Works matching DE "COLOR of wine"

Results: 250

Influence of the use of unripe grapes to reduce ethanol content and pH on the color, polyphenol and polysaccharide composition of conventional and hot macerated Pinot Noir and Tannat wines.

Published in:

European Food Research & Technology, 2019, v. 245, n. 6, p. 1321, doi. 10.1007/s00217-019-03258-4

By:

Piccardo, Diego;
Favre, Guzman;
Pascual, Olga;
Canals, Joan Miquel;
Zamora, Fernando;
González-Neves, Gustavo

Publication type:

Article

Influence of oak wood chips-grape mix maceration on the extraction of anthocyanins from low-extractable anthocyanin content red grapes.

Published in:

European Food Research & Technology, 2018, v. 244, n. 4, p. 729, doi. 10.1007/s00217-017-2999-7

By:

Baca-Bocanegra, Berta;
Nogales-Bueno, Julio;
Heredia, Francisco José;
Hernández-Hierro, José Miguel

Publication type:

Article

Characterization of the aroma and colour profiles of fortified Muscat wines: comparison of Muscat Blanc 'à petit grains' grape variety with Red Muscat.

Published in:

European Food Research & Technology, 2017, v. 243, n. 7, p. 1277, doi. 10.1007/s00217-016-2841-7

By:

Jesus, Diva;
Campos, Francisco;
Ferreira, Miguel;
Couto, José

Publication type:

Article

Improving the color and aging aptitude of Syrah wines in warm climate by wood-grape mix maceration.

Published in:

European Food Research & Technology, 2017, v. 243, n. 4, p. 575, doi. 10.1007/s00217-016-2767-0

By:

Cejudo-Bastante, María;
Rivero-Granados, Francisco;
Heredia, Francisco

Publication type:

Article

Effect of aging time, dosage and toasting level of oak chips on the color parameters, phenolic compounds and antioxidant activity of red wines (var. Fetească neagră).

Published in:

European Food Research & Technology, 2016, v. 242, n. 12, p. 2171, doi. 10.1007/s00217-016-2714-0

By:

Dumitriu, Georgiana-Diana;
Lerma, Nieves;
Cotea, Valeriu;
Zamfir, Cătălin-Ioan;
Peinado, Rafael

Publication type:

Article

Colour-related phenolics, volatile composition, and sensory profile of Nero di Troia wines treated with oak chips or by micro-oxygenation.

Published in:

European Food Research & Technology, 2016, v. 242, n. 10, p. 1631, doi. 10.1007/s00217-016-2662-8

By:

Baiano, Antonietta;
Gianni, Antonio;
Mentana, Annalisa;
Quinto, Maurizio;
Centonze, Diego;
Nobile, Matteo

Publication type:

Article

Effect of different ageing techniques on the polysaccharide and phenolic composition and sensorial characteristics of Chardonnay white wines fermented with different selected Saccharomyces Cerevisiae yeast strains.

Published in:

European Food Research & Technology, 2016, v. 242, n. 7, p. 1069, doi. 10.1007/s00217-015-2612-x

By:

Barrio-Galán, Rubén;
Medel-Marabolí, Marcela;
Peña-Neira, Álvaro

Publication type:

Article

Fast determination of anthocyanins in red grape musts by Fourier transform mid-infrared spectroscopy and partial least squares regression.

Published in:

European Food Research & Technology, 2015, v. 240, n. 5, p. 897, doi. 10.1007/s00217-014-2394-6

By:

Rasines-Perea, Z.;
Prieto-Perea, N.;
Romera-Fernández, M.;
Berrueta, L.;
Gallo, B.

Publication type:

Article

Influence of partial dealcoholization by reverse osmosis on red wine composition and sensory characteristics.

Published in:

European Food Research & Technology, 2013, v. 237, n. 4, p. 481, doi. 10.1007/s00217-013-2018-6

By:

Gil, M.;
Estévez, S.;
Kontoudakis, N.;
Fort, F.;
Canals, J.;
Zamora, F.

Publication type:

Article

Polyphenolic composition of Spanish red wines made from Spanish Vitis vinifera L. red grape varieties in danger of extinction.

Published in:

European Food Research & Technology, 2013, v. 236, n. 4, p. 647, doi. 10.1007/s00217-013-1920-2

By:

Gómez Gallego, M.;
Sánchez-Palomo, E.;
Hermosín-Gutiérrez, I.;
González Viñas, M.

Publication type:

Article

Pigment composition and color parameters of commercial Spanish red wine samples: linkage to quality perception.

