Works about COLOR of wine

Results: 257

DEVISING A TECHNOLOGY FOR MANUFACTURING WINE FROM MULBERRY USING OSMOTIC DEHYDRATION.

Published in:

Eastern-European Journal of Enterprise Technologies, 2025, v. 135, n. 11, p. 82, doi. 10.15587/1729-4061.2025.328926

By:

Samilyk, Maryna;
Ivchenko, Viktoriia;
Nosyk, Mykola;
Tischenko, Vasyl;
Ryzhkova, Taisia;
Hnoievyi, Ihor;
Petrenko, Alla;
Hrinchenko, Dmytro

Publication type:

Article

K etymologii českého vinařského termínu tarant.

Published in:

Rocznik Slawistyczny / Revue Slavistique, 2024, n. 73, p. 173, doi. 10.24425/rslaw.2024.151869

By:

Komárková, Jana Villnow

Publication type:

Article

The effects of copigments, sulfur dioxide and enzyme on the mass transfer process of malvidin-3-glucoside using a modelling approach in simulated red wine maceration scenarios.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2021, v. 130, p. 34, doi. 10.1016/j.fbp.2021.09.001

By:

Xin-Ke Zhang;
effery, David W.;
Muhlack, Richard A.;
Chang-Qing Duan

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

Impact of storage patterns on color and sensory quality of Cabernet Sauvignon red wines.

Published in:

Journal of Northwest A & F University - Natural Science Edition, 2023, v. 51, n. 6, p. 131, doi. 10.13207/j.cnki.jnwafu.2023.06.011

By:

PENG Jingjing;
GUAN Xuan;
LAN Huijing;
YANG Jie;
GUO Anque

Publication type:

Article

A large chimeric deletion associates with impairement of cuticle development in a dark berry somatic variant of 'Tempranillo Tinto'.

Published in:

Julius-Kühn-Archiv, 2022, n. 470, p. 65

By:

Carbonell-Bejerano, Pablo;
Ferradás, Yolanda;
Royo, Carolina;
Bezrukov, Ilja;
Lanz, Christa;
Mauri, Nuria;
Alba-Elías, Fernando;
Motilva, Maria-Jose;
Weigel, Detlef;
Martínez-Zapater, José Miguel

Publication type:

Article

Influence of Sugar and Ethanol Content and Color of Wines On the Sensory Evaluation: from Wine Competition "Nemčiňany Wine Days" in Slovak Republic (2013–2016).

Published in:

Erwerbs-Obstbau, 2020, v. 62, p. 9, doi. 10.1007/s10341-020-00486-x

By:

Ailer, Štefan;
Valšíková, Magdaléna;
Jedlička, Jaroslav;
Mankovecký, Jakub;
Baroň, Mojmír

Publication type:

Article

DETERMINATION OF COLOR AND ANTHOCYANINS IN THREE ROMANIAN RED WINES.

Published in:

Food & Environment Safety, 2019, v. 18, n. 3, p. 150

By:

GHINEA, Cristina;
LEAHU, Ana;
URSACHE, Florin

Publication type:

Article

THE INFLUENCE OF DIFFERENT MACERATION TECHNIQUES ON THE PHENOLIC COMPOUNDS AND COLOR PARAMETERS OF RED GRAPES FETEASCĂ NEAGRĂ VARIETY.

Published in:

Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2024, v. 48, n. 2, p. 74, doi. 10.35219/foodtechnology.2024.2.05

By:

BOCĂNEALĂ, BOGDAN;
ANDRONOIU, DOINA GEORGETA;
CONSTANTIN, OANA EMILIA;
APRODU, IULIANA;
CROITORU, CONSTANTIN;
STĂNCIUC, NICOLETA;
RÂPEANU, GABRIELA

Publication type:

Article

IMPROVEMENT OF THE RED WINES QUALITY BY USING YEAST DERIVATIVES AS AN ALTERNATIVE TO LEES AGING.

Published in:

Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2022, v. 46, n. 1, p. 40, doi. 10.35219/foodtechnology.2022.1.04

By:

(DRAGOMIR), ELENA IOSIP;
BAHRIM, GABRIELA ELENA;
STĂNCIUC, NICOLETA;
CONSTANTIN, OANA EMILIA;
CROITORU, CONSTANTIN;
RÂPEANU, GABRIELA

Publication type:

Article

Modeling Phenols, Anthocyanins and Color Intensity of Wine Using Pre-Harvest Sentinel-2 Images.

Published in:

Remote Sensing, 2021, v. 13, n. 23, p. 4951, doi. 10.3390/rs13234951

By:

Fredes, Sandra N.;
Ruiz, Luis Á.;
Recio, Jorge A.

