Autor: 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
- Nucleotide sequence of key genes from the biosynthesis pathway of the major flavonoid in “Malbec” and “Cabernet Sauvignon”
- Sensory and chemical effects of two alternatives of prefermentative cold soak in Malbec wines during winemaking and bottle ageing
- 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
Autor: Harbertson, James F.
- 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
- Regulated Deficit Irrigation Alters Anthocyanins, Tannins and Sensory Properties of Cabernet Sauvignon Grapes and Wines
- Influence of fruit maturity, maceration length, and Ethanol amount on chemical and sensory properties of Merlot wines
- Co-fermentation of Syrah with various additions of Viognier: Effect on colour and phenolics during winemaking and bottle ageing
- Effect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, colour components and sensory attributes of Merlot wines
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Ejemplares similares: Effects of maceration length after prefermentative cold soak: Detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines
- Sensory Impact of Extended Maceration and Regulated Deficit Irrigation on Washington State Cabernet Sauvignon Wines
- Efecto del tiempo de maceración sobre el color, la composición tánica y la astringencia de vinos Cabernet Sauvignon y Malbec
- Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines
- Nucleotide sequence of key genes from the biosynthesis pathway of the major flavonoid in “Malbec” and “Cabernet Sauvignon”
- 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