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Food Chemistry, ISSN 0308-8146, 09/2016, Volume 206, pp. 267 - 273
•Rotundone is responsible for spicy note in wine with a low odor threshold (ngL−1).•A novel easier method to quantify rotundone at ngL−1 level in wine is... 
Wine | Schioppettino | Maturana tinta | Graciano | Rotundone | Black pepper | Aroma | Gamay
Journal Article
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, ISSN 0022-5142, 01/2017, Volume 97, Issue 1, pp. 236 - 243
BACKGROUNDFlavan-3-ol compounds are important secondary metabolites which show high antioxidant activity and are responsible for bitterness and astringency of... 
MERLOT | Graciano | UPLC-MS | proanthocyanidins | Tempranillo | FOOD SCIENCE & TECHNOLOGY | phenolic compounds | VARIETIES | L. CV GRACIANO | ANTHOCYANINS | PHENOLIC COMPOSITION | PROANTHOCYANIDIN COMPOSITION | CABERNET-SAUVIGNON | AGRICULTURE, MULTIDISCIPLINARY | COLOR EXPRESSION | RED WINE | CHEMISTRY, APPLIED
Journal Article
Computers and Electronics in Agriculture, ISSN 0168-1699, 11/2017, Volume 142, pp. 29 - 40
•Hibernal, Johanniter and Marechal Foch grapes were exposed to the electric field.•OCT imaging shows the effects of PEF interaction on the near skin fruit... 
Pulsed electric fields | Texture analysis | Optical coherence tomography | Lacunarity | Grape structure | VISUALIZATION | IMPROVE | VARIETIES | GRACIANO | ANTHOCYANINS | TEMPRANILLO | INACTIVATION | EXTRACTION | VINIFICATION | COMPUTER SCIENCE, INTERDISCIPLINARY APPLICATIONS | AGRICULTURE, MULTIDISCIPLINARY | RED WINE | Electrical engineering | Tomography | Usage | Permeability | Grapes | Electric fields
Journal Article
Journal Article
Food Research International, ISSN 0963-9969, 04/2013, Volume 51, Issue 1, pp. 123 - 131
A study of the changes of copigmentation phenomenon in wines elaborated from different varieties has been undertaken. Colorimetric measurement of Tempranillo... 
Polyphenols | Copigmentation | Co-winemaking | Color | CIELAB | CABERNET-SAUVIGNON | SEEDS | DIFFERENCE FORMULAS | FOOD SCIENCE & TECHNOLOGY | PHENOLICS | L. CV GRACIANO | ANTHOCYANINS | Wines | Blends | Grapes | Blending | Colorimetry | Foods | Visual
Journal Article
Food Chemistry, ISSN 0308-8146, 12/2017, Volume 237, pp. 416 - 422
Journal Article
African Studies Review, ISSN 0002-0206, 2016, Volume 59, Issue 3, pp. 324 - 326
Journal Article
Analytica Chimica Acta, ISSN 0003-2670, 06/2012, Volume 732, pp. 73 - 77
[Display omitted] ► Differences between phenolic maturity pattern of grape skins and seeds. ► Evaluation of skins and seeds in a separate way to decide the... 
Graciano | Grapes | Phenolic compounds | Climatic conditions | Maturity | CHEMISTRY, ANALYTICAL | PINOT-NOIR | IRRIGATION | TEMPRANILLO | ANTHOCYANIN COMPOSITION | CABERNET-SAUVIGNON GRAPES | PROCYANIDINS | BERRIES | NITROGEN | SKIN | ACCUMULATION | Phenols - chemistry | Climate | Vitis - chemistry | Principal Component Analysis | Wine - analysis
Journal Article
Food Chemistry, ISSN 0308-8146, 09/2016, Volume 206, pp. 267 - 273
This paper presents a straightforward methodology to quantify rotundone in wine at ng L level. This compound, responsible for the black pepper aromatic note,... 
Wine | Schioppettino | Graciano | Maturana tinta | Rotundone | Black pepper | Aroma | Gamay | FOOD SCIENCE & TECHNOLOGY | COMPOUND | SHIRAZ | RED | NUTRITION & DIETETICS | PEPPER | WITHIN-VINEYARD | CHEMISTRY, APPLIED
Journal Article
Food Control, ISSN 0956-7135, 04/2015, Volume 50, pp. 942 - 948
The effect of the residues of two fungicides (mepanipyrim and fenhexamid) on the color and phenolic profile of Tempranillo and Graciano red wines has been... 
Mepanipyrim | Fenhexamid | Phenolic profile | Graciano red wines | Tempranillo red wines | Color | TEBUCONAZOLE RESIDUES | FUNGICIDES | FOOD SCIENCE & TECHNOLOGY | GROWTH | COPIGMENTATION | FERMENTATION | Wine | Anthocyanin | Fungicides | Analysis
Journal Article