Search Results

There are 1428 results for: content related to: Oenological tannins: a review

  1. Antioxidant profile of commercial oenological tannins determined by multiple chemical assays

    Australian Journal of Grape and Wine Research

    Volume 20, Issue 1, February 2014, Pages: 72–79, L. M. Magalhães, I. I. Ramos, S. Reis and M. A. Segundo

    Version of Record online : 3 JAN 2014, DOI: 10.1111/ajgw.12058

  2. Influence of yeast strain, extended lees contact and nitrogen supplementation on glutathione concentration in wine

    Australian Journal of Grape and Wine Research

    Volume 19, Issue 2, June 2013, Pages: 161–170, E.C. Kritzinger, F.F. Bauer and W.J. Du Toit

    Version of Record online : 6 MAY 2013, DOI: 10.1111/ajgw.12025

  3. Highly cold-active pectinases under wine-like conditions from non-Saccharomyces yeasts for enzymatic production during winemaking

    Letters in Applied Microbiology

    Volume 60, Issue 5, May 2015, Pages: 467–474, M.G. Merín and V.I. Morata de Ambrosini

    Version of Record online : 12 FEB 2015, DOI: 10.1111/lam.12390

  4. Application of colloidal silver versus sulfur dioxide during vinification and storage of Tempranillo red wines

    Australian Journal of Grape and Wine Research

    Volume 20, Issue 1, February 2014, Pages: 51–61, T. Garde-Cerdán, R. López, P. Garijo, L. González-Arenzana, A.R. Gutiérrez, I. López-Alfaro and P. Santamaría

    Version of Record online : 29 OCT 2013, DOI: 10.1111/ajgw.12050

  5. Effects of elevated temperature in grapevine. I Berry sensory traits

    Australian Journal of Grape and Wine Research

    Volume 19, Issue 1, February 2013, Pages: 95–106, V.O. Sadras, M.A. Moran and M. Bonada

    Version of Record online : 28 DEC 2012, DOI: 10.1111/ajgw.12007

  6. Antimicrobial activity of ozone. Effectiveness against the main wine spoilage microorganisms and evaluation of impact on simple phenols in wine

    Australian Journal of Grape and Wine Research

    Volume 19, Issue 2, June 2013, Pages: 180–188, R. Guzzon, T. Nardin, O. Micheletti, G. Nicolini and R. Larcher

    Version of Record online : 27 MAR 2013, DOI: 10.1111/ajgw.12018

  7. The impact of genomic variability on gene expression in environmental Saccharomyces cerevisiae strains

    Environmental Microbiology

    Volume 16, Issue 5, May 2014, Pages: 1378–1397, Laura Treu, Chiara Toniolo, Chiara Nadai, Alessandro Sardu, Alessio Giacomini, Viviana Corich and Stefano Campanaro

    Version of Record online : 5 DEC 2013, DOI: 10.1111/1462-2920.12327

  8. Effect of carboxymethyl cellulose on tartrate salt, protein and colour stability of red wine

    Australian Journal of Grape and Wine Research

    Volume 20, Issue 2, June 2014, Pages: 186–193, H. Claus, S. Tenzer, M. Sobe, M. Schlander, H. König and J. Fröhlich

    Version of Record online : 12 MAR 2014, DOI: 10.1111/ajgw.12070

  9. You have free access to this content
    Antibacterial activity of wine phenolic compounds and oenological extracts against potential respiratory pathogens

    Letters in Applied Microbiology

    Volume 54, Issue 6, June 2012, Pages: 557–563, C. Cueva, S. Mingo, I. Muñoz-González, I. Bustos, T. Requena, R. del Campo, P.J. Martín-Álvarez, B. Bartolomé and M.V. Moreno-Arribas

    Version of Record online : 23 APR 2012, DOI: 10.1111/j.1472-765X.2012.03248.x

  10. Evaluating potential applications of indigenous yeasts and their β-glucosidases

    Journal of the Institute of Brewing

    Volume 121, Issue 4, 2015, Pages: 642–648, Yuxia Wang, Chao Zhang, Yan Xu and Jiming Li

