On the public citation graph
Maceration Enzymes and Mannoproteins: A Possible Strategy To Increase Colloidal Stability and Color Extraction in Red Wines
0 signed · 159 inferred · view as graph
Inferred edges come from two machine sources: sweeps of open repository metadata (mostly SSRN and Zenodo), and a bulk OpenAlex citation snapshot. Every row below is labelled with the one it came from. Neither is a complete citation index — absence here is not evidence of absence.
Is this your work? Sign in with ORCID and put your name on the
claims that are yours.
Reference health. See whether every reference in this work resolves to a
known work and none has been retracted — and get a dated CiteStamped
badge you can embed.
What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/jsfa.2740620113openalex-snapshot
Identification of yeast strains using the polymerase chain reaction
inferredcites →https://doi.org/10.1016/0031-9422(80)87034-8openalex-snapshot
The stabilizing effect of the acyl group on the co-pigmentation of acylated anthocyanins with C-glucosylflavones
inferredcites →https://doi.org/10.1016/j.aca.2003.12.012openalex-snapshot
Quantification of major grape polysaccharides (Tempranillo v.) released by maceration enzymes during the fermentation process
inferredcites →https://doi.org/10.1016/j.aca.2005.11.028openalex-snapshot
Changes in the detailed pigment composition of red wine during maturity and ageing
inferredcites →https://doi.org/10.1016/j.chroma.2005.11.100openalex-snapshot
Analysis of polymeric phenolics in red wines using different techniques combined with gel permeation chromatography fractionation
inferredcites →https://doi.org/10.1016/j.foodchem.2004.05.009openalex-snapshot
Influence of procyanidin structures on their ability to complex with oenin
inferredcites →https://doi.org/10.1016/s0021-9258(19)52451-6openalex-snapshot
PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENT
inferredcites →https://doi.org/10.1016/s0268-005x(01)00034-0openalex-snapshot
Aggregation of grape seed tannins in model wine—effect of wine polysaccharides
inferredcites →https://doi.org/10.1016/s0308-8146(00)00286-7openalex-snapshot
Enhancement of red wine colour by pre-fermentation addition of copigments
inferredcites →https://doi.org/10.1016/s0308-8146(03)00084-0openalex-snapshot
The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium
inferredcites →https://doi.org/10.1016/s0308-8146(99)00080-1openalex-snapshot
Effect of diverse enzyme preparations on the extraction and evolution of phenolic compounds in red wines
inferredcites →https://doi.org/10.1021/jf010931+openalex-snapshot
Effect of Caffeic Acid on the Color of Red Wine
inferredcites →https://doi.org/10.1021/jf011261aopenalex-snapshot
Isolation and Structures of Oligomeric Wine Pigments by Bisulfite-Mediated Ion-Exchange Chromatography
inferredcites →https://doi.org/10.1021/jf021029kopenalex-snapshot
Influence of Ethanol Content on the Extent of Copigmentation in a Cencibel Young Red Wine
inferredcites →https://doi.org/10.1021/jf047872vopenalex-snapshot
Influence of Ethanol Concentration on the Extraction of Color and Phenolic Compounds from the Skin and Seeds of Tempranillo Grapes at Different Stages of Ripening
inferredcites →https://doi.org/10.1021/jf051005oopenalex-snapshot
Effect of Copigments and Grape Cultivar on the Color of Red Wines Fermented after the Addition of Copigments
inferredcites →https://doi.org/10.1021/jf980703oopenalex-snapshot
Effects of Protein−Polyphenol Interactions on Beverage Haze, Stabilization, and Analysis
inferredcites →https://doi.org/10.1046/j.1365-2621.2003.00628.xopenalex-snapshot
Addition of pectolytic enzymes: an enological practice which improves the chromaticity and stability of red wines
inferredcites →https://doi.org/10.1111/j.1755-0238.2001.tb00203.xopenalex-snapshot
Effects of pre-fermentation enzyme maceration on extraction and colour stability in Pinot Noir wine
inferredcites →https://doi.org/10.1111/j.1755-0238.2001.tb00204.xopenalex-snapshot
