Similar Items: Co-fermentation of Syrah with various additions of Viognier: Effect on colour and phenolics during winemaking and bottle ageing
- 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
- Diversity and Dissemination of Brettanomyces bruxellensis During Winemaking and Barrel Aging
- Influence of fruit maturity, maceration length, and Ethanol amount on chemical and sensory properties of Merlot wines
- Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration
- Effect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, colour components and sensory attributes of Merlot wines
Author: 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.