477 related articles for article (PubMed ID: 30891763)
1. Effects of different oenological techniques on the elaboration of adequate base wines for red sparkling wine production: phenolic composition, sensory properties and foam parameters.
González-Lázaro M; Martínez-Lapuente L; Palacios A; Guadalupe Z; Ayestarán B; Bueno-Herrera M; de la Cuesta PL; Pérez-Magariño S
J Sci Food Agric; 2019 Aug; 99(10):4580-4592. PubMed ID: 30891763
[TBL] [Abstract][Full Text] [Related]
2. Evaluation of grape ripeness, carbonic maceration and pectolytic enzymes to improve the chemical and sensory quality of red sparkling wines.
González-Lázaro M; Martínez-Lapuente L; Guadalupe Z; Ayestaran B; Bueno-Herrera M; López de la Cuesta P; Pérez-Magariño S
J Sci Food Agric; 2020 Apr; 100(6):2618-2629. PubMed ID: 31975420
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Polyphenolic Profiling, Browning, and Glutathione Content of Sparkling Wines Produced with Nontraditional Grape Varieties: Indicator of Quality During the Biological Aging.
Sartor S; Burin VM; Ferreira-Lima NE; Caliari V; Bordignon-Luiz MT
J Food Sci; 2019 Dec; 84(12):3546-3554. PubMed ID: 31710090
[TBL] [Abstract][Full Text] [Related]
5. The extraction of anthocyanins and proanthocyanidins from grapes to wine during fermentative maceration is affected by the enological technique.
Busse-Valverde N; Gómez-Plaza E; López-Roca JM; Gil-Muñoz R; Bautista-Ortín AB
J Agric Food Chem; 2011 May; 59(10):5450-5. PubMed ID: 21462997
[TBL] [Abstract][Full Text] [Related]
6. Phenolic content and antioxidant activity of Primitivo wine: comparison among winemaking technologies.
Baiano A; Terracone C; Gambacorta G; La Notte E
J Food Sci; 2009 Apr; 74(3):C258-67. PubMed ID: 19397711
[TBL] [Abstract][Full Text] [Related]
7. Foam aptitude of trepat and monastrell red varieties in cava elaboration. 2. Second fermentation and aging.
Girbau-Solà T; López-Barajas M; López-Tamames E; Buxaderas S
J Agric Food Chem; 2002 Sep; 50(20):5600-4. PubMed ID: 12236684
[TBL] [Abstract][Full Text] [Related]
8. Effect of cold pre-fermentative maceration on the color and composition of young red wines cv. Tannat.
González-Neves G; Favre G; Gil G; Ferrer M; Charamelo D
J Food Sci Technol; 2015 Jun; 52(6):3449-57. PubMed ID: 26028726
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Use of Commercial Dry Yeast Products Rich in Mannoproteins for White and Rosé Sparkling Wine Elaboration.
Pérez-Magariño S; Martínez-Lapuente L; Bueno-Herrera M; Ortega-Heras M; Guadalupe Z; Ayestarán B
J Agric Food Chem; 2015 Jun; 63(23):5670-81. PubMed ID: 26027899
[TBL] [Abstract][Full Text] [Related]
11. Extraction, evolution, and sensory impact of phenolic compounds during red wine maceration.
Casassa LF; Harbertson JF
Annu Rev Food Sci Technol; 2014; 5():83-109. PubMed ID: 24422589
[TBL] [Abstract][Full Text] [Related]
12. Sensory and analytical study of rose sparkling wines manufactured by second fermentation in the bottle.
Hidalgo P; Pueyo E; Pozo-Bayón MA; Martínez-Rodríguez AJ; Martín-Alvarez P; Polo MC
J Agric Food Chem; 2004 Oct; 52(21):6640-5. PubMed ID: 15479034
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Pre-fermentative cold maceration, saignée, and various thermal treatments as options for modulating volatile aroma and phenol profiles of red wine.
Lukić I; Budić-Leto I; Bubola M; Damijanić K; Staver M
Food Chem; 2017 Jun; 224():251-261. PubMed ID: 28159263
[TBL] [Abstract][Full Text] [Related]
15. The influence of pre-fermentative maceration and ageing factors on ester profile and marker determination of Pedro Ximenez sparkling wines.
Ruiz-Moreno MJ; Muñoz-Redondo JM; Cuevas FJ; Marrufo-Curtido A; León JM; Ramírez P; Moreno-Rojas JM
Food Chem; 2017 Sep; 230():697-704. PubMed ID: 28407969
[TBL] [Abstract][Full Text] [Related]
16. Impact of caffeic acid addition on phenolic composition of tempranillo wines from different winemaking techniques.
Aleixandre-Tudó JL; Alvarez I; Lizama V; García MJ; Aleixandre JL; Du Toit WJ
J Agric Food Chem; 2013 Dec; 61(49):11900-12. PubMed ID: 24070179
[TBL] [Abstract][Full Text] [Related]
17. Effect of different winemaking technologies on phenolic composition in Tinta Miúda red wines.
Sun B; Spranger I; Roque-do-Vale F; Leandro C; Belchior P
J Agric Food Chem; 2001 Dec; 49(12):5809-16. PubMed ID: 11743767
[TBL] [Abstract][Full Text] [Related]
18. Fermentative and post-fermentative oxygenation of Corvina red wine: influence on phenolic and volatile composition, colour and wine oxidative response.
Picariello L; Slaghenaufi D; Ugliano M
J Sci Food Agric; 2020 Apr; 100(6):2522-2533. PubMed ID: 31960975
[TBL] [Abstract][Full Text] [Related]
19. Garnacha Tintorera-based sweet wines: chromatic properties and global phenolic composition by means of UV-Vis spectrophotometry.
Figueiredo-González M; Cancho-Grande B; Simal-Gándara J
Food Chem; 2013 Sep; 140(1-2):217-24. PubMed ID: 23578636
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]