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4.802  Articles
1 of 481 pages  |  10  records  |  more records»
Recent studies show that wine contains more than thousand different compounds that could come from grapes, or could be formed in the process of winemaking and maturing. The most abundant compounds in wines are polyphenols, which affect sensory properties ... see more

Malolactic fermentation is a complex process that involves many reactions aside from the decarboxylation of L-malic acid. But we still have only glimpses of that complexity. It is not clear if the phenolic compositionand colour are affected by malolactic ... see more

Grapevine row direction, canopy exposure and grape maturity can define the sensory attributes of wine.  From this perspective, canopy exposure that favours colour intensity, astringency, aroma intensity and balanced acidity could result in improved w... see more

The aim of this research was to evaluate the colour and phenolic evolution of Shiraz red wines made from the same vineyard, but with different initial phenolic profiles. Several vineyard-related variables were initially evaluated in a first vintage (2014)... see more

Due to their complex composition, Merlot cultivar red grapes were subjected to maceration-fermentation as an important stage for the natural pigments and aroma compounds extraction. The purpose of this paper was the assessment of three pre-fermentation ma... see more

This study presents aspects concerning the use of phenolic compounds and chromatic parameters in order to differentiate and classify the red wines obtained by classical maceration-fermentation method, from local grape varieties. 15 wine samples from ‘Vulp... see more

The pre-fermentative cold soak (CS) is proposed so as to extract and stabilise polyphenolic compounds in wines. CS is applied empirically to Cabernet Sauvignon in Cuyo, Argentina; however, there is poor scientific background on this technique. The aim was... see more

During red wine ageing, phenolic compounds undergo several reactions that have an impact on wine colour and mouthfeel properties. The evolution of phenolic content is affected during wine ageing. The aimof this study was to investigate the phenolic conten... see more

Overall, chemical and microbiological analyses are very important for the quality of wine during and after winemaking process. One of the most important factors during wine storage is the temperature of storage. During storage of red wines in tanks, barri... see more

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