Alternative Methods to SO2 for Microbiological Stabilization of Wine
MT Lisanti, G Blaiotta, C Nioi… - … Reviews in Food Science …, 2019 - Wiley Online Library
The use of sulfur dioxide (SO2) as wine additive is able to ensure both antioxidant protection
and microbiological stability. In spite of these undeniable advantages, in the last two …
and microbiological stability. In spite of these undeniable advantages, in the last two …
Factors affecting extraction and evolution of phenolic compounds during red wine maceration and the role of process modelling
Background The overall quality of red wine is well known to be influenced markedly by
various phenolic compounds that are extracted from the grape solids during maceration. The …
various phenolic compounds that are extracted from the grape solids during maceration. The …
Effect of different pre-treatment maceration techniques on the content of phenolic compounds and color of Dornfelder wines elaborated in cold climate
A Wojdyło, J Samoticha, J Chmielewska - Food Chemistry, 2021 - Elsevier
This study present the effects of different pre-treatment maceration techniques (microwave,
thermo-maceration, and enzymatic treatment) on the content of phenolic compounds (by …
thermo-maceration, and enzymatic treatment) on the content of phenolic compounds (by …
Impact of winemaking practices on the concentration and composition of tannins in red wine
This review summarises key findings from research on the impact of winemaking practices
on the concentration and composition of tannins in red wines. The impact from the point of …
on the concentration and composition of tannins in red wines. The impact from the point of …
Using high-power ultrasounds in red winemaking: Effect of operating conditions on wine physico-chemical and chromatic characteristics
P Pérez-Porras, AB Bautista-Ortín, R Jurado… - LWT, 2021 - Elsevier
This study presents the application of high-power ultrasounds (US) to crushed grapes using
winery-scale equipment and studies, for the first time at this scale, how the frequency of the …
winery-scale equipment and studies, for the first time at this scale, how the frequency of the …
[HTML][HTML] Effect of power ultrasound treatment on free and glycosidically-bound volatile compounds and the sensorial profile of red wines
R Oliver Simancas, MC Díaz-Maroto, ME Alañón Pardo… - Molecules, 2021 - mdpi.com
This study presents the effect of the application of high-power ultrasound to crushed grapes,
at a winery-scale, on the content of varietal volatile compounds (free and glycosidically …
at a winery-scale, on the content of varietal volatile compounds (free and glycosidically …
Olfactometric and sensory evaluation of red wines subjected to ultrasound or microwaves during their maceration or ageing stages
C Sánchez-Córdoba, E Durán-Guerrero, R Castro - LWT, 2021 - Elsevier
In the present work, we have studied the effect that some extraction techniques, such as
ultrasound or microwaves, produce on the aroma of red wines, when applied to processes of …
ultrasound or microwaves, produce on the aroma of red wines, when applied to processes of …
Practical interventions that influence the sensory attributes of red wines related to the phenolic composition of grapes: A review
R Harrison - International Journal of Food Science & …, 2018 - Wiley Online Library
The phenolic composition of red wines is complex and intimately involved in colour, taste,
mouth‐feel and aroma. There have been significant advances in knowledge of compounds …
mouth‐feel and aroma. There have been significant advances in knowledge of compounds …
[HTML][HTML] Effects of maceration length after prefermentative cold soak: Detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot …
LF Casassa, EA Bolcato, SE Sari, N Barda - Journal of Food Composition …, 2021 - Elsevier
Abstract Cabernet Sauvignon, Malbec and Merlot grapes were processed with
prefermentative cold soak (CS) for 5 days followed by a short maceration time of 5 days …
prefermentative cold soak (CS) for 5 days followed by a short maceration time of 5 days …
[HTML][HTML] Microwave-assisted extraction applied to Merlot grapes with contrasting maturity levels: effects on phenolic chemistry and wine color
LF Casassa, SE Sari, EA Bolcato, ML Fanzone - Fermentation, 2019 - mdpi.com
Merlot grapes were harvested with three maturity levels (21.1, 23.1, and 25.1 Brix), and
processed with or without the application of microwave-assisted extraction (MW). The …
processed with or without the application of microwave-assisted extraction (MW). The …