المؤلفون: Piñeiro, Z.^{Aff1, IDs00217024044998_cor1}, Fernández-Marin, M. I., Gutiérrez-Escobar, R., González-de-Peredo, A. V., Aliaño-González, M. J., Palma, M.

المصدر: European Food Research and Technology. 250(6):1667-1682

المؤلفون: Gombau, Jordi, Solé-Clua, Ignasi, Sabaté, Judit, Mena-Morales, Adela, García-Romero, Esteban, Giordanengo, Thomas, Biolou, Thomas, Mourey, Nicolas, Cabanillas, Pedro, Fort, Francesca, Canals, Joan Miquel, Zamora, Fernando^{Aff1, IDs00217024045508_cor12}

المصدر: European Food Research and Technology. 250(9):2431-2443

المؤلفون: Vaquero, Cristian, Escott, Carlos, Loira, Iris, Guamis, Buenaventura, del Fresno, Juan Manuel, Quevedo, Joan Miquel, Gervilla, Ramon, de Lamo, Sergi, Ferrer-Gallego, Raúl, González, Carmen, Bañuelos, María Antonia, Suárez-Lepe, José Antonio, Morata, Antonio^{Aff1, IDs11947022027668_cor13}

المصدر: Food and Bioprocess Technology: An International Journal. 15(3):620-634

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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: 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

المؤلفون: Giovanna Fia, Ginevra Bucalossi, Bruno Zanoni

المصدر: Foods, Vol 10, Iss 7, p 1499 (2021)

مصطلحات موضوعية: antioxidant extracts, unripe grapes, wine colour, anti-browning effect, phenols, SO2, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/10/7/1499; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/bf9439628cce46d88a600ff3abef78a2

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: Olaf J. Schelezki, Alain Deloire, David W. Jeffery

المصدر: Molecules, Vol 25, Iss 9, p 2245 (2020)

مصطلحات موضوعية: wine quality, polyphenols, tannins, wine colour, sensory, descriptive analysis, Organic chemistry, QD241-441

وصف الملف: electronic resource

Relation: https://www.mdpi.com/1420-3049/25/9/2245; https://doaj.org/toc/1420-3049

URL الوصول: https://doaj.org/article/1adf52fea10440478f7608a8a046917c

المؤلفون: Behrens, Stefan^Aff1, Wiedmann, Klaus-Peter^Aff2, Hennigs, Nadine^Aff2

المساهمون: Wiedmann, Klaus-Peter, editor^AffID1, Hennigs, Nadine, editor^AffID2

المصدر: Luxury Marketing : A Challenge for Theory and Practice. :395-416