Author: Sari, Santiago Eduardo
- Effects of maceration length after prefermentative cold soak: Detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines
- 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
- 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
Author: Casassa, Luis Federico
- Effects of maceration length after prefermentative cold soak: Detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines
- 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
- 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
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