; Leandro C; Spranger MI
J Agric Food Chem; 2011 Jun; 59(12):6550-7. PubMed ID: 21561162
[TBL] [Abstract][Full Text] [Related]
40. Changes on enological parameters of white wine packaged in bag-in-box during secondary shelf life.
Fu Y; Lim LT; McNicholas PD
J Food Sci; 2009 Oct; 74(8):C608-18. PubMed ID: 19799657
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
