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Effect of thermovinification temperature on the content of phenolic compounds, antioxidant potential, and color of syrah red wines. Autoria: SILVA, I. S.; CORREA, L. C.; BARROS, A. P. A.; BIASOTO, A. C. T. Thermovinification is a winemaking practice that replaces traditional maceration, used to increase the phenolic compound content of red wines, and is applied to the vinification of grapes that did not... ... Repositório: BDPA Ano de publicação: 2023
Impact of thermovinification combined with the use of indigenous yeasts on the fermentation kinetics and metabolomic profile of syrah wine must. Autoria: SILVA, I. S.; BARROS, A. P. A.; SILVA, G. A. da; AGUSTINI, B. C.; BIASOTO, A. C. T. The thermovinification technique, as a replacement for traditional maceration, is primarily applied to increase the extraction of phenolic compounds and may impact the yeast growth dynamics during alc... ... Repositório: BDPA Ano de publicação: 2023
Effects of winemaking on 'marselan' red wines: volatile compounds and sensory aspects. Autoria: POZZATTI, M.; GUERRA, C. C.; MARTINS, G.; SANTOS, I. D. dos; WAGNER, R.; FERRÃO, M. F.; MANFROI, V. Winemaking processes and volatile compounds perform an important role in contributing to the quality of wines. ?Marselan? is a red grape variety grown in several countries such as France, Brazil and C... ... Repositório: BDPA Ano de publicação: 2020

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