Influence of the heterogeneity of grape phenolic maturity on wine composition and quality

N Kontoudakis, M Esteruelas, F Fort, JM Canals… - Food Chemistry, 2011 - Elsevier
Nowadays, consumers demand red wines with deep colour, soft tannins and fruit scents, but
these wines can only be obtained from grapes with complete phenolic maturity. Diverse …

Oenological consequences of sequential inoculation with non-Saccharomyces yeasts (Torulaspora delbrueckii or Metschnikowia pulcherrima) and Saccharomyces …

E González-Royo, O Pascual, N Kontoudakis… - … Food Research and …, 2015 - Springer
… was 300 mg N/L, as well as 120 mg N/L ammoniacal … N/L amino acids (4.65 mg N/L
asparagine, 11.39 mg N/L glutamic acid, 10.40 mg N/L serine, 47.87 mg N/L glutamine, 3.05 mg N/L …

Influence of grape maturity and maceration length on color, polyphenolic composition, and polysaccharide content of Cabernet Sauvignon and Tempranillo wines

M Gil, N Kontoudakis, E González… - Journal of Agricultural …, 2012 - ACS Publications
… ± standard deviation (n = 3). Global data for maturity level and maceration length are
expressed as the average values ± standard error (n = 12 for maturity level, n = 9 for maceration …

Effect of two different treatments for reducing grape yield in Vitis vinifera cv Syrah on wine composition and quality: berry thinning versus cluster thinning

…, E González, N Kontoudakis… - Journal of agricultural …, 2013 - ACS Publications
The influence of two treatments for reducing grape yield, cluster thinning and berry thinning,
on red wine composition and quality were studied in a Vitis vinifera cv Syrah vineyard in …

Use of unripe grapes harvested during cluster thinning as a method for reducing alcohol content and pH of wine

N Kontoudakis, M Esteruelas, F Fort… - Australian Journal of …, 2011 - Wiley Online Library
Background and Aims: Deep red full‐bodied wines can only be obtained from grapes with
complete phenolic maturity, which frequently produce wines with high pH and alcohol content. …

Influence of partial dealcoholization by reverse osmosis on red wine composition and sensory characteristics

M Gil, S Estévez, N Kontoudakis, F Fort… - … Food Research and …, 2013 - Springer
Two red wines with a very high ethanol content were partially dealcoholized by reverse osmosis,
so that the influence of this technique on wine color, chemical composition and sensory …

Influence of wine pH on changes in color and polyphenol composition induced by micro-oxygenation

N Kontoudakis, E Gonzalez, M Gil… - Journal of Agricultural …, 2011 - ACS Publications
The presence of oxygen in red wine leads to the transformation of ethanol into ethanal, which
after capturing a proton will react with flavanols to start the process of forming ethyl bridges …

Comparison of methods for estimating phenolic maturity in grapes: Correlation between predicted and obtained parameters

N Kontoudakis, M Esteruelas, F Fort, JM Canals… - Analytica chimica …, 2010 - Elsevier
… The titratable acidity was measured by titrimetry using NaOH 0.1N and Bromothymol blue
as indicator. The pH was measured using a pHmeter (micropH 2002, Crison, Barcelona, Spain)…

The effect of supplementation with three commercial inactive dry yeasts on the colour, phenolic compounds, polysaccharides and astringency of a model wine solution …

…, M Esteruelas, N Kontoudakis… - Journal of the …, 2017 - Wiley Online Library
BACKGROUND Nowadays supplementing red wines with commercial inactive dry yeasts is
a widespread practice in winemaking because it leads to better balanced wines through …

Oxygen consumption by oak chips in a model wine solution; Influence of the botanical origin, toast level and ellagitannin content

M Navarro, N Kontoudakis, T Giordanengo… - Food Chemistry, 2016 - Elsevier
The botanical origin, toast level and ellagitannin content of oak chips in a model wine solution
have been studied in terms of their influence on oxygen consumption. French oak chips …