المؤلفون: García Marino, Matilde, Escudero Gilete, María Luisa, Escribano Bailón, M. Teresa, González-Miret Martín, María Lourdes, Rivas Gonzalo, Julián Carlos, Heredia Mira, Francisco José

المساهمون: Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Comisión Interministerial de Ciencia y Tecnología (CICYT). España

مصطلحات موضوعية: Anthocyanins, CIELAB, Colorimetric techniques, Graciano, Tempranillo, Wine colour

Relation: Analytica Chimica Acta, 732, 153-161.; AGL2005-07245-C03; https://doi.org/10.1016/j.aca.2012.03.020; https://idus.us.es/handle//11441/156026

الاتاحة: https://idus.us.es/handle//11441/156026

المؤلفون: Alicia Pou, Pedro Balda, Josep Cifre, Joan Manuel Ochogavia, Belén Ayestaran, Zenaida Guadalupe, Miquel Llompart, Josefina Bota, Leticia Martínez

المصدر: OENO One, Vol 57, Iss 1 (2023)

مصطلحات موضوعية: water deficit, phenolic composition, anthocyanins, flavanols, wine colour, wine sensory traits, Agriculture, Botany, QK1-989

وصف الملف: electronic resource

Relation: https://oeno-one.eu/article/view/7199; https://doaj.org/toc/2494-1271

URL الوصول: https://doaj.org/article/4dca295132474bbbb8fdee47540a637e

المؤلفون: Pou, Alicia, Balda, Pedro, Cifre, Josep, Ochogavia, Joan Manuel, Ayestarán, Belén, Guadalupe, Zenaida, Llompart, Miquel, Bota, Josefina, Martínez-Lapuente, Leticia

مصطلحات موضوعية: Anthocyanins, Flavanols, Phenolic composition, Water deficit, Wine colour, Wine sensory traits

وصف الملف: application/pdf

Relation: info:eu-repo/semantics/altIdentifier/pissn/2494-1271; Influence of non-irrigation and seasonality on wine colour, phenolic composition and sensory quality of a grapevine (Vitis vinifera cv. callet) in a mediterranean climate, 2023, vol. 57, núm. 1, pág. 217-233; https://investigacion.unirioja.es/documentos/642b385ca1c8a315fd2353da; urn:issn:2494-1271

الاتاحة: https://investigacion.unirioja.es/documentos/642b385ca1c8a315fd2353da
https://doi.org/10.20870/OENO-ONE.2023.57.1.7199

المساهمون: Wimalasiri, PM, Harrison, Roland, Olejar, KJ, Hider, R, Tian, Bin

وصف الملف: pp.1176-1185

Relation: The original publication is available from Wiley on behalf of Institute of Food Science and Technology - https://doi.org/10.1111/ijfs.16264 - http://dx.doi.org/10.1111/ijfs.16264; International Journal of Food Science and Technology

الاتاحة: http://api.digitalnz.org/records/56061160/source

المؤلفون: Montevecchi G., Masino F., Versari A., Ricci A., Nigro G., Antonelli A.

المساهمون: Montevecchi, G., Masino, F., Versari, A., Ricci, A., Nigro, G., Antonelli, A.

مصطلحات موضوعية: cryomaceration, oenology, anthocyanins, wine colour, volatile compounds, sensory evaluation

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000723824700002; volume:42; issue:2; firstpage:100; lastpage:113; numberofpages:14; journal:SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE; https://hdl.handle.net/11380/1251193

الاتاحة: https://hdl.handle.net/11380/1251193
https://doi.org/10.21548/42-2-4436

المؤلفون: Giovanna Fia, Ginevra Bucalossi, Bruno Zanoni

المصدر: Foods; Volume 10; Issue 7; Pages: 1499

مصطلحات موضوعية: antioxidant extracts, unripe grapes, wine colour, anti-browning effect, phenols, SO 2, ascorbic acid, oenological tannins

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: Drinks and Liquid Nutrition; https://dx.doi.org/10.3390/foods10071499

الاتاحة: https://doi.org/10.3390/foods10071499

المؤلفون: María Navarro, Adela Mena, Thomas Giordanengo, Sergio Gómez-Alonso, Esteban García-Romero, Francesca Fort, Joan Miquel Canals, Isidro Hermosín-Gutíerrez, Fernando Zamora

المصدر: OENO One, Vol 54, Iss 3 (2020)

مصطلحات موضوعية: Micro-oxygenation, Oak staves, Ellagitannins, Wine colour, Phenolic compounds, Wine aroma, Agriculture, Botany, QK1-989

