Related references
Note: Only part of the references are listed.Effects of Cap and Overall Fermentation Temperature on Phenolic Extraction in Cabernet Sauvignon Fermentations
Larry Lerno et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2015)
Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration
L. Federico Casassa et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 5 (2014)
Pyrogallol: an Alternative Trapping Agent in Proanthocyanidins Analysis
Matteo Bordiga et al.
FOOD ANALYTICAL METHODS (2013)
Influence of different maceration time and temperatures on total phenols, colour and sensory properties of Cabernet Sauvignon wines
Hasan Sener et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2013)
Phenolic Concentrations and Antioxidant Properties of Wines Made from North American Grapes Grown in China
Lei Zhu et al.
MOLECULES (2012)
Effect of fermentation conditions on yeast growth and volatile composition of wine produced from mango (Mangifera indica L.) fruit juice
L. V. A. Reddy et al.
FOOD AND BIOPRODUCTS PROCESSING (2011)
Wine and grape polyphenols-A chemical perspective
Jorge Garrido et al.
FOOD RESEARCH INTERNATIONAL (2011)
Phenolic Composition of the Edible Parts (Flesh and Skin) of Bordo Grape (Vitis labrusca) Using HPLC-DAD-ESI-MS/MS
Ellen Silva Lago-Vanzela et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Effect of the winemaking technique on phenolic composition and chromatic characteristics in young red wines
Elvira Soto Vazquez et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2010)
Comparative Study of the Phenolic Composition of Seeds and Skins from Carmenere and Cabernet Sauvignon Grape Varieties (Vitis vinifera L.) during Ripening
Elias Obreque-Slier et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Relationship between Red Wine Grades and Phenolics. 1. Tannin and Total Phenolics Concentrations
Meagan D. Mercurio et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Flavonol profiles of Vitis vinifera white grape cultivars
Noelia Castillo-Munoz et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2010)
Flavonol 3-O-Glycosides Series of Vitis vinifera Cv. Petit Verdot Red Wine Grapes
Noelia Castillo-Munoz et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Evolution of red wine anthocyanins during malolactic fermentation, postfermentative treatments and ageing with
M. V. Moreno-Arribas et al.
FOOD CHEMISTRY (2008)
Orosensory-directed identification of astringent mouthfeel and bitter-tasting compounds in red wine
Jan Carlos Hufnagel et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Resveratrol and its analogs: Defense against cancer, coronary disease and neurodegenerative maladies or just a fad?
Philipp Saiko et al.
MUTATION RESEARCH-REVIEWS IN MUTATION RESEARCH (2008)
Influence of the elimination and addition of seeds on the colour, phenolic composition and astringency of red wine
Roser Canals et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2008)
HPLC analysis of diverse grape and wine phenolics using direct injection and multidetection by DAD and fluorescence
Sergio Gomez-Alonso et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2007)
Flavonols in grapes, grape products and wines: Burden, profile and influential parameters
Dimitris P. Makris et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2006)
Impact of prefermentative maceration on the phenolic and volatile compounds in Monastrell red wines
I Alvarez et al.
ANALYTICA CHIMICA ACTA (2006)
Evolution of polyphenols in red wines from Vitis vinifera L. during aging in the bottle -: I.: Anthocyanins and pyranoanthocyanins
M Monagas et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2005)
Extraction of flavan-3-ols from grape seed and skin into wine using simulated maceration
S González-Manzano et al.
ANALYTICA CHIMICA ACTA (2004)
Effects of fermentation temperature on the strain population of Saccharomyces cerevisiae
MJ Torija et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)
Effect of oxygenation on polyphenol changes occurring in the course of wine-making
V Atanasova et al.
ANALYTICA CHIMICA ACTA (2002)
Direct liquid chromatographic analysis of resveratrol derivatives and flavanonols in wines with absorbance and fluorescence detection
X Vitrac et al.
ANALYTICA CHIMICA ACTA (2002)
Share Paper
