Works about COLOR of wine
Results: 247
Quality characteristics of peach wine as affected by different pretreatment techniques.
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- Journal of Light Industry, 2025, v. 40, n. 1, p. 1, doi. 10.12187/2025.01.001
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- Article
Influence of rootstocks on yield, fruit and wine quality of Cabernet Sauvignon grape in western region of Maharashtra.
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- Journal of Applied Horticulture, 2024, v. 26, n. 4, p. 500, doi. 10.37855/jah.2024.v26i04.94
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- Article
Influence of yeast inoculum (Saccharomyces cerevisiae and Torulaspora delbrueckii) on the production of rosé wines from high hydrostatic pressure-treated musts.
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- European Food Research & Technology, 2025, v. 251, n. 3, p. 467, doi. 10.1007/s00217-024-04646-1
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Effect of underwater aging treatment on wine quality: a preliminary study.
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- European Food Research & Technology, 2025, v. 251, n. 3, p. 391, doi. 10.1007/s00217-024-04637-2
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- Article
Post-Fermentative Addition of Grape Seed Protein Hydrolysates and Their Impact on Wine Colour-Related Polyphenols.
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- Beverages, 2025, v. 11, n. 1, p. 5, doi. 10.3390/beverages11010005
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- Article
Gold nanoparticles capped with α-cyclodextrin for dual colorimetric sensing of Fe<sup>3+</sup> and Cr<sup>3+</sup> in tap water.
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- Pure & Applied Chemistry, 2025, v. 97, n. 3, p. 203, doi. 10.1515/pac-2024-0211
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- Article
Double π‐Extended Undecabenzo[7]helicene.
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- Angewandte Chemie, 2021, v. 133, n. 14, p. 7875, doi. 10.1002/ange.202014621
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- 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.
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- 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
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- Article
Influence of the thickness of oak alternatives on the composition and quality of red wines.
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- European Food Research & Technology, 2024, v. 250, n. 9, p. 2431, doi. 10.1007/s00217-024-04550-8
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- Article
Interactive effect of pre-fermentative grape freezing and malolactic fermentation on the anthocyanins profile in red wines prone to colour instability.
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- European Food Research & Technology, 2023, v. 249, n. 8, p. 2045, doi. 10.1007/s00217-023-04270-5
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- Article
Effect of acidification biotechnologies on the production of volatile compounds, lactic acid and colour in red wines after the use of pulsed light pretreatment in grapes.
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- European Food Research & Technology, 2022, v. 248, n. 10, p. 2497, doi. 10.1007/s00217-022-04064-1
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- Article
How acetaldehyde reacts with low molecular weight phenolics in white and red wines.
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- European Food Research & Technology, 2021, v. 247, n. 12, p. 2935, doi. 10.1007/s00217-021-03841-8
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- Article
Long-term effects of different starter yeasts on colour and natural antioxidant power of red wines.
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- European Food Research & Technology, 2021, v. 247, n. 9, p. 2391, doi. 10.1007/s00217-021-03800-3
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- Article
Influence of iprovalicarb, mepanipyrim and tetraconazole fungicides on anthocyanins and color the Cabernet Sauvignon red wines.
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- European Food Research & Technology, 2021, v. 247, n. 4, p. 947, doi. 10.1007/s00217-020-03675-w
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- Article
SPECTROPHOTOMETRIC CHARACTERIZATION OF RED WINE COLOR FROM THE VINEYARD REGION OF METOHIA.
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- Journal of Agricultural Sciences, Belgrade, 2016, v. 61, n. 3, p. 281, doi. 10.2298/JAS1603281B
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- Article
EFFECT OF MACERATION REGIME ON PHENOLIC COMPOUND QUANTITY AND COLOR QUALITY OF MADRASA WINE SAMPLES.
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- Food Science & Technology (2073-8684), 2023, v. 17, n. 4, p. 34, doi. 10.15673/fst.v17i4.2784
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- Article
QUALITY FORMATION OF THE UNFORTIFIED WINE MATERIALS OBTAINED FROM BLACK ELDERBERRIES.
