Results 231 to 240 of about 18,915 (244)
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Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics, volatile composition and sensory characteristics. Part II: Merlot wines

Food Chemistry, 2011
Maria Jesus Cejudo-Bastante   +1 more
exaly  

Oak barrel maturation vs. micro-oxygenation: Effect on the formation of anthocyanin-derived pigments and wine colour

Food Chemistry, 2010
J M López-Roca
exaly  

Red Wine Aging by Different Micro-Oxygenation Systems and Oak Wood—Effects on Anthocyanins, Copigmentation and Color Evolution

Processes, 2020
Maria Del Alamo-Sanza   +2 more
exaly  

Wine micro-oxygenation: a metabolic view

2010
Vrhovsek, Urska   +6 more
openaire   +1 more source

Influence Mechanism of Micro-Oxygenation Treatment on Dry Fermentation of Food Waste

Journal of Biobased Materials and Bioenergy, 2019
Lei Feng, Tianyu Gao, Xiaofei Zhen
openaire   +1 more source

Effect of micro-oxygenation on the evolution of aromatic compounds in wines: Malolactic fermentation and ageing in wood

LWT - Food Science and Technology, 2009
Sergi Ferrer   +2 more
exaly  

A metabolomic view of wine micro-oxygenation

2010
Mattivi, Fulvio   +5 more
openaire   +2 more sources

Effect of wine micro-oxygenation treatment and storage period on colour-related phenolics, volatile composition and sensory characteristics

LWT - Food Science and Technology, 2011
Isidro Hermosín-Gutiérrez   +1 more
exaly  

The Use of Micro-Oxygenation of Beer to Simulate Oak Barrel Maturation

Technical Quarterly, 2012
openaire   +1 more source

Chips, lees, and micro-oxygenation: influence on some flavors and sensory profile of a bottled red Sangiovese wine

European Food Research and Technology, 2011
Giuseppe Arfelli
exaly  
oxygen
wine
food handling
humans
color
3. good health
fermentation
anthocyanins
phenols
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