Works matching DE "COLOR of wine"

Results: 252

Short- and long-term effects of micro-oxygenation treatments on the colour and phenolic composition of a Cabernet Sauvignon wine aged in barrels and/or bottles.

Published in:

European Food Research & Technology, 2010, v. 231, n. 4, p. 589, doi. 10.1007/s00217-010-1311-x

By:

González-del Pozo, Alicia;
Arozarena, Íñigo;
Noriega, María-José;
Navarro, Montserrat;
Casp, Ana

Publication type:

Article

Measurement of the colour of white and rosé wines in visual tasting conditions.

Published in:

European Food Research & Technology, 2009, v. 229, n. 2, p. 263, doi. 10.1007/s00217-009-1050-z

By:

Sáenz Gamasa, Carlos;
Hernández, Begoña;
De Santiago, Juan Vicente;
Alberdi, Coro;
Alfonso, Santiago;
Diñeiro, José Manuel

Publication type:

Article

米香型桑椹配制酒的配方优化及品质分析.

Published in:

Food Research & Development, 2024, v. 45, n. 21, p. 134, doi. 10.12161/j.issn.1005-6521.2024.21.018

By:

韦木兰;
郝俊光;
张龙;
祁岑;
侯慧;
范和良;
黎树君;
古荣先

Publication type:

Article

超声催陈对葡萄酒色泽品质的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 15, p. 15, doi. 10.12161/j.issn.1005-6521.2023.15.003

By:

马小强;
王有梁;
潘艺波;
陈紫彤;
白卫滨;
孙建霞

Publication type:

Article

扣囊复膜酵母在红枣酒中的应用.

Published in:

Food Research & Development, 2021, v. 42, n. 5, p. 131, doi. 10.12161/j.issn.1005-6521.2021.05.022

By:

雷炎;
刘梦琦;
易秦振;
单春会;
侯强川;
郭壮

Publication type:

Article

红心火龙果酒贮藏过程中抗氧化活性变化的研究.

Published in:

Food Research & Development, 2020, v. 41, n. 24, p. 43, doi. 10.12161/j.issn.1005-6521.2020.24.008

By:

段秋霞;
李定金;
段振华;
陈嫣;
唐美玲;
吴莲梅

Publication type:

Article

气相色谱-质谱法分析酒花对葡萄酒香气成分的影响.

Published in:

Food Research & Development, 2020, v. 41, n. 13, p. 176, doi. 10.12161/j.issn.1005-6521.2020.13.029

By:

段丽丽;
姜良珍;
何莲;
田怡;
王淑雅;
杨晓仪;
易宇文

Publication type:

Article

响应面法优化紫甘薯发酵酒的工艺条件.

Published in:

Food Research & Development, 2019, v. 40, n. 11, p. 133, doi. 10.3969/j.issn.1005-6521.2019.11.024

By:

于聪;
李艳

Publication type:

Article

'Pinore': The New Red Wine Variety Cross-Bred between 'Pinot Noir' and 'Regent' Vines.

Published in:

Plants (2223-7747), 2021, v. 10, n. 12, p. 2666, doi. 10.3390/plants10122666

By:

Vršič, Stanko;
Vršič, Klemen

Publication type:

Article

Discovering the Influence of Microorganisms on Wine Color.

Published in:

Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.790935

By:

Tofalo, Rosanna;
Suzzi, Giovanna;
Perpetuini, Giorgia

Publication type:

Article

The development of esters in filtered and unfiltered wines that have been aged in oak barrels.

Published in:

International Journal of Food Science & Technology, 2006, v. 41, n. 2, p. 155, doi. 10.1111/j.1365-2621.2005.01042.x

By:

Moreno, Nerea Jiménez;
Azpilicueta, Carmen Ancín

Publication type:

Article

Improving colour extraction and stability in red wines: the use of maceration enzymes and enological tannins.

Published in:

International Journal of Food Science & Technology, 2005, v. 40, n. 8, p. 867, doi. 10.1111/j.1365-2621.2005.01014.x

By:

Bautista-Ortín, A. B.;
Martínez-Cutillas, A.;
Ros-García, J. M.;
López-Roca, J. M.;
Gómez-Plaza, E.

Publication type:

Article

Color Intensity of the Red-Fleshed Berry Phenotype of Vitis vinifera Teinturier Grapes Varies Due to a 408 bp Duplication in the Promoter of VvmybA1.

