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Differences in anthocyanin extractability from grapes to wines according to variety
The anthocyanin concentration of Vitis vinifera L. cvs. Cabernet Sauvignon, Merlot, Syrah, and Monastrell grape skins was determined together with anthocyanin extractability at the exact time ofExpand
A first approach towards the relationship between grape skin cell-wall composition and anthocyanin extractability
The composition of skin cell-walls from four different grape varieties (Vitis vinifera L., cv. Cabernet Sauvignon, Merlot, Syrah and Monastrell, the later harvested in three different locations) hasExpand
Improving colour extraction and stability in red wines: the use of maceration enzymes and enological tannins
Summary Two commercially available maceration enzymes and two enological tannins were tested in Monastrell wines to determine their suitability for improving the chromatic characteristics, colourExpand
Improving grape phenolic content and wine chromatic characteristics through the use of two different elicitors: methyl jasmonate versus benzothiadiazole.
Exogenous application of BTH and methyl jasmonate, as a complement to fungicide treatments, could be an interesting strategy for vine protection, increasing the phenolic content of the grapes and the resulting wines. Expand
Maturing wines in oak barrels. Effects of origin, volume, and age of the barrel on the wine volatile composition.
There is little difference between the volatile composition of wines matured in French oak barrels and those matured in American oak barrels, and the greatest instrumental and sensory differences were found between new and used barrels. Expand
Phenolic Compounds and Color Stability of Red Wines: Effect of Skin Maceration Time
The effect of three different skin maceration times (4, 5, and 10 days) on phenolic compounds and color characteristics of Monastrell red wines was studied. Wines with longer skin maceration timesExpand
Is partial root-zone drying an effective irrigation technique to improve water use efficiency and fruit quality in field-grown wine grapes under semiarid conditions?
There was a positive effect on vegetative and reproductive growth when long-term PRD was applied from the beginning of growing season (budburst), suggesting that early onset of PRD is desirable to intensify PRD response under these semiarid conditions. Expand
Effect of micro-oxygenation on color and anthocyanin-related compounds of wines with different phenolic contents.
The results indicated that the different wines were differently affected by micro-oxygenation, and the micro- oxygengenated wines had a higher percentage of new anthocyanin-derived pigments, being that this formation is more favored in the wines with the highest total phenol content. Expand
Evolution of Phenolic Compounds during Wine Fermentation and Post-fermentation: Influence of Grape Temperature
The evolution of different phenolic compounds during the first year of vinification of Monastrell wines as well as the influence of grape temperature at the moment of crushing on the quantitativeExpand
The maceration process during winemaking extraction of anthocyanins from grape skins into wine
The rate of anthocyanin extraction from skins of Monastrell grapes into wine during the maceration process has been studied by following anthocyanin accumulation in wine and its decrease in crushedExpand