… limit has been fixed from 2000, the year of the publication of the Gawel’s red wine
mouthfeel wheel. The following strings were used: Subqualit* AND (grape* OR wine*), Sub-qualit* …

… The evident diminution of saturation (S) observed for prefermentative maceration is
related with an increase in the contribution of other pigments different from anthocyanins [30]. …

Changes in the phenolic composition, phenol extractability indices, and mechanical properties
occur in grape berries during the ripening process, but the heterogeneity of the grapes …

… Río Segade3, L. Rolle3 … Linear correlation among variables was measured with
Pearson’s coefficient. … s re …

Background and Aims The aim of this work was to assess and compare the chemical composition
and colour characteristics of Barbera red wines obtained after partial alcohol reduction …

… Thirty cycles of 30 s of denaturation (95C), 30 s of primer annealing (55C), and 30 s of primer
elongation (72C), followed by a final elongation step (72C) of 10 min, were performed. The …

Ozone, a powerful oxidative stressor, has been recently used in wine industry as sanitizing
agent to reduce spoilage microflora on grapes. In this study, we evaluated ozone-induced …

… modulus of elasticity (N·mm −1 , as E s ), and seed deformation index (%, as DI s ). The
latter is calculated as the distance of the seed break point (D1)/seed height × 100 (Letaief et al. …

… for 150 s at 400 W. After cooling to ambient temperature, 1 ml of 30% m/v hydrogen … The
samples were ground in an MM-2000 ball-mill (Retsch, was irradiated for 60 s at 400 W. The …

… The homoscedasticity of variance was checked through Levene’s test on median and the
normal distribution of model residuals through Shapiro–Wilk’s test. In case of …