Published in:

Genes, 2020, v. 11, n. 8, p. 891, doi. 10.3390/genes11080891

By:

Röckel, Franco;
Moock, Carina;
Braun, Ulrike;
Schwander, Florian;
Cousins, Peter;
Maul, Erika;
Töpfer, Reinhard;
Hausmann, Ludger

Publication type:

Article

Characterization of Rosé Table Wines made in Planalto Norte Catarinense, harvest 2022.

Published in:

Revista de Ciencias Agroveterinarias, 2024, v. 23, n. 3, p. 519, doi. 10.5965/223811712332024519

By:

Palinguer, Rodrigo;
Kowal, Alcemir Nabir;
Schmidt, Eduarda;
Silva Maciel, Thalia Aparecida;
Almeida, Rabechlt Stange;
Levandoski Jansen, Thuany Aparecida;
Souza Farias, Eduardo Virmond;
Tschoeke Steidel, Otávio Frederico;
Demetrio, Kelly Eduarda;
Wisniewski, Caroline;
Würz, Douglas André

Publication type:

Article

Mass spectrometry in the study of wood compounds released in the barrel‐aged wine and spirits.

Published in:

Mass Spectrometry Reviews, 2023, v. 42, n. 4, p. 1174, doi. 10.1002/mas.21754

By:

Flamini, Riccardo;
Panighel, Annarita;
De Marchi, Fabiola

Publication type:

Article

The effects of copigments, sulfur dioxide and enzyme on the mass transfer process of malvidin-3-glucoside using a modelling approach in simulated red wine maceration scenarios.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2021, v. 130, p. 34, doi. 10.1016/j.fbp.2021.09.001

By:

Xin-Ke Zhang;
effery, David W.;
Muhlack, Richard A.;
Chang-Qing Duan

Publication type:

Article

EFFECT OF MACERATION REGIME ON PHENOLIC COMPOUND QUANTITY AND COLOR QUALITY OF MADRASA WINE SAMPLES.

Published in:

Food Science & Technology (2073-8684), 2023, v. 17, n. 4, p. 34, doi. 10.15673/fst.v17i4.2784

By:

Fataliyev, H.;
Malikov, A.;
Lazgiyev, Y.;
Haydarov, E.;
Agayeva, S.;
Baloghlanova, K.;
Fataliyeva, Sh.;
Mammadova, N.

Publication type:

Article

QUALITY FORMATION OF THE UNFORTIFIED WINE MATERIALS OBTAINED FROM BLACK ELDERBERRIES.

Published in:

Food Science & Technology (2073-8684), 2021, v. 15, n. 2, p. 61, doi. 10.15673/fst.v15i2.2108

By:

Tokar, A.;
Lytovchenko, O.;
Khareba, V.;
Matenchuk, L.;
Pobirchenko, O.;
Khareba, O.

Publication type:

Article

Effects of Inoculating Timing of Selected Indigenous Lactic Acid Bacteria and Yeast on Fermentation in Red Synthetic Grape Juice Medium.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 114, doi. 10.16429/j.1009-7848.2023.11.012

By:

Jiang Jiao;
Shi Xuerong;
Chai Mengmiao;
Huang Rong;
Zhang Aixia;
Song Yuyang;
Qin Yi;
Liu Yanlin

Publication type:

Article

粟酒裂殖酵母和戴尔有抱圆酵母混合发酵对赤霞珠桃红葡萄酒品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 206, doi. 10.16429/j.1009-7848.2023.03.022

By:

董超;
黄蓉;
姜娇;
秦义;
刘延琳;
宋育阳

Publication type:

Article

Influence of choice of yeasts on volatile fermentation-derived compounds, colour and phenolics composition in Cabernet Sauvignon wine.

Published in:

World Journal of Microbiology & Biotechnology, 2012, v. 28, n. 12, p. 3311, doi. 10.1007/s11274-012-1142-y

By:

Blazquez Rojas, Inmaculada;
Smith, Paul;
Bartowsky, Eveline

Publication type:

Article

Characterization of Ruby Color in Some Special Glass Compositions and Their Corresponding Glass–Ceramic Derivatives.

