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Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines.
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- Molecules, 2019, v. 24, n. 8, p. 1478, doi. 10.3390/molecules24081478
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- Article
Dissolved Oxygen Removal in Wines by Gas Sparging, Its Optimization and Chemical Impact.
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- Beverages, 2024, v. 10, n. 1, p. 3, doi. 10.3390/beverages10010003
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- Article
Characterization and Control of Oxygen Uptake in the Blanketing and Purging of Tanks with Inert Gases in the Winery.
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- Beverages, 2023, v. 9, n. 1, p. 19, doi. 10.3390/beverages9010019
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- Article
Volatile and Non-Volatile Characterization of White and Rosé Wines from Different Spanish Protected Designations of Origin.
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- Beverages, 2021, v. 7, n. 3, p. 1, doi. 10.3390/beverages7030049
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- Article
Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines.
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- Foods, 2021, v. 10, n. 2, p. 390, doi. 10.3390/foods10020390
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- Article
Alternative Woods in Oenology: Volatile Compounds Characterisation of Woods with Respect to Traditional Oak and Effect on Aroma in Wine, a Review.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 4, p. 2101, doi. 10.3390/app12042101
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- Article
Effect of selected Saccharomyces cerevisiae yeast strains and different aging techniques on the polysaccharide and polyphenolic composition and sensorial characteristics of Cabernet Sauvignon red wines.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 10, p. 2132, doi. 10.1002/jsfa.6932
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Phenolic composition and mouthfeel characteristics resulting from blending Chilean red wines.
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- Journal of the Science of Food & Agriculture, 2014, v. 94, n. 4, p. 666, doi. 10.1002/jsfa.6303
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- Article
Effectiveness of Fibers from “Cabernet Sauvignon” (Vitis vinifera) Pomace as Fining Agents for Red Wines.
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- Journal of Food Quality, 2018, p. 1, doi. 10.1155/2018/6408734
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- Article
Chemo-sensory profile of white wines: importance of grape variety and aging technique.
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- European Food Research & Technology, 2024, v. 250, n. 7, p. 1949, doi. 10.1007/s00217-024-04501-3
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- Article
Volatile composition of Spanish red wines: effect of origin and aging time.
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- European Food Research & Technology, 2022, v. 248, n. 7, p. 1903, doi. 10.1007/s00217-022-04014-x
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- Article