Channels - Assessing chemical composition variations on vintage, vineyard location and grape ripeness: A regional study of red wines produced in the colorado river middle basin, La Pampa (Argentina) :: Servicio de Descubrimiento de la UNA

Similar Items: Assessing chemical composition variations on vintage, vineyard location and grape ripeness: A regional study of red wines produced in the colorado river middle basin, La Pampa (Argentina)

Quick Look
Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina)
Quick Look
Microwave-assisted maceration and stems addition in Bonarda grapes: Effects on wine chemical composition over two vintages
Quick Look
Effect of leaf‐to‐fruit ratios on phenolic and sensory profiles of Malbec wines from single high‐wire‐trellised vineyards
Quick Look
Utilización de jugo de uvas verdes como estrategia tecnológica alternativa para reducir simultáneamente el PH y el grado alcohólico de vinos tintos
Quick Look
Characterization, antibacterial and biological activities of phenolic fraction of argentinean red wines
Quick Look
Regulated Deficit Irrigation Alters Anthocyanins, Tannins and Sensory Properties of Cabernet Sauvignon Grapes and Wines
Quick Look
Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak
Quick Look
Impact of phenolic and polysaccharidic composition on commercial value of Argentinean Malbec and Cabernet Sauvignon wines
Quick Look
Spray-dried Ancellotta red wine: natural colorant with potential for food applications
Quick Look
Sensory and chemical effects of two alternatives of prefermentative cold soak in Malbec wines during winemaking and bottle ageing
Quick Look
Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration
Quick Look
Influencia de dos técnicas de maceración sobre la composición polifenólica, aromática y las características organolépticas de vinos cv. Merlot
Quick Look
Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines
Quick Look
Optimization of fermentation-relevant factors: A strategy to reduce ethanol in red wine by sequential culture of native yeasts
Quick Look
Simultaneous Inoculation of Malbec (Vitis vinifera) Musts with Yeast and Bacteria: Effects on Fermentation Performance, Sensory and Sanitary Attributes of Wines
Quick Look
Evaluation of different alternatives to modulate the balance of Malbec vineyards in La Pampa (Argentina): shoot and cluster thinning
Quick Look
Efecto combinado de cepa de levadura y Terroir en vinos Malbec de Mendoza = Combined effect of yeast strains and Terroir on Malbec wines from Mendoza
Quick Look
Influence of fruit maturity, maceration length, and Ethanol amount on chemical and sensory properties of Merlot wines
Quick Look
Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines
Quick Look
Efecto de la fermentación alcohólica y maloláctica en las caracteristicas físico-quimicas del vino Black Spanish (Vítis labrusca)
Quick Look
Whole cluster and dried stem additions effects on chemical and sensory properties of Pinot Noir wines over two vintages
Quick Look
Effect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, colour components and sensory attributes of Merlot wines
Quick Look
Piranoantocianos : nuevos pigmentos en los vinos tintos. Aspectos científicos e implicancias tecnológicas.
Quick Look
Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature

Author: Varela, Ayelén Celeste

Author: Wagner, Marcelo