This study investigated the effects of ethyl maltol and carbonation on cold-pressed Venus
(new Arkansas seedless grape release, 60% Vitis vinifera L. x 40% Vitis labrusca L.) and …

This study investigated the influence of processing method, sugar and acid adjustment, and
carbonation on the quality of grape juice from 5 cultivars of wine grapes. A sensory panel …

With the aim of developing artificially-carbonated fruit wine blends, three locally available
fruits (mango, pineapple and passion fruit) were fermented, blended and carbonated, and …

Grapes of four muscadine (Vitis rotundifolia Michaux) cultivars were subjected to carbonic
maceration (CM) treatment during vinification. CM involved holding the intact grape berries …

During alcoholic fermentation, small amounts of higher alcohols are produced by yeasts.
These alcohols have greater molecular weights than ethanol and include alcohols such as n …

This study was conducted to examine the effects of grape maturity and processing method
on the quality of juices from four French-American hybrid wine grape cultivars (Seyval, Vidal …

Chaptalization and saignée-watering back were used to investigate the effects of modifying
ethanol concentrations on sensory properties of Merlot wines made from fruit harvested at …

Carbonic maceration changed the bouquet and flavor character and chemical composition
of red table wines made from Concord grapes in the 1972 season. The grapes were held …

Petioles, rachis, and leaves are all matter other than grape (MOG), and although originating
from vines, they potentially contaminate primary fermentations of red grape must. Fruit …

Two pre-fermentation treatments were investigated in Pinot noir (Vitis vinifera L.) wines. The
effects of cold maceration and carbonic maceration on the wines' composition, colour …