327 related articles for article (PubMed ID: 29146365)
21. Effect of hydroxytyrosol on quality of sulfur dioxide-free red wine.
Raposo R; Ruiz-Moreno MJ; Garde-Cerdán T; Puertas B; Moreno-Rojas JM; Gonzalo-Diago A; Guerrero RF; Ortiz V; Cantos-Villar E
Food Chem; 2016 Feb; 192():25-33. PubMed ID: 26304316
[TBL] [Abstract][Full Text] [Related]
22. Phenolic and Chromatic Properties of Beibinghong Red Ice Wine during and after Vinification.
Li JC; Li SY; He F; Yuan ZY; Liu T; Reeves MJ; Duan CQ
Molecules; 2016 Apr; 21(4):431. PubMed ID: 27104511
[TBL] [Abstract][Full Text] [Related]
23. Impact of oenological antioxidant substances on the formation of 1-hydroxyethyl radical and phenolic composition in SO
Marchante L; Márquez K; Contreras D; Izquierdo-Cañas PM; García-Romero E; Díaz-Maroto MC
J Sci Food Agric; 2020 Jun; 100(8):3401-3407. PubMed ID: 32162341
[TBL] [Abstract][Full Text] [Related]
24. Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of 'Reinforced' wines.
Torchio F; Urcan DE; Lin L; Gerbi V; Giacosa S; Río Segade S; Pop N; Lambri M; Rolle L
Food Chem; 2016 Mar; 194():247-56. PubMed ID: 26471551
[TBL] [Abstract][Full Text] [Related]
25. Effect of cluster thinning and prohexadione calcium applications on phenolic composition and sensory properties of red wines.
Avizcuri-Inac JM; Gonzalo-Diago A; Sanz-Asensio J; Martínez-Soria MT; López-Alonso M; Dizy-Soto M; Echávarri-Granado JF; Vaquero-Fernández L; Fernández-Zurbano P
J Agric Food Chem; 2013 Feb; 61(5):1124-37. PubMed ID: 23293882
[TBL] [Abstract][Full Text] [Related]
26. Evolution of phenolic and volatile compounds during bottle storage of a white wine without added sulfite.
Pati S; Crupi P; Savastano ML; Benucci I; Esti M
J Sci Food Agric; 2020 Jan; 100(2):775-784. PubMed ID: 31605378
[TBL] [Abstract][Full Text] [Related]
27. Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak.
Casassa LF; Bolcato EA; Sari SE
Food Chem; 2015 May; 174():110-8. PubMed ID: 25529659
[TBL] [Abstract][Full Text] [Related]
28. Sensory representation of typicality of Cabernet franc wines related to phenolic composition: impact of ripening stage and maceration time.
Cadot Y; Caillé S; Samson A; Barbeau G; Cheynier V
Anal Chim Acta; 2012 Jun; 732():91-9. PubMed ID: 22688039
[TBL] [Abstract][Full Text] [Related]
29. Aging of Malbec wines from Mendoza and California: Evolution of phenolic and elemental composition.
Agazzi FM; Nelson J; Tanabe CK; Doyle C; Boulton RB; Buscema F
Food Chem; 2018 Dec; 269():103-110. PubMed ID: 30100411
[TBL] [Abstract][Full Text] [Related]
30. 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]
31. Influence of bottle storage time on colour, phenolic composition and sensory properties of sweet red wines.
Marquez A; Serratosa MP; Merida J
Food Chem; 2014 Mar; 146():507-14. PubMed ID: 24176375
[TBL] [Abstract][Full Text] [Related]
32. Characterization of the color parameters and monomeric phenolic composition of 'Tempranillo' and 'Graciano' wines made by carbonic maceration.
Portu J; Rosa Gutiérrez-Viguera A; González-Arenzana L; Santamaría P
Food Chem; 2023 Apr; 406():134327. PubMed ID: 36470081
[TBL] [Abstract][Full Text] [Related]
33. Improvement of grape and wine phenolic content by foliar application to grapevine of three different elicitors: Methyl jasmonate, chitosan, and yeast extract.
Portu J; López R; Baroja E; Santamaría P; Garde-Cerdán T
Food Chem; 2016 Jun; 201():213-21. PubMed ID: 26868568
[TBL] [Abstract][Full Text] [Related]
34. Winemaking with vine-shoots. Modulating the composition of wines by using their own resources.
Cebrián-Tarancón C; Sánchez-Gómez R; Cabrita MJ; García R; Zalacain A; Alonso GL; Salinas MR
Food Res Int; 2019 Jul; 121():117-126. PubMed ID: 31108731
[TBL] [Abstract][Full Text] [Related]
35. Effects of low sulfur dioxide concentrations on bioactive compounds and antioxidant properties of Aglianico red wine.
Gabriele M; Gerardi C; Lucejko JJ; Longo V; Pucci L; Domenici V
Food Chem; 2018 Apr; 245():1105-1112. PubMed ID: 29287328
[TBL] [Abstract][Full Text] [Related]
36. Evolution of flavanols, anthocyanins, and their derivatives during the aging of red wines elaborated from grapes harvested at different stages of ripening.
Pérez-Magariño S; González-San José ML
J Agric Food Chem; 2004 Mar; 52(5):1181-9. PubMed ID: 14995118
[TBL] [Abstract][Full Text] [Related]
37. 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]
38. Improving grape phenolic content and wine chromatic characteristics through the use of two different elicitors: methyl jasmonate versus benzothiadiazole.
Ruiz-García Y; Romero-Cascales I; Gil-Muñoz R; Fernández-Fernández JI; López-Roca JM; Gómez-Plaza E
J Agric Food Chem; 2012 Feb; 60(5):1283-90. PubMed ID: 22229261
[TBL] [Abstract][Full Text] [Related]
39. Double maturation raisonnée: the impact of on-vine berry dehydration on the berry and wine composition of Merlot (Vitis vinifera L.).
Rusjan D; Mikulic-Petkovsek M
J Sci Food Agric; 2017 Nov; 97(14):4835-4846. PubMed ID: 28382623
[TBL] [Abstract][Full Text] [Related]
40. Copper (II) Level in Musts Affects Acetaldehyde Concentration, Phenolic Composition, and Chromatic Characteristics of Red and White Wines.
Errichiello F; Picariello L; Forino M; Blaiotta G; Petruzziello E; Moio L; Gambuti A
Molecules; 2024 Jun; 29(12):. PubMed ID: 38930972
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]