Results 271 to 280 of about 50,833 (303)

Comparative study of the use of maceration enzymes and cold pre-fermentative maceration on phenolic and anthocyanic composition and colour of a Mencía red wine

LWT - Food Science and Technology, 2012
Miriam Ortega-Heras, Silvia Pérez-Magariño, M L González-Sanjosé   +2 more
exaly  

exinite (maceral)

2014
openaire   +1 more source

Pre-fermentative cold maceration, , and various thermal treatments as options for modulating volatile aroma and phenol profiles of red wine

Food Chemistry, 2017
Igor Lukić, Marijan Bubola, Irena Budić-Leto   +2 more
exaly  

Maceral n

2013
openaire   +1 more source

Evolution of Polyphenols during Syrah Grapes Maceration: Time versus Temperature Effect

Molecules, 2019
Chantal Ghanem, Patricia Taillandier, Nancy Nehme   +2 more
exaly  

Juncus Macer

The Journal of Ecology, 1943
openaire   +1 more source

macerable, adj.

2023
openaire   +1 more source

The effect of a commercial pectolytic enzyme on grape skin cell wall degradation and colour evolution during the maceration process

Food Chemistry, 2012
Encarna Gómez-Plaza
exaly  

A comparative study of the volatile content of Mencía wines obtained using different pre-fermentative maceration techniques

LWT - Food Science and Technology, 2015
Miriam Ortega-Heras, Silvia Pérez-Magariño, M L González-Sanjosé   +2 more
exaly  

fusinite (maceral)

2014
openaire   +1 more source