Journal articles on the topic 'Sangiovese, wine, quality, phenols compounds'
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Castro Marin, Antonio, and Fabio Chinnici. "Physico-Chemical Features of Sangiovese Wine as Affected by a Post-Fermentative Treatment with Chitosan." Applied Sciences 10, no. 19 (September 30, 2020): 6877. http://dx.doi.org/10.3390/app10196877.
Full textJeremic, Jelena, Arianna Ricci, Gabriele Tacconi, Christine Lagarde-Pascal, Giuseppina Paola Parpinello, and Andrea Versari. "Monitoring Oxidative Status in Winemaking by Untargeted Linear Sweep Voltammetry." Foods 9, no. 6 (June 3, 2020): 728. http://dx.doi.org/10.3390/foods9060728.
Full textMejia, Jaime A. Arboleda, Arianna Ricci, Ana Sofia Figueiredo, Andrea Versari, Alfredo Cassano, Maria Norberta de Pinho, and Giuseppina Paola Parpinello. "Membrane-based Operations for the Fractionation of Polyphenols and Polysaccharides From Winery Sludges." Food and Bioprocess Technology 15, no. 4 (March 18, 2022): 933–48. http://dx.doi.org/10.1007/s11947-022-02795-3.
Full textGuerrini, Lorenzo, Ferdinando Corti, Giulia Angeloni, Piernicola Masella, Agnese Spadi, Luca Calamai, and Alessandro Parenti. "The Effects of Destemming/Crushing and Pressing Conditions in Rosé Wine Production." Australian Journal of Grape and Wine Research 2022 (November 17, 2022): 1–14. http://dx.doi.org/10.1155/2022/9853264.
Full textRinaldi, Alessandra, Virginie Moine, and Luigi Moio. "Astringency subqualities and sensory perception of Tuscan Sangiovese wines." OENO One 54, no. 1 (February 20, 2020): 75–85. http://dx.doi.org/10.20870/oeno-one.2020.54.1.2523.
Full textŠućur, Sanja, Neža ČADEŽ, and Tatjana KOŠMERL. "Volatile phenols in wine: Control measures of Brettanomyces/Dekkera yeasts." Acta agriculturae Slovenica 107, no. 2 (October 26, 2016): 453. http://dx.doi.org/10.14720/aas.2016.107.2.17.
Full textModesti, Margherita, Stefano Brizzolara, Roberto Forniti, Brunella Ceccantoni, Andrea Bellincontro, Cesare Catelli, Fabio Mencarelli, and Pietro Tonutti. "Postharvest Ozone Fumigation of Grapes (cv Sangiovese) Differently Affects Volatile Organic Compounds and Polyphenol Profiles of Berries and Wine." Australian Journal of Grape and Wine Research 2023 (February 1, 2023): 1–13. http://dx.doi.org/10.1155/2023/8244309.
Full textCondé, Bruna, Alanna Robinson, Amandine Bodet, Anne-Charlotte Monteau, Sigfredo Fuentes, Geoffrey Scollary, Trevor Smith, and Kate S. Howell. "Using Synchronous Fluorescence to Investigate Chemical Interactions Influencing Foam Characteristics in Sparkling Wines." Beverages 5, no. 3 (September 2, 2019): 54. http://dx.doi.org/10.3390/beverages5030054.
Full textFredes, Sandra N., Luis Á. Ruiz, and Jorge A. Recio. "Modeling Phenols, Anthocyanins and Color Intensity of Wine Using Pre-Harvest Sentinel-2 Images." Remote Sensing 13, no. 23 (December 6, 2021): 4951. http://dx.doi.org/10.3390/rs13234951.
Full textPrusova, Bozena, Jakub Humaj, Jiri Sochor, and Mojmir Baron. "Formation, Losses, Preservation and Recovery of Aroma Compounds in the Winemaking Process." Fermentation 8, no. 3 (February 24, 2022): 93. http://dx.doi.org/10.3390/fermentation8030093.
Full textLiang, Hongmin, Deyan Gao, Cong Wang, Huanhuan Gao, Yayun Guo, Zhiyun Zhao, and Hongmei Shi. "Effect of Fermentation Strategy on the Quality and Aroma Characteristics of Yellow Peach Wines." Fermentation 8, no. 11 (November 4, 2022): 604. http://dx.doi.org/10.3390/fermentation8110604.
Full textBellincontro, Andrea, Diana De Santis, Rinaldo Botondi, Ivano Villa, and Fabio Mencarelli. "Different postharvest dehydration rates affect quality characteristics and volatile compounds of Malvasia, Trebbiano and Sangiovese grapes for wine production." Journal of the Science of Food and Agriculture 84, no. 13 (September 10, 2004): 1791–800. http://dx.doi.org/10.1002/jsfa.1889.
