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There are 12392 results for: content related to: Effect of Winemaking Practices on Color Indexes and Selected Bioactive Phenolics of Aglianico Wine

  1. Phenolic Content and Antioxidant Activity of Primitivo Wine: Comparison among Winemaking Technologies

    Journal of Food Science

    Volume 74, Issue 3, April 2009, Pages: C258–C267, A. Baiano, C. Terracone, G. Gambacorta and E. La Notte

    Version of Record online : 20 MAR 2009, DOI: 10.1111/j.1750-3841.2009.01101.x

  2. Flavonoids and C13-norisoprenoids in Vitis vinifera L. cv. Shiraz: relationships between grape and wine composition, wine colour and wine sensory properties

    Australian Journal of Grape and Wine Research

    Volume 16, Issue 3, October 2010, Pages: 369–388, R. RISTIC, K. BINDON, L.I. FRANCIS, M.J. HERDERICH and P.G. ILAND

    Version of Record online : 27 SEP 2010, DOI: 10.1111/j.1755-0238.2010.00099.x

  3. Assessment of Some Australian Red Wines for Price, Phenolic Content, Antioxidant Activity, and Vintage in Relation to Functional Food Prospects

    Journal of Food Science

    Volume 76, Issue 9, November / December 2011, Pages: C1355–C1364, Yung J. Yoo, Paul D. Prenzler, Anthony J. Saliba and Danielle Ryan

    Version of Record online : 9 NOV 2011, DOI: 10.1111/j.1750-3841.2011.02429.x

  4. Comparison of Chemical Composition and Antioxidant Capacity of Commercially Available Blueberry and Blackberry Wines in Illinois

    Journal of Food Science

    Volume 77, Issue 1, January 2012, Pages: C141–C148, Michelle H. Johnson and Elvira Gonzalez de Mejia

    Version of Record online : 19 DEC 2011, DOI: 10.1111/j.1750-3841.2011.02505.x

  5. Consumer acceptability, sensory properties and expert quality judgements of Australian Cabernet Sauvignon and Shiraz wines

    Australian Journal of Grape and Wine Research

    Volume 16, Issue 1, February 2010, Pages: 189–202, K.A. LATTEY, B.R. BRAMLEY and I.L. FRANCIS

    Version of Record online : 27 OCT 2009, DOI: 10.1111/j.1755-0238.2009.00069.x

  6. Effect of Cofermentation of Grape Varieties on Aroma Profiles of La Mancha Red Wines

    Journal of Food Science

    Volume 76, Issue 8, October 2011, Pages: C1169–C1180, Eva Gómez García-Carpintero, Eva Sánchez-Palomo, Manuel A. Gómez Gallego and Miguel A. González-Viñas

    Version of Record online : 17 OCT 2011, DOI: 10.1111/j.1750-3841.2011.02374.x

  7. You have free access to this content
    The effect of winemaking techniques on the intensity of smoke taint in wine

    Australian Journal of Grape and Wine Research

    Volume 17, Issue 2, June 2011, Pages: S29–S40, R. RISTIC, P. OSIDACZ, K.A. PINCHBECK, Y. HAYASAKA, A.L. FUDGE and K.L. WILKINSON

    Version of Record online : 12 MAY 2011, DOI: 10.1111/j.1755-0238.2011.00146.x

  8. Effect of selected Saccharomyces cerevisiae yeast strains and different aging techniques on the polysaccharide and polyphenolic composition and sensorial characteristics of Cabernet Sauvignon red wines

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 10, 15 August 2015, Pages: 2132–2144, Rubén del Barrio-Galán, Alejandro Cáceres-Mella, Marcela Medel-Marabolí and Álvaro Peña-Neira

    Version of Record online : 27 OCT 2014, DOI: 10.1002/jsfa.6932

  9. Assessment of the impact of the addition of antimicrobial plant extracts to wine: Volatile and phenolic composition

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 10, 15 August 2013, Pages: 2507–2516, Almudena García-Ruiz, Juan José Rodríguez-Bencomo, Ignacio Garrido, Pedro J Martín-Álvarez, M Victoria Moreno-Arribas and Begoña Bartolomé

    Version of Record online : 8 MAR 2013, DOI: 10.1002/jsfa.6067

  10. Wine, 1. Introduction and Classification

    Standard Article

    Ullmann's Encyclopedia of Industrial Chemistry

    Ralph E. Kunkee

    Published Online : 25 JUL 2016, DOI: 10.1002/14356007.a28_269.pub2

  11. Effect of winemaking process and addition of white grapes on the sensory and physicochemical characteristics of young red wines

