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Modeling grape taste and mouthfeel from chemical composition.



Chemical consequences of extended maceration and post-fermentation additions of grape pomace in Pinot noir and Zinfandel wines from the Central Coast of California (USA).



Miniaturized electrocoagulation approach for removal of polymeric pigments and selective analysis of non- and mono-hydroxylated phenolic acids in wine with HPLC-UV


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10.3390/molecules26123593

The Management of Dissolved Oxygen by a Polypropylene Hollow Fiber Membrane Contactor Affects Wine Aging


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10.3390/molecules26144133

Commercial Mannoproteins Improve the Mouthfeel and Colour of Wines Obtained by Excessive Tannin Extraction



Crop Load and Plant Water Status Influence the Ripening Rate and Aroma Development in Berries of Grapevine (Vitis vinifera L.) cv. Cabernet Sauvignon.



Correlation between Skin Cell Wall Composition and Polyphenol Extractability of Pinot noir and Cabernet Sauvignon Grapes


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10.3390/molecules26040815

Comparison of Three Accelerated Oxidation Tests Applied to Red Wines with Different Chemical Composition



Effect of Structural Transformations on Precipitability and Polarity of Red Wine Phenolic Polymers



Anthocyanins from purple passion fruit (Passiflora edulia Sims) rind-An innovative source for nonbleachable pigment production.



Application of Vine-Shoot Chips during Winemaking and Aging of Malbec and Bonarda Wines


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10.1007/s00217-021-03851-6

Effect of oxidation on color parameters, tannins, and sensory characteristics of Sangiovese wines


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10.3390/FERMENTATION5010015

Microwave-Assisted Extraction Applied to Merlot Grapes with Contrasting Maturity Levels: Effects on Phenolic Chemistry and Wine Color


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10.1016/j.foodchem.2018.10.054

Evaluation of the composition of Chinese bayberry wine and its effects on the color changes during storage.


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10.20870/oeno-one.2019.53.4.2577

Prediction of anthocyanin concentrations during red wine fermentation: development of Fourier transform infrared spectroscopy partial least squares models


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10.1016/J.FOODRES.2019.108553

Impact of closure type and storage temperature on chemical and sensory composition of Malbec wines (Mendoza, Argentina) during aging in bottle.


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10.3390/molecules24244490

Influence of Saccharomyces and non-Saccharomyces Yeasts in the Formation of Pyranoanthocyanins and Polymeric Pigments during Red Wine Making


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