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Ability of Different Flavonols and Commercial Mannoproteins to Enhance Wine Colour through Copigmentation.

• Authors : Alcalde-Eon, Cristina¹ (AUTHOR); Escribano-Bailón, María-Teresa¹ (AUTHOR) ; García-Estévez, Ignacio¹ (AUTHOR)

Subjects: *COLOR of wine; *FLAVONOLS; *TERNARY system

• Source: Australian Journal of Grape & Wine Research. 9/6/2024, Vol. 2024, p1-13. 13p.

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Post-Fermentative Addition of Grape Seed Protein Hydrolysates and Their Impact on Wine Colour-Related Polyphenols

• Authors : Ana Belén Mora-Garrido; M. Luisa Escudero-Gilete; M. Lourdes González-Miret

Subjects: grape seed protein hydrolysates; polyphenolic compounds; CIELAB

• Source: Beverages, Vol 11, Iss 1, p 5 (2024)

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Influence of non-irrigation and seasonality on wine colour, phenolic composition and sensory quality of a grapevine (Vitis vinifera cv. Callet) in a Mediterranean climate

• Authors : Alicia Pou; Pedro Balda; Josep Cifre

Subjects: water deficit; phenolic composition; anthocyanins

• Source: OENO One, Vol 57, Iss 1 (2023)

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Inter-regional characterisation of New Zealand pinot noir wines: Correlation between wine colour, monomeric and polymeric phenolics, tannin composition, antioxidant capacity, and sensory attributes

• Authors : Yang, Yi; Ye, Zhijing; Araujo, Leandro D.

• Source: Food Chemistry ; volume 467, page 142311 ; ISSN 0308-8146

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Influence of non-irrigation and seasonality on wine colour, phenolic composition and sensory quality of a grapevine (Vitis vinifera cv. callet) in a mediterranean climate

• Authors : Can Axartell; Pou, Alicia; Balda, Pedro

Subjects: Water deficit; Phenolic composition; Anthocyanins

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Application of a grape surface majority pectinolytic species, Aureobasidium pullulans, to low-temperature red winemaking: development and stability of wine colour.

• Authors : Merín, María Gabriela^1,2 (AUTHOR) ; Morata de Ambrosini, Vilma Inés^1,2 (AUTHOR)

Subjects: *AUREOBASIDIUM pullulans; *COLOR of wine; *MALBEC

• Source: Journal of Wine Research. Sep2020, Vol. 31 Issue 3, p218-239. 22p. 1 Diagram, 2 Charts, 4 Graphs.

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Influence of supplementing red wine with oak staves of various ellagitannin release potentials and different micro-oxygenation doses on wine colour and phenolic and volatile composition

• Authors : María Navarro; Adela Mena; Thomas Giordanengo

Subjects: Micro-oxygenation; Oak staves; Ellagitannins

• Source: OENO One, Vol 54, Iss 3 (2020)

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Yeasts and wine colour.

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

Subjects: *YEAST; *FERMENTED beverages; *RED wines

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

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Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products

• Authors : Giovanna Fia; Ginevra Bucalossi; Bruno Zanoni

Subjects: antioxidant extracts; unripe grapes; wine colour

• Source: Foods, Vol 10, Iss 7, p 1499 (2021)

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Effect of Pre-Fermentative Bentonite Addition on Pinot Noir Wine Colour, Tannin, and Aroma Profile

• Authors : Pradeep M. Wimalasiri; Tanya Rutan; Bin Tian

Subjects: anthocyanins; bentonite; cold soaking

• Source: Fermentation, Vol 8, Iss 11, p 639 (2022)

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