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- Food Science & Technology (2073-8684), 2021, v. 15, n. 2, p. 61, doi. 10.15673/fst.v15i2.2108
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- Article
PHYSICOCHEMICAL EVALUATION OF THE GRAPE AND WINE OF THE BLATINA, TRNJAK AND VRANAC IN DIFFERENT VINTAGES.
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- AgroLife Scientific Journal, 2023, v. 12, n. 1, p. 105, doi. 10.17930/agl2023113
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INVESTIGATING THE LANGUAGE OF RED WINE TASTING NOTES ACROSS THE US, THE AUSTRALIAN AND THE ITALIAN CULTURES.
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- Lingue e Linguaggi, 2020, v. 39, p. 247, doi. 10.1285/i22390359v39p247
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- Article
Effect of Thermovinification Temperature on Phenolic Compounds and Colour of Syrah Wine.
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- Beverages, 2024, v. 10, n. 4, p. 117, doi. 10.3390/beverages10040117
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- Article
Alternatives to Traditional Aging of Bobal Red Wines from Semi-Arid Climate: Influence on Phenolic Composition and Related Properties.
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- Beverages, 2024, v. 10, n. 3, p. 89, doi. 10.3390/beverages10030089
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- Article
Oxidative Evolution of Different Model Rosé Wines Affected by Distinct Anthocyanin and Tannin Contents.
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- Beverages, 2024, v. 10, n. 2, p. 43, doi. 10.3390/beverages10020043
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A Holistic View of the Fate of Berry-Derived Adjuncts throughout Fermentation.
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- Beverages, 2024, v. 10, n. 2, p. 38, doi. 10.3390/beverages10020038
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Fortification of White Wines with Antioxidants and Se: Impacts on Browning Development and Phenolic Content.
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- Beverages, 2024, v. 10, n. 2, p. 31, doi. 10.3390/beverages10020031
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The Application of Non-Thermal Technologies for Wine Processing, Preservation, and Quality Enhancement.
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- Beverages, 2023, v. 9, n. 2, p. 30, doi. 10.3390/beverages9020030
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- Article
The impact of temperature on 'Pinot Noir' berry and wine quality in a steeply sloping cool climate vineyard in South Australia.
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- Vitis, 2021, v. 60, n. 4, p. 169, doi. 10.5073/vitis.2021.60.169-178
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- Article
红葡萄酒中花色苷辅色化反应研究进展.
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- Journal of Agricultural Science & Technology (1008-0864), 2017, v. 19, n. 8, p. 92, doi. 10.13304/j.nykjdb.2016.640
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Discovering the Influence of Microorganisms on Wine Color.
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- Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.790935
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Ability of Different Flavonols and Commercial Mannoproteins to Enhance Wine Colour through Copigmentation.
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- Australian Journal of Grape & Wine Research, 2024, v. 2024, p. 1, doi. 10.1155/2024/6822967
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- Article
Chemical and Sensory Effects of Cofermentation and Blending of Malbec and Merlot Wines from the Central Coast of California.
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- Australian Journal of Grape & Wine Research, 2022, p. 1, doi. 10.1155/2022/3453978
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- Article
Bioprotection on Chardonnay Grape: Limits and Impacts of Settling Parameters.
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- Australian Journal of Grape & Wine Research, 2022, p. 1, doi. 10.1155/2022/1489094
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- Article
Isolation and characterisation of autochthonous Saccharomyces cerevisiae from 'Pago' Merlot wines of Utiel‐Requena (Spain) origin.
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- Australian Journal of Grape & Wine Research, 2022, v. 28, n. 3, p. 330, doi. 10.1111/ajgw.12536
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Effect of microoxygenation on acetaldehyde, yeast and colour before and after malolactic fermentation on Pinot Noir wine.
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- Australian Journal of Grape & Wine Research, 2022, v. 28, n. 1, p. 50, doi. 10.1111/ajgw.12512
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Mathematical modelling to enhance winemaking efficiency: a review of red wine colour and polyphenol extraction and evolution.