Published in:

European Food Research & Technology, 2011, v. 232, n. 5, p. 877, doi. 10.1007/s00217-011-1456-2

By:

Sáenz-Navajas, María-Pilar;
Echavarri, Federico;
Ferreira, Vicente;
Fernández-Zurbano, Purificación

Publication type:

Article

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

Synergetic Effect of Accentuated Cut Edges (ACE) and Macerating Enzymes on Aroma and Sensory Profiles of Marquette Red Wine.

Published in:

Fermentation (Basel), 2024, v. 10, n. 12, p. 624, doi. 10.3390/fermentation10120624

By:

Cheng, Yiliang;
Watrelot, Aude A.

Publication type:

Article

Investigating the Influence of Vessel Shape on Spontaneous Fermentation in Winemaking.

Published in:

Fermentation (Basel), 2024, v. 10, n. 8, p. 401, doi. 10.3390/fermentation10080401

By:

Malfeito-Ferreira, Manuel;
Granja-Soares, Joana;
Chandra, Mahesh;
Asryan, Arman;
Oliveira, Joana;
Freitas, Victor;
Loira, Iris;
Morata, Antonio;
Cunha, Jorge;
Harutyunyan, Mkrtich

Publication type:

Article

The Effects of a Saccharomyces cerevisiae Strain Overexpressing the Endopolygalacturonase PGU1 Gene on the Aminoacidic, Volatile, and Phenolic Compositions of Cabernet Sauvignon Wines.

Published in:

Fermentation (Basel), 2024, v. 10, n. 7, p. 375, doi. 10.3390/fermentation10070375

By:

Fernández-González, Mónica;
Izquierdo-Cañas, Pedro Miguel;
García-Romero, Esteban;
Paniagua-Martínez, Tania;
Gómez-Alonso, Sergio

Publication type:

Article

Assessment of Sequential Yeast Inoculation for Blackcurrant Wine Fermentation.

Published in:

Fermentation (Basel), 2024, v. 10, n. 4, p. 184, doi. 10.3390/fermentation10040184

By:

Wang, Zhuoyu;
Svyantek, Andrej;
Miller, Zachariah;
Watrelot, Aude A.

Publication type:

Article

The Application of the Ultrasound Technique in the Production of Rosé and Red Wines.

Published in:

Fermentation (Basel), 2024, v. 10, n. 3, p. 164, doi. 10.3390/fermentation10030164

By:

Lizama, Victoria;
Álvarez, Inmaculada;
García-Esparza, María José

Publication type:

Article

A New Approach for Quantitative Classification of Red Wine Color from the Perspective of Micro and Macro Levels.

Published in:

Fermentation (Basel), 2023, v. 9, n. 6, p. 519, doi. 10.3390/fermentation9060519

By:

Fan, Shuyue;
Zhang, Yu;
Li, Yunkui

Publication type:

Article

Impact of Steam Extraction and Maceration Duration on Wines from Frozen 'Frontenac' Must.

Published in:

Fermentation (Basel), 2023, v. 9, n. 4, p. 317, doi. 10.3390/fermentation9040317

By:

Svyantek, Andrej;
Wang, Zhuoyu;
Hatterman-Valenti, Harlene

Publication type:

Article

Selection Process of a Mixed Inoculum of Non-Saccharomyces Yeasts Isolated in the D.O.Ca. Rioja.

Published in:

Fermentation (Basel), 2021, v. 7, n. 3, p. 1, doi. 10.3390/fermentation7030148

By:

Escribano-Viana, Rocío;
González-Arenzana, Lucía;
Garijo, Patrocinio;
López, Rosa;
Santamaría, Pilar;
Rosa Gutiérrez, Ana

Publication type:

Article

Impact of Commercial Yeasts on Phenolic Profile of Plavac Mali Wines from Croatia.

Published in:

Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020092

By:

Korenika, Ana-Marija Jagati´c;
Tomaz, Ivana;
Preiner, Darko;
Plichta, Vedran;
Jeromel, Ana

Publication type:

Article

Enological Repercussions of Non-Saccharomyces Species 2.0.

Published in:

Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040110

By:

Morata, Antonio

Publication type:

Article

Modulating Wine Pleasantness Throughout Wine-Yeast Co-Inoculation or Sequential Inoculation.

Published in:

Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010022

By:

Vilela, Alice

Publication type:

Article

Microwave-Assisted Extraction Applied to Merlot Grapes with Contrasting Maturity Levels: Effects on Phenolic Chemistry and Wine Color.

