ListarArtículos (Nutrición y Bromatología, Toxicología y Medicina Legal) por materia "Red wine color"
Mostrando ítems 1-3 de 3
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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 ...
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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 ...
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Artículo
Impact of adding white pomace to red grapes on the phenolic composition and color stability of syrah wines from a warm climate
(American Chemical Society, 2014-03-26)The influence of the fermentative addition of Pedro Ximenez grape pomace (PXGP, white variety) on the phenolic composition ...