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Grupo Maceral

, 2015
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Effects of different maceration techniques on the colour, polyphenols and antioxidant capacity of grape juice.

Food Chemistry, 2022
This study investigated the effects of different maceration techniques on the colour parameters, phenolic content and antioxidant activity of grape juice. Maceration techniques influenced colour parameters, and a* and Hue ranged from -0.77 to 0.55 and 60.
A. Guler
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Influence of modified carbonic maceration technique on the chemical and sensory characteristics of Cabernet Sauvignon wines.

Food Chemistry, 2022
The objective of this study was to investigate the effect of modified carbonic maceration technique (MCM) on the chemical and sensory characteristics of 'Cabernet Sauvignon' wines at an industrial production scale. Wines made from MCM and cold maceration
W. Tong, Binbin Sun, Mengqi Ling, Xinke Zhang, Weiming Yang, Ying Shi, Qiuhong Pan, C. Duan, Yibin Lan   +8 more
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Nitrogen maceration of wine grape: An alternative and sustainable technique to carbonic maceration.

Food Chemistry, 2022
Carbonic maceration (CM) consists in placing intact grape bunches into a sealed tank to have a natural or artificially created carbon dioxide atmosphere. No articles have been published on the comparison between CM and nitrogen maceration (NM). Therefore,
A. Bianchi, Gregorio Santini, P. Piombino, E. Pittari, C. Sanmartin, L. Moio, M. Modesti, A. Bellincontro, F. Mencarelli   +8 more
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Untangling the impact of red wine maceration times on wine ageing. A multidisciplinary approach focusing on extended maceration in Shiraz wines.

Food Research International, 2021
Phenolic composition of young red wines has been shown to play an important role in their ageing potential. Therefore, the modulation of phenolic extraction during maceration may influence the subsequent phenolic evolution of these wines.
Gonzalo Garrido‐Bañuelos, A. Buica, Brock Kuhlman, J. Schückel, A. Zietsman, W. Willats, John P. Moore, Wessel J. Du Toit   +7 more
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Microbial fermentation affects sensorial, chemical, and microbial profile of coffee under carbonic maceration.

Food Chemistry, 2020
In view of the possibility of diversifying metabolic routes promoted by fermentation, this study proposed a new processing method for coffee, which consists of adapting a technique already consolidated in winemaking, carbonic maceration.
Dério Brioschi Júnior, Rogério Carvalho Guarçoni, Marliane de Cássia Soares da Silva, Tomás Gomes Reis Veloso, Maria Catarina Megumi Kasuya, Emanuele Catarina da Silva Oliveira, José Maria Rodrigues da Luz, Taís Rizzo Moreira, Danieli Grancieri Debona, Lucas Louzada Pereira   +9 more
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Effect of different pre-treatment maceration techniques on the content of phenolic compounds and color of Dornfelder wines elaborated in cold climate.

Food Chemistry, 2020
This study present the effects of different pre-treatment maceration techniques (microwave, thermo-maceration, and enzymatic treatment) on the content of phenolic compounds (by UPLC-PDA) and their redox potential by cyclic voltammetry (CV), antioxidant ...
A. Wojdyło, Justyna Samoticha, J. Chmielewska   +2 more
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Steviol glycosides and polyphenols extraction from Stevia rebaudiana Bertoni leaves using maceration, microwave-, and ultrasound-assisted techniques

, 2020
Optimization of steviol glycosides and polyphenols extraction from stevia leaves for maceration, microwave-assisted (MAE) and ultrasound-assisted (UAE) techniques were performed by investigating the effects of process variables using response surface ...
F. Yılmaz, Ahmet Görgüç, Özge Uygun, C. Bircan   +3 more
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Flavored Sherry vinegar with citric notes: Characterization and effect of ultrasound in the maceration of orange peels.

Food Research International, 2020
Accelerated maceration experiments of orange peels in Sherry vinegar employing ultrasounds (US) have been carried out. Their effect on the vinegaŕs volatile composition as well as on its olfactometric and sensory characteristics have been evaluated.
Fernanda J. Bruna-Maynou, R. Castro, M. C. Rodríguez-Dodero, Carmelo G. Barroso, E. Durán-Guerrero   +4 more
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Pterostichus (Adelosia) macer subsp. macer ssp. macer (MARSHAM 1802

2011
Published as part of Guéorguiev, B., 2011, New and interesting records of Carabid Beetles from South-East Europe, South-West and Central Asia, with taxonomic notes on Pterostichini and Zabrini (Coleoptera, Carabidae), pp.
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