Published in:

Fermentation (Basel), 2019, v. 5, n. 1, p. 1, doi. 10.3390/fermentation5010015

By:

Casassa, L. Federico;
Sari, Santiago E.;
Bolcato, Esteban A.;
Fanzone, Martin L.

Publication type:

Article

Comparison of Different Extraction Methods to Predict Anthocyanin Concentration and Color Characteristics of Red Wines.

Published in:

Fermentation (Basel), 2018, v. 4, n. 2, p. 1, doi. 10.3390/fermentation4020039

By:

Sommer, Stephan;
Cohen, Seth D.

Publication type:

Article

Relationships among colorimetric parameters of rosé wines evaluated by different methods.

Published in:

Journal of Wine Research, 2006, v. 17, n. 1, p. 35, doi. 10.1080/09571260600633200

By:

Pérez-Magariño, Silvia;
González-San José, Luisa

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

'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

IDENTIFYING OF THE WINEMAKING POTENTIAL OF THE AUTOCHTHON MADRASA GRAPE VARIETY OF DIFFERENT COLORS AND QUALITY.

Published in:

Eastern-European Journal of Enterprise Technologies, 2024, v. 128, n. 11, p. 56, doi. 10.15587/1729-4061.2024.302971

By:

Fataliyev, Hasil;
Malikov, Ahmad;
Lezgiyev, Yusif;
Gadimova, Natavan;
Musayev, Teymur;
Aliyeva, Gulshan

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

ROMANIAN WINE MARKET AND TRADITIONS.

Published in:

Scientific Papers Series Management, Economic Engineering in Agriculture & Rural Development, 2021, v. 21, n. 2, p. 157

By:

CHIURCIU, Irina-Adriana;
ZAHARIA, Iuliana;
SOARE, Elena

Publication type:

Article

MARKETING RESEARCH ON WINE CONSUMERS PREFERENCES IN ROMANIA.

Published in:

Scientific Papers Series Management, Economic Engineering in Agriculture & Rural Development, 2014, v. 14, n. 3, p. 127

By:

LĂDARU, Raluca Georgiana;
BECIU, Silviu

Publication type:

Article

Effect of wine maturing on the colour and chemical properties of Chardonnay wine.

Published in:

Czech Journal of Food Sciences, 2020, v. 38, n. 4, p. 223, doi. 10.17221/139/2019-CJFS

By:

BARTKOVSKÝ, MARTIN;
SEMJON, BORIS;
MARCINČÁK, SLAVOMÍR;
TUREK, PETER;
BARIČIČOVÁ, VIERA

Publication type:

Article

Characterisation of Vranec, Cabernet Sauvignon and Merlot wines based on their chromatic and anthocyanin profiles.

Published in:

Journal of the Serbian Chemical Society, 2013, v. 78, n. 9, p. 1309, doi. 10.2298/JSC130101026D

By:

DIMITROVSKA, MAJA;
TOMOVSKA, ELENA;
BOCEVSKA, MIRJANA

Publication type:

Article

Visual and photographic assessment of wine color.

Published in:

Color Research & Application, 2023, v. 48, n. 1, p. 21, doi. 10.1002/col.22787

By:

Fairchild, Mark D.

Publication type:

Article

Comparison of the Effect of Cold Plasma with Conventional Preservation Methods on Red Wine Quality Using Chemometrics Analysis.

Published in:

Molecules, 2022, v. 27, n. 20, p. 7048, doi. 10.3390/molecules27207048

By:

Niedźwiedź, Iwona;
Simeonov, Vasil;
Waśko, Adam;
Polak-Berecka, Magdalena

Publication type:

Article

Influence of Oxygen Management during the Post-Fermentation Stage on Acetaldehyde, Color, and Phenolics of Vitis vinifera L. Cv. Cabernet Sauvignon Wine.

Published in:

Molecules, 2022, v. 27, n. 19, p. 6692, doi. 10.3390/molecules27196692

By:

Dai, Lingmin;
Sun, Yuhang;
Liu, Muqing;
Cui, Xiaoqian;
Wang, Jiaqi;
Li, Jiming;
Han, Guomin

Publication type:

Article

Preliminary Studies on Endotherapy Based Application of Ozonated Water to Bobal Grapevines: Effect on Wine Quality.

Published in:

Molecules, 2022, v. 27, n. 16, p. 5155, doi. 10.3390/molecules27165155

By:

Campayo, Ana;
Cebrián-Tarancón, Cristina;
García-Martínez, María Mercedes;
Salinas, María Rosario;
Alonso, Gonzalo L.;
Serrano de la Hoz, Kortes

Publication type:

Article

Effects of Saignée and Bentonite Treatment on Phenolic Compounds of Marquette Red Wines.

