Winemaking with vine-shoots. Modulating the composition of wines by using their own resources
Author:
Funder
Ministry of Economy and Competitiveness-FEDER of the Spanish Government to the Project
Fundação para a Ciência e Tecnologia
Publisher
Elsevier BV
Subject
Food Science
Reference41 articles.
1. Impact of caffeic acid addition on phenolic composition of tempranillo wines from different winemaking techniques;Aleixandre-Tudó;Journal of Agricultural and Food Chemistry,2013
2. Artificial aging of wines using oak chips;Arapitsas;Food Chemistry,2004
3. The use of oak chips during the ageing of a red wine in stainless steel tanks or used barrels: Effect of the contact time and size of the oak chips on aroma compounds;Bautista-Ortín;Australian Journal of Grape and Wine Research,2008
4. Antioxidant principles from Bauhinia tarapotensis;Braca;Journal of Natural Products,2001
5. Effect of post-pruning vine-shoots storage on the evolution of high-value compounds;Cebrián;Industrial Crops and Products,2017
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2. Vermicomposting as a Valorization Solution to the Winery Sector By-Products;Agronomy;2024-05-23
3. Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine;Ultrasonics Sonochemistry;2024-03
4. Potentialities of the Extraction Technologies and Use of Bioactive Compounds from Winery by-Products: A Review from a Circular Bioeconomy Perspective;Applied Sciences;2023-06-30
5. Evolution in the Bottling of Cabernet Sauvignon Wines Macerated with Their Own Toasted Vine-Shoots;Journal of Agricultural and Food Chemistry;2023-03-29
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