    Version of Record online : 16 SEP 2015, DOI: 10.1002/jib.256

  11. Tannin–protein interaction is more closely associated with astringency than tannin–protein precipitation: experience with two oenological tannins and a gelatin

    International Journal of Food Science & Technology

    Volume 45, Issue 12, December 2010, Pages: 2629–2636, Elías Obreque-Slier, Remigio López-Solís, Álvaro Peña-Neira and Fernando Zamora-Marín

    Version of Record online : 23 NOV 2010, DOI: 10.1111/j.1365-2621.2010.02437.x

  12. Wine quality improvement through the combined utilisation of yeast hulls and Candida zemplinina/Saccharomyces cerevisiae mixed starter cultures

    Australian Journal of Grape and Wine Research

    Volume 20, Issue 2, June 2014, Pages: 199–207, G. Zara, I. Mannazzu, A. Del Caro, M. Budroni, M.B. Pinna, M. Murru, G.A. Farris and S. Zara

    Version of Record online : 7 MAY 2014, DOI: 10.1111/ajgw.12078

  13. Potassium bitartrate crystallisation in wine and its inhibition

    Australian Journal of Grape and Wine Research

    Volume 21, Issue S1, December 2015, Pages: 627–641, A.D. Coulter, M.G. Holdstock, G.D. Cowey, C.A. Simos, P.A. Smith and E.N. Wilkes

    Version of Record online : 24 NOV 2015, DOI: 10.1111/ajgw.12194

  14. Effect of water stress and rootstock genotype on Pinot Noir berry composition

    Australian Journal of Grape and Wine Research

    Volume 20, Issue 3, October 2014, Pages: 409–421, M. Berdeja, G. Hilbert, Z.W. Dai, M. Lafontaine, M. Stoll, H.R. Schultz and S. Delrot

    Version of Record online : 16 SEP 2014, DOI: 10.1111/ajgw.12091

  15. Effect of the fatty acid composition of acclimated oenological Lactobacillus plantarum on the resistance to ethanol

    Letters in Applied Microbiology

    Volume 60, Issue 2, February 2015, Pages: 155–161, B.M. Bravo-Ferrada, A. Gómez-Zavaglia, L. Semorile and E.E. Tymczyszyn

    Version of Record online : 22 DEC 2014, DOI: 10.1111/lam.12350

  16. Physico-chemical characteristics of some oenological gelatins and their action on selected red wine components

    Journal of the Science of Food and Agriculture

    Volume 78, Issue 2, October 1998, Pages: 245–250, A Versari, D Barbanti, G Potentini, I Mannazzu, A Salvucci and S Galassi

    Version of Record online : 26 MAR 1999, DOI: 10.1002/(SICI)1097-0010(199810)78:2<245::AID-JSFA111>3.0.CO;2-I

  17. Molecular and oenological characterization of Touriga Nacional non-Saccharomyces yeasts

    Journal of Applied Microbiology

    Volume 118, Issue 3, March 2015, Pages: 658–671, A. Teixeira, I. Caldeira and F.L. Duarte

    Version of Record online : 14 JAN 2015, DOI: 10.1111/jam.12727

  18. Harnessing improved understanding of Brettanomyces bruxellensis biology to mitigate the risk of wine spoilage

    Australian Journal of Grape and Wine Research

    Volume 21, Issue S1, December 2015, Pages: 680–692, C. Curtin, C. Varela and A. Borneman

    Version of Record online : 20 NOV 2015, DOI: 10.1111/ajgw.12200

  19. You have free access to this content
    FPG1, a gene involved in foam formation in Saccharomyces cerevisiae

    Yeast

    Volume 28, Issue 6, June 2011, Pages: 437–451, Lucía Blasco, Patricia Veiga-Crespo and Tomás G. Villa

    Version of Record online : 22 MAR 2011, DOI: 10.1002/yea.1849

  20. You have free access to this content
    Use of a PGU1 recombinant Saccharomyces cerevisiae strain in oenological fermentations

    Journal of Applied Microbiology

    Volume 89, Issue 5, November 2000, Pages: 876–883, M. Vilanova, P. Blanco, S. Cortés, M. Castro, T.G. Villa and C. Sieiro

    Version of Record online : 25 DEC 2001, DOI: 10.1046/j.1365-2672.2000.01197.x