Ejemplares similares: Combined effect of prefermentative cold soak and SO2 additions in Barbera D’Asti and Malbec wines : anthocyanin composition, chromatic and sensory properties
- Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak
- Sensory and chemical effects of two alternatives of prefermentative cold soak in Malbec wines during winemaking and bottle ageing
- Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines
- Effects of maceration length after prefermentative cold soak: Detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines
- Chemical and sensory effects of cold soak, whole cluster fermentation, and stem additions in Pinot noir wines
- In vitro digestion of tropical legume starch is influenced by the combination of heating and soaking treatments
Autor: Casassa, Luis Federico
- Chemical and chromatic effects of fermentation temperature on three clones of Pinot noir over two consecutive vintages
- Vine age affects vine performance, grape and wine chemical and sensory composition of cv. Zinfandel from California
- Effects of maceration length after prefermentative cold soak: Detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines
- Chemical and sensory effects of cold soak, whole cluster fermentation, and stem additions in Pinot noir wines
- Microwave-assisted extraction applied to Merlot grapes with contrasting maturity levels: effects on phenolic chemistry and wine color
- Nucleotide sequence of key genes from the biosynthesis pathway of the major flavonoid in “Malbec” and “Cabernet Sauvignon”
Autor: Bolcato, Esteban Augusto
- Effects of maceration length after prefermentative cold soak: Detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines
- Chemical and sensory effects of cold soak, whole cluster fermentation, and stem additions in Pinot noir wines
- Microwave-assisted extraction applied to Merlot grapes with contrasting maturity levels: effects on phenolic chemistry and wine color
- Combined effect of prefermentative cold soak and SO2 additions in Barbera D’Asti and Malbec wines : anthocyanin composition, chromatic and sensory properties
- Combined effect of temperature and ammonium addition on fermentation profile and volatile aroma composition of Torrontés Riojano wines
- Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak