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169 related items for PubMed ID: 21749143

  • 1. Influence of grape density and harvest date on changes in phenolic composition, phenol extractability indices, and instrumental texture properties during ripening.
    Rolle L, Segade SR, Torchio F, Giacosa S, Cagnasso E, Marengo F, Gerbi V.
    J Agric Food Chem; 2011 Aug 24; 59(16):8796-805. PubMed ID: 21749143
    [Abstract] [Full Text] [Related]

  • 2. Mechanical properties, phenolic composition and extractability indices of Barbera grapes of different soluble solids contents from several growing areas.
    Torchio F, Cagnasso E, Gerbi V, Rolle L.
    Anal Chim Acta; 2010 Feb 15; 660(1-2):183-9. PubMed ID: 20103161
    [Abstract] [Full Text] [Related]

  • 3. Impact of post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo (Vitis vinifera L.).
    Paissoni MA, Río Segade S, Giacosa S, Torchio F, Cravero F, Englezos V, Rantsiou K, Carboni C, Gerbi V, Teissedre PL, Rolle L.
    Food Res Int; 2017 Aug 15; 98():68-78. PubMed ID: 28610734
    [Abstract] [Full Text] [Related]

  • 4. 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 30; 732():91-9. PubMed ID: 22688039
    [Abstract] [Full Text] [Related]

  • 5. 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 10; 52(5):1181-9. PubMed ID: 14995118
    [Abstract] [Full Text] [Related]

  • 6. Impact of specific inactive dry yeast application on grape skin mechanical properties, phenolic compounds extractability, and wine composition.
    Giacosa S, Ossola C, Botto R, Río Segade S, Paissoni MA, Pollon M, Gerbi V, Rolle L.
    Food Res Int; 2019 Feb 10; 116():1084-1093. PubMed ID: 30716892
    [Abstract] [Full Text] [Related]

  • 7. Phenolic compositions of grapes and wines from cultivar cAbernet Sauvignon produced in Chile and their relationship to commercial value.
    Cáceres A, Peña-Neira A, Galvez A, Obreque-Slier E, López-Solís R, Canals JM.
    J Agric Food Chem; 2012 Sep 05; 60(35):8694-702. PubMed ID: 22860632
    [Abstract] [Full Text] [Related]

  • 8. Varietal relationship between instrumental skin hardness and climate for grapevines (Vitis vinifera L.).
    Rolle L, Gerbi V, Schneider A, Spanna F, Río Segade S.
    J Agric Food Chem; 2011 Oct 12; 59(19):10624-34. PubMed ID: 21861480
    [Abstract] [Full Text] [Related]

  • 9. Berry density and size as factors related to the physicochemical characteristics of Muscat Hamburg table grapes (Vitis vinifera L.).
    Rolle L, Torchio F, Giacosa S, Río Segade S.
    Food Chem; 2015 Apr 15; 173():105-13. PubMed ID: 25466001
    [Abstract] [Full Text] [Related]

  • 10. 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 01; 194():247-56. PubMed ID: 26471551
    [Abstract] [Full Text] [Related]

  • 11. Influence of Berry Heterogeneity on Phenolics and Antioxidant Activity of Grapes and Wines: A Primary Study of the New Winegrape Cultivar Meili (Vitis vinifera L.).
    Liu X, Li J, Tian Y, Liao M, Zhang Z.
    PLoS One; 2016 Mar 01; 11(3):e0151276. PubMed ID: 26974974
    [Abstract] [Full Text] [Related]

  • 12. 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 13; 56(3):1105-15. PubMed ID: 18173238
    [Abstract] [Full Text] [Related]

  • 13. Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry.
    Bindon K, Varela C, Kennedy J, Holt H, Herderich M.
    Food Chem; 2013 Jun 01; 138(2-3):1696-705. PubMed ID: 23411300
    [Abstract] [Full Text] [Related]

  • 14. Impacts of Grapevine Leafroll Disease on Fruit Yield and Grape and Wine Chemistry in a Wine Grape (Vitis vinifera L.) Cultivar.
    Alabi OJ, Casassa LF, Gutha LR, Larsen RC, Henick-Kling T, Harbertson JF, Naidu RA.
    PLoS One; 2016 Jun 01; 11(2):e0149666. PubMed ID: 26919614
    [Abstract] [Full Text] [Related]

  • 15. Application of enzyme preparations for extraction of berry skin phenolics in withered winegrapes.
    Benucci I, Río Segade S, Cerreti M, Giacosa S, Paissoni MA, Liburdi K, Bautista-Ortín AB, Gómez-Plaza E, Gerbi V, Esti M, Rolle L.
    Food Chem; 2017 Dec 15; 237():756-765. PubMed ID: 28764064
    [Abstract] [Full Text] [Related]

  • 16. 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 15; 97(14):4835-4846. PubMed ID: 28382623
    [Abstract] [Full Text] [Related]

  • 17. 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 15; 60(32):7988-8001. PubMed ID: 22823470
    [Abstract] [Full Text] [Related]

  • 18. Anthocyanin composition of Cabernet Sauvignon and Tempranillo grapes at different stages of ripening.
    Ryan JM, Revilla E.
    J Agric Food Chem; 2003 May 21; 51(11):3372-8. PubMed ID: 12744669
    [Abstract] [Full Text] [Related]

  • 19. 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 21; 95(7):1521-7. PubMed ID: 25082193
    [Abstract] [Full Text] [Related]

  • 20. Varietal and pre-fermentative volatiles during ripening of Vitis vinifera cv Nebbiolo berries from three growing areas.
    Ferrandino A, Carlomagno A, Baldassarre S, Schubert A.
    Food Chem; 2012 Dec 15; 135(4):2340-9. PubMed ID: 22980811
    [Abstract] [Full Text] [Related]

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