Published in:

Journal of Electronic Materials, 2022, v. 51, n. 12, p. 6877, doi. 10.1007/s11664-022-09915-x

By:

Marzouk, M. A.;
Kazazz, Hanaa El;
Ali, Rasha Mohamed;
Ahmed, Walaa

Publication type:

Article

Effect of different deficit irrigation regimes on vine performance, grape composition and wine quality of the "Primitivo" variety under mediterranean conditions.

Published in:

Irrigation Science, 2024, v. 42, n. 5, p. 877, doi. 10.1007/s00271-024-00956-0

By:

Losciale, P.;
Conti, L.;
Seripierri, S.;
Alba, V.;
Mazzone, F.;
Rustioni, L.;
di Leo, G.;
Tarricone, F.;
Tarricone, L.

Publication type:

Article

How Does Extended Maceration Affect Tannin and Color of Red Wines from Cold-Hardy Grape Cultivars?

Published in:

Foods, 2025, v. 14, n. 7, p. 1187, doi. 10.3390/foods14071187

By:

Watrelot, Aude A.;
Delchier, Nicolas

Publication type:

Article

Effects of Prolonged Pomace Contact on Color and Mouthfeel Characteristics in Merlot Wine During the Ageing Process Under Microwave Irradiation.

Published in:

Foods, 2025, v. 14, n. 3, p. 507, doi. 10.3390/foods14030507

By:

Yuan, Jiang-Feng;
Qin, Hui-Min;
Wang, Li-Juan;
Yang, Xiao-Wen;
Li, Yang;
Wan, Ning-Bo;
Zhang, Jie

Publication type:

Article

Phenolic Profile, Antioxidant Activity, Chemical Composition, and Elements of Merlot Wine Stored in Toasted Oak Barrels.

Published in:

Foods, 2024, v. 13, n. 24, p. 4100, doi. 10.3390/foods13244100

By:

Pichler, Anita;
Ivić, Ivana;
Babić, Jurislav;
Mesić, Josip;
Ćorković, Ina;
Marković, Tanja;
Kopjar, Mirela

Publication type:

Article

Effect of Organic Acid Addition Before Fermentation on the Physicochemical and Sensory Properties of Cherry Wine.

Published in:

Foods, 2024, v. 13, n. 23, p. 3902, doi. 10.3390/foods13233902

By:

Yang, Wenbo;
Lv, Zhenzhen;
Liu, Hui;
Zhang, Qiang;
Qiao, Chengkui;
Nawaz, Muhammad;
Jiao, Zhonggao;
Liu, Jiechao

Publication type:

Article

Vinegar-Preserved Sea Fennel: Chemistry, Color, Texture, Aroma, and Taste.

Published in:

Foods, 2023, v. 12, n. 20, p. 3812, doi. 10.3390/foods12203812

By:

Radman, Sanja;
Brzović, Petra;
Radunić, Mira;
Rako, Ante;
Šarolić, Mladenka;
Ninčević Runjić, Tonka;
Urlić, Branimir;
Generalić Mekinić, Ivana

Publication type:

Article

Effects of Seven Sterilization Methods on the Functional Characteristics and Color of Yan 73 (Vitis vinifera) Grape Juice.

Published in:

Foods, 2023, v. 12, n. 20, p. 3722, doi. 10.3390/foods12203722

By:

Zhao, Zixian;
Wang, Jiaqi;
Li, Caihong;
Zhang, Yuanke;
Sun, Xiangyu;
Ma, Tingting;
Ge, Qian

Publication type:

Article

Comprehensive Evaluation of Ten Actinidia arguta Wines Based on Color, Organic Acids, Volatile Compounds, and Quantitative Descriptive Analysis.

Published in:

Foods, 2023, v. 12, n. 18, p. 3345, doi. 10.3390/foods12183345

By:

Wen, Jinli;
Wang, Yue;
Cao, Weiyu;
He, Yanli;
Sun, Yining;
Yuan, Pengqiang;
Sun, Bowei;
Yan, Yiping;
Qin, Hongyan;
Fan, Shutian;
Lu, Wenpeng

Publication type:

Article

Color Characterization of Bordeaux Red Wines Produced without Added Sulfites.

Published in:

Foods, 2023, v. 12, n. 12, p. 2358, doi. 10.3390/foods12122358

By:

Pelonnier-Magimel, Edouard;
Chira, Kléopatra;
Teissèdre, Pierre-Louis;
Jourdes, Michaël;
Barbe, Jean-Christophe

Publication type:

Article

Comparison of Chemical and Sensory Profiles between Cabernet Sauvignon and Marselan Dry Red Wines in China.

