Results 261 to 270 of about 42,805 (306)

The Extraction of Anthocyanins and Proanthocyanidins from Grapes to Wine during Fermentative Maceration Is Affected by the Enological Technique

Journal of Agricultural and Food Chemistry, 2011
Encarna Gómez-Plaza, Rocio Gil-Muñoz, Ana B Bautista-Ortín   +2 more
exaly  

maceral

2014
openaire   +1 more source

Maceration and Fermentation

2019
Antonio Morata, Carmen González, Wendu Tesfaye, Iris Loira, Jose A. Suárez-Lepe   +4 more
openaire   +1 more source

macerable, adj.

2023
openaire   +1 more source

Extraction of flavan-3-ols from grape seed and skin into wine using simulated maceration

Analytica Chimica Acta, 2004
Susana González-Manzano, Julian C Rivas-Gonzalo, Celestino Santos-Buelga   +2 more
exaly  

Optimization of polyphenols extraction from dried chokeberry using maceration as traditional technique

Food Chemistry, 2016
Nada Cujic, Katarina Šavikin, Teodora Janković   +2 more
exaly  

maceration

2007
openaire   +1 more source

macerated, adj.

2023
openaire   +1 more source

Influence of skin maceration time on the proanthocyanidin content of red wines

European Food Research and Technology, 2012
A B Bautista-Ortín, Encarna Gómez-Plaza, R Gil-Muñoz   +2 more
exaly  

Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters

Food Chemistry, 2014
Jian Cai, Yibin Lan, Malcolm J Reeves
exaly