phenolic compounds

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Elimination of Suspended Cell Wall Material in Musts Improves the Phenolic Content and Color of Red Wines
Andrea Osete-Alcaraz, Ana Belén Bautista-Ortín, Ana Ortega-Regules, Encarna Gómez-Plaza

Am J Enol Vitic. April 2019 70: 201-204; published ahead of print October 10, 2018 ; DOI: 10.5344/ajev.2018.18042
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Early Leaf Removal has a Larger Effect than Cluster Thinning on Grape Phenolic Composition in cv. Teran
Marijan Bubola, Paolo Sivilotti, Danijela Janjanin, Stefano Poni

Am J Enol Vitic. April 2017 68: 234-242; published ahead of print January 05, 2017 ; DOI: 10.5344/ajev.2016.16071
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Effects of Preflowering Leaf Removal on Phenolic Composition of Tempranillo in the Semiarid Terroir of Western Spain
Daniel Moreno, Mar Vilanova, Esther Gamero, Diego S. Intrigliolo, M. Inmaculada Talaverano, David Uriarte, M. Esperanza Valdés

Am J Enol Vitic. May 2015 66: 204-211; published ahead of print December 12, 2014 ; DOI: 10.5344/ajev.2014.14087
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Pulsed Electric Field-Assisted Cold Maceration of Cabernet franc and Cabernet Sauvignon Grapes
Nada El Darra, Nabil Grimi, Eugène Vorobiev, Richard G. Maroun, Nicolas Louka

Am J Enol Vitic. December 2013 64: 476-484; published ahead of print August 01, 2013 ; DOI: 10.5344/ajev.2013.12098
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Evaluation of Nonvolatile Flavor Compounds in Vidal Icewine from China
Ke Tang, Ji-Ming Li, Bei Wang, Lei Ma, Yan Xu

Am J Enol Vitic. March 2013 64: 110-117; published ahead of print October 22, 2012 ; DOI: 10.5344/ajev.2012.12037

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