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- Australian Journal of Grape & Wine Research, 2021, v. 27, n. 2, p. 219, doi. 10.1111/ajgw.12488
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- Article
Effect of grape heterogeneity on wine chemical composition and sensory attributes for Vitis vinifera cv. Cabernet Sauvignon.
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- Australian Journal of Grape & Wine Research, 2021, v. 27, n. 2, p. 206, doi. 10.1111/ajgw.12469
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- Article
Impact of late pruning and elevated ambient temperature on Shiraz wine chemical and sensory attributes.
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- Australian Journal of Grape & Wine Research, 2021, v. 27, n. 1, p. 42, doi. 10.1111/ajgw.12470
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- Article
Transgenic grapevines with decreased expression of tannin synthesis genes have altered grape and wine flavonoid composition.
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- Australian Journal of Grape & Wine Research, 2021, v. 27, n. 1, p. 106, doi. 10.1111/ajgw.12468
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- Article
Influence of Patagonian Lactiplantibacillus plantarum and Oenococcus oeni strains on sensory perception of Pinot Noir wine after malolactic fermentation.
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- Australian Journal of Grape & Wine Research, 2021, v. 27, n. 1, p. 118, doi. 10.1111/ajgw.12460
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- Article
Grape seed extract: the first protein-based fining agent endogenous to grapes.
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- Australian Journal of Grape & Wine Research, 2017, v. 23, n. 2, p. 215, doi. 10.1111/ajgw.12268
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- Article
Impact of winemaking practices on the concentration and composition of tannins in red wine.
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- Australian Journal of Grape & Wine Research, 2015, v. 21, p. 601, doi. 10.1111/ajgw.12188
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- Article
Exploring the effect of elevated storage temperature on wine composition.
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- Australian Journal of Grape & Wine Research, 2015, v. 21, p. 713, doi. 10.1111/ajgw.12196
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- Article
Strategies for reducing alcohol concentration in wine.
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- Australian Journal of Grape & Wine Research, 2015, v. 21, p. 670, doi. 10.1111/ajgw.12187
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- Article
Effect of bunch thinning and water stress on chemical and sensory characteristics of Tempranillo wines.
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- Australian Journal of Grape & Wine Research, 2014, v. 20, n. 3, p. 394, doi. 10.1111/ajgw.12088
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Effect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, colour components and sensory attributes of Merlot wines.
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- Australian Journal of Grape & Wine Research, 2013, v. 19, n. 1, p. 25, doi. 10.1111/ajgw.12009
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- Article
Influence of partial rootzone drying on the composition and accumulation of anthocyanins in grape berries ( Vitis vinifera cv. Cabernet Sauvignon).
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- Australian Journal of Grape & Wine Research, 2008, v. 14, n. 2, p. 91, doi. 10.1111/j.1755-0238.2008.00009.x
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Daughter of a Chemist.
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- Italian Americana, 2023, v. 41, n. 1, p. 44, doi. 10.5406/2327753x.41.1.14
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Effect of different deficit irrigation regimes on vine performance, grape composition and wine quality of the "Primitivo" variety under mediterranean conditions.
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- Irrigation Science, 2024, v. 42, n. 5, p. 877, doi. 10.1007/s00271-024-00956-0
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- Article
Effects of Prolonged Pomace Contact on Color and Mouthfeel Characteristics in Merlot Wine During the Ageing Process Under Microwave Irradiation.
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- Foods, 2025, v. 14, n. 3, p. 507, doi. 10.3390/foods14030507
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Phenolic Profile, Antioxidant Activity, Chemical Composition, and Elements of Merlot Wine Stored in Toasted Oak Barrels.
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- Foods, 2024, v. 13, n. 24, p. 4100, doi. 10.3390/foods13244100
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Effect of Organic Acid Addition Before Fermentation on the Physicochemical and Sensory Properties of Cherry Wine.
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- Foods, 2024, v. 13, n. 23, p. 3902, doi. 10.3390/foods13233902
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- Article