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396 related items for PubMed ID: 26471551

  • 1. 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]

  • 2. 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 01; 98():59-67. PubMed ID: 28610733
    [Abstract] [Full Text] [Related]

  • 3. Combined effect of harvest time and postharvest dehydration length on the composition of withered grapes for Sforzato di Valtellina DOCG wine production.
    Scalzini G, Giacosa S, Paissoni MA, Río Segade S, De Paolis C, Škrab D, Zava A, Motta G, Ferrero L, Beria D'Argentina S, Gerbi V, Rolle L.
    J Sci Food Agric; 2023 Sep 01; 103(12):6105-6118. PubMed ID: 37139631
    [Abstract] [Full Text] [Related]

  • 4. Red-color related phenolic composition of Garnacha Tintorera (Vitis vinifera L.) grapes and red wines.
    Castillo-Muñoz N, Fernández-González M, Gómez-Alonso S, García-Romero E, Hermosín-Gutiérrez I.
    J Agric Food Chem; 2009 Sep 09; 57(17):7883-91. PubMed ID: 19673489
    [Abstract] [Full Text] [Related]

  • 5. 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 09; 116():1084-1093. PubMed ID: 30716892
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. 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]

  • 8. 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]

  • 9. Evaluation of dihydroquercetin-3-O-glucoside from Malbec grapes as copigment of malvidin-3-O-glucoside.
    Fanzone M, González-Manzano S, Pérez-Alonso J, Escribano-Bailón MT, Jofré V, Assof M, Santos-Buelga C.
    Food Chem; 2015 May 15; 175():166-73. PubMed ID: 25577066
    [Abstract] [Full Text] [Related]

  • 10. Phenolic characteristics acquired by berry skins of Vitis vinifera cv. Tempranillo in response to close-to-ambient solar ultraviolet radiation are mostly reflected in the resulting wines.
    Del-Castillo-Alonso MÁ, Monforte L, Tomás-Las-Heras R, Martínez-Abaigar J, Núñez-Olivera E.
    J Sci Food Agric; 2020 Jan 15; 100(1):401-409. PubMed ID: 31637723
    [Abstract] [Full Text] [Related]

  • 11. Winegrapes dehydration under ozone-enriched atmosphere: Influence on berry skin phenols release, cell wall composition and mechanical properties.
    Río Segade S, Paissoni MA, Giacosa S, Bautista-Ortín AB, Gómez-Plaza E, Gerbi V, Rolle L.
    Food Chem; 2019 Jan 15; 271():673-684. PubMed ID: 30236730
    [Abstract] [Full Text] [Related]

  • 12. 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]

  • 13. Influence of vine vigor on grape (Vitis vinifera L. Cv. Pinot Noir) anthocyanins. 2. Anthocyanins and pigmented polymers in wine.
    Cortell JM, Halbleib M, Gallagher AV, Righetti TL, Kennedy JA.
    J Agric Food Chem; 2007 Aug 08; 55(16):6585-95. PubMed ID: 17636934
    [Abstract] [Full Text] [Related]

  • 14. Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina).
    Fanzone M, Zamora F, Jofré V, Assof M, Gómez-Cordovés C, Peña-Neira Á.
    J Sci Food Agric; 2012 Feb 08; 92(3):704-18. PubMed ID: 21919008
    [Abstract] [Full Text] [Related]

  • 15. Phenolic compounds extraction in enzymatic macerations of grape skins identified as low-level extractable total anthocyanin content.
    Nogales-Bueno J, Baca-Bocanegra B, Heredia FJ, Hernández-Hierro JM.
    J Food Sci; 2020 Feb 08; 85(2):324-331. PubMed ID: 31968392
    [Abstract] [Full Text] [Related]

  • 16. Rootstock effects on grape anthocyanins, skin and seed proanthocyanidins and wine color and phenolic compounds from Vitis vinifera L. Merlot grapevines.
    Gutiérrez-Gamboa G, Gómez-Plaza E, Bautista-Ortín AB, Garde-Cerdán T, Moreno-Simunovic Y, Martínez-Gil AM.
    J Sci Food Agric; 2019 Apr 08; 99(6):2846-2854. PubMed ID: 30447086
    [Abstract] [Full Text] [Related]

  • 17. 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 Apr 08; 11(3):e0151276. PubMed ID: 26974974
    [Abstract] [Full Text] [Related]

  • 18. 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 08; 126():108650. PubMed ID: 31732037
    [Abstract] [Full Text] [Related]

  • 19. Effect of red grapes co-winemaking in polyphenols and color of wines.
    Lorenzo C, Pardo F, Zalacain A, Alonso GL, Salinas MR.
    J Agric Food Chem; 2005 Sep 21; 53(19):7609-16. PubMed ID: 16159193
    [Abstract] [Full Text] [Related]

  • 20. Postharvest treatments with ethylene on Vitis vinifera (cv Sangiovese) grapes affect berry metabolism and wine composition.
    Becatti E, Genova G, Ranieri A, Tonutti P.
    Food Chem; 2014 Sep 15; 159():257-66. PubMed ID: 24767053
    [Abstract] [Full Text] [Related]

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