وصف الملف: electronic resource

Relation: https://oeno-one.eu/article/view/3487; https://doaj.org/toc/2494-1271

URL الوصول: https://doaj.org/article/89e59bd614004923b2d5c8faffe844be

المساهمون: Schelezki, Olaf, Deloire, A, Jeffery, DW

وصف الملف: 17 pages; Electronic

Relation: The original publication is available from MDPI - https://doi.org/10.3390/molecules25092245 - http://dx.doi.org/10.3390/molecules25092245; Molecules

الاتاحة: http://api.digitalnz.org/records/56062588/source

المساهمون: Schelezki, Olaf, Antalick, G, Šuklje, K, Jeffery, DW

وصف الملف: 10 pages; Print-Electronic

Relation: The original publication is available from Elsevier - https://doi.org/10.1016/j.foodchem.2019.125698 - http://dx.doi.org/10.1016/j.foodchem.2019.125698; Food Chemistry

الاتاحة: http://api.digitalnz.org/records/56053965/source

المؤلفون: Ivana Alpeza, Karin Kovačević Ganić, Andreja Vanzo, Stanka Herjavec

المصدر: Czech Journal of Food Sciences, Vol 35, Iss 3, Pp 236-245 (2017)

مصطلحات موضوعية: insufficient grape quality, exogenous enzymes, anthocyanins, wine colour, sensory quality, Agriculture

وصف الملف: electronic resource

Relation: https://cjfs.agriculturejournals.cz/artkey/cjf-201703-0008_improved-chromatic-and-sensory-characteristics-of-plavac-mali-wines-efficiency-of-maceration-enzymes.php; https://doaj.org/toc/1212-1800; https://doaj.org/toc/1805-9317

URL الوصول: https://doaj.org/article/e30aabaa5b4e47b98398bcb66c0d8918

المؤلفون: Aleixandre Tudo, José, Du toit, Wessel

المساهمون: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments

مصطلحات موضوعية: Phenolic compounds, Barrel ageing, Bottle ageing, Anthocyanins, Tannins, Wine colour, Phenolic evolution, TECNOLOGIA DE ALIMENTOS

Relation: South African journal of enology and viticulture; https://doi.org/10.21548/41-2-4128; urn:issn:0253-939X; http://hdl.handle.net/10251/182305

الاتاحة: http://hdl.handle.net/10251/182305
https://doi.org/10.21548/41-2-4128

المؤلفون: Fuentes, S, Torrico, Damir, Tongson, E, Viejo, CG

مصطلحات موضوعية: sensory profile, chemical fingerprinting, water balance, artificial intelligence, wine colour, ANZSRC::090806 Wine Chemistry and Wine Sensory Science, ANZSRC::0908 Food Sciences, ANZSRC::4008 Electrical engineering, ANZSRC::4009 Electronics, sensors and digital hardware, ANZSRC::4606 Distributed computing and systems software

جغرافية الموضوع: Switzerland

وصف الملف: 16 pages; Electronic

Relation: The original publication is available from MDPI - https://doi.org/10.3390/s20133618 - http://dx.doi.org/10.3390/s20133618; Sensors; https://doi.org/10.3390/s20133618; s20133618; https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000553144600001&DestLinkType=FullRecord&DestApp=WOS_CPL; 32605057 (pubmed); https://hdl.handle.net/10182/12203

الاتاحة: https://hdl.handle.net/10182/12203
https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000553144600001&DestLinkType=FullRecord&DestApp=WOS_CPL
https://doi.org/10.3390/s20133618

المؤلفون: Navarro, María, Mena, Adela, Giordanengo, Thomas, Gómez-Alonso, Sergio, García-Romero, Esteban, Fort, Francesca, Canals, Joan Miquel, Hermosín-Gutíerrez, Isidro, Zamora, Fernando

المصدر: OENO One; Vol. 54 No. 3 (2020): OENO One; 497-511 ; OENO One; Vol. 54 No 3 (2020): OENO One; 497-511 ; 2494-1271

مصطلحات موضوعية: Micro-oxygenation, Oak staves, Ellagitannins, Wine colour, Phenolic compounds, Wine aroma

وصف الملف: application/pdf; application/xml; text/html

Relation: https://oeno-one.eu/article/view/3487/12756; https://oeno-one.eu/article/view/3487/12757; https://oeno-one.eu/article/view/3487/12758; https://oeno-one.eu/article/view/3487

