Add to ORKGABSTRACT- The studies carried out had as main aim to get data concerning the assessment of variety authenticity (variety trait), as a result of modifying the ratios between main anthocyans from wines obtained by the technological variants of maceration-fermentation (classical system, rotary tanks, thermo-maceration and carbonic maceration) of grapes belonging to the four black varieties (Cabernet Sauvignon, Merlot, Fetească neagră, and Băbească neagră) cultivated in the Dealu Bujorului Vineyard. The values of ratios betwee
The effect of three different maceration times (3, 6, and 10 days) on the anthocyanin composition of...
Grapevine (Vitis vinifera L.) is a crop of major economical interest in Italy and it is largely grow...
Grapevine (Vitis vinifera L.) is a crop of major economical interest in Italy and it is largely grow...
The studies carried out had as main aim to get data concerning the assessment of variety authentici...
The anthocyans play an important role in the actual oenology research. They are glucosides of the a...
The main sensory parameter for the quality of red wines is the colour. Red wine is the result of red...
Aims: The aim of this paper is to study the anthocyanin profile of the monovarietal young red wines ...
Wine is considered to be a hydro alcoholic solution with more than 1000 components associated in an ...
In recent years, the importance of wine authenticity specification has significantly influenced the ...
Aims: This study aimed at acquiring knowledge on the evolution of anthocyanins from grape to wine an...
For the purpose of a varietal assessment, the berry skin anthocyanin profiles of 11 ancient native r...
For the purpose of a varietal assessment, the berry skin anthocyanin profiles of 11 ancient native r...
For the purpose of a varietal assessment, the berry skin anthocyanin profiles of 11 ancient native r...
Aims: This study aimed at acquiring knowledge on the evolution of anthocyanins from grape to wine an...
Aims: This study aimed at acquiring knowledge on the evolution of anthocyanins from grape to wine an...
The effect of three different maceration times (3, 6, and 10 days) on the anthocyanin composition of...
Grapevine (Vitis vinifera L.) is a crop of major economical interest in Italy and it is largely grow...
Grapevine (Vitis vinifera L.) is a crop of major economical interest in Italy and it is largely grow...
The studies carried out had as main aim to get data concerning the assessment of variety authentici...
The anthocyans play an important role in the actual oenology research. They are glucosides of the a...
The main sensory parameter for the quality of red wines is the colour. Red wine is the result of red...
Aims: The aim of this paper is to study the anthocyanin profile of the monovarietal young red wines ...
Wine is considered to be a hydro alcoholic solution with more than 1000 components associated in an ...
In recent years, the importance of wine authenticity specification has significantly influenced the ...
Aims: This study aimed at acquiring knowledge on the evolution of anthocyanins from grape to wine an...
For the purpose of a varietal assessment, the berry skin anthocyanin profiles of 11 ancient native r...
For the purpose of a varietal assessment, the berry skin anthocyanin profiles of 11 ancient native r...
For the purpose of a varietal assessment, the berry skin anthocyanin profiles of 11 ancient native r...
Aims: This study aimed at acquiring knowledge on the evolution of anthocyanins from grape to wine an...
Aims: This study aimed at acquiring knowledge on the evolution of anthocyanins from grape to wine an...
The effect of three different maceration times (3, 6, and 10 days) on the anthocyanin composition of...
Grapevine (Vitis vinifera L.) is a crop of major economical interest in Italy and it is largely grow...
Grapevine (Vitis vinifera L.) is a crop of major economical interest in Italy and it is largely grow...