Release of polysaccharides by yeasts and the influence of released polysaccharides on colour stability and wine astringency
inferredcites →https://doi.org/10.1111/j.1755-0238.2003.tb00272.xopenalex-snapshot
Mass spectrometric evidence for the formation of pigmented polymers in red wine
inferredcites →https://doi.org/10.5344/ajev.1999.50.1.25openalex-snapshot
Polysaccharide Patterns During the Aging of Carignan noir Red Wines
inferredcites →https://doi.org/10.5344/ajev.1999.50.2.211openalex-snapshot
Copigmentation in Model Wine Solutions: Occurrence and Relation to Wine Aging
inferredcites →https://doi.org/10.5344/ajev.2001.52.2.67openalex-snapshot
The Copigmentation of Anthocyanins and Its Role in the Color of Red Wine: A Critical Review
inferredcites →https://doi.org/10.5344/ajev.2003.54.3.150openalex-snapshot
Structural Modification of Wine Arabinogalactans during Aging on Lees
inferredcites →https://doi.org/10.5344/ajev.2003.54.3.211openalex-snapshot
Yeast Macromolecules: Origin, Composition, and Enological Interest
inferredcites →https://doi.org/10.5344/ajev.2006.57.3.280openalex-snapshot
Measuring Phenolics in the Winery
inferredcites →https://doi.org/10.5344/ajev.2006.57.3.289openalex-snapshot
Phenolic Reactions during Winemaking and Aging
inferredcites →https://doi.org/10.5860/choice.42-5875openalex-snapshot
Red wine color: exploring the mysteries
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.1002/btpr.734openalex-snapshot
Flocculation and transcriptional adaptation to fermentation conditions in a recombinant wine yeast strain defective for KNR4/SMI1
inferred← citeshttps://doi.org/10.1002/fft2.256openalex-snapshot
Yeast mannoproteins: Organoleptic modulating functions, mechanisms, and product development trends in winemaking
inferred← citeshttps://doi.org/10.1002/jsfa.10291openalex-snapshot
Evaluation of grape ripeness, carbonic maceration and pectolytic enzymes to improve the chemical and sensory quality of red sparkling wines
inferred← citeshttps://doi.org/10.1002/jsfa.6932openalex-snapshot
Effect of selected Saccharomyces cerevisiae yeast strains and different aging techniques on the polysaccharide and polyphenolic composition and sensorial characteristics of Cabernet Sauvignon red wines
inferred← citeshttps://doi.org/10.1007/978-0-387-74118-5_24openalex-snapshot
Influence of Phenolics on Wine Organoleptic Properties
inferred← citeshttps://doi.org/10.1007/978-3-319-03751-6_56-1openalex-snapshot
Determination of Must and Wine Polysaccharides by Gas Chromatography–Mass Spectrometry (GC–MS) and Size-Exclusion Chromatography (SEC)
inferred← citeshttps://doi.org/10.1007/978-3-319-03751-6_56-2openalex-snapshot
Determination of Must and Wine Polysaccharides by Gas Chromatography-Mass Spectrometry (GC-MS) and Size-Exclusion Chromatography (SEC)
inferred← citeshttps://doi.org/10.1007/978-3-319-16298-0_56openalex-snapshot
Determination of Must and Wine Polysaccharides by Gas Chromatography-Mass Spectrometry (GC-MS) and Size-Exclusion Chromatography (SEC)
inferred← citeshttps://doi.org/10.1007/s00216-017-0221-1openalex-snapshot
Asymmetrical flow field-flow fractionation of white wine chromophoric colloidal matter
inferred← citeshttps://doi.org/10.1007/s00217-008-0902-2openalex-snapshot
Changes in the color components and phenolic content of red wines from Vitis vinifera L. Cv. “Tempranillo” during vinification and aging
inferred← citeshttps://doi.org/10.1007/s00217-009-1078-0openalex-snapshot
Effect on the autolysis process and the colouring matter of several commercial preparations with β-glucanase action in red winemaking
inferred← citeshttps://doi.org/10.1007/s00217-009-1189-7openalex-snapshot
Effect of alternative techniques to ageing on lees and use of non-toasted oak chips in alcoholic fermentation on the aromatic composition of red wine
inferred← citeshttps://doi.org/10.1007/s00217-011-1633-3openalex-snapshot
Interactions of phenolic and volatile compounds with yeast lees, commercial yeast derivatives and non toasted chips in model solutions and young red wines
inferred← citeshttps://doi.org/10.1007/s00217-012-1801-0openalex-snapshot
