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Use of Oak and Cherry Wood Chips during Alcoholic Fermentation and the Maturation Process of Rosé Wines: Impact on Phenolic Composition and Sensory Profile.
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- Molecules, 2020, v. 25, n. 5, p. 1236, doi. 10.3390/molecules25051236
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- Article
Effect of Lachancea thermotolerans on the Formation of Polymeric Pigments during Sequential Fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae.
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- Molecules, 2018, v. 23, n. 9, p. 2353, doi. 10.3390/molecules23092353
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- Article
Pilot Scale Continuous Pulsed Electric Fields Treatments for Vinification and Stabilization of Arinto and Moscatel Graúdo (Vitis vinifera L.) White Grape Varieties: Effects on Sensory and Physico-Chemical Quality of Wines.
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- Beverages, 2024, v. 10, n. 1, p. 6, doi. 10.3390/beverages10010006
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- Article
First Approach to the Aroma Characterization of Monovarietal Red Wines Produced from Varieties Better Adapted to Abiotic Stresses.
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- Plants (2223-7747), 2023, v. 12, n. 10, p. 2063, doi. 10.3390/plants12102063
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Modification of the polyphenolic and aromatic fractions of red wines aged on lees assisted with ultrasound.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 9, p. 2690, doi. 10.1111/ijfs.14179
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- Article
Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 7, p. 3588, doi. 10.1002/jsfa.9580
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- Article
Volatile and sensory characterization of white wines from three minority Portuguese grapevine varieties.
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- Journal of Viticulture & Enology / Ciência e Técnica Vitivinícola, 2020, v. 35, n. 1, p. 49, doi. 10.1051/ctv/20203501049
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- Article
Sensory Profile of Portuguese White Wines Using Long-Term Memory: A Novel Nationwide Approach.
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- Journal of Sensory Studies, 2015, v. 30, n. 5, p. 381, doi. 10.1111/joss.12165
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Storage of a Touriga Nacional red wine in contact with Juglans regia L. and Quercus petraea L. wood chip species: comparative influence on phenolic and sensory characteristics.
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- European Food Research & Technology, 2021, v. 247, n. 12, p. 3037, doi. 10.1007/s00217-021-03854-3
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- Article
Grape Flavonoid Evolution and Composition Under Altered Light and Temperature Conditions in Cabernet Sauvignon (Vitis vinifera L.).
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- Frontiers in Plant Science, 2019, v. 10, p. 1, doi. 10.3389/fpls.2019.01062
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- Article