Found: 19
Select item for more details and to access through your institution.
The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines.
- Published in:
- Molecules, 2022, v. 27, n. 15, p. 4815, doi. 10.3390/molecules27154815
- By:
- Publication type:
- Article
Effect of Sonication Treatment and Maceration Time in the Extraction of Polysaccharide Compounds during Red Wine Vinification.
- Published in:
- Molecules, 2021, v. 26, n. 15, p. 4452, doi. 10.3390/molecules26154452
- By:
- Publication type:
- Article
Aromatic and Sensory Characterization of Maturana Blanca Wines Made with Different Technologies.
- Published in:
- Beverages, 2021, v. 7, n. 1, p. 1, doi. 10.3390/beverages7010010
- By:
- Publication type:
- Article
High-Power Ultrasound in Enology: Is the Outcome of This Technique Dependent on Grape Variety?
- Published in:
- Foods, 2023, v. 12, n. 11, p. 2236, doi. 10.3390/foods12112236
- By:
- Publication type:
- Article
Evaluation of grape ripeness, carbonic maceration and pectolytic enzymes to improve the chemical and sensory quality of red sparkling wines.
- Published in:
- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 6, p. 2618, doi. 10.1002/jsfa.10291
- By:
- Publication type:
- Article
Effects of different oenological techniques on the elaboration of adequate base wines for red sparkling wine production: phenolic composition, sensory properties and foam parameters.
- Published in:
- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 10, p. 4580, doi. 10.1002/jsfa.9697
- By:
- Publication type:
- Article
Polysaccharides, oligosaccharides and nitrogenous compounds change during the ageing of Tempranillo and Verdejo sparkling wines.
- Published in:
- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 1, p. 291, doi. 10.1002/jsfa.8470
- By:
- Publication type:
- Article
Chemical Characterization of Polysaccharide Extracts Obtained from Pomace By-Products of Different White Grape Varieties.
- Published in:
- Molecules, 2023, v. 28, n. 19, p. 6770, doi. 10.3390/molecules28196770
- By:
- Publication type:
- Article
Grape-Derived Polysaccharide Extracts Rich in Rhamnogalacturonans-II as Potential Modulators of White Wine Flavor Compounds.
- Published in:
- Molecules, 2023, v. 28, n. 18, p. 6477, doi. 10.3390/molecules28186477
- By:
- Publication type:
- Article
Effects of Water-Deficit Irrigation on Hormonal Content and Nitrogen Compounds in Developing Berries of Vitis vinifera L. cv. Tempranillo.
- Published in:
- Journal of Plant Growth Regulation, 2013, v. 32, n. 3, p. 551, doi. 10.1007/s00344-013-9322-z
- By:
- Publication type:
- Article
Characterization of volatile compounds and olfactory profile of red minority varietal wines from La Rioja.
- Published in:
- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 15, p. 3720, doi. 10.1002/jsfa.6211
- By:
- Publication type:
- Article
Phenolic composition of Tempranillo wines following early defoliation of the vines.
- Published in:
- Journal of the Science of Food & Agriculture, 2012, v. 92, n. 4, p. 925, doi. 10.1002/jsfa.4671
- By:
- Publication type:
- Article
Effect of Methyl Jasmonate Plus Urea Foliar Application on the Polysaccharide and Monosaccharide Composition of Tempranillo Grapes and Wines and on the Wine's Quality.
- Published in:
- Nitrogen (2504-3129), 2023, v. 4, n. 3, p. 263, doi. 10.3390/nitrogen4030019
- By:
- Publication type:
- Article
Utilization of Vertical Cordon System to Improve Source-Sink Balance and Wine Aroma under Water Shortage Conditions of Maturana Blanca.
- Published in:
- Agronomy, 2022, v. 12, n. 6, p. 1373, doi. 10.3390/agronomy12061373
- By:
- Publication type:
- Article
The Generation of Suspended Cell Wall Material May Limit the Effect of Ultrasound Technology in Some Varietal Wines.
- Published in:
- Foods, 2024, v. 13, n. 9, p. 1306, doi. 10.3390/foods13091306
- By:
- Publication type:
- Article
Influence of Quercus alba oak geographical origin on the colour characteristics and phenolic composition of Tempranillo wines.
- Published in:
- European Food Research & Technology, 2024, v. 250, n. 6, p. 1587, doi. 10.1007/s00217-024-04483-2
- By:
- Publication type:
- Article
Volatile composition, foam characteristics and sensory properties of Tempranillo red sparkling wines elaborated using different techniques to obtain the base wines.
- Published in:
- European Food Research & Technology, 2019, v. 245, n. 5, p. 1047, doi. 10.1007/s00217-018-3209-y
- By:
- Publication type:
- Article
Multivariate analysis for the differentiation of sparkling wines elaborated from autochthonous Spanish grape varieties: volatile compounds, amino acids and biogenic amines.
- Published in:
- European Food Research & Technology, 2013, v. 236, n. 5, p. 827, doi. 10.1007/s00217-013-1934-9
- By:
- Publication type:
- Article
Changes in the color components and phenolic content of red wines from Vitis vinifera L. Cv. “Tempranillo” during vinification and aging.
- Published in:
- European Food Research & Technology, 2008, v. 228, n. 1, p. 29, doi. 10.1007/s00217-008-0902-2
- By:
- Publication type:
- Article