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Articles (18)

Journals (0)

1-10 of 18 results for grape and wine fermentation

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Select article: Effects of Grape Destemming on the Polyphenolic and Volatile Content of Fino Sherry Wine during Alcoholic Fermentation

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Research article

First published 2005-08

Effects of Grape Destemming on the Polyphenolic and Volatile Content of Fino Sherry Wine during Alcoholic Fermentation

P. Benítez, R. Castro, R. Natera [...]

Food Science and Technology International

Select article: Terpenoids in Grapes and Wines: Origin and Micrometabolism during the Vinification Process

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Research article

First published 2008-4

Terpenoids in Grapes and Wines: Origin and Micrometabolism during the Vinification Process

Francisco M. Carrau, Eduardo Boido, Eduardo Dellacassa

Natural Product Communications

Select article: Analysis of Grapes and Wine by near Infrared Spectroscopy

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First published 2006-10

Analysis of Grapes and Wine by near Infrared Spectroscopy

D. Cozzolino, R.G. Dambergs, L. Janik [...]

Journal of Near Infrared Spectroscopy

Select article: Changes in Phenolic Compounds of Aragón Red Wines During Alcoholic Fermentation

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Research article

First published 2011-4

Changes in Phenolic Compounds of Aragón Red Wines During Alcoholic Fermentation

E. Puértolas, I. Álvarez, J. Raso

Food Science and Technology International

Select article: Cell-Wall Degrading Enzymes in the Release of Grape Aroma Precursors

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Research article

First published 2001-02

Cell-Wall Degrading Enzymes in the Release of Grape Aroma Precursors

A. Ganga, F. Piñaga, A. Querol [...]

Food Science and Technology International

Select article: Effect of Different Vineyard Treatments on the Phenolic Contents in Tannat (Vitis vinifera L.) Grapes and their Respective Wines

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Research article

First published 2002-10

Effect of Different Vineyard Treatments on the Phenolic Contents in Tannat (Vitis vinifera L.) Grapes and their Respective Wines

G. González-Neves, G. Gil, M. Ferrer

Food Science and Technology International

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: Changes in concentration of nitrogenous compounds during fermentation of white grape musts at pilot plant scale/Cambios en la concentración de compuestos nitrogenados durante la fermentación de mosto a escala piloto

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Research article

First published 1996-4

Changes in concentration of nitrogenous compounds during fermentation of white grape musts at pilot plant scale/Cambios en la concentración de compuestos nitrogenados durante la fermentación de mosto a escala piloto

M. Dizy, M.C. Polo

Food Science and Technology International

Select article: Wine-making of High Coloured Wines: Extended Pomace Contact and Run-off of Juice Prior to Fermentation

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Research article

First published 2004-10

Wine-making of High Coloured Wines: Extended Pomace Contact and Run-off of Juice Prior to Fermentation

A. B. Bautista-Ortín, J. I. Fernández-Fernández, J. M. López-Roca [...]

Food Science and Technology International

Select article: Enology Science and Technology Improve an Ancient Art

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Research article

First published 1980-1

Enology Science and Technology Improve an Ancient Art

A. Dinsmoor Webb

Interdisciplinary Science Reviews

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