Add to ORKGRed grape varieties are characterized by different phenolic contents (prominently tannins and anthocyanins) found in skins and seeds. The extractability of these compounds varies during maceration, as well as the mechanical properties of skins and seeds. Four main Italian red winegrape varieties were tested to understand these differences during a simulated maceration process
The evidence of compounds that increase the nutritive value of red wines has been presented in a num...
Aims: The knowledge of parameters as the quantity of anthocyanins and tannins present during grape m...
The removal of stems prior to maceration during red winemaking is generally associated with an impro...
Red grape varieties are characterized by different phenolic contents (prominently tannins and anthoc...
The effect of increasing concentration of ethanol (0, 4, 7.5 and 13 %) and contact time (respectivel...
International audienceA simulated maceration was carried out with skins or seeds of Aglianico, Merlo...
A simulated maceration was carried out with skins or seeds of Aglianico, Merlot and Cabernet Sauvign...
Phenolic compounds, extractable from grape skins and seeds, have a notable influence on the quality ...
Although a number of studies have been done, the complexity of polymeric tannins and their reactivit...
The effect of increasing concentration of ethanol (0, 4, 7.5 and 13 %) and contact time (respectivel...
Maceration is the main technological stage in red vinification. The duration of maceration is the ma...
The aim of this study was to assess the influence of different winemaking technologies on the chemic...
The main sensory parameter for the quality of red wines is the colour. Red wine is the result of red...
The influence of the maceration treatments on the polyphenolic composition of red wines produced fro...
Thesis (Ph.D.), School of Food Science, Washington State UniversityThe extraction into wine of selec...
The evidence of compounds that increase the nutritive value of red wines has been presented in a num...
Aims: The knowledge of parameters as the quantity of anthocyanins and tannins present during grape m...
The removal of stems prior to maceration during red winemaking is generally associated with an impro...
Red grape varieties are characterized by different phenolic contents (prominently tannins and anthoc...
The effect of increasing concentration of ethanol (0, 4, 7.5 and 13 %) and contact time (respectivel...
International audienceA simulated maceration was carried out with skins or seeds of Aglianico, Merlo...
A simulated maceration was carried out with skins or seeds of Aglianico, Merlot and Cabernet Sauvign...
Phenolic compounds, extractable from grape skins and seeds, have a notable influence on the quality ...
Although a number of studies have been done, the complexity of polymeric tannins and their reactivit...
The effect of increasing concentration of ethanol (0, 4, 7.5 and 13 %) and contact time (respectivel...
Maceration is the main technological stage in red vinification. The duration of maceration is the ma...
The aim of this study was to assess the influence of different winemaking technologies on the chemic...
The main sensory parameter for the quality of red wines is the colour. Red wine is the result of red...
The influence of the maceration treatments on the polyphenolic composition of red wines produced fro...
Thesis (Ph.D.), School of Food Science, Washington State UniversityThe extraction into wine of selec...
The evidence of compounds that increase the nutritive value of red wines has been presented in a num...
Aims: The knowledge of parameters as the quantity of anthocyanins and tannins present during grape m...
The removal of stems prior to maceration during red winemaking is generally associated with an impro...