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Artículo
Impact of a post-fermentative maceration with overripe seeds on the color stability of red wines
(Elsevier Ltd, 2019-01-30)
With the purpose of modulating the copigmentation equilibria of red wines, an environmentally sustainable process was performed based on post-fermentative addition of overripe seeds (OS). Simple (SW) and double (DW) addition ...
Artículo
Effect of Addition of Overripe Seeds from White Grape by-products During Red Wine Fermentation on Wine Colour and Phenolic Composition
(Elsevier, 2017)
The effect of the fermentative addition of overripe seeds by-product (Pedro Ximénez white grapes, 3 g/L) on the phenolic composition and colour of red wines was studied by rapid resolution liquid chromatography (RRLC-MS) ...
Artículo
A novel method for evaluating flavanols in grape seeds by near infrared hyperspectral imaging
(Elsevier, 2014)
Chemical composition of seeds changes during grape ripening and this affects the sensory properties of wine. In order to control the features of wines, the condition of seeds is becoming an important factor for deciding ...
Artículo
Proteomic and computational characterisation of 11S globulins from grape seed flour by-product and its interaction with malvidin 3-glucoside by molecular docking
(Elsevier, 2022)
Grape seed flour by-product (GSBP) is an economic and renewable source of proteins, increasingly being explored due to interesting technological application such as colour protection in rich-anthocyanins beverages. ...
Artículo
Impact of alternative protein fining agents on the phenolic composition and color of Syrah red wines from warm climate
(Elsevier Ltd, 2021-04-16)
Currently, the wine industry has an increasing interest in developing alternative solutions to traditional animal proteins fining agents. In this study, the impact of different protein fining agents on the turbidity, ...
Artículo
Analysis of food appearance properties by computer vision applying ellipsoids to colour data
(Elsevier, 2013-11)
The use of computer vision for estimating composition in food products has become wide spread in recent years, especially for products where by measuring colour or other spectral features, we are able to estimate the ...
Artículo
Grape seed characterization by NIR hyperspectral imaging
(Elsevier, 2013-02)
Currently, the time of grape harvest is normally determined according to the sugar level in the pulp of the berry. Nonetheless, the stage of maturation in grape seeds should be taken into account more frequently to decide ...
Artículo
Copigmentation Potential of Overripe Seeds from Sun-dried White Grapes on Anthocyanins Colour and Stability by Differential Colorimetry
(Wiley-Blackwell, 2020)
Overripe seeds are wine by-products from grapes submitted to postharvest sun drying, which induce phenolic biosynthesis and polymerisation. Overripe seeds from Pedro Ximénez (PX) and Moscatel (MO) sun-dried grapes were ...
Artículo
Impact of a Double Post-fermentative Maceration with Ripe and Overripe Seeds on the Phenolic Composition and Color Stability of Syrah Red Wines from Warm Climate
(Elsevier, 2021)
The post-fermentative double addition of Pedro Ximénez cv seeds obtained from natural matured grapes (ripe seeds, RS) and postharvest sun-dried grapes (overripe seeds, OS) were studied as sustainable enological alternatives ...
Artículo
Optimisation of an Oak Chips-grape Mix Maceration Process. Influence of Chip Dose and Maceration Time
(Elsevier, 2016)
Oak chips-related phenolics are able to modify the composition of red wine and modulate the colour stability. In this study, the effect of two maceration techniques, traditional and oak chips-grape mix process, on the ...