Effects of Cap and Overall Fermentation Temperature on Phenolic Extraction in Cabernet Sauvignon Fermentations-Reference-Cited by-同舟云学术

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Effects of Cap and Overall Fermentation Temperature on Phenolic Extraction in Cabernet Sauvignon Fermentations

Published:2015-06-19 Issue:4 Volume:66 Page:444-453
ISSN:0002-9254
Container-title:American Journal of Enology and Viticulture
language:en
Short-container-title:Am J Enol Vitic.

Author:

Lerno Larry,Reichwage Max,Ponangi Ravi,Hearne Leanne,Block David E.,Oberholster Anita

Publisher

American Society for Enology and Viticulture

Subject

Horticulture,Food Science

Cited by 46 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of Cap Management Frequency on the Phenolic, Chromatic, and Sensory Composition of Cabernet Sauvignon Wines from the Central Coast of California over Two Vintages;Molecules;2024-05-26

2. Advancing Wine Fermentation: Extended Kalman Filter for Early Fault Detection;2024-05-24

3. Longer cluster hanging time decreases the impact of grapevine red blotch disease in Vitis vinifera L. Merlot across two seasons;Journal of the Science of Food and Agriculture;2023-09-29

4. Utilization of the AIRMIXING M.I.™ System in Producing Red Wine without Added Sulphites;Fermentation;2023-09-06

5. Red Wine Fermentation Alters Grape Seed Morphology and Internal Porosity;American Journal of Enology and Viticulture;2023

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