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Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part I: BRS Carmem and BRS Violeta
(Elsevier B.V., 2019-01-30)
This study analyzed the volatile composition and aroma profile of BRS Carmem and BRS Violeta red wines elaborated from traditional and two alternative winemaking procedures: grape pre-drying and submerged cap. The wines ...
Phenolic composition of South American red wines classified according to their antioxidant activity, retail price and sensory quality
(ELSEVIER SCI LTD, 2011)
In this study, 73 South American red wines (Vitis vinifera) from 5 varietals were classified based on sensory quality, retail price and antioxidant activity and characterised in relation to their phenolic composition. ORAC ...
An optimization approach for scheduling wine grape harvest operations
(ELSEVIER, 2008)
This article presents a practical tool for optimally scheduling wine grape harvesting operations taking into account both operational costs and grape quality. We solve a mixed-integer linear programming model to support ...
Evaluation of crop forcing technique in Syrah (Vitis vinifera L.) to increase wine quality
(Sociedad Argentina de Fisiología Vegetal, 2021-09-13)
In warm climates, grape varieties reach enough soluble solids content, however color intensity is low to obtein wines of high quality. Crop forcing technique, force the regrowth of the buds in the same season of development ...
Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts
(MDPI, 2019-07)
It is well known that high ethanol levels in wines adversely affect the perception of new wine consumers. Moreover, numerous issues, such as civil restrictions, health risk and trade barriers, are associated with high ...
Wine astringency: more than just tannin–protein interactions
(John Wiley and Sons Ltd, 2022)
© 2021 Society of Chemical Industry.Red wines are characterized by their astringency, a very important sensory attribute that affects the perceived quality of wines. Three mechanisms have been proposed to explain astringency, ...
Determinants of argentinian wine prices in international markets: a hedonic analysis
(Universidad de Talca (Chile). Facultad de Ciencias AgrariasGeorg-August-University of Göttingen (Germany). Faculty of Agricultural Sciences, 2010)
Microchip electrophoresis for wine analysis
(Springer Heidelberg, 2016-08-15)
The present critical review provides a summary of representative articles describing the analysis of wine by microchip electrophoresis. Special emphasis has been given to those compounds able to provide background information ...
Horizontal collaboration in the wine supply chain planning: A Chilean case study
(2023)
The wine industry faces a highly competitive environment, making cost-effective management of the wine supply chain essential. Literature has shown that this objective can be achieved with the implementation of horizontal ...
This wine is dead!: unravelling the effect of word-of-mouth and its moderators in price-based wine quality perceptions
The purpose is to evaluate the effect of positive and negative traditional word-of-mouth (PWOM and NWOM) on price-based quality perceptions of middle-range wine (price comprised between US$4 and US$12), considering the ...