Effect of the addition of β-glucanases and commercial yeast preparations on the chemical and sensorial characteristics of traditional sparkling wine
inferred← citeshttps://doi.org/10.1007/s00217-014-2348-zopenalex-snapshot
Accelerate and enhance the release of haze-protective polysaccharides after alcoholic fermentation in winemaking
inferred← citeshttps://doi.org/10.1007/s00217-015-2612-xopenalex-snapshot
Effect of different ageing techniques on the polysaccharide and phenolic composition and sensorial characteristics of Chardonnay white wines fermented with different selected Saccharomyces Cerevisiae yeast strains
inferred← citeshttps://doi.org/10.1007/s00217-016-2781-2openalex-snapshot
Effect of sequential inoculation (Torulaspora delbrueckii/Saccharomyces cerevisiae) in the first fermentation on the foaming properties of sparkling wine
inferred← citeshttps://doi.org/10.1007/s00253-014-6197-2openalex-snapshot
Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality
inferred← citeshttps://doi.org/10.1007/s11274-013-1577-9openalex-snapshot
Variation in phenolic compounds, anthocyanins, and color in red wine treated with enzymatic extract of Kluyveromyces marxianus
inferred← citeshttps://doi.org/10.1007/s11947-017-1922-3openalex-snapshot
Fining of Red Wines with Pomace Cell Wall Material: Effect on Wine Phenolic Composition
inferred← citeshttps://doi.org/10.1007/s11947-022-02795-3openalex-snapshot
Membrane-based Operations for the Fractionation of Polyphenols and Polysaccharides From Winery Sludges
inferred← citeshttps://doi.org/10.1016/b978-0-08-102065-4.00010-9openalex-snapshot
Aging on lees and their alternatives: Impact on wine
inferred← citeshttps://doi.org/10.1016/b978-0-12-814399-5.00013-xopenalex-snapshot
Wine Color Evolution and Stability
inferred← citeshttps://doi.org/10.1016/b978-0-12-821882-2.00003-xopenalex-snapshot
Cellulases in paper and pulp, brewing and food industries: Principles associated with its diverse applications
inferred← citeshttps://doi.org/10.1016/b978-0-323-89929-1.00017-2openalex-snapshot
Recent developments in enzyme immobilization for food production
inferred← citeshttps://doi.org/10.1016/b978-0-444-63507-5.00017-4openalex-snapshot
Cellulases: Application in Wine and Brewery Industry
inferred← citeshttps://doi.org/10.1016/j.carbpol.2009.10.001openalex-snapshot
Isolation of Carignan and Merlot red wine oligosaccharides and their characterization by ESI-MS
inferred← citeshttps://doi.org/10.1016/j.carbpol.2025.123770openalex-snapshot
Exploring the dynamic between yeast mannoproteins structure and wine stability. Part 1: Polysaccharides part characteristics of S. cerevisiae and non-Saccharomyces mannoproteins
inferred← citeshttps://doi.org/10.1016/j.crfs.2023.100506openalex-snapshot
Grape-derived pectic polysaccharides alter the tannin and pigment composition of Cabernet Sauvignon red wines
inferred← citeshttps://doi.org/10.1016/j.fbp.2021.09.001openalex-snapshot
The effects of copigments, sulfur dioxide and enzyme on the mass transfer process of malvidin-3-glucoside using a modelling approach in simulated red wine maceration scenarios
inferred← citeshttps://doi.org/10.1016/j.fm.2014.04.005openalex-snapshot
Use of non-Saccharomyces wine yeasts as novel sources of mannoproteins in wine
inferred← citeshttps://doi.org/10.1016/j.fm.2024.104689openalex-snapshot
Enhancing wine malolactic fermentation: Variable effect of yeast mannoproteins on Oenococcus oeni strains
inferred← citeshttps://doi.org/10.1016/j.fm.2025.104824openalex-snapshot
Influence of yeast adaptation with bio-activators on the process of wine alcoholic fermentation
inferred← citeshttps://doi.org/10.1016/j.fochx.2024.101283openalex-snapshot
The characteristics of polysaccharide composition of red wines in China: Effects of grape varieties, origins and winemaking techniques
inferred← citeshttps://doi.org/10.1016/j.foodchem.2009.04.130openalex-snapshot
Effect of macerating enzyme treatment on the polyphenol and polysaccharide composition of red wines
