The effect of prolonged (150 days) post-fermentative maceration in steel tanks and oak barrels on <i>Cabernet Sauvignon</i> wine quality: mathematical modelization of the phenolic compounds’ behaviour-Reference-Cited by-同舟云学术

The effect of prolonged (150 days) post-fermentative maceration in steel tanks and oak barrels on Cabernet Sauvignon wine quality: mathematical modelization of the phenolic compounds’ behaviour

Published:2023-09-11 Issue:4 Volume:34 Page:247-271
ISSN:0957-1264
Container-title:Journal of Wine Research
language:en
Short-container-title:Journal of Wine Research

Author:

Bambina Paola¹,Pollon Matteo¹,Squadrito Margherita¹,Barone Stefano¹,Cinquanta Luciano¹,Corona Onofrio¹

Affiliation:

1. Department of Agricultural, Food and Forest Sciences, University of Palermo (Palermo), Palermo, Italy

Funder

University of Palermo

Publisher

Informa UK Limited

Subject

Horticulture,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/09571264.2023.2254252

Reference43 articles.

1. Effect of Processing on the Phenolics and Color of Cabernet Sauvignon, Chambourcin, and Noble Wines and Juices

2. Development of wine colour and non-bleachable pigments during the fermentation and ageing of (Vitis vinifera L. cv.) Cabernet Sauvignon wines differing in anthocyanin and tannin concentration

3. Interaction between Grape-Derived Proanthocyanidins and Cell Wall Material. 1. Effect on Proanthocyanidin Composition and Molecular Mass

4. Influence of Ethanol Concentration on the Extraction of Color and Phenolic Compounds from the Skin and Seeds of Tempranillo Grapes at Different Stages of Ripening

5. Effect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, colour components and sensory attributes of Merlot wines

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1. Soil effect on phenolic and volatile composition of Nero d’Avola red wines as revealed by a chromatography-based targeted metabolomic approach;Journal of Food Composition and Analysis;2024-07

2. The Effects of Pigeage, Délestage, Remontage and Oxygenation Treatments Applied during Maceration on Phenolic Content, Aroma Composition and Sensory Properties of Red Teran (Vitis vinifera L.) Wine;Fermentation;2024-05-13

3. Winemaking Technologies for the Production of Cabernet Sauvignon and Feteasca Neagra Wines Enriched with Antioxidant Active Principles Due to the Addition of Melatonin;Foods;2024-03-14