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

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

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

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

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

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

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Polymeric Pigments