inferred← citeshttps://doi.org/10.1016/j.foodchem.2010.08.066openalex-snapshot
A new methodology to determine cell wall mannoprotein content and release in wine yeasts
inferred← citeshttps://doi.org/10.1016/j.foodchem.2011.01.026openalex-snapshot
Interactions between yeast autolysates and volatile compounds in wine and model solution
inferred← citeshttps://doi.org/10.1016/j.foodchem.2011.01.035openalex-snapshot
Techniques for improving or replacing ageing on lees of oak aged red wines: The effects on polysaccharides and the phenolic composition
inferred← citeshttps://doi.org/10.1016/j.foodchem.2011.08.049openalex-snapshot
Quantitative determination of wine polysaccharides by gas chromatography–mass spectrometry (GC–MS) and size exclusion chromatography (SEC)
inferred← citeshttps://doi.org/10.1016/j.foodchem.2011.09.075openalex-snapshot
Effect of commercial mannoproteins on wine colour and tannins stability
inferred← citeshttps://doi.org/10.1016/j.foodchem.2012.02.168openalex-snapshot
A simple method for total quantification of mannoprotein content in real wine samples
inferred← citeshttps://doi.org/10.1016/j.foodchem.2014.01.093openalex-snapshot
Effect of enzyme additions on the oligosaccharide composition of Monastrell red wines from four different wine-growing origins in Spain
inferred← citeshttps://doi.org/10.1016/j.foodchem.2014.09.059openalex-snapshot
Yeast mannoproteins improve thermal stability of anthocyanins at pH 7.0
inferred← citeshttps://doi.org/10.1016/j.foodchem.2015.01.075openalex-snapshot
Effect of different aging techniques on the polysaccharide and phenolic composition and sensory characteristics of Syrah red wines fermented using different yeast strains
inferred← citeshttps://doi.org/10.1016/j.foodchem.2016.09.096openalex-snapshot
Great diversity among commercial inactive dry-yeast based products
inferred← citeshttps://doi.org/10.1016/j.foodchem.2019.05.141openalex-snapshot
Characterization of the composition and the techno-functional properties of mannoproteins from Saccharomyces cerevisiae yeast cell walls
inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.134467openalex-snapshot
The compositional characteristics, influencing factors, effects on wine quality and relevant analytical methods of wine polysaccharides: A review
inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.135927openalex-snapshot
The role of Arabic gum on astringency by modulating the polyphenol fraction-protein reaction in model wine
inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.137044openalex-snapshot
Supramolecular study of the interaction between mannoproteins from Torulaspora delbrueckii and flavanols
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2019.105176openalex-snapshot
The colloidal stabilization of young red wine by Acacia senegal gum: The involvement of the protein backbone from the protein-rich arabinogalactan-proteins
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2024.110402openalex-snapshot
Pectic polysaccharides modulate colloidal stability and astringency perception of bottle aged Cabernet Sauvignon wines
inferred← citeshttps://doi.org/10.1016/j.foodres.2009.03.004openalex-snapshot
Scientific evidences beyond the application of inactive dry yeast preparations in winemaking
inferred← citeshttps://doi.org/10.1016/j.foodres.2010.11.008openalex-snapshot
Effect of the presence of lysated lees on polysaccharides, color and main phenolic compounds of red wine during barrel ageing
inferred← citeshttps://doi.org/10.1016/j.foodres.2018.11.012openalex-snapshot
Changes in organic acids, polyphenolic and elemental composition of rosé sparkling wines treated with mannoproteins during over-lees aging
inferred← citeshttps://doi.org/10.1016/j.foodres.2021.110279openalex-snapshot
Effect of different yeast mannoproteins on the interaction between wine flavanols and salivary proteins
inferred← citeshttps://doi.org/10.1016/j.foodres.2022.111480openalex-snapshot
Characterization of polysaccharide extracts recovered from different grape and winemaking products
