Similar Items: Effect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, colour components and sensory attributes of Merlot wines
- 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
- Sensory Impact of Extended Maceration and Regulated Deficit Irrigation on Washington State Cabernet Sauvignon Wines
- Influencia de dos técnicas de maceración sobre la composición polifenólica, aromática y las características organolépticas de vinos cv. Merlot
- Optimization of fermentation-relevant factors: A strategy to reduce ethanol in red wine by sequential culture of native yeasts
- Co-fermentation of Syrah with various additions of Viognier: Effect on colour and phenolics during winemaking and bottle ageing
Author: 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”
Author: Beaver, Christopher W.
- 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
- Effect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, colour components and sensory attributes of Merlot wines