Publication type:

Article

Effect of irrigation regime on anthocyanin content and antioxidant activity of Vitis vinifera L. cv. Syrah grapes under semiarid conditions.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 3, p. 988, doi. 10.1002/jsfa.7175

By:

Kyraleou, Maria;
Koundouras, Stefanos;
Kallithraka, Stamatina;
Theodorou, Nikolaos;
Proxenia, Niki;
Kotseridis, Yorgos

Publication type:

Article

Ultrasound‐assisted production of alcoholic beverages: From fermentation and sterilization to extraction and aging.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 6, p. 5243, doi. 10.1111/1541-4337.13043

By:

Gavahian, Mohsen;
Manyatsi, Thabani Sydney;
Morata, Antonio;
Tiwari, Brijesh K.

Publication type:

Article

Red wine coloration: A review of pigmented molecules, reactions, and applications.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 5, p. 3834, doi. 10.1111/1541-4337.13010

By:

Zhang, Xin‐Ke;
Jeffery, David W.;
Li, De‐Mei;
Lan, Yi‐bin;
Zhao, Xu;
Duan, Chang‐Qing

Publication type:

Article

Characterization of Ruby Color in Some Special Glass Compositions and Their Corresponding Glass–Ceramic Derivatives.

Published in:

Journal of Electronic Materials, 2022, v. 51, n. 12, p. 6877, doi. 10.1007/s11664-022-09915-x

By:

Marzouk, M. A.;
Kazazz, Hanaa El;
Ali, Rasha Mohamed;
Ahmed, Walaa

Publication type:

Article

Double π‐Extended Undecabenzo[7]helicene.

Published in:

Angewandte Chemie, 2021, v. 133, n. 14, p. 7875, doi. 10.1002/ange.202014621

By:

Chen, Ying;
Lin, Chaojun;
Luo, Zhixing;
Yin, Zhibo;
Shi, Haonan;
Zhu, Yanpeng;
Wang, Jiaobing

Publication type:

Article

A Versatile Ultra-High-Performance Liquid Chromatography-Full-Scan High-Resolution Mass Spectrometry Method to Quantify Wine Polyphenols.

Published in:

Methods & Protocols, 2024, v. 7, n. 5, p. 82, doi. 10.3390/mps7050082

By:

Flores, Damien;
Meudec, Emmanuelle;
Dias, Aécio Luís de Sousa;
Sommerer, Nicolas

Publication type:

Article

Atypical presentation of pellagra with black urine: A clinical conundrum.

Published in:

2024

By:

Munagama, Chathuri Lakna;
Silva, Shehan

Publication type:

Case Study

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

What Message Does Wine Send to the Consumer Through the Label.

Published in:

Annals of 'Valahia' University of Târgovişte. Agriculture, 2024, v. 16, n. 1, p. 29, doi. 10.2478/agr-2024-0006

By:

Teodorescu, Gabriela

Publication type:

Article

米香型桑椹配制酒的配方优化及品质分析.

Published in:

Food Research & Development, 2024, v. 45, n. 21, p. 134, doi. 10.12161/j.issn.1005-6521.2024.21.018

By:

韦木兰;
郝俊光;
张龙;
祁岑;
侯慧;
范和良;
黎树君;
古荣先

Publication type:

Article

超声催陈对葡萄酒色泽品质的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 15, p. 15, doi. 10.12161/j.issn.1005-6521.2023.15.003

By:

马小强;
王有梁;
潘艺波;
陈紫彤;
白卫滨;
孙建霞

Publication type:

Article

扣囊复膜酵母在红枣酒中的应用.

Published in:

Food Research & Development, 2021, v. 42, n. 5, p. 131, doi. 10.12161/j.issn.1005-6521.2021.05.022

By:

雷炎;
刘梦琦;
易秦振;
单春会;
侯强川;
郭壮

Publication type:

Article

红心火龙果酒贮藏过程中抗氧化活性变化的研究.

Published in:

Food Research & Development, 2020, v. 41, n. 24, p. 43, doi. 10.12161/j.issn.1005-6521.2020.24.008

By:

段秋霞;
李定金;
段振华;
陈嫣;
唐美玲;
吴莲梅

Publication type:

Article

气相色谱-质谱法分析酒花对葡萄酒香气成分的影响.

Published in:

Food Research & Development, 2020, v. 41, n. 13, p. 176, doi. 10.12161/j.issn.1005-6521.2020.13.029

By:

段丽丽;
姜良珍;
何莲;
田怡;
王淑雅;
杨晓仪;
易宇文

Publication type:

Article

响应面法优化紫甘薯发酵酒的工艺条件.

Published in:

Food Research & Development, 2019, v. 40, n. 11, p. 133, doi. 10.3969/j.issn.1005-6521.2019.11.024

By:

于聪;
李艳

Publication type:

Article

MARKETING STUDY FOR ASSESSMENT OF ROMANIAN WINE BRANDS.

