Use and impact of oxygen during winemaking
It is generally acknowledged that oxygen can have both a positive and a negative impact on
a wine's chemical composition and sensory attributes. During the production process, from …
a wine's chemical composition and sensory attributes. During the production process, from …
[HTML][HTML] Innovative “soft” maceration techniques in red grape fermentation
S Pettinelli, L Pardini, G De Angeli, A Bianchi, B Najar… - Beverages, 2022 - mdpi.com
Two innovative soft maceration techniques of vinification based on red grape Cabernet
Sauvignon were compared in 2020 and 2021 vintages with the most used system of …
Sauvignon were compared in 2020 and 2021 vintages with the most used system of …
Anthocyanin profile of Galician endangered varieties. A tool for varietal selection
Á Díaz-Fernández, E Díaz-Losada, D Moreno… - Food Research …, 2022 - Elsevier
Polyphenolic characterization of minority red grapevine varieties is a key factor to improve
varietal recovery and promotion. This work focuses on determining phenolic family content …
varietal recovery and promotion. This work focuses on determining phenolic family content …
Maceration with stems contact fermentation: Effect on proanthocyanidins compounds and color in Primitivo red wines
S Suriano, V Alba, L Tarricone, D Di Gennaro - Food Chemistry, 2015 - Elsevier
Abstract Three Primitivo (Vitis vinifera, cv.) red wines were microvinified by means of
different winemaking technologies: no stem-contact fermentation destemming 100% of …
different winemaking technologies: no stem-contact fermentation destemming 100% of …
Selectivity of pigments extraction from grapes and their partial retention in the pomace during red-winemaking
G Favre, I Hermosín-Gutiérrez, D Piccardo… - Food chemistry, 2019 - Elsevier
The purpose of this investigation was to assess the grape pigment extraction during red-
winemaking. The pigment content and profile of skin, wines and pomace of Vitis vinifera …
winemaking. The pigment content and profile of skin, wines and pomace of Vitis vinifera …
Influence of grape composition and winemaking on the anthocyanin composition of red wines of Tannat
G González‐Neves, G Gil, G Favre… - International journal of …, 2012 - Wiley Online Library
The anthocyanin composition of Tannat red wines obtained with four winemaking
techniques was evaluated in different years. The wines were elaborated with traditional …
techniques was evaluated in different years. The wines were elaborated with traditional …
Oxygen incorporation and dissolution during industrial-scale red wine fermentations
Oxygen management is critical to ensure the appropriate development of yeast and avoid its
detrimental effects on sensory quality of wine. Oxygen additions during alcoholic …
detrimental effects on sensory quality of wine. Oxygen additions during alcoholic …
Forecasting wine phenolic composition from infrared spectra of grapes extracts and monitoring of fermentations with optimised time-specific prediction models
Incorporating monitoring and forecasting technologies has the potential to enhance the
different aspects of winemaking. By monitoring certain chemical parameters, it is possible to …
different aspects of winemaking. By monitoring certain chemical parameters, it is possible to …
Influence of submerged-cap vinification on polyphenolic composition and volatile compounds of Barbera wines
A Bosso, L Panero, M Petrozziello… - … journal of enology …, 2011 - Am Soc Enol Viticulture
This study compared floating-cap and submerged-cap vinification techniques for making
wine from the Barbera cultivar. The submerged-cap method led to less extraction of …
wine from the Barbera cultivar. The submerged-cap method led to less extraction of …
Ultrasonic treatments during the alcoholic fermentation of red wines: effects on'Syrah'wines.
A Ruiz-Rodríguez, C Carrera, MP Lovillo… - Vitis, 2019 - search.ebscohost.com
Grapes grown in warm climates have shorter ripening periods. This makes the regular level
of several compounds related to sensory properties in wine to remain low. Therefore, those …
of several compounds related to sensory properties in wine to remain low. Therefore, those …