Published in:

Foods, 2023, v. 12, n. 5, p. 1110, doi. 10.3390/foods12051110

By:

Song, Xixian;
Yang, Weixi;
Qian, Xu;
Zhang, Xinke;
Ling, Mengqi;
Yang, Li;
Shi, Ying;
Duan, Changqing;
Lan, Yibin

Publication type:

Article

Visual Representation of Red Wine Color: Methodology, Comparison and Applications.

Published in:

Foods, 2023, v. 12, n. 5, p. 924, doi. 10.3390/foods12050924

By:

Fan, Shuyue;
Liu, Caiyun;
Li, Yunkui;
Zhang, Yu

Publication type:

Article

Use of Oenological Tannins to Protect the Colour of Rosé Wine in a Bioprotection Strategy with Metschnikowia pulcherrima.

Published in:

Foods, 2023, v. 12, n. 4, p. 735, doi. 10.3390/foods12040735

By:

Puyo, Maëlys;
Simonin, Scott;
Klein, Géraldine;
David-Vaizant, Vanessa;
Quijada-Morín, Natalia;
Alexandre, Hervé;
Tourdot-Maréchal, Raphaëlle

Publication type:

Article

Effects of Blending on Phenolic, Colour, Antioxidant and Aroma Components of Cabernet Sauvignon Wine from Xinjiang (China).

Published in:

Foods, 2022, v. 11, n. 21, p. 3332, doi. 10.3390/foods11213332

By:

Wang, Huan;
Miao, Yuanyuan;
Xu, Xiaoyu;
Ye, Piping;
Wu, Huimin;
Wang, Bin;
Shi, Xuewei

Publication type:

Article

Color Stability Enhancement and Antioxidation Improvement of Sanhua Plum Wine under Circulating Ultrasound.

Published in:

Foods, 2022, v. 11, n. 16, p. 2435, doi. 10.3390/foods11162435

By:

Wu, Zhiqian;
Li, Xusheng;
Zeng, Yingyu;
Cai, Dongbao;
Teng, Zhaojun;
Wu, Qixia;
Sun, Jianxia;
Bai, Weibin

Publication type:

Article

Influence of Wine pH and Ethanol Content on the Fining Efficacy of Proteins from Winemaking By-Products.

Published in:

Foods, 2022, v. 11, n. 12, p. 1688, doi. 10.3390/foods11121688

By:

Baca-Bocanegra, Berta;
Gonçalves, Sandra;
Nogales-Bueno, Julio;
Mansinhos, Inês;
Heredia, Francisco José;
Hernández-Hierro, José Miguel;
Romano, Anabela

Publication type:

Article

Effects of Ultrasound Irradiation on the Co-Pigmentation of the Added Caffeic Acid and the Coloration of the Cabernet Sauvignon Wine during Storage.

Published in:

Foods, 2022, v. 11, n. 9, p. 1206, doi. 10.3390/foods11091206

By:

Xue, Zhendan;
Wang, Tingting;
Zhang, Qing'an

Publication type:

Article

Reducing the Negative Effect on White Wine Chromatic Characteristics Due to the Oxygen Exposure during Transportation by the Deoxygenation Process.

Published in:

Foods, 2021, v. 10, n. 9, p. 2023, doi. 10.3390/foods10092023

By:

Filipe-Ribeiro, Luís;
Rodrigues, Susete;
Nunes, Fernando M.;
Cosme, Fernanda

Publication type:

Article

Sensory Relevance of Strecker Aldehydes in Wines. Preliminary Studies of Its Removal with Different Type of Resins.

Published in:

Foods, 2021, v. 10, n. 8, p. 1711, doi. 10.3390/foods10081711

By:

Marrufo-Curtido, Almudena;
de-la-Fuente-Blanco, Arancha;
Sáenz-Navajas, María-Pilar;
Ferreira, Vicente;
Bueno, Mónica;
Escudero, Ana

Publication type:

Article

Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products.

Published in:

Foods, 2021, v. 10, n. 7, p. 1499, doi. 10.3390/foods10071499

By:

Fia, Giovanna;
Bucalossi, Ginevra;
Zanoni, Bruno

Publication type:

Article

Differences in Anthocyanin Accumulation Profiles between Teinturier and Non-Teinturier Cultivars during Ripening.

