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Influence of Quercus alba oak geographical origin on the colour characteristics and phenolic composition of Tempranillo wines.
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- European Food Research & Technology, 2024, v. 250, n. 6, p. 1587, doi. 10.1007/s00217-024-04483-2
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- Article
Volatile composition, foam characteristics and sensory properties of Tempranillo red sparkling wines elaborated using different techniques to obtain the base wines.
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- European Food Research & Technology, 2019, v. 245, n. 5, p. 1047, doi. 10.1007/s00217-018-3209-y
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- Article
Multivariate analysis for the differentiation of sparkling wines elaborated from autochthonous Spanish grape varieties: volatile compounds, amino acids and biogenic amines.
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- European Food Research & Technology, 2013, v. 236, n. 5, p. 827, doi. 10.1007/s00217-013-1934-9
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- Article
Polysaccharides, oligosaccharides and nitrogenous compounds change during the ageing of Tempranillo and Verdejo sparkling wines.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 1, p. 291, doi. 10.1002/jsfa.8470
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- Article
The Influence of Quercus alba Geographical Location and Aging Time on the Chemical and Sensory Quality of Tempranillo Wines.
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- Molecules, 2024, v. 29, n. 18, p. 4432, doi. 10.3390/molecules29184432
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- Article
Grape-Derived Polysaccharide Extracts Rich in Rhamnogalacturonans-II as Potential Modulators of White Wine Flavor Compounds.
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- Molecules, 2023, v. 28, n. 18, p. 6477, doi. 10.3390/molecules28186477
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- Article
Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines.
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- Molecules, 2022, v. 27, n. 9, p. 3018, doi. 10.3390/molecules27093018
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- Article
Evaluation of grape ripeness, carbonic maceration and pectolytic enzymes to improve the chemical and sensory quality of red sparkling wines.
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- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 6, p. 2618, doi. 10.1002/jsfa.10291
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- Article
Phenolic composition of Tempranillo Blanco (Vitis vinifera L.) grapes and wines after biostimulation via a foliar seaweed application.
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- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 2, p. 825, doi. 10.1002/jsfa.10094
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- 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.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 10, p. 4580, doi. 10.1002/jsfa.9697
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- 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.
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- Nitrogen (2504-3129), 2023, v. 4, n. 3, p. 263, doi. 10.3390/nitrogen4030019
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- Article
Aromatic and Sensory Characterization of Maturana Blanca Wines Made with Different Technologies.
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- Beverages, 2021, v. 7, n. 1, p. 1, doi. 10.3390/beverages7010010
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- Article
Effect of Sonication Treatment and Maceration Time in the Extraction of Polysaccharide Compounds during Red Wine Vinification.
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- Molecules, 2021, v. 26, n. 15, p. 4452, doi. 10.3390/molecules26154452
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- Article
The Generation of Suspended Cell Wall Material May Limit the Effect of Ultrasound Technology in Some Varietal Wines.
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- Foods, 2024, v. 13, n. 9, p. 1306, doi. 10.3390/foods13091306
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- Article
High-Power Ultrasound in Enology: Is the Outcome of This Technique Dependent on Grape Variety?
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- Foods, 2023, v. 12, n. 11, p. 2236, doi. 10.3390/foods12112236
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- Article