inferred← citeshttps://doi.org/10.1016/j.foodres.2024.114803openalex-snapshot
Organoleptic modulation functions and physiochemical characteristics of mannoproteins: Possible correlations and precise applications in modulating color evolution and orthonasal perception of wines
inferred← citeshttps://doi.org/10.1016/j.foodres.2024.114883openalex-snapshot
Mannoproteins modulate olfactrory perception and copigmentation of organoleptic-active-components in wines: Effects and potential molecular mechanisms
inferred← citeshttps://doi.org/10.1016/j.foodres.2025.115719openalex-snapshot
Comprehensive insights into yeast mannoproteins:structural heterogeneity, winemaking, food processing, and medicine food homology
inferred← citeshttps://doi.org/10.1016/j.foodres.2025.115956openalex-snapshot
Influence of grape quality tier, harvest timing, and yeast strain on mannoprotein content, phenolic composition, and color modulation in young red wines
inferred← citeshttps://doi.org/10.1016/j.foodres.2026.119900openalex-snapshot
Yeast derivative products in wine production: From composition to oenological applications and emerging challenges
inferred← citeshttps://doi.org/10.1016/j.ifset.2009.01.004openalex-snapshot
Preparation of a resveratrol-enriched grape juice based on ultraviolet C-treated berries
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2010.02.014openalex-snapshot
A new methodology to obtain wine yeast strains overproducing mannoproteins
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2026.111755openalex-snapshot
Role of mannoproteins in the activation of wine malolactic fermentation: Influence of the yeast and the extraction method
inferred← citeshttps://doi.org/10.1016/j.jfca.2025.107560openalex-snapshot
Effect of pre-fermentative cold soaking and use of different enzymes on the chemical and sensory properties of Catarratto wines
inferred← citeshttps://doi.org/10.1016/j.lwt.2009.03.009openalex-snapshot
Effect of a pulsed electric field treatment on the anthocyanins composition and other quality parameters of Cabernet Sauvignon freshly fermented model wines obtained after different maceration times
inferred← citeshttps://doi.org/10.1016/j.lwt.2012.03.012openalex-snapshot
Comparative study of the use of maceration enzymes and cold pre-fermentative maceration on phenolic and anthocyanic composition and colour of a Mencía red wine
inferred← citeshttps://doi.org/10.1016/j.lwt.2012.03.016openalex-snapshot
Polysaccharide characterization of commercial dry yeast preparations and their effect on white and red wine composition
inferred← citeshttps://doi.org/10.1016/j.lwt.2017.05.009openalex-snapshot
Analysis of the impact of fining agents types, oenological tannins and mannoproteins and their concentrations on the phenolic composition of red wine
inferred← citeshttps://doi.org/10.1016/j.lwt.2019.02.034openalex-snapshot
Aging of Aglianico and Sangiovese wine on mannoproteins: Effect on astringency and colour
inferred← citeshttps://doi.org/10.1016/j.lwt.2019.108788openalex-snapshot
Effect of pulsed electric fields on mannoproteins release from Saccharomyces cerevisiae during the aging on lees of Caladoc red wine
inferred← citeshttps://doi.org/10.1016/j.lwt.2021.112217openalex-snapshot
Mannoproteins interfering wine astringency by modulating the reaction between phenolic fractions and protein in a model wine system
inferred← citeshttps://doi.org/10.1016/j.lwt.2022.114219openalex-snapshot
Effect of mannoproteins from different oenological yeast on pigment composition and color stability of red wine
inferred← citeshttps://doi.org/10.1016/j.lwt.2024.116554openalex-snapshot
Effect of the addition of protein hydrolysates from grape seed meal residue to red wines in warm regions in the stabilization stage
inferred← citeshttps://doi.org/10.1016/j.lwt.2026.119409openalex-snapshot
Using <5 kDa peptide fraction from grape seed by-product as colour stabiliser for red wines in warm climates
inferred← citeshttps://doi.org/10.1021/acs.jafc.4c01001openalex-snapshot
Potential Use of Torulaspora delbrueckii As a New Source of Mannoproteins of Oenological Interest
