ARTICLES

Filter  
Active filters 0
Remove
  

Refine your searches by:

Collections
Medicine / Pharmacology
Chemistry
Biology
Agronomy and forestry
Environment
Medicine / Sub specialtie
Food and nutrition
Education
Physical
Technology
all records (43)

Languages
English
Spanish

Countries
Indonesia
USA
Romania
Brazil
South Africa
India
Cuba
Italy
Morocco
Mexico
all records (29)

Years
2023
2022
2021
2020
2019
2018
2017
2016
2015
2014
all records (21)

Filter  
 
872  Articles
1 of 88 pages  |  10  records  |  more records»
Three different cap management maceration techniques were compared using Syrah (2015) and Pinot Noir (2016). The control, Traditional maceration (TM), of two plunges per day for 15 days total maceration was compared with a No Plunge (NP) trial and a Cold ... see more

The phenolic compound profile and content of red wines are modified during the maceration-fermentation process by several factors that alter the extractability of the compounds and by reactions that phenolic compounds undergo, and can be directly related ... see more

Technological strategies on vines and winemaking conditions influenced the phenolic composition of wine. Cabernet Sauvignon vines were pruned at 20, 28 and 36 buds/vine. Grapes from each pruning variant were micro-vinified and macerated for 8 and 16 days.... see more

Wine quality is influenced by the agronomic practices and winemaking techniques. The purpose of this study was to evaluate the dynamic changes oenological parameter, phenolic compounds and chromatic characteristics in red wines produced by maceration-ferm... see more

The extraction of Indigofera Tinctoria Linn leaf into natural dyes was studied using two methods: maceration and ultrasonication. Other variables tested were the differences in the degree of solvent acidity used: neutral, alcoholic, acid and base. The yie... 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

The maceration process in the technology of elaborating the flavour wines is obviously influenced by the temperature and the length of contact between the must and the solid parts of the grapes. At certain these factors exert a decisive influence on terpe... see more

The maceration process in the technology of elaborating the rose wines are obviously influenced by the sulphurous anhydride, temperature and the length of contact between the must and the solid parts of the grapes. At certain these factors exert a decisiv... see more

Obtaining high-quality wines with a registered designation of origin means making the most of the specific features of the variety and those imprinted with technology and the place of harvesting. The aroma is due to the chemical compounds of terpenic natu... see more

1 of 88 pages  |  10  records  |  more records»