Tag: anthocyanins

30 October 2023

Grape skin anthocyanin extraction from red varieties during simulated maceration: Influence of grape seeds and pigments adsorption on their surface
$Sensory assessment of grape polyphenolic fractions: an insight into the effects of anthocyanins on in-mouth perceptions$

19 November 2020

Sensory assessment of grape polyphenolic fractions: an insight into the effects of anthocyanins on in-mouth perceptions
1 August 2017

Impact of post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo (Vitis vinifera L.)
14 June 2016

Investigation on phenolic and aroma compounds of table grapes from Romania
1 March 2016

Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of ‘Reinforced’ wines
1 January 2016

Phenolic substances, flavor compounds, and textural properties of three native Romanian wine grape varieties
1 May 2015

Anthocyanin yield and skin softening during maceration, as affected by vineyard row orientation and grape ripeness of Vitis vinifera L. cv. Shiraz
1 May 2015

Impact of maceration enzymes on skin softening and relationship with anthocyanin extraction in winegrapes with different anthocyanin profiles
28 April 2015

Relationship between agronomic parameters, phenolic composition of grape skin and texture properties of Vitis vinifera L. cv. Tempranillo
15 December 2014

Extraction kinetics of anthocyanins from skin to pulp during carbonic maceration of winegrape berries with different ripeness levels