219 related articles for article (PubMed ID: 28528104)
1. Effect of egg albumin fining, progressive clarification and cross-flow microfiltration on the polysaccharide and proanthocyanidin composition of red varietal wines.
Martínez-Lapuente L; Guadalupe Z; Ayestarán B
Food Res Int; 2017 Jun; 96():235-243. PubMed ID: 28528104
[TBL] [Abstract][Full Text] [Related]
2. Investigation of the effect of gelatine, egg albumin and cross-flow microfiltration on the phenolic composition of Pinotage wine.
Oberholster A; Carstens LM; du Toit WJ
Food Chem; 2013 Jun; 138(2-3):1275-81. PubMed ID: 23411243
[TBL] [Abstract][Full Text] [Related]
3. Effect of different enological practices on skin and seed proanthocyanidins in three varietal wines.
Busse-Valverde N; Gómez-Plaza E; López-Roca JM; Gil-Muñoz R; Fernández-Fernández JI; Bautista-Ortín AB
J Agric Food Chem; 2010 Nov; 58(21):11333-9. PubMed ID: 20929231
[TBL] [Abstract][Full Text] [Related]
4. Influence of Grape Maturity on Complex Carbohydrate Composition of Red Sparkling Wines.
Martínez-Lapuente L; Apolinar-Valiente R; Guadalupe Z; Ayestarán B; Pérez-Magariño S; Williams P; Doco T
J Agric Food Chem; 2016 Jun; 64(24):5020-30. PubMed ID: 27226011
[TBL] [Abstract][Full Text] [Related]
5. Potential use of grape and wine polysaccharide extracts as fining agents to modulate the volatile composition of Viura wines.
Canalejo D; Martínez-Lapuente L; Ayestarán B; Pérez-Magariño S; Guadalupe Z
Food Chem; 2024 Jan; 430():137047. PubMed ID: 37544155
[TBL] [Abstract][Full Text] [Related]
6. Effect of flash release and pectinolytic enzyme treatments on wine polysaccharide composition.
Doco T; Williams P; Cheynier V
J Agric Food Chem; 2007 Aug; 55(16):6643-9. PubMed ID: 17629303
[TBL] [Abstract][Full Text] [Related]
7. Influence of grape maturity and maceration length on color, polyphenolic composition, and polysaccharide content of Cabernet Sauvignon and Tempranillo wines.
Gil M; Kontoudakis N; González E; Esteruelas M; Fort F; Canals JM; Zamora F
J Agric Food Chem; 2012 Aug; 60(32):7988-8001. PubMed ID: 22823470
[TBL] [Abstract][Full Text] [Related]
8. Effect of Sonication Treatment and Maceration Time in the Extraction of Polysaccharide Compounds during Red Wine Vinification.
Martínez-Lapuente L; Guadalupe Z; Pérez-Porras P; Bautista-Ortín AB; Gómez-Plaza E; Ayestarán B
Molecules; 2021 Jul; 26(15):. PubMed ID: 34361607
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Characterization of polysaccharide extracts recovered from different grape and winemaking products.
Canalejo D; Guadalupe Z; Martínez-Lapuente L; Ayestarán B; Pérez-Magariño S; Doco T
Food Res Int; 2022 Jul; 157():111480. PubMed ID: 35761706
[TBL] [Abstract][Full Text] [Related]
11. Ultrasound treatment of crushed grapes: Effect on the must and red wine polysaccharide composition.
Martínez Lapuente L; Guadalupe Z; Ayestarán B; Pérez-Porras P; Bautista-Ortín AB; Gómez-Plaza E
Food Chem; 2021 Sep; 356():129669. PubMed ID: 33812192
[TBL] [Abstract][Full Text] [Related]
12. Influence of vine vigor on grape (Vitis vinifera L. Cv. Pinot Noir) and wine proanthocyanidins.
Cortell JM; Halbleib M; Gallagher AV; Righetti TL; Kennedy JA
J Agric Food Chem; 2005 Jul; 53(14):5798-808. PubMed ID: 15998151
[TBL] [Abstract][Full Text] [Related]
13. Characterization of Vitis vinifera L. Cv. Carménère grape and wine proanthocyanidins.
Fernández K; Kennedy JA; Agosin E
J Agric Food Chem; 2007 May; 55(9):3675-80. PubMed ID: 17407309
[TBL] [Abstract][Full Text] [Related]
14. Effect of two different treatments for reducing grape yield in Vitis vinifera cv Syrah on wine composition and quality: berry thinning versus cluster thinning.
Gil M; Esteruelas M; González E; Kontoudakis N; Jiménez J; Fort F; Canals JM; Hermosín-Gutiérrez I; Zamora F
J Agric Food Chem; 2013 May; 61(20):4968-78. PubMed ID: 23627566
[TBL] [Abstract][Full Text] [Related]
15. Fining with purified grape pomace. Effect of dose, contact time and varietal origin on the final wine phenolic composition.
Jiménez-Martínez MD; Bautista-Ortín AB; Gil-Muñoz R; Gómez-Plaza E
Food Chem; 2019 Jan; 271():570-576. PubMed ID: 30236717
[TBL] [Abstract][Full Text] [Related]
16. Influence of Grape Polysaccharide Extracts on the Phenolic Compounds and Color Characteristics of Different Red Wines.
Curiel-Fernández M; Cano-Mozo E; Ayestarán B; Guadalupe Z; Pérez-Magariño S
J Agric Food Chem; 2024 Jan; 72(4):1985-1994. PubMed ID: 37587088
[TBL] [Abstract][Full Text] [Related]
17. Role of major wine constituents in the foam properties of white and rosé sparkling wines.
Martínez-Lapuente L; Guadalupe Z; Ayestarán B; Pérez-Magariño S
Food Chem; 2015 May; 174():330-8. PubMed ID: 25529689
[TBL] [Abstract][Full Text] [Related]
18. Determination of the grape invertase content (using PTA-ELISA) following various fining treatments versus changes in the total protein content of wine. relationships with wine foamability.
Dambrouck T; Marchal R; Cilindre C; Parmentier M; Jeandet P
J Agric Food Chem; 2005 Nov; 53(22):8782-9. PubMed ID: 16248585
[TBL] [Abstract][Full Text] [Related]
19. Effect of flotation and vegetal fining agents on the aromatic characteristics of Malvasia del Lazio (Vitis vinifera L.) wine.
Pettinelli S; Pollon M; Costantini L; Bellincontro A; Segade SR; Rolle L; Mencarelli F
J Sci Food Agric; 2020 Nov; 100(14):5269-5275. PubMed ID: 32530045
[TBL] [Abstract][Full Text] [Related]
20. Remarkable proanthocyanidin adsorption properties of monastrell pomace cell wall material highlight its potential use as an alternative fining agent in red wine production.
Bautista-Ortín AB; Ruiz-García Y; Marín F; Molero N; Apolinar-Valiente R; Gómez-Plaza E
J Agric Food Chem; 2015 Jan; 63(2):620-33. PubMed ID: 25529053
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]