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Academic Journal

Yeasts and wine colour.

Authors : BOŽIČ, JELENA TOPIĆ¹; KORTE, DOROTA¹; BUTINAR, LORENA²

Source: Croatian Journal of Food Science & Technology. 2019, Vol. 11 Issue 2, p291-302. 12p.

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Academic Journal

Commercial Saccharomyces cerevisiae Yeast Strains Significantly Impact Shiraz Tannin and Polysaccharide Composition with Implications for Wine Colour and Astringency.

Authors : Bindon, Keren A.¹ (AUTHOR) ; Kassara, Stella¹ (AUTHOR); Solomon, Mark¹ (AUTHOR)

Source: Biomolecules (2218-273X). Sep2019, Vol. 9 Issue 9, p466-466. 1p.

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Academic Journal

Grape and wine flavonoid composition in transgenic grapevines with altered expression of flavonoid hydroxylase genes.

Authors : Robinson, S.P.¹ (AUTHOR) ; Pezhmanmehr, M.^1,2 (AUTHOR); Speirs, J.¹ (AUTHOR)

Source: Australian Journal of Grape & Wine Research. Jul2019, Vol. 25 Issue 3, p293-306. 14p.

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Academic Journal

Delaying berry ripening of Bobal and Tempranillo grapevines by late leaf removal in a semi‐arid and temperate‐warm climate under different water regimes.

Authors : Buesa, I.^1,2 ; Caccavello, G.³; Basile, B.³

Source: Australian Journal of Grape & Wine Research. Jan2019, Vol. 25 Issue 1, p70-82. 13p.

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Academic Journal

Effect of rootstock on yield, grape composition and wine sensory attributes of Shiraz grown in a moderately saline environment.

Authors : Walker, R.R.¹ (AUTHOR) ; Blackmore, D.H.¹ (AUTHOR); Clingeleffer, P.R.¹ (AUTHOR)

Source: Australian Journal of Grape & Wine Research. Oct2019, Vol. 25 Issue 4, p414-429. 16p.

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Academic Journal

Impact of Time, Oxygen and Different Anthocyanin to Tannin Ratios on the Precipitate and Extract Composition Using Liquid Chromatography-High Resolution Mass Spectrometry.

Authors : Garrido-Bañuelos, G.¹; Buica, A.¹ ; de Villiers, A.²

Source: South African Journal of Enology & Viticulture. 2019, Vol. 40 Issue 1, p106-115. 10p.

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Academic Journal

The use of data mining to classify Carménère and Merlot wines from Chile.

Authors : Costa, Nattane Luíza¹; Llobodanin, Laura Andrea García²; Castro, Inar Alves²

Source: Expert Systems. Apr2019, Vol. 36 Issue 2, pN.PAG-N.PAG. 1p.

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Academic Journal

Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines.

Authors : Del Barrio-Galán, Rubén^1,2 (AUTHOR) ; Úbeda, Cristina³ (AUTHOR) ; Gil, Mariona^1,4 (AUTHOR)

Source: Molecules. 4/15/2019, Vol. 24 Issue 8, p1478-1478. 1p. 4 Charts, 6 Graphs.

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Academic Journal

Mass Transfer of Anthocyanins during Extraction from Pre-Fermentative Grape Solids under Simulated Fermentation Conditions: Effect of Convective Conditions.

Authors : Setford, Patrick C.¹ (AUTHOR) ; Jeffery, David W.¹ (AUTHOR); Grbin, Paul R.¹ (AUTHOR)

Source: Molecules. Jan2019, Vol. 24 Issue 1, p73. 1p. 4 Charts, 4 Graphs.

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فلترة النتائج

Yeasts and wine colour.

Commercial Saccharomyces cerevisiae Yeast Strains Significantly Impact Shiraz Tannin and Polysaccharide Composition with Implications for Wine Colour and Astringency.

Grape and wine flavonoid composition in transgenic grapevines with altered expression of flavonoid hydroxylase genes.

Delaying berry ripening of Bobal and Tempranillo grapevines by late leaf removal in a semi‐arid and temperate‐warm climate under different water regimes.

Effect of rootstock on yield, grape composition and wine sensory attributes of Shiraz grown in a moderately saline environment.

Impact of Time, Oxygen and Different Anthocyanin to Tannin Ratios on the Precipitate and Extract Composition Using Liquid Chromatography-High Resolution Mass Spectrometry.

The use of data mining to classify Carménère and Merlot wines from Chile.

Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines.

Mass Transfer of Anthocyanins during Extraction from Pre-Fermentative Grape Solids under Simulated Fermentation Conditions: Effect of Convective Conditions.

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