Related references
Note: Only part of the references are listed.Anthocyanin profiles and color properties of red wines made from Vitis davidii and Vitis vinifera grapes
Yanlun Ju et al.
FOOD SCIENCE AND HUMAN WELLNESS (2021)
Modification of Sensory Expression of 3-Isobutyl-2-methoxypyrazine in Wines through Blending Technique
Mengqi Ling et al.
MOLECULES (2021)
Oenological potential and health benefits of Chinese non-Vitis vinifera species: An opportunity to the revalorization and to breed new varieties
Gaston Gutierrez-Gamboa et al.
FOOD RESEARCH INTERNATIONAL (2020)
Characterization and differentiation of key odor-active compounds of 'Beibinghong' icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution
Yi-Bin Lan et al.
FOOD CHEMISTRY (2019)
Isolation and structural identification of the main anthocyanin monomer in Vitis amurensis Rupr
Yang He et al.
NATURAL PRODUCT RESEARCH (2018)
Extended Maceration and Cap Management Impacts on the Phenolic, Volatile, and Sensory Profiles of Merlot Wine
Scott C. Frost et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2018)
A critical review on the applications of artificial neural networks in winemaking technology
O. A. Moldes et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)
Comparison of phenolic and chromatic characteristics of dry red wines made from native Chinese grape species and vitis vinifera
Si-Yu Li et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2017)
On the effects of higher alcohols on red wine aroma
Arancha de-la-Fuente-Blanco et al.
FOOD CHEMISTRY (2016)
Improvement of grape and wine phenolic content by foliar application to grapevine of three different elicitors: Methyl jasmonate, chitosan, and yeast extract
Javier Portu et al.
FOOD CHEMISTRY (2016)
Phenolic and Chromatic Properties of Beibinghong Red Ice Wine during and after Vinification
Jin-Chen Li et al.
MOLECULES (2016)
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.)
Xu Liu et al.
PLOS ONE (2016)
Oregon 'Pinot noir' grape anthocyanin enhancement by early leaf removal
Jungmin Lee et al.
FOOD CHEMISTRY (2013)
Color-copigmentation study by tristimulus colorimetry (CIELAB) in red wines obtained from Tempranillo and Graciano varieties
Matilde Garcia-Marino et al.
FOOD RESEARCH INTERNATIONAL (2013)
Effect of Rain-Shelter Cultivation of Vitis vinifera cv. Cabernet Gernischet on the Phenolic Profile of Berry Skins and the Incidence of Grape Diseases
Jiang-Fei Meng et al.
MOLECULES (2013)
How Blending Affects the Sensory and Chemical Properties of Red Wine
Helene Hopfer et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2012)
Anthocyanin identification and composition of wild Vitis spp. accessions by using LC-MS and LC-NMR
Alexander Acevedo De la Cruz et al.
ANALYTICA CHIMICA ACTA (2012)
Polyphenolic composition and content in the ripe berries of wild Vitis species
Zhenchang Liang et al.
FOOD CHEMISTRY (2012)
Phenolic Concentrations and Antioxidant Properties of Wines Made from North American Grapes Grown in China
Lei Zhu et al.
MOLECULES (2012)
Colour and pigment composition of red wines obtained from co-maceration of Tempranillo and Graciano varieties
Matilde Garcia-Marino et al.
ANALYTICA CHIMICA ACTA (2010)
Influence of co-winemaking technique in sensory characteristics of new Spanish red wines
E. Gomez Garcia-Carpintero et al.
FOOD QUALITY AND PREFERENCE (2010)
Anthocyanins Profile of Grape Berries of Vitis amurensis, Its Hybrids and Their Wines
Quan Zhao et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2010)
Complementary effect of Cabernet Sauvignon on Monastrell wines
Candida Lorenzo et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2008)
Effect of the modifier (Graciano vs. Cabernet Sauvignon) on blends of Tempranillo wine during ageing in the bottle. II. Colour and overall appreciation
Maria Monagas et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
Changes in the detailed pigment composition of red wine during maturity and ageing -: A comprehensive study
C Alcalde-Eon et al.
ANALYTICA CHIMICA ACTA (2006)
Effect of red grapes co-winemaking in polyphenols and color of wines
C Lorenzo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Methanol contents of Turkish varietal wines and effect of processing
T Cabaroglu
FOOD CONTROL (2005)