Results 271 to 280 of about 19,221 (285)

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
María Jesús Cejudo-Bastante, Isidro Hermosín-Gutiérrez   +1 more
exaly  

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

Processes, 2020
Rosario Sánchez-Gómez, Maria del Alamo-Sanza, Ana M Martínez-Gil   +2 more
exaly  

Influence of Wine pH on Changes in Color and Polyphenol Composition Induced by Micro-oxygenation

Journal of Agricultural and Food Chemistry, 2011
Nikolaos Kontoudakis, Fort, Francesca, Joan-Miquel Canals   +2 more
exaly  

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

LWT - Food Science and Technology, 2009
Isabel Pardo, Sergi Ferrer, Purificación Hernández-Orte   +2 more
exaly  

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

LWT - Food Science and Technology, 2011
María Jesús Cejudo-Bastante, Isidro Hermosín-Gutiérrez   +1 more
exaly  

Wine micro-oxygenation: a metabolic view

2010
Vrhovsek, Urska, Rigo, A., Di Blasi, S., Biondi Bartolini, A., Perenzoni, Daniele, Arapitsas, Panagiotis, Mattivi, Fulvio   +6 more
openaire   +1 more source

A metabolomic view of wine micro-oxygenation

2010
Mattivi, Fulvio, Rigo, A., Di Blasi, S., Biondi Bartolini, A., Perenzoni, Daniele, Vrhovsek, Urska   +5 more
openaire   +2 more sources

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  

Phenolic profile and colour acquired by the wine spirit in the beginning of ageing: Alternative technology using micro-oxygenation vs traditional technology

LWT - Food Science and Technology, 2019
Sara Canas, Ilda Caldeira, Ofélia Anjos
exaly