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Commercial enological tannins: Characterization and their relative impact on the phenolic and sensory composition of Carmenere wine during bottle aging
(Elsevier, 2017)
The effect of the addition of different commercial enological tannins (CETs) on the characteristics of Carmenere red wine was evaluated. Initially, chemical characterization of eleven CETs was performed using spectrophotometric ...
Interactions of enological tannins with the protein fraction of saliva and astringency perception are affected by pH
(Elsevier, 2012)
The effects of pH on both tannin-induced astringency and tanninesalivary protein interactions were
investigated. A trained sensory panel evaluated astringency perception. Tanninesalivary protein interactions
were assessed ...
The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content
(ELSEVIER SCIENCE BV, 2015)
High alcohol concentrations reduce the complexity of wine sensory properties. In addition, health and economic drivers have the wine industry actively seeking technologies that facilitate the production of wines with lower ...
Commercial enological tannins: Characterization and their relative impact on the phenolic and sensory composition of Carmenere wine during bottle aging
(2017)
The effect of the addition of different commercial enological tannins (CETs) on the characteristics of Carmenere red wine was evaluated. Initially, chemical characterization of eleven CETs was performed using spectrophotometric ...
Produção de vinho de uvas dos cultivares Niágara Rosada e Bordô: análises físico-químicas, sensorial e recuperação de etanol a partir do bagaço
(Universidade Estadual Paulista (Unesp), 2006-08-11)
A atividade vitivinícola brasileira tem como característica a pequena propriedade, o uso de mão de obra familiar e a produção de vinho de mesa comum. No entanto, poucos são os estudos realizados com vinho de mesa comum, ...
Produção de vinho de uvas dos cultivares Niágara Rosada e Bordô: análises físico-químicas, sensorial e recuperação de etanol a partir do bagaço
(Universidade Estadual Paulista (Unesp), 2006-08-11)
A atividade vitivinícola brasileira tem como característica a pequena propriedade, o uso de mão de obra familiar e a produção de vinho de mesa comum. No entanto, poucos são os estudos realizados com vinho de mesa comum, ...
Produção de vinho de uvas dos cultivares Niágara Rosada e Bordô: análises físico-químicas, sensorial e recuperação de etanol a partir do bagaço
(Universidade Estadual Paulista (UNESP), 2014)
Microbial Terroir in Chilean Valleys: Diversity of Non-conventional Yeast
(Frontiers Media, 2016)
In this study, the presence of non-conventional yeast associated with vineyards located between latitudes 30 degrees S and 36 degrees S was examined, including the valleys of Limari, Casablanca, Maipo, Colchagua, Maule, ...
Oxidation of wine phenolics: A critical evaluation and hypotheses
(American Society for Enology and Viticulture, 2007)