Published in:

Competitiveness of Agro - Food & Environmental Economy, 2015, p. 19

By:

Boboc, Dan;
Lădaru, Georgiana-Raluca

Publication type:

Article

INVESTIGATING THE LANGUAGE OF RED WINE TASTING NOTES ACROSS THE US, THE AUSTRALIAN AND THE ITALIAN CULTURES.

Published in:

Lingue e Linguaggi, 2020, v. 39, p. 247, doi. 10.1285/i22390359v39p247

By:

MANCA, ELENA

Publication type:

Article

INVESTIGATION ON 'FREISA' RED GRAPE VARIETY: PHYSICO-CHEMICAL PROPERTIES OF GRAPES FROM FIVE PIEDMONT GROWING AREAS AND OF THE PRODUCED WINES.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 4, p. 685

By:

OSSOLA, C.;
GIACOSA, S.;
RÍO SEGADE, S.;
GERBI, V.;
ROLLE, L.

Publication type:

Article

Assessment of the Susceptibility of Aesthetic Orthodontic Brackets to Discoloration.

Published in:

Coatings (2079-6412), 2022, v. 12, n. 8, p. 1080, doi. 10.3390/coatings12081080

By:

Malkiewicz, Konrad;
Jastrzebska, Aleksandra;
Janas-Naze, Anna;
Boryczko, Wojciech;
Bartczak, Jakub

Publication type:

Article

Color Stability of Preheated Novel Composite Resins Immersed in Different Beverages: In Vitro Study.

Published in:

Turkiye Klinikleri Journal of Dental Sciences, 2022, v. 28, n. 2, p. 434, doi. 10.5336/dentalsci.2021-84418

By:

CABADAĞ, Özge Gizem;
MİSİLLİ, Tuğba

Publication type:

Article

Mathematical Modelling and Chemical Analysis to Characterise Anthocyanin Self-association Interactions Influencing Colour Expression and Stability in Young Red Wines.

Published in:

Food & Bioprocess Technology, 2025, v. 18, n. 3, p. 2899, doi. 10.1007/s11947-024-03594-8

By:

Tindal, Rachael A.;
Jeffery, David W.;
Muhlack, Richard A.

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

Chemical transformations of anthocyanins yielding a variety of colours (Review).

Published in:

Environmental Chemistry Letters, 2006, v. 4, n. 3, p. 175, doi. 10.1007/s10311-006-0060-3

By:

Freitas, Victor;
Mateus, Nuno

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

Evaluation of the potential of Metschnikowia pulcherrima to reduce SO<sub>2</sub> in winemaking: impact on wine phenolic compounds and their bottle evolution.

Published in:

European Food Research & Technology, 2025, v. 251, n. 5, p. 705, doi. 10.1007/s00217-025-04660-x

By:

Torres-Díaz, L. L.;
Sáenz de Urturi, I.;
Iribarren, M.;
Murillo-Peña, R.;
Marín-San Román, S.;
González-Lázaro, M.;
Pérez-Álvarez, E. P.;
Garde-Cerdán, T.

Publication type:

Article

Influence of yeast inoculum (Saccharomyces cerevisiae and Torulaspora delbrueckii) on the production of rosé wines from high hydrostatic pressure-treated musts.

Published in:

European Food Research & Technology, 2025, v. 251, n. 3, p. 467, doi. 10.1007/s00217-024-04646-1

By:

Villar, Natalia;
Pérez-Nevado, Francisco;
Andrés, Ana I.;
García-Parra, Jesús;
Ramírez, Manuel;
Valdés, M. Esperanza;
Moreno, Daniel

Publication type:

Article

Effect of underwater aging treatment on wine quality: a preliminary study.

Published in:

European Food Research & Technology, 2025, v. 251, n. 3, p. 391, doi. 10.1007/s00217-024-04637-2

By:

Maioli, Francesco;
Picchi, Monica;
Bandinelli, Alessio;
Colavolpe, Gabriele;
Kottakhs, Emanuele;
Canuti, Valentina

Publication type:

Article

Influence of the thickness of oak alternatives on the composition and quality of red wines.

Published in:

European Food Research & Technology, 2024, v. 250, n. 9, p. 2431, doi. 10.1007/s00217-024-04550-8

By:

Gombau, Jordi;
Solé-Clua, Ignasi;
Sabaté, Judit;
Mena-Morales, Adela;
García-Romero, Esteban;
Giordanengo, Thomas;
Biolou, Thomas;
Mourey, Nicolas;
Cabanillas, Pedro;
Fort, Francesca;
Canals, Joan Miquel;
Zamora, Fernando

Publication type:

Article