inferred← citeshttps://doi.org/10.1021/acs.jafc.5b01336openalex-snapshot
Use of Commercial Dry Yeast Products Rich in Mannoproteins for White and Rosé Sparkling Wine Elaboration
inferred← citeshttps://doi.org/10.1021/acs.jafc.6c01951openalex-snapshot
Red Wine Colloids: Advances in Characterization and Strategies for Colloidal Stability
inferred← citeshttps://doi.org/10.1021/acs.jafc.9b07251openalex-snapshot
Fractionation of Nanoparticle Matter in Red Wines Using Asymmetrical Flow Field-Flow Fractionation
inferred← citeshttps://doi.org/10.1021/jf0716782openalex-snapshot
Polysaccharide Profile and Content during the Vinification and Aging of Tempranillo Red Wines
inferred← citeshttps://doi.org/10.1021/jf204055uopenalex-snapshot
Effect of Aging on Lees and of Three Different Dry Yeast Derivative Products on Verdejo White Wine Composition and Sensorial Characteristics
inferred← citeshttps://doi.org/10.1021/jf504795gopenalex-snapshot
Complex Carbohydrates of Red Wine: Characterization of the Extreme Diversity of Neutral Oligosaccharides by ESI-MS
inferred← citeshttps://doi.org/10.1021/jf801535kopenalex-snapshot
Effect of Commercial Mannoprotein Addition on Polysaccharide, Polyphenolic, and Color Composition in Red Wines
inferred← citeshttps://doi.org/10.1039/c3fo60263jopenalex-snapshot
Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods
inferred← citeshttps://doi.org/10.1051/bioconf/20160702024openalex-snapshot
Effect of sequential inoculation (Torulaspora delbrueckii/Saccharomyces cerevisiae) in the first fermentation on the foam properties of sparkling wine (Cava)
inferred← citeshttps://doi.org/10.1080/10408398.2021.1960476openalex-snapshot
Grape polysaccharides: compositional changes in grapes and wines, possible effects on wine organoleptic properties, and practical control during winemaking
inferred← citeshttps://doi.org/10.1080/10942912.2012.685682openalex-snapshot
Impact of Using New Commercial Glutathione Enriched Inactive Dry Yeast Oenological Preparations on the Aroma and Sensory Properties of Wines
inferred← citeshttps://doi.org/10.1111/ajgw.12048openalex-snapshot
Effect of winemaking techniques on polysaccharide composition of Cabernet Sauvignon, Syrah and Monastrell red wines
inferred← citeshttps://doi.org/10.1111/ajgw.12188openalex-snapshot
Impact of winemaking practices on the concentration and composition of tannins in red wine
inferred← citeshttps://doi.org/10.1111/ajgw.12194openalex-snapshot
Potassium bitartrate crystallisation in wine and its inhibition
inferred← citeshttps://doi.org/10.1128/aem.00302-08openalex-snapshot
A RecombinantSaccharomyces cerevisiaeStrain Overproducing Mannoproteins Stabilizes Wine against Protein Haze
inferred← citeshttps://doi.org/10.1155/2024/6822967openalex-snapshot
Ability of Different Flavonols and Commercial Mannoproteins to Enhance Wine Colour through Copigmentation
inferred← citeshttps://doi.org/10.17221/346/2016-cjfsopenalex-snapshot
Improved chromatic and sensory characteristics of Plavac Mali wines - efficiency of maceration enzymes
inferred← citeshttps://doi.org/10.20868/upm.thesis.38085openalex-snapshot
Preparados enológicos comerciales a base de levaduras secas inactivas : caracterización, modo de acción e influencia en la composición y características sensoriales de los vino
inferred← citeshttps://doi.org/10.20870/oeno-one.2012.46.3.1516openalex-snapshot
Effect of using glutathione-enriched inactive dry yeast preparations on the phenolic composition of rosé Grenache wines during winemaking
inferred← citeshttps://doi.org/10.20870/oeno-one.2024.58.3.7955openalex-snapshot
Effect of different yeast-derived products on a red wine polyphenolic composition: influence of the wine age
inferred← citeshttps://doi.org/10.21548/33-1-1310openalex-snapshot
Influence of Fining and Tartaric Stabilisation Procedures on White Wine Mannoprotein Content
inferred← citeshttps://doi.org/10.2174/138527212799957977openalex-snapshot
Anthocyanin Copigmentation - Evaluation, Mechanisms and Implications for the Colour of Red Wines
