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Articles (10)

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1-10 of 10 results for Cabernet Sauvignon

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Select article: Amino acids and volatile compounds in wines from Cabernet Sauvignon and Tempranillo varieties subjected to malolactic fermentation in barrels

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Research article

First published 2012-4

Amino acids and volatile compounds in wines from Cabernet Sauvignon and Tempranillo varieties subjected to malolactic fermentation in barrels

P Hernández-Orte, A Peña, I Pardo [...]

Food Science and Technology International

Select article: Influence of different maceration time and temperatures on total phenols,colour and sensory properties of Cabernet Sauvignon wines

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Research article

First published 2013-12

Influence of different maceration time and temperatures on total phenols,colour and sensory properties of Cabernet Sauvignon wines

Hasan Şener, Hatice Kalkan Yıldırım

Food Science and Technology International

Select article: Water stress and abscisic acid exogenous supply produce differential enhancements in the concentration of selected phenolic compounds in Cabernet Sauvignon

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Research article

First published 2012-2

Water stress and abscisic acid exogenous supply produce differential enhancements in the concentration of selected phenolic compounds in Cabernet Sauvignon

Andrea Mariela Quiroga, Leonor Deis, Juan Bruno Cavagnaro [...]

Journal of Berry Research

Select article: Application of different fertilizers to cabernet sauvignon vines: Effects on grape aroma accumulation

Open access

Research article

First published 2022-06-17

Application of different fertilizers to cabernet sauvignon vines: Effects on grape aroma accumulation

Rafia Salifu, Zhen Zhang, Faisal Eudes Sam [...]

Journal of Berry Research

Select article: Nota. Diferenciación de vinos tintos varietales de la Comunidad Valenciana a partir del contenido de alcoholes y polioles / Note. Differentiation of varietal red wines from Communidad Valenciana (Spain) based on their composition in terms of alcohols and polyols

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Research article

First published 2000-2

Nota. Diferenciación de vinos tintos varietales de la Comunidad Valenciana a partir del contenido de alcoholes y polioles / Note. Differentiation of varietal red wines from Communidad Valenciana (Spain) based on their composition in terms of alcohols and polyols

J.L. Aleixandre, V. Lizama, I. Alvarez [...]

Food Science and Technology International

Select article: Heterogeneity in Red Wine Polyphenolic Contents Differentially Influences Alzheimer's Disease-type Neuropathology and Cognitive Deterioration

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Research article

First published 2009

Heterogeneity in Red Wine Polyphenolic Contents Differentially Influences Alzheimer's Disease-type Neuropathology and Cognitive Deterioration

Lap Ho, Ling Hong Chen, Jun Wang [...]

Journal of Alzheimer’s Disease

Select article: Comprehensive evaluation of nine grape varieties based on fundamental physical and chemical indicators,color and volatile compounds

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Research article

First published 2023-06-07

Comprehensive evaluation of nine grape varieties based on fundamental physical and chemical indicators,color and volatile compounds

Weiyu Cao, Nan Shu, Yiming Yang [...]

Journal of Berry Research

Select article: Is aromatic terpenoid composition of grapes in Northwestern Iberian wine cultivars related to variation in VviDXS1 gene?

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Research article

First published 2021-06-14

Is aromatic terpenoid composition of grapes in Northwestern Iberian wine cultivars related to variation in VviDXS1 gene?

Carolina Royo, Pablo Carbonell-Bejerano, Rafael Torres-Pérez [...]

Journal of Berry Research

Select article: Rapid Measurement of Methyl Cellulose Precipitable Tannins Using Ultraviolet Spectroscopy with Chemometrics: Application to Red Wine and Inter-Laboratory Calibration Transfer

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Research article

First published 2012-6

Rapid Measurement of Methyl Cellulose Precipitable Tannins Using Ultraviolet Spectroscopy with Chemometrics: Application to Red Wine and Inter-Laboratory Calibration Transfer

Robert G. Dambergs, Meagan D. Mercurio, Stella Kassara [...]

Applied Spectroscopy

Select article: Extraction and quantification of SO 2 content in wines using a hollow fiber contactor

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Research article

First published 2014-10

Extraction and quantification of SO 2 content in wines using a hollow fiber contactor

Andrea Plaza, Julio Romero, Wladimir Silva [...]

Food Science and Technology International

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