Tag: phenolic compounds

1 September 2023

Combined effect of harvest time and postharvest dehydration length on the composition of withered grapes for Sforzato di Valtellina DOCG wine production
1 May 2021

Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices
1 January 2020

Phenolic composition influences the effectiveness of fining agents in vegan-friendly red wine production
15 January 2019

Winegrapes dehydration under ozone-enriched atmosphere: Influence on berry skin phenols release, cell wall composition and mechanical properties
1 January 2018

Alcohol reduction in red wines by technological and microbiological approaches: a comparative study
15 December 2017

Application of enzyme preparations for extraction of berry skin phenolics in withered winegrapes
1 August 2017

Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.)
15 April 2015

Berry density and size as factors related to the physicochemical characteristics of Muscat Hamburg table grapes (Vitis vinifera L.)
$Progressive pearling of barley kernel: chemical characterization of pearling fractions and effect of their inclusion on the nutritional and technological properties of wheat bread$

30 March 2015

Progressive pearling of barley kernel: chemical characterization of pearling fractions and effect of their inclusion on the nutritional and technological properties of wheat bread