548 related articles for article (PubMed ID: 29037718)
1. Co-fermentation of red grapes and white pomace: A natural and economical process to modulate hybrid wine composition.
Nicolle P; Marcotte C; Angers P; Pedneault K
Food Chem; 2018 Mar; 242():481-490. PubMed ID: 29037718
[TBL] [Abstract][Full Text] [Related]
2. Pomace limits tannin retention in Frontenac wines.
Nicolle P; Marcotte C; Angers P; Pedneault K
Food Chem; 2019 Mar; 277():438-447. PubMed ID: 30502168
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Phenolic composition and antioxidant capacity of pomaces from four grape varieties (Vitis vinifera L.).
de la Cerda-Carrasco A; López-Solís R; Nuñez-Kalasic H; Peña-Neira Á; Obreque-Slier E
J Sci Food Agric; 2015 May; 95(7):1521-7. PubMed ID: 25082193
[TBL] [Abstract][Full Text] [Related]
5. Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.).
Ossola C; Giacosa S; Torchio F; Río Segade S; Caudana A; Cagnasso E; Gerbi V; Rolle L
Food Res Int; 2017 Aug; 98():59-67. PubMed ID: 28610733
[TBL] [Abstract][Full Text] [Related]
6. First chemical and sensory characterization of Moribel and Tinto Fragoso wines using HPLC-DAD-ESI-MS/MS, GC-MS, and Napping® techniques: comparison with Tempranillo.
Pérez-Navarro J; Izquierdo-Cañas PM; Mena-Morales A; Martínez-Gascueña J; Chacón-Vozmediano JL; García-Romero E; Gómez-Alonso S; Hermosín-Gutiérrez I
J Sci Food Agric; 2019 Mar; 99(5):2108-2123. PubMed ID: 30298616
[TBL] [Abstract][Full Text] [Related]
7. Investigating the relationship between cell wall polysaccharide composition and the extractability of grape phenolic compounds into Shiraz wines. Part II: Extractability during fermentation into wines made from grapes of different ripeness levels.
Garrido-Bañuelos G; Buica A; Schückel J; Zietsman AJJ; Willats WGT; Moore JP; Du Toit WJ
Food Chem; 2019 Apr; 278():26-35. PubMed ID: 30583371
[TBL] [Abstract][Full Text] [Related]
8. Maceration with stems contact fermentation: effect on proanthocyanidins compounds and color in Primitivo red wines.
Suriano S; Alba V; Tarricone L; Di Gennaro D
Food Chem; 2015 Jun; 177():382-9. PubMed ID: 25660901
[TBL] [Abstract][Full Text] [Related]
9. Monitoring the effects and side-effects on wine colour and flavonoid composition of the combined post-fermentative additions of seeds and mannoproteins.
Alcalde-Eon C; Ferreras-Charro R; Ferrer-Gallego R; Rivero FJ; Heredia FJ; Escribano-Bailón MT
Food Res Int; 2019 Dec; 126():108650. PubMed ID: 31732037
[TBL] [Abstract][Full Text] [Related]
10. The phenolic chemistry and spectrochemistry of red sweet wine-making and oak-aging.
Figueiredo-González M; Cancho-Grande B; Simal-Gándara J; Teixeira N; Mateus N; De Freitas V
Food Chem; 2014; 152():522-30. PubMed ID: 24444970
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Screening of key odorants and anthocyanin compounds of cv. Okuzgozu (Vitis vinifera L.) red wines with a free run and pressed pomace using GC-MS-Olfactometry and LC-MS-MS.
Tetik MA; Sevindik O; Kelebek H; Selli S
J Mass Spectrom; 2018 May; 53(5):444-454. PubMed ID: 29469168
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Chemical characterization of red wine grape (Vitis vinifera and Vitis interspecific hybrids) and pomace phenolic extracts and their biological activity against Streptococcus mutans.
Thimothe J; Bonsi IA; Padilla-Zakour OI; Koo H
J Agric Food Chem; 2007 Dec; 55(25):10200-7. PubMed ID: 17999462
[TBL] [Abstract][Full Text] [Related]
15. Impact of adding white pomace to red grapes on the phenolic composition and color stability of Syrah wines from a warm climate.
Gordillo B; Cejudo-Bastante MJ; Rodríguez-Pulido FJ; Jara-Palacios MJ; Ramírez-Pérez P; González-Miret ML; Heredia FJ
J Agric Food Chem; 2014 Mar; 62(12):2663-71. PubMed ID: 24617307
[TBL] [Abstract][Full Text] [Related]
16. The influence of pectolytic enzyme addition and prefermentative mash heating during the winemaking process on the phenolic composition of Okuzgozu red wine.
Borazan AA; Bozan B
Food Chem; 2013 May; 138(1):389-95. PubMed ID: 23265503
[TBL] [Abstract][Full Text] [Related]
17. Volatile Compounds from Grape Skin, Juice and Wine from Five Interspecific Hybrid Grape Cultivars Grown in Québec (Canada) for Wine Production.
Slegers A; Angers P; Ouellet É; Truchon T; Pedneault K
Molecules; 2015 Jun; 20(6):10980-1016. PubMed ID: 26083035
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Targeted and untargeted high resolution mass approach for a putative profiling of glycosylated simple phenols in hybrid grapes.
Barnaba C; Dellacassa E; Nicolini G; Giacomelli M; Roman Villegas T; Nardin T; Larcher R
Food Res Int; 2017 Aug; 98():20-33. PubMed ID: 28610729
[TBL] [Abstract][Full Text] [Related]
20. Brazilian red wines made from the hybrid grape cultivar Isabel: phenolic composition and antioxidant capacity.
Nixdorf SL; Hermosín-Gutiérrez I
Anal Chim Acta; 2010 Feb; 659(1-2):208-15. PubMed ID: 20103126
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
