Pre-harvest spraying with rutin improves colour of "Tempranillo" grapes and wines

Pre-harvest spraying with rutin improves colour of "Tempranillo" grapes and wines

Guardado en:

Detalles Bibliográficos
Publicado en:	Vitis
Otros Autores:	González, R., Rosa, M. T. de la, González, M. R., Martín, P.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Vitis v. 49, no. 3 (2010), p. 147-148
Materias:	Viticultura Vid Variedades Color Rutina Flavonoides Vinos Enología Tempranillo Antocianinas Copigmentación
Publicación relacionada:	Contenido en: Vitis

Ejemplares similares

Anthocyanin-derived pigments in Graciano, Tempranillo, and Cabernet sauvignon wines produced in Spain

Phenolic composition an colour of Vitis vinifera L. cv Merlot wines from different vintage and aging time in bottle

Impact of prebloom and fruit set basal leaf removal on the flavonol and anthocyanin composition of Tempranillo grapes

Excessive nitrogen supply and shoot trimming can impair colour development in pinot noir grapes and wine
por: KELLER, M.

Enhancing the colour of blackcurrant wine by natural additives
por: Eiro, Maarit

Exclusión of sulight from Shiraz grapes alters wine colour, tannin and sensory properties

Stability and color of unreported wine anthocyanin-derived pigments
por: SARNI-MANCHADO, P.

The copigmentation of anthocyanins and its role in the color of red wine a critical review
por: Boulton, Roger

VvmybA1 genotype determines grape sin color

Flavonoid and non-flavonoid compounds during fermentation and post-fermentation standing of musts from Cabernet sauvignon and Tempranillo grapes
por: Mayén, Manuel

Tempranillo, insignia española
por: Ballotta, Laura

Disappearance of Anthocyanins as grape juice is prepared and oxidized with PPO and PPO substrates
por: YOKOTSUKA, K.

Free anthocyanins and polymeric pigments during the fermentation and post-fermentation standing of musts from Cabernet Sauvignon and Tempranillo grapes
por: Mayen, Manuel

Effects of pre-veraison irrigation cutoff and skin contact time on the composition, color, and phenolic content of young Cabernet Sauvignon wines in Spain
por: Sipiora, M.J.

Effects of anthocyanin composition in grape skin on anthocyanic vacuolar inclusion development and skin coloration
por: Mizuno, H.

Grape and wine phenolics observations and recent findings
por: Kennedy, James A.

Analysis of SO2-Resistant polymeric pigments in red wines by highg-performance liquid chromatography
por: Versari, Andrea

Influence of pruning and fertigation on the colour of wines from monastrell grapes
por: Almela, L.

Estratificación en el encubado de la Tempranillo estrujada
por: Ruiz, Manuel

Rapid extraction of polyphenols from red grapes

Optimisation of methods for the determination of total and red-free glycosyl glucose in black grape berries of Vitis vinifera
por: ILAND, P.G.

TEMPRANILLO

Use of microscale fermentations in grape and wine research
por: Sampaio, Tiago L.

Tratamientos con etanol favorecen la acumulación de materia colorante en la uva Tempranillo durante la maduración

Maduración y vinificación de bayas de Tempranillo
por: Ruiz, Manuel

Copigmentación la naturaleza del fenómeno de copigmentación y su influencia en los vinos tintos
por: Casassa, Federico

The colour - the first impression of a red wine
por: Hassselbeck, German

Verifying wine origin a neural network approach
por: AIRES-DE-SOUSA, J.

The effect of pH on the formation of coloured compounds in model solutions containing anthocyanins, catechin and acetaldehyde
por: García-Viguera, C.

Study of Anthocyanin adsorption by yeast lees. Effect of some physicochemical parameters
por: Vasserot, Y.

Precipitaçâo da matâeria corante de vinhos tintos. Contributo para o estudo da composiçâo dos precipitados
por: Canas, Sara

Influencia de la densidad de descube sobre la extracción polifenólica y el color en la variedad Mencía
por: Gómez Lorenzo, Patricia Eugenia

Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed black raspberry products

Nighttime temperature treatment of fruit clusters of "Aki Queen" grapes during maturation and its effect on the skin color and abscisic acid content

Effect of anthocyanins on stability of a key odorous compound, 3-Mercaptohexan-1ol, in Bordeaux rosé wines

Estudio de indicadores externos de maduración fenólica de Tempranillo
por: Ruiz, Manuel

A standard red wine monomeric phenolic analysis of commercial Cabernet Sauvignon wines
por: Ritchey, Jeffrey G.

Effect of moderate irrigation on grape composition during ripening

Interesting side-effects of the use of a PVI-PVP copolymer for removing heavy metals in white and red wines on polyphenols and colour characteristics
por: Mattivi, F.

Analytical and statistical possibilities to check for wine authenticity
por: Wittkowski, R.