Different effectiveness of protein fining agents when tested for interaction and precipitation with tannic acid, a seed polyphenol extract and seven wines

Elías Obreque-Slier, Katherine Cortés-Araya, Marcela Medel-Marabolí, Remigio López-Solís

Vol. 57 No. 2 (2023): OENO One

Gelatine, casein and potassium caseinate as distinct wine fining agents: different effects on colour, phenolic compounds and sensory characteristics

Asençao Braga, Fernanda Cosme, Jorge Manuel Ricardo-da-Silva, Olga Laureano

Vol. 41 No. 4 (2007): Journal international des sciences de la vigne et du vin

Assessment of color adsorption by yeast using Grape Skin Agar and impact on red wine color

Andrea Caridi, Rossana Sidari, Lucia Kraková, Tomáš Kuchta, Domenico Pangallo

Vol. 49 No. 3 (2015): Journal international des sciences de la vigne et du vin

Oenological perspective of red wine astringency

Ignacio García-Estévez, Rosa Pérez-Gregorio, Susana Soares, Nuno Mateus, Victor de Freitas

Vol. 51 No. 3 (2017): OENO One

Effect of certain clarification treatments on some components of red wine composition

Maria José García, José Luis Aleixandre, Jesús Sanz

Vol. 30 No. 3 (1996): Journal international des sciences de la vigne et du vin

Comparison of efficacy and modes of action of two high-potential biocontrol Bacillus strains and commercial biocontrol products against Botrytis cinerea in table grapes

Héctor Calvo, Jean Roudet, Ana Pilar Gracia, María Eugenia Venturini, Marc Fermaud

Vol. 55 No. 3 (2021): OENO One

Occurrence, biogenesis and sensory impact of methyl salicylate in Lugana wines

Davide Slaghenaufi, Giovanni Luzzini, Giulia Avrini, Stefano Marconcini, Eduardo Vela, Maurizio Ugliano

Vol. 56 No. 2 (2022): OENO One

Clarification influence upon sensorial and analytical characteristics of Muscat dry wine

Catherine Guillou, José Luis Aleixandre, Maria José García, Victoria Lizama

Vol. 32 No. 2 (1998): Journal international des sciences de la vigne et du vin

A new method of protein extraction from red wines

Anne-Claire Silvestri, Jessica Sabatier, Julien Ducruet

Vol. 47 No. 3 (2013): Journal international des sciences de la vigne et du vin

Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending

Damian Espinase Nandorfy, Desireé Likos, Simone Lewin, Sheridan Barter, Stella Kassara, Shaoyang Wang, Allie Kulcsar, Patricia Williamson, Keren Bindon, Marlize Bekker, John Gledhill, Tracey Siebert, Robert A. Shellie, Russell Keast, Leigh Francis

Vol. 57 No. 4 (2023): OENO One

Comparison of pectolytic and proteolytic activities of six clarifying commercial preparations. Incidence of secondary enzymatic activities on proteins in Champagne musts

Laurent Berthier, Richard Marchal, Alain Maujean

Vol. 30 No. 2 (1996): Journal international des sciences de la vigne et du vin