281 results on '"Río Segade, Susana"'
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2. Variety effect of distinct enzyme treatments during prefermentative maceration of white winegrapes on volatile organic compounds and chromatic traits
3. Influence of filtration treatments on grapevine DNA traceability in wine
4. Grape skin anthocyanin extraction from red varieties during simulated maceration: Influence of grape seeds and pigments adsorption on their surface
5. Effect of alternative fungicides and inoculation strategy on yeast biodiversity and dynamics from the vineyard to the winery
6. The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines
7. Relative impact of oenological tannins in model solutions and red wine according to phenolic, antioxidant, and sensory traits
8. Impact of oenological processing aids and additives on the genetic traceability of ‘Nebbiolo’ wine produced with withered grapes
9. Effect of withering process on the evolution of phenolic acids in winegrapes: A systematic review
10. Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices
11. List of contributors
12. Chloroanisoles occurrence in wine from grapes subjected to electrolyzed water treatments in the vineyard
13. Effect of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae on management of malolactic fermentation
14. Minimizing the environmental impact of cleaning in winemaking industry by using ozone for cleaning-in-place (CIP) of wine bottling machine
15. Changes in stilbene composition during postharvest ozone treatment of ‘Moscato bianco’ winegrapes
16. Saccharomyces cerevisiae-Starmerella bacillaris strains interaction modulates chemical and volatile profile in red wine mixed fermentations
17. Relationships among electrolyzed water postharvest treatments on winegrapes and chloroanisoles occurrence in wine
18. Variety Effect of Distinct Enzyme Treatments During Prefermentative Maceration of White Winegrapes on Volatile Organic Compounds and Chromatic Traits
19. Impact of specific inactive dry yeast application on grape skin mechanical properties, phenolic compounds extractability, and wine composition
20. Cell-to-cell contact mechanism modulates Starmerella bacillaris death in mixed culture fermentations with Saccharomyces cerevisiae
21. Control of Brettanomyces bruxellensis on wine grapes by post-harvest treatments with electrolyzed water, ozonated water and gaseous ozone
22. Effect of mixed species alcoholic fermentation on growth and malolactic activity of lactic acid bacteria
23. Volatile Compound Release from Oak Chips in Model Wine Media: Combined Influence of Toasting Degree, Size, Time of Contact, and Ethanol Content
24. Modeling of the evolution of phenolic compounds in berries of “Italia” table grape cultivar using response surface methodology
25. Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.)
26. Impact of post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo (Vitis vinifera L.)
27. Post-harvest control of wine-grape mycobiota using electrolyzed water
28. Supplementary Information Relative impact of oenological tannins in model solutions and red wine according to phenolic, antioxidant, and sensory traits
29. SO2 in Wines
30. Grape Maturity and Selection
31. List of Contributors
32. Isomer composition of aroma compounds as a promising approach for wine characterization and differentiation: A review.
33. Effect of a Biosurfactant Extract Obtained from a Corn Kernel Fermented Stream on the Sensory Colour Properties of Apple and Orange Juices
34. Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines
35. Combined effect of harvest time and postharvest dehydration length on the composition of withered grapes for Sforzato di Valtellina DOCG wine production
36. Influence of different berry thermal treatment conditions, grape anthocyanin profile, and skin hardness on the extraction of anthocyanin compounds in the colored grape juice production
37. Impact of maceration enzymes on skin softening and relationship with anthocyanin extraction in wine grapes with different anthocyanin profiles
38. Combined effect of harvest time and postharvest dehydration length on the composition of withered grapes for Sforzato di ValtellinaDOCG wine production.
39. Assessment of Postharvest Dehydration Kinetics and Skin Mechanical Properties of “Muscat of Alexandria” Grapes by Response Surface Methodology
40. Impact of different advanced ripening stages on berry texture properties of ‘Red Globe’ and ‘Crimson Seedless’ table grape cultivars (Vitis vinifera L.)
41. Mouthfeel subqualities in wines: A current insight on sensory descriptors and physical–chemical markers.
42. CIEL*a*b* parameters of white dehydrated grapes as quality markers according to chemical composition, volatile profile and mechanical properties
43. Isomer composition of aroma compounds as a promising approach for wine characterization and differentiation: A review
44. Bioprotective Effect ofPichia kluyveriandLactiplantibacillus plantarumin Winemaking Conditions
45. Chapter 1 - Assessment and control of grape maturity and quality
46. Changes in chromatic characteristics and phenolic composition during winemaking and shelf-life of two types of red sweet sparkling wines
47. Harvest time and withering length: combined effect on the phenolic composition of Nebbiolo grapes destined to the production of Valtellina Sfursat DOCG wine
48. Phenolic ripeness assessment of grape skin by texture analysis
49. Influence of ripeness grade on accumulation and extractability of grape skin anthocyanins in different cultivars
50. Effect of the winemaking technique on phenolic composition and chromatic characteristics in young red wines
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