الاتاحة: https://oeno-one.eu/article/view/3487

المؤلفون: Del Barrio-Galán, Rubén, Úbeda, Cristina, Gil, Mariona, Medel-Marabolí, Marcela, Sieczkowski, Nathalie, Peña-Neira, Álvaro

مصطلحات موضوعية: yeast derivatives, polysaccharides, red wine colour, phenolic compounds, volatile compounds, astringency

وصف الملف: application/pdf

Relation: https://doi.org/10.3390/molecules24081478; Molecules 2019, 24, 1478; https://uvadoc.uva.es/handle/10324/65721; 1478; Molecules; 24

الاتاحة: https://uvadoc.uva.es/handle/10324/65721
https://doi.org/10.3390/molecules24081478

المؤلفون: Setford, P.C., Jeffery, D.W., Grbin, P.R., Muhlack, R.A.

المصدر: http://dx.doi.org/10.3390/molecules24010073.

مصطلحات موضوعية: Phenolic extraction, diffusion, anthocyanin, process modelling, wine colour, mass transfer

Relation: Molecules, 2019; 24(1):73-1-73-16; http://hdl.handle.net/2440/127302; Setford, P.C. [0000-0001-6044-7865]; Jeffery, D.W. [0000-0002-7054-0374]; Grbin, P.R. [0000-0002-7997-6131]; Muhlack, R.A. [0000-0001-8865-5615]

الاتاحة: http://hdl.handle.net/2440/127302
https://doi.org/10.3390/molecules24010073

المؤلفون: Bento, Marco Paulo Magalhães Azoia

المساهمون: Laureano, Olga, Repositório da Universidade de Lisboa

مصطلحات موضوعية: wine, oxygen, wine colour, phenolic compounds, vinho, oxigénio, matéria corante, composição fenólica

وصف الملف: application/pdf

الاتاحة: http://hdl.handle.net/10400.5/3328

المؤلفون: Santos, M. C., Rodrigues, A., Rodrigues, C., Mendo, S., Saraiva, J. A., Nunes, C., Coimbra, M. A.

مصطلحات موضوعية: High pressure, Microorganism’s growth, Antioxidant activity, Wine colour

وصف الملف: application/pdf

Relation: 978-989-20-2449-3

الاتاحة: http://hdl.handle.net/10773/7755

المؤلفون: Setford, P., Jeffery, D., Grbin, P., Muhlack, R.

المصدر: http://www.mdpi.com/journal/molecules.

مصطلحات موضوعية: Phenolic extraction, diffusion, anthocyanin, process modelling, wine colour, mass transfer

وصف الملف: application/pdf

Relation: Molecules, 2018; 23(9):2159-1-2159-16; http://hdl.handle.net/2440/118917; Setford, P. [0000-0001-6044-7865]; Jeffery, D. [0000-0002-7054-0374]; Grbin, P. [0000-0002-7997-6131]; Muhlack, R. [0000-0001-8865-5615]

الاتاحة: http://hdl.handle.net/2440/118917
https://doi.org/10.3390/molecules23092159

المؤلفون: Jean-Sébastien Reynard, Vivian Zufferey, Geneviève-Clara Nicol, François Murisier

المصدر: OENO One, Vol 45, Iss 3, Pp 139-147 (2011)

مصطلحات موضوعية: vine water status, terroir, carbon isotope discrimination, wine colour, wine sensory analysis, Agriculture, Botany, QK1-989

وصف الملف: electronic resource

Relation: https://oeno-one.eu/article/view/1496; https://doaj.org/toc/2494-1271

URL الوصول: https://doaj.org/article/50420a6882d647e98648bb23651d3db8

المؤلفون: Wimalasiri, PM, Harrison, Roland, Olejar, KJ, Hider, R, Tian, Bin

مصطلحات موضوعية: CIELab, modified somers, pinot noir, stem, whole bunch, wine colour, ANZSRC::3006 Food sciences, ANZSRC::3210 Nutrition and dietetics, ANZSRC::4004 Chemical engineering

وصف الملف: 10 pages

Relation: The original publication is available from Wiley on behalf of Institute of Food Science and Technology - https://doi.org/10.1111/ijfs.16264 - http://dx.doi.org/10.1111/ijfs.16264; International Journal of Food Science and Technology; https://doi.org/10.1111/ijfs.16264; https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000908459200001&DestLinkType=FullRecord&DestApp=WOS_CPL; 9D6HN (isidoc); https://hdl.handle.net/10182/15752

الاتاحة: https://hdl.handle.net/10182/15752
https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000908459200001&DestLinkType=FullRecord&DestApp=WOS_CPL
https://doi.org/10.1111/ijfs.16264