inferred← citeshttps://doi.org/10.31727/gzb.43.3.11openalex-snapshot
The effect of commercial pectolytic enzymes on young Babić wines quality
inferred← citeshttps://doi.org/10.3389/fnut.2021.691784openalex-snapshot
Anthocyanin and Phenolic Acids Contents Influence the Color Stability and Antioxidant Capacity of Wine Treated With Mannoprotein
inferred← citeshttps://doi.org/10.3390/beverages11010005openalex-snapshot
Post-Fermentative Addition of Grape Seed Protein Hydrolysates and Their Impact on Wine Colour-Related Polyphenols
inferred← citeshttps://doi.org/10.3390/beverages6010019openalex-snapshot
White Wine Protein Instability: Mechanism, Quality Control and Technological Alternatives for Wine Stabilisation—An Overview
inferred← citeshttps://doi.org/10.3390/fermentation10070375openalex-snapshot
The Effects of a Saccharomyces cerevisiae Strain Overexpressing the Endopolygalacturonase PGU1 Gene on the Aminoacidic, Volatile, and Phenolic Compositions of Cabernet Sauvignon Wines
inferred← citeshttps://doi.org/10.3390/fermentation4030071openalex-snapshot
Saccharomycodes ludwigii, Control and Potential Uses in Winemaking Processes
inferred← citeshttps://doi.org/10.3390/fermentation5030066openalex-snapshot
Mannoprotein Content and Volatile Molecule Profiles of Trebbiano Wines Obtained by Saccharomyces cerevisiae and Saccharomyces bayanus Strains
inferred← citeshttps://doi.org/10.3390/fermentation6010022openalex-snapshot
Modulating Wine Pleasantness Throughout Wine-Yeast Co-Inoculation or Sequential Inoculation
inferred← citeshttps://doi.org/10.3390/fermentation6030076openalex-snapshot
Non-Saccharomyces in Winemaking: Source of Mannoproteins, Nitrogen, Enzymes, and Antimicrobial Compounds
inferred← citeshttps://doi.org/10.3390/foods7120204openalex-snapshot
Impact of Commercial Oenotannin and Mannoprotein Products on the Chemical and Sensory Properties of Shiraz Wines Made from Sequentially Harvested Fruit
inferred← citeshttps://doi.org/10.3390/molecules17021483openalex-snapshot
Anthocyanins and Their Variation in Red Wines II. Anthocyanin Derived Pigments and Their Color Evolution
inferred← citeshttps://doi.org/10.3390/molecules17021571openalex-snapshot
Anthocyanins and Their Variation in Red Wines I. Monomeric Anthocyanins and Their Color Expression
inferred← citeshttps://doi.org/10.3390/molecules24244490openalex-snapshot
Influence of Saccharomyces and non-Saccharomyces Yeasts in the Formation of Pyranoanthocyanins and Polymeric Pigments during Red Wine Making
inferred← citeshttps://doi.org/10.3390/molecules26144133openalex-snapshot
Commercial Mannoproteins Improve the Mouthfeel and Colour of Wines Obtained by Excessive Tannin Extraction
inferred← citeshttps://doi.org/10.3390/molecules27238330openalex-snapshot
Isolation, Characterization, and Compositional Analysis of Polysaccharides from Pinot Noir Wines: An Exploratory Study
inferred← citeshttps://doi.org/10.3390/molecules28186477openalex-snapshot
Grape-Derived Polysaccharide Extracts Rich in Rhamnogalacturonans-II as Potential Modulators of White Wine Flavor Compounds
inferred← citeshttps://doi.org/10.3390/pr8111483openalex-snapshot
Improved Phenolic Compositions and Sensory Attributes of Red Wines by Saccharomyces cerevisiae Mutant CM8 Overproducing Cell-Wall Mannoproteins
inferred← citeshttps://doi.org/10.5344/ajev.2010.61.2.191openalex-snapshot
Yeast Mannoproteins in Red Winemaking: Effect on Polysaccharide, Polyphenolic, and Color Composition
inferred← citeshttps://doi.org/10.5344/ajev.2012.11103openalex-snapshot
Effect of Winery Yeast Lees on Touriga Nacional Red Wine Color and Tannin Evolution
inferred← citeshttps://doi.org/10.5344/ajev.2012.12071openalex-snapshot
Effect of Yeast Strain and Supplementation with Inactive Yeast during Alcoholic Fermentation on Wine Polysaccharides
inferred← citeshttps://doi.org/10.5772/intechopen.1003667openalex-snapshot
Effect of aging on lees on the volatile profile of Malvasia aromatica wines fermented with Saccharomyces native yeasts in PDO “Vinos de Madrid”
inferred← citeshttps://doi.