    Australian Journal of Grape and Wine Research

    Volume 14, Issue 3, November 2008, Pages: 211–222, I. ETAIO, F.J.P. ELORTONDO, M. ALBISU, E. GASTON, M. OJEDA and P. SCHLICH

    Version of Record online : 25 SEP 2008, DOI: 10.1111/j.1755-0238.2008.00024.x

  12. Effect of storage temperature on the chemical composition and sensory profile of Sauvignon Blanc wines

    Australian Journal of Grape and Wine Research

    Volume 18, Issue 1, February 2012, Pages: 91–99, O. MAKHOTKINA, B. PINEAU and P.A. KILMARTIN

    Version of Record online : 30 JAN 2012, DOI: 10.1111/j.1755-0238.2011.00175.x

  13. Exploring American and Italian consumer preferences for Californian and Italian red wines

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 8, June 2013, Pages: 1852–1857, Luisa Torri, Ann Curtis Noble and Hildegarde Heymann

    Version of Record online : 4 DEC 2012, DOI: 10.1002/jsfa.5979

  14. Relationships between wine phenolic composition and wine sensory properties for Cabernet Sauvignon (Vitis vinifera L.)

    Australian Journal of Grape and Wine Research

    Volume 14, Issue 3, November 2008, Pages: 162–176, H.E. HOLT, I.L. FRANCIS, J. FIELD, M.J. HERDERICH and P.G. ILAND

    Version of Record online : 27 AUG 2008, DOI: 10.1111/j.1755-0238.2008.00020.x

  15. Preharvest Methyl Jasmonate and Postharvest UVC Treatments: Increasing Stilbenes in Wine

    Journal of Food Science

    Volume 79, Issue 3, March 2014, Pages: C310–C317, María Isabel Fernández-Marín, Belén Puertas, Raúl F. Guerrero, María Carmen García-Parrilla and Emma Cantos-Villar

    Version of Record online : 5 FEB 2014, DOI: 10.1111/1750-3841.12368

  16. Characterization of volatile compounds and olfactory profile of red minority varietal wines from La Rioja

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 15, December 2013, Pages: 3720–3729, Olga Martínez-Pinilla, Zenaida Guadalupe, Belén Ayestarán, Silvia Pérez-Magariño and Miriam Ortega-Heras

    Version of Record online : 6 JUN 2013, DOI: 10.1002/jsfa.6211

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    Guaiacol and 4-methylguaiacol accumulate in wines made from smoke-affected fruit because of hydrolysis of their conjugates

    Australian Journal of Grape and Wine Research

    Volume 17, Issue 2, June 2011, Pages: S13–S21, D.P. SINGH, H.H. CHONG, K.M. PITT, M. CLEARY, N.K. DOKOOZLIAN and M.O. DOWNEY

    Version of Record online : 12 MAY 2011, DOI: 10.1111/j.1755-0238.2011.00128.x

  18. An Exploration of the Perception of Minerality in White Wines by Projective Mapping and Descriptive Analysis

    Journal of Sensory Studies

    Volume 29, Issue 1, February 2014, Pages: 1–13, Hildegarde Heymann, Helene Hopfer and Dwayne Bershaw

    Version of Record online : 2 DEC 2013, DOI: 10.1111/joss.12076

  19. Assessment of grey mould (Botrytis cinerea) impact on phenolic and sensory quality of Bordeaux grapes, musts and wines for two consecutive vintages

    Australian Journal of Grape and Wine Research

    Volume 18, Issue 2, June 2012, Pages: 215–226, I. KY, B. LORRAIN, M. JOURDES, G. PASQUIER, M. FERMAUD, L. GÉNY, P. REY, B. DONECHE and P.-L. TEISSEDRE

    Version of Record online : 25 MAY 2012, DOI: 10.1111/j.1755-0238.2012.00191.x

  20. You have free access to this content
    Effect of timing and duration of grapevine exposure to smoke on the composition and sensory properties of wine

    Australian Journal of Grape and Wine Research

    Volume 15, Issue 3, October 2009, Pages: 228–237, K.R. KENNISON, K.L. WILKINSON, A.P. POLLNITZ, H.G. WILLIAMS and M.R. GIBBERD

    Version of Record online : 7 MAY 2009, DOI: 10.1111/j.1755-0238.2009.00056.x