Published in:

Foods, 2021, v. 10, n. 5, p. 1073, doi. 10.3390/foods10051073

By:

Tian, Meng-Bo;
Yuan, Lin;
Zheng, Ming-Yuan;
Xi, Zhu-Mei;
Nisiotou, Aspasia

Publication type:

Article

Influence of Temperature during Pre-Fermentative Maceration and Alcoholic Fermentation on the Phenolic Composition of 'Cabernet Sauvignon' Wines.

Published in:

Foods, 2021, v. 10, n. 5, p. 1053, doi. 10.3390/foods10051053

By:

Ruiz-Rodríguez, Ana;
Palma, Miguel;
Barroso, Carmelo G.;
Aponte, Maria

Publication type:

Article

Alternative Methods for Measuring the Susceptibility of White Wines to Pinking Alteration: Derivative Spectroscopy and CIELab* Colour Analysis.

Published in:

Foods, 2021, v. 10, n. 3, p. 553, doi. 10.3390/foods10030553

By:

Minute, Fabrizio;
Giotto, Federico;
Filipe-Ribeiro, Luís;
Cosme, Fernanda;
Nunes, Fernando M.;
Tassou, Chrysoula

Publication type:

Article

Evaluation of Pulsed Light to Inactivate Brettanomyces bruxellensis in White Wine and Assessment of Its Effects on Color and Aromatic Profile.

Published in:

Foods, 2020, v. 9, n. 12, p. 1903, doi. 10.3390/foods9121903

By:

Pérez-López, Antonio J.;
Rodríguez-López, María I.;
Burló, Francisco;
Carbonell-Barrachina, Ángel A.;
Gabaldón, José A.;
Gómez-López, Vicente M.

Publication type:

Article

Elimination of Aflatoxins B1 and B2 in White and Red Wines by Bentonite Fining. Efficiency and Impact on Wine Quality.

Published in:

Foods, 2020, v. 9, n. 12, p. 1789, doi. 10.3390/foods9121789

By:

Cosme, Fernanda;
Inês, António;
Ferreira, Beatriz;
Silva, Davide;
Filipe-Ribeiro, Luís;
Abrunhosa, Luís;
Nunes, Fernando M.

Publication type:

Article

Can a Corn-Derived Biosurfactant Improve Colour Traits of Wine? First Insight on Its Application during Winegrape Skin Maceration versus Oenological Tannins.

Published in:

Foods, 2020, v. 9, n. 12, p. 1747, doi. 10.3390/foods9121747

By:

Scalzini, Giulia;
López-Prieto, Alejandro;
Paissoni, Maria A.;
Englezos, Vasileios;
Giacosa, Simone;
Rolle, Luca;
Gerbi, Vincenzo;
Río Segade, Susana;
Pérez Cid, Benita;
Moldes, Ana B.;
Cruz, Jose M.

Publication type:

Article

New System to Increase the Useful Life of Exhausted Barrels in Red Wine Aging.

Published in:

Foods, 2020, v. 9, n. 11, p. 1686, doi. 10.3390/foods9111686

By:

Flor-Montalvo, Francisco Javier;
Sánchez-Toledo Ledesma, Agustín;
Martínez Cámara, Eduardo;
Jiménez-Macías, Emilio;
Blanco-Fernández, Julio

Publication type:

Article

Preliminary Study of Australian Pinot Noir Wines by Colour and Volatile Analyses, and the Pivot© Profile Method Using Wine Professionals.

Published in:

Foods, 2020, v. 9, n. 9, p. 1142, doi. 10.3390/foods9091142

By:

Longo, Rocco;
Pearson, Wes;
Merry, Angela;
Solomon, Mark;
Nicolotti, Luca;
Westmore, Hanna;
Dambergs, Robert;
Kerslake, Fiona

Publication type:

Article

Phenolic and Aroma Changes of Red and White Wines during Aging Induced by High Hydrostatic Pressure.

Published in:

Foods, 2020, v. 9, n. 8, p. 1034, doi. 10.3390/foods9081034

By:

Lukić, Katarina;
Ćurko, Natka;
Tomašević, Marina;
Kovačević Ganić, Karin

Publication type:

Article