Ejemplares similares: Influence of fruit maturity, maceration length, and Ethanol amount on chemical and sensory properties of Merlot wines
- Effect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, colour components and sensory attributes of Merlot wines
- Influencia de dos técnicas de maceración sobre la composición polifenólica, aromática y las características organolépticas de vinos cv. Merlot
- Sensory Impact of Extended Maceration and Regulated Deficit Irrigation on Washington State Cabernet Sauvignon Wines
- Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration
- Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak
- Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines
Autor: Casassa, Luis Federico
- 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
- Whole cluster and dried stem additions effects on chemical and sensory properties of Pinot Noir wines over two vintages
- Effect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, colour components and sensory attributes of Merlot wines
- Modulation of flavonoid biosynthetic pathway genes and anthocyanins due to virus infection in grapevine (Vitis viniferaL.) leaves
- Piranoantocianos : nuevos pigmentos en los vinos tintos. Aspectos científicos e implicancias tecnológicas.
Autor: Beaver, Christopher W.
- Effect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, colour components and sensory attributes of Merlot wines
- Sensory Impact of Extended Maceration and Regulated Deficit Irrigation on Washington State Cabernet Sauvignon Wines
- Influence of fruit maturity, maceration length, and Ethanol amount on chemical and sensory properties of Merlot wines