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Analytica Chimica Acta
|
January 28, 2010
Comparison of methods for estimating phenolic maturity in grapes: correlation between predicted and obtained parameters
Nikolaos Kontoudakis, Mireia Esteruelas, Francesca Fort, et al.
Journal of Agricultural and Food Chemistry
|
February 19, 2004
New method for evaluating astringency in red wine
María C Llaudy, Roser Canals, Joan-Miquel Canals, et al.
Journal of the Science of Food and Agriculture
|
March 13, 2016
The effect of supplementation with three commercial inactive dry yeasts on the colour, phenolic compounds, polysaccharides and astringency of a model wine solution and red wine
Elena González-Royo, Mireia Esteruelas, Nikolaos Kontoudakis, et al.
Journal of Agricultural and Food Chemistry
|
February 15, 2011
Influence of wine pH on changes in color and polyphenol composition induced by micro-oxygenation
Nikolaos Kontoudakis, Elena González, Mariona Gil, et al.
Journal of Agricultural and Food Chemistry
|
July 25, 2012
Influence of grape maturity and maceration length on color, polyphenolic composition, and polysaccharide content of Cabernet Sauvignon and Tempranillo wines
Mariona Gil, Nikolaos Kontoudakis, Elena González, et al.
Journal of the Science of Food and Agriculture
|
September 23, 2014
Influence of grape maturity on the foaming properties of base wines and sparkling wines (Cava)
Mireia Esteruelas, Elena González-Royo, Nikolaos Kontoudakis, et al.
Journal of Agricultural and Food Chemistry
|
August 7, 2012
Phenolic compositions of grapes and wines from cultivar cAbernet Sauvignon produced in Chile and their relationship to commercial value
Alejandro Cáceres, Alvaro Peña-Neira, Andrés Galvez, et al.
Journal of Agricultural and Food Chemistry
|
June 8, 2006
Influence of micro-oxygenation treatment before oak aging on phenolic compounds composition, astringency, and color of red wine
María del Carmen Llaudy, Roser Canals, Susana González-Manzano, et al.
Journal of the Science of Food and Agriculture
|
December 15, 2012
Effect of inert gas and prefermentative treatment with polyvinylpolypyrrolidone on the phenolic composition of Chilean Sauvignon blanc wines
Alejandro Cáceres-Mella, Álvaro Peña-Neira, Jenny Parraguez, et al.
Microorganisms
|
December 31, 2025
From Soil to Wine: Influence of Vegetative Covers on Microbial Communities and Fermentative Dynamics in <i>Cabernet Sauvignon</i>
Gerardo Leal, Joan Miquel Canals, Gemma Beltran, et al.
Page
of 3
Search research articles
Search
Showing results (1-10 of 25) with videos related to
Sort By:
Page
of 3
Analytica Chimica Acta
|
January 28, 2010
Comparison of methods for estimating phenolic maturity in grapes: correlation between predicted and obtained parameters
Nikolaos Kontoudakis, Mireia Esteruelas, Francesca Fort, et al.
Journal of Agricultural and Food Chemistry
|
February 19, 2004
New method for evaluating astringency in red wine
María C Llaudy, Roser Canals, Joan-Miquel Canals, et al.
Journal of the Science of Food and Agriculture
|
March 13, 2016
The effect of supplementation with three commercial inactive dry yeasts on the colour, phenolic compounds, polysaccharides and astringency of a model wine solution and red wine
Elena González-Royo, Mireia Esteruelas, Nikolaos Kontoudakis, et al.
Journal of Agricultural and Food Chemistry
|
February 15, 2011
Influence of wine pH on changes in color and polyphenol composition induced by micro-oxygenation
Nikolaos Kontoudakis, Elena González, Mariona Gil, et al.
Journal of Agricultural and Food Chemistry
|
July 25, 2012
Influence of grape maturity and maceration length on color, polyphenolic composition, and polysaccharide content of Cabernet Sauvignon and Tempranillo wines
Mariona Gil, Nikolaos Kontoudakis, Elena González, et al.
Journal of the Science of Food and Agriculture
|
September 23, 2014
Influence of grape maturity on the foaming properties of base wines and sparkling wines (Cava)
Mireia Esteruelas, Elena González-Royo, Nikolaos Kontoudakis, et al.
Journal of Agricultural and Food Chemistry
|
August 7, 2012
Phenolic compositions of grapes and wines from cultivar cAbernet Sauvignon produced in Chile and their relationship to commercial value
Alejandro Cáceres, Alvaro Peña-Neira, Andrés Galvez, et al.
Journal of Agricultural and Food Chemistry
|
June 8, 2006
Influence of micro-oxygenation treatment before oak aging on phenolic compounds composition, astringency, and color of red wine
María del Carmen Llaudy, Roser Canals, Susana González-Manzano, et al.
Journal of the Science of Food and Agriculture
|
December 15, 2012
Effect of inert gas and prefermentative treatment with polyvinylpolypyrrolidone on the phenolic composition of Chilean Sauvignon blanc wines
Alejandro Cáceres-Mella, Álvaro Peña-Neira, Jenny Parraguez, et al.
Microorganisms
|
December 31, 2025
From Soil to Wine: Influence of Vegetative Covers on Microbial Communities and Fermentative Dynamics in <i>Cabernet Sauvignon</i>
Gerardo Leal, Joan Miquel Canals, Gemma Beltran, et al.
Page
of 3