Full textCabrita, Maria João, Vera Palma, Raquel Patão, and Ana Maria Costa Freitas. "Conversion of hydroxycinnamic acids into volatile phenols in a synthetic medium and in red wine by Dekkera bruxellensis." Food Science and Technology 32, no. 1 (March 6, 2012): 106–12. http://dx.doi.org/10.1590/s0101-20612012005000024.
Full textQian, Xu, Fangyuan Jia, Jian Cai, Ying Shi, Changqing Duan, and Yibin Lan. "Characterization and Evolution of Volatile Compounds of Cabernet Sauvignon Wines from Two Different Clones during Oak Barrel Aging." Foods 11, no. 1 (December 29, 2021): 74. http://dx.doi.org/10.3390/foods11010074.
Full textBaroň, Mojmír, and Michal Kumšta. "Comparison of North Italian and South Moravian wines on the base of their antioxidant activity, phenolic composition and sensory quality." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 60, no. 8 (2012): 9–18. http://dx.doi.org/10.11118/actaun201260080009.
Full textJagatić Korenika, Ana-Marija, Darko Preiner, Ivana Tomaz, and Ana Jeromel. "Volatile Profile Characterization of Croatian Commercial Sparkling Wines." Molecules 25, no. 18 (September 22, 2020): 4349. http://dx.doi.org/10.3390/molecules25184349.
Full textBriones-Labarca, Vilbett, Mario Perez-Wom, George Habib, Claudia Giovagnoli-Vicuña, Raúl Cañas-Sarazua, Gipsy Tabilo-Munizaga, and Fernando N. Salazar. "Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing." Journal of Food Quality 2017 (2017): 1–12. http://dx.doi.org/10.1155/2017/8524073.
Full textBarbosa, Antonina, Tim Hogg, and José António Couto. "The influence of selected oenological practices on the sensory impact of volatile phenols in red wines." OENO One 46, no. 2 (June 30, 2012): 131. http://dx.doi.org/10.20870/oeno-one.2012.46.2.1509.
Full textZucoloto, Moises, Kang-Mo Ku, Mosbah M. Kushad, and Jamal Sawwan. "Bioactive compounds and quality characteristics of five apples cultivars." Ciência Rural 45, no. 11 (November 2015): 1972–79. http://dx.doi.org/10.1590/0103-8478cr20141160.
Full textAlpeza, Ivana, Katarina Lukić, Ivna Linke, and Karin Kovačević Ganić. "“Portugizac Mlado vino”; is the aroma of younger red wine more attractive?" Glasnik zaštite bilja 44, no. 5 (December 2, 2021): 78–87. http://dx.doi.org/10.31727/gzb.44.5.10.
Full textVilanova, Mar, Zlatina Genisheva, Miguel Tubío, Katia Alvarez, José Ramón Lissarrague, and José Maria Oliveira. "Rootstock Effect on Volatile Composition of Albariño Wines." Applied Sciences 11, no. 5 (February 28, 2021): 2135. http://dx.doi.org/10.3390/app11052135.
Full textVázquez-Pateiro, Iván, Uxía Arias-González, José Manuel Mirás-Avalos, and Elena Falqué. "Evolution of the Aroma of Treixadura Wines during Bottle Aging." Foods 9, no. 10 (October 8, 2020): 1419. http://dx.doi.org/10.3390/foods9101419.
Full textPuskas, Vladimir, Vladimir Kovac, Jelena Dodic, and Sinisa Dodic. "Effect of fermentation conditions on content of phenolic compounds in red wine." Acta Periodica Technologica, no. 36 (2005): 61–70. http://dx.doi.org/10.2298/apt0536061p.
Full textZhong, Wu, Tuo Chen, Hong Yang, and Erhu Li. "Isolation and Selection of Non-Saccharomyces Yeasts Being Capable of Degrading Citric acid and Evaluation Its Effect on Kiwifruit Wine Fermentation." Fermentation 6, no. 1 (February 13, 2020): 25. http://dx.doi.org/10.3390/fermentation6010025.
Full textKaroglan, M., M. Osrečak, L. Maslov, and B. Kozina. "Effect of cluster and berry thinning on Merlot and Cabernet Sauvignon wines composition." Czech Journal of Food Sciences 32, No. 5 (October 1, 2014): 470–76. http://dx.doi.org/10.17221/598/2013-cjfs.
Full textAlpeza, Ivana, Karin Kovačević Ganić, and Andreja Vanzo. "Total phenols, stilbene and antioxidative activity in Babić and Plavac mali wines; Eficiency of pectolytic enzymes." Glasnik zaštite bilja 42, no. 5 (October 31, 2019): 38–50. http://dx.doi.org/10.31727/gzb.42.5.5.
