180 related articles for article (PubMed ID: 32871302)
1. Effect of enological treatments on phenolic and sensory characteristics of red wine during aging: Micro-oxygenation, sulfur dioxide, iron with copper and gelatin fining.
Ćurko N; Ganić KK; Tomašević M; Gracin L; Jourdes M; Teissedre PL
Food Chem; 2021 Mar; 339():127848. PubMed ID: 32871302
[TBL] [Abstract][Full Text] [Related]
2. Effect of fining on the colour and pigment composition of young red wines.
González-Neves G; Favre G; Gil G
Food Chem; 2014 Aug; 157():385-92. PubMed ID: 24679795
[TBL] [Abstract][Full Text] [Related]
3. Effect of SO2 concentration on polyphenol development during red wine micro-oxygenation.
Tao J; Dykes SI; Kilmartin PA
J Agric Food Chem; 2007 Jul; 55(15):6104-9. PubMed ID: 17602651
[TBL] [Abstract][Full Text] [Related]
4. Astringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review.
Li SY; Duan CQ
Crit Rev Food Sci Nutr; 2019; 59(12):1840-1867. PubMed ID: 29381384
[TBL] [Abstract][Full Text] [Related]
5. Influence of micro-oxygenation treatment before oak aging on phenolic compounds composition, astringency, and color of red wine.
Llaudy Mdel C; Canals R; González-Manzano S; Canals JM; Santos-Buelga C; Zamora F
J Agric Food Chem; 2006 Jun; 54(12):4246-52. PubMed ID: 16756353
[TBL] [Abstract][Full Text] [Related]
6. Comparison of high pressure treatment with conventional red wine aging processes: impact on phenolic composition.
Santos MC; Nunes C; Ferreira AS; Jourdes M; Teissedre PL; Rodrigues A; Amado O; Saraiva JA; Coimbra MA
Food Res Int; 2019 Feb; 116():223-231. PubMed ID: 30716940
[TBL] [Abstract][Full Text] [Related]
7. Phenolic Composition Influences the Effectiveness of Fining Agents in Vegan-Friendly Red Wine Production.
Río Segade S; Paissoni MA; Vilanova M; Gerbi V; Rolle L; Giacosa S
Molecules; 2019 Dec; 25(1):. PubMed ID: 31905624
[TBL] [Abstract][Full Text] [Related]
8. Effect of micro-oxygenation on color and anthocyanin-related compounds of wines with different phenolic contents.
Cano-López M; Pardo-Mínguez F; Schmauch G; Saucier C; Teissedre PL; López-Roca JM; Gómez-Plaza E
J Agric Food Chem; 2008 Jul; 56(14):5932-41. PubMed ID: 18558704
[TBL] [Abstract][Full Text] [Related]
9. Impact of alternative protein fining agents on the phenolic composition and color of Syrah red wines from warm climate.
Gordillo B; Chamizo-González F; González-Miret ML; Heredia FJ
Food Chem; 2021 Apr; 342():128297. PubMed ID: 33508900
[TBL] [Abstract][Full Text] [Related]
10. Effect of micro-oxygenation and wood type on the phenolic composition and color of an aged red wine.
Sánchez-Iglesias M; González-Sanjosé ML; Pérez-Magariño S; Ortega-Heras M; González-Huerta C
J Agric Food Chem; 2009 Dec; 57(24):11498-509. PubMed ID: 19943618
[TBL] [Abstract][Full Text] [Related]
11. Influence of closure, phenolic levels and microoxygenation on Cabernet Sauvignon wine composition after 5 years' bottle storage.
Han G; Ugliano M; Currie B; Vidal S; Diéval JB; Waterhouse AL
J Sci Food Agric; 2015 Jan; 95(1):36-43. PubMed ID: 24737051
[TBL] [Abstract][Full Text] [Related]
12. Influence of wine pH on changes in color and polyphenol composition induced by micro-oxygenation.
Kontoudakis N; González E; Gil M; Esteruelas M; Fort F; Canals JM; Zamora F
J Agric Food Chem; 2011 Mar; 59(5):1974-84. PubMed ID: 21314122
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Potato Protein Fining of Phenolic Compounds in Red Wine: A Study of the Kinetics and the Impact of Wine Matrix Components and Physical Factors.
Kang W; Muhlack RA; Bindon KA; Smith PA; Niimi J; Bastian SEP
Molecules; 2019 Dec; 24(24):. PubMed ID: 31847298
[TBL] [Abstract][Full Text] [Related]
15. Effect of the aging on lees and other alternative techniques on the low molecular weight phenols of Tempranillo red wine aged in oak barrels.
Del Barrio-Galán R; Pérez-Magariño S; Ortega-Heras M
Anal Chim Acta; 2012 Jun; 732():53-63. PubMed ID: 22688034
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Condensed Tannin Reacts with SO
Ma L; Watrelot AA; Addison B; Waterhouse AL
J Agric Food Chem; 2018 Sep; 66(35):9259-9268. PubMed ID: 29792318
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. 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]
20. Highlighting protein fining residues in a model red wine.
Maury C; Sarni-Manchado P; Cheynier V
Food Chem; 2019 May; 279():272-278. PubMed ID: 30611490
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]