Two methods of port vinification: a comparison of changes during fermentation and of characteristics of the wines
J Bakker, SJ Bellworthy, TA Hogg… - … journal of enology …, 1996 - Am Soc Enol Viticulture
A traditional lagar (stone trough) fermentation, with crushing by treading, was compared with
fermentation in a tank with mechanical crushing. For the tank fermentation, pigment …
fermentation in a tank with mechanical crushing. For the tank fermentation, pigment …
Effect of pre-and post-fermentation addition of acids on the composition and quality of the wines produced
MA Amerine, CS Ough - American Journal of Enology and …, 1970 - Am Soc Enol Viticulture
Addition of acids prior to fermentation, compared with addition after fermentation, gave better-
quality wines withChardonnay', and lesser-quality wines withPinot blanc'andCabernet …
quality wines withChardonnay', and lesser-quality wines withPinot blanc'andCabernet …
Composition and sensory qualities of wines prepared from white grapes by fermentation with and without grape solids
VL Singleton, HA Sieberhagen… - … Journal of Enology …, 1975 - Am Soc Enol Viticulture
Wines were prepared from seven harvests representing six white grape varieties. The must
of each harvest was divided into 3 or 5 equivalent lots. Lots were fermented dry at 16 C from …
of each harvest was divided into 3 or 5 equivalent lots. Lots were fermented dry at 16 C from …
White wine composition and quality as influenced by method of must clarification
JT Williams, CS Ough, HW Berg - American Journal of …, 1978 - Am Soc Enol Viticulture
Grapes were crushed at a commercial winery, divided, treated with and without pectic
enzymes, and clarified in several ways. Five-gallon lots were fermented under controlled …
enzymes, and clarified in several ways. Five-gallon lots were fermented under controlled …
Vinification of three white grape varieties by three different methods. I. Fermentation process and wine composition
C Buteau, CL Duitschaever… - American Journal of …, 1979 - Am Soc Enol Viticulture
Three types of white grapes, Niagara, Riesling and Verdelet, grown in the Niagara
Peninsula were vinified by three methods. Method 1 involved chaptalization of the must …
Peninsula were vinified by three methods. Method 1 involved chaptalization of the must …
Studies with Controlled Fermentations. VII. effect of Ante-Fermentation Blending of Red must and White Juice on Color, Tannins, and Quality of Cabernet Sauvignon …
CS Ough, MA Amerine - American Journal of Enology and …, 1962 - Am Soc Enol Viticulture
Investigation of the extraction rate, distribution, and percentage change in pigment amounts
from Cabernet Sauvignon grapes during fermentation indicated that extraction rate (from a 2 …
from Cabernet Sauvignon grapes during fermentation indicated that extraction rate (from a 2 …
Microbiological and enological parameters during fermentation of musts from poor and normal grape‐harvests in the region of Alicante (Spain)
Must and wine from grapes harvested in two vintages (1986 and 1987) were anlyzed during
vinification for physicochemical and microbiological characteristics. The 1986 vintage would …
vinification for physicochemical and microbiological characteristics. The 1986 vintage would …
Red and white table wines
RB Boulton, VL Singleton, LF Bisson… - Principles and Practices …, 1999 - Springer
RED AND WHITE TABLE WINES Page 1 CHAPTER 5 RED AND WHITE TABLE WINES A.
ASPECTS OF WINE FERMENTATIONS There are several aspects of wine fermentations that …
ASPECTS OF WINE FERMENTATIONS There are several aspects of wine fermentations that …
Fermentation and Post‐Fermentation Changes in Israeli Wines
S Gorinstein, A Goldblum, S Kitov… - Journal of Food …, 1984 - Wiley Online Library
Grape juices (V. vinifera) from vineyards at three locations in Israel were analyzed for
carbon, hydrogen and nitrogen contents, metals, amino acids and glycerol, various stages of …
carbon, hydrogen and nitrogen contents, metals, amino acids and glycerol, various stages of …
Vinification effects on changes in volatile compounds of wine
E Gómez, J Laencina, A Martinez - Journal of food science, 1994 - Wiley Online Library
Alcohols, esters and fatty acids in wines from red, rose and carbonic maceration of
Monastrell grapes were measured during yeast fermentation. Isolated volatile compounds …
Monastrell grapes were measured during yeast fermentation. Isolated volatile compounds …