Published in:

Molecules, 2022, v. 27, n. 11, p. 3482, doi. 10.3390/molecules27113482

By:

Cheng, Yiliang;
Watrelot, Aude A.

Publication type:

Article

Elucidating the Color of Rosé Wines Using Polyphenol-Targeted Metabolomics.

Published in:

Molecules, 2022, v. 27, n. 4, p. 1359, doi. 10.3390/molecules27041359

By:

Leborgne, Cécile;
Lambert, Marine;
Ducasse, Marie-Agnès;
Meudec, Emmanuelle;
Verbaere, Arnaud;
Sommerer, Nicolas;
Boulet, Jean-Claude;
Masson, Gilles;
Mouret, Jean-Roch;
Cheynier, Véronique

Publication type:

Article

Multi-Year Study of the Chemical and Sensory Effects of Microwave-Assisted Extraction of Musts and Stems in Cabernet Sauvignon, Merlot and Syrah Wines from the Central Coast of California.

Published in:

Molecules, 2022, v. 27, n. 4, p. 1270, doi. 10.3390/molecules27041270

By:

Casassa, L. Federico;
Gannett, Paul A.;
Steele, Nicholas B.;
Huff, Robert

Publication type:

Article

Effect of the Application Time of Accentuated Cut Edges (ACE) on Marquette Wine Phenolic Compounds.

Published in:

Molecules, 2022, v. 27, n. 2, p. 542, doi. 10.3390/molecules27020542

By:

Cheng, Yiliang;
Savits, Jennifer Rae;
Watrelot, Aude Annie

Publication type:

Article

Wine Storage at Cellar vs. Room Conditions: Changes in the Aroma Composition of Riesling Wine.

Published in:

Molecules, 2021, v. 26, n. 20, p. 6256, doi. 10.3390/molecules26206256

By:

Tarasov, Andrii;
Garzelli, Federico;
Schuessler, Christoph;
Fritsch, Stefanie;
Loisel, Christophe;
Pons, Alexandre;
Patz, Claus-Dieter;
Rauhut, Doris;
Jung, Rainer

Publication type:

Article

Commercial Mannoproteins Improve the Mouthfeel and Colour of Wines Obtained by Excessive Tannin Extraction.

Published in:

Molecules, 2021, v. 26, n. 14, p. 4133, doi. 10.3390/molecules26144133

By:

Rinaldi, Alessandra;
Gonzalez, Alliette;
Moio, Luigi;
Gambuti, Angelita

Publication type:

Article

Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins.

Published in:

Molecules, 2021, v. 26, n. 4, p. 1087, doi. 10.3390/molecules26041087

By:

Arapitsas, Panagiotis;
Perenzoni, Daniele;
Guella, Graziano;
Mattivi, Fulvio;
Jeffery, David;
Smith, Paul

Publication type:

Article

Color Stabilization of Apulian Red Wines through the Sequential Inoculation of Starmerella bacillaris and Saccharomyces cerevisiae.

Published in:

Molecules, 2021, v. 26, n. 4, p. 907, doi. 10.3390/molecules26040907

By:

Velenosi, Matteo;
Crupi, Pasquale;
Perniola, Rocco;
Marsico, Antonio Domenico;
Salerno, Antonella;
Alexandre, Hervè;
Archidiacono, Nicoletta;
Ventura, Mario;
Cardone, Maria Francesca;
Nardini, Mirella

Publication type:

Article

Comparison of Three Accelerated Oxidation Tests Applied to Red Wines with Different Chemical Composition.

Published in:

Molecules, 2021, v. 26, n. 4, p. 815, doi. 10.3390/molecules26040815

By:

Coppola, Francesca;
Picariello, Luigi;
Forino, Martino;
Moio, Luigi;
Gambuti, Angelita;
Jeffery, David;
Smith, Paul

Publication type:

Article

Chemical and Physical Implications of the Use of Alternative Vessels to Oak Barrels during the Production of White Wines.

Published in:

Molecules, 2021, v. 26, n. 3, p. 554, doi. 10.3390/molecules26030554

By:

Gil i Cortiella, Mariona;
Ubeda, Cristina;
Covarrubias, José Ignacio;
Laurie, V. Felipe;
Peña-Neira, Álvaro;
Gil-Muñoz, Rocio;
Gómez-Plaza, Encarna

Publication type:

Article