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Copper (II) Level in Musts Affects Acetaldehyde Concentration, Phenolic Composition, and Chromatic Characteristics of Red and White Wines.
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- Molecules, 2024, v. 29, n. 12, p. 2907, doi. 10.3390/molecules29122907
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- Article
Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines.
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- Molecules, 2023, v. 28, n. 21, p. 7423, doi. 10.3390/molecules28217423
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- Article
Commercial Mannoproteins Improve the Mouthfeel and Colour of Wines Obtained by Excessive Tannin Extraction.
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- Molecules, 2021, v. 26, n. 14, p. 4133, doi. 10.3390/molecules26144133
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- Article
The Management of Dissolved Oxygen by a Polypropylene Hollow Fiber Membrane Contactor Affects Wine Aging.
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- Molecules, 2021, v. 26, n. 12, p. 3593, doi. 10.3390/molecules26123593
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- Article
Comparison of Three Accelerated Oxidation Tests Applied to Red Wines with Different Chemical Composition.
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- Molecules, 2021, v. 26, n. 4, p. 815, doi. 10.3390/molecules26040815
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- Article
Effect of Different Enological Tannins on Oxygen Consumption, Phenolic Compounds, Color and Astringency Evolution of Aglianico Wine.
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- Molecules, 2020, v. 25, n. 20, p. 4607, doi. 10.3390/molecules25204607
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- Article
Evolution of Flavanol Glycosides during Red Grape Fermentation.
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- Molecules, 2018, v. 23, n. 12, p. 3300, doi. 10.3390/molecules23123300
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The role of production process and information on quality expectations and perceptions of sparkling wines.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 1, p. 124, doi. 10.1002/jsfa.9153
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- Article
Chip electrophoresis as a novel approach to measure the polyphenols reactivity toward human saliva.
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- Electrophoresis, 2014, v. 35, n. 11, p. 1735, doi. 10.1002/elps.201300622
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- Article
Enological tannins affect acetaldehyde evolution, colour stability and tannin reactivity during forced oxidation of red wine.
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- International Journal of Food Science & Technology, 2018, v. 53, n. 1, p. 228, doi. 10.1111/ijfs.13577
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- Article
Volatile secondary metabolites of Greco ( Vitis vinifera L.) must.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 3, p. 711, doi. 10.1111/ijfs.12354
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- Article
Effects of off-vine bunches shading and cryomaceration on free and glycosilated flavours of Malvasia delle Lipari wine.
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- International Journal of Food Science & Technology, 2010, v. 45, n. 2, p. 234, doi. 10.1111/j.1365-2621.2009.02126.x
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- Article
New insights into the formation of precipitates of quercetin in Sangiovese wines.
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- Journal of Food Science & Technology, 2020, v. 57, n. 7, p. 2602, doi. 10.1007/s13197-020-04296-7
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- Article
Effect of chitosan addition on acetaldehyde and polymeric pigments production after oxidation of red wines with different tannin/anthocyanins ratio.
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- European Food Research & Technology, 2023, v. 249, n. 9, p. 2447, doi. 10.1007/s00217-023-04292-z
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- Article
Effect of oxidation on color parameters, tannins, and sensory characteristics of Sangiovese wines.
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- European Food Research & Technology, 2021, v. 247, n. 12, p. 2977, doi. 10.1007/s00217-021-03851-6
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- Article
How acetaldehyde reacts with low molecular weight phenolics in white and red wines.
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- European Food Research & Technology, 2021, v. 247, n. 12, p. 2935, doi. 10.1007/s00217-021-03841-8
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- Article
Wood powders of different botanical origin as an alternative to barrel aging for red wine.
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- European Food Research & Technology, 2021, v. 247, n. 9, p. 2309, doi. 10.1007/s00217-021-03791-1
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- Article
Potential for Lager Beer Production from Saccharomyces cerevisiae Strains Isolated from the Vineyard Environment.
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- Processes, 2021, v. 9, n. 9, p. 1628, doi. 10.3390/pr9091628
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- Article
Effectiveness of chitosan as an alternative to sulfites in red wine production.
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- European Food Research & Technology, 2020, v. 246, n. 9, p. 1795, doi. 10.1007/s00217-020-03533-9
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- Article
New insights into the chemical bases of wine color evolution and stability: the key role of acetaldehyde.
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- European Food Research & Technology, 2020, v. 246, n. 4, p. 733, doi. 10.1007/s00217-020-03442-x
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- Article
Treatment by fining agents of red wine affected by phenolic off-odour.
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- European Food Research & Technology, 2017, v. 243, n. 3, p. 501, doi. 10.1007/s00217-016-2763-4
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- Article
Partial dealcoholisation of red wines by membrane contactor technique: influence on colour, phenolic compounds and saliva precipitation index.
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- European Food Research & Technology, 2011, v. 233, n. 4, p. 647, doi. 10.1007/s00217-011-1553-2
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- Article
Effect of aging in new oak, one-year-used oak, chestnut barrels and bottle on color, phenolics and gustative profile of three monovarietal red wines.
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- European Food Research & Technology, 2010, v. 231, n. 3, p. 455, doi. 10.1007/s00217-010-1292-9
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- Article
Partial Dealcoholization of Red Wines by Membrane Contactor Technique: Effect on Sensory Characteristics and Volatile Composition.
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- Food & Bioprocess Technology, 2013, v. 6, n. 9, p. 2289, doi. 10.1007/s11947-012-0942-2
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- Article
How the Management of pH during Winemaking Affects Acetaldehyde, Polymeric Pigments and Color Evolution of Red Wine.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 5, p. 2555, doi. 10.3390/app12052555
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- Article
Effect of Chitosan on the Removal of Different Types of Tannins from Red Wines.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 24, p. 11743, doi. 10.3390/app112411743
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- Article
Anthocyanins and nucleation seeds are key factors affecting quercetin precipitation in red wines.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 9, p. 5163, doi. 10.1002/jsfa.13352
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Investigating the impact of pedoclimatic conditions on the oenological performance of two red cultivars grown throughout southern Italy.
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- Frontiers in Plant Science, 2023, p. 1, doi. 10.3389/fpls.2023.1250208
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- Article
Phenolic Profiles of Red Wine Relate to Vascular Endothelial Benefits Mediated by SIRT1 and SIRT6.
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- International Journal of Molecular Sciences, 2021, v. 22, n. 11, p. 5677, doi. 10.3390/ijms22115677
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- Article
Influence of Berry Ripening Stages over Phenolics and Volatile Compounds in Aged Aglianico Wine.
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- Horticulturae, 2021, v. 7, n. 7, p. 1, doi. 10.3390/horticulturae7070184
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- Article