Full textTEUSDEA, Alin C., Livia BANDICI, Rafał KORDIAKA, Gheorghe E. BANDICI, and Simona I. VICAS. "The Effect of Different Pulsed Electric Field Treatments on Producing High Quality Red Wines." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 45, no. 2 (September 15, 2017): 540–47. http://dx.doi.org/10.15835/nbha45210890.
Full textZhao, Wu, Meng, Shi, Fang, Zhang, and Sun. "Harvesting at the Right Time: Maturity and Its Effects on the Aromatic Characteristics of Cabernet Sauvignon Wine." Molecules 24, no. 15 (July 30, 2019): 2777. http://dx.doi.org/10.3390/molecules24152777.
Full textDíaz-Fernández, Ángela, Emilia Díaz-Losada, and Sandra Cortés-Diéguez. "Diversity among Traditional Minority Red Grape Varieties According to Their Aromatic Profile." Agronomy 12, no. 8 (July 29, 2022): 1799. http://dx.doi.org/10.3390/agronomy12081799.
Full textFuentes, Sigfredo, Vasiliki Summerson, and Claudia Gonzalez Viejo. "Novel digital technologies to assess smoke taint in berries and wines due to bushfires." BIO Web of Conferences 56 (2023): 01007. http://dx.doi.org/10.1051/bioconf/20235601007.
Full textBRUNETTO, GUSTAVO, GEORGE WELLINGTON BASTOS DE MELO, MORENO TOSELLI, MAURIZIO QUARTIERI, and MASSIMO TAGLIAVINI. "THE ROLE OF MINERAL NUTRITION ON YIELDS AND FRUIT QUALITY IN GRAPEVINE, PEAR AND APPLE." Revista Brasileira de Fruticultura 37, no. 4 (December 2015): 1089–104. http://dx.doi.org/10.1590/0100-2945-103/15.
Full textStrong, P. J., and J. E. Burgess. "Bioremediation of a wine distillery wastewater using white rot fungi and the subsequent production of laccase." Water Science and Technology 56, no. 2 (July 1, 2007): 179–86. http://dx.doi.org/10.2166/wst.2007.487.
Full textBlanco, Pilar, María Vázquez-Alén, Teresa Garde-Cerdán, and Mar Vilanova. "Application of Autochthonous Yeast Saccharomyces cerevisiae XG3 in Treixadura Wines from D.O. Ribeiro (NW Spain): Effect on Wine Aroma." Fermentation 7, no. 1 (February 25, 2021): 31. http://dx.doi.org/10.3390/fermentation7010031.
Full textDe Oliveira, Juliane Barreto, Olga Laureano, Rogério Castro, Giuliano Elias Pereira, and Jorge Manuel Ricardo-da-Silva. "Rootstock and harvest season affect the chemical composition and sensory analysis of grapes and wines of the Alicante Bouschet (Vitis vinifera L.) grown in a tropical semi-arid climate in Brazil." OENO One 54, no. 4 (November 16, 2020): 1021–39. http://dx.doi.org/10.20870/oeno-one.2020.54.4.2553.
Full textPaladines-Quezada, Diego F., Juan D. Moreno-Olivares, José I. Fernández-Fernández, Juan A. Bleda-Sánchez, Alejandro Martínez-Moreno, and Rocío Gil-Muñoz. "Elicitors and Pre-Fermentative Cold Maceration: Effects on Polyphenol Concentration in Monastrell Grapes and Wines." Biomolecules 9, no. 11 (October 30, 2019): 671. http://dx.doi.org/10.3390/biom9110671.
Full textAlatzas, Anastasios, Serafeim Theocharis, Dimitrios-Evangelos Miliordos, Konstantina Leontaridou, Angelos K. Kanellis, Yorgos Kotseridis, Polydefkis Hatzopoulos, and Stefanos Koundouras. "The Effect of Water Deficit on Two Greek Vitis vinifera L. Cultivars: Physiology, Grape Composition and Gene Expression during Berry Development." Plants 10, no. 9 (September 18, 2021): 1947. http://dx.doi.org/10.3390/plants10091947.
Full textKarampatea, A., Ur Vrhovšek, A. Tsakiris, M. Dimopoulou, Y. Kourkoutas, and G. Skavdis. "Organoleptic and Quality Characteristics of Malagousia Variety, Grapes Fermented with Selected Indigenous Yeast Strains." South African Journal of Enology and Viticulture 43, no. 2 (2022). http://dx.doi.org/10.21548/43-2-5405.
Full textCampos-Arguedas, Francisco, Guillaume Sarrailhé, Paméla Nicolle, Martine Dorais, Nicholas J. B. Brereton, Frederic E. Pitre, and Karine Pedneault. "Different Temperature and UV Patterns Modulate Berry Maturation and Volatile Compounds Accumulation in Vitis sp." Frontiers in Plant Science 13 (June 30, 2022). http://dx.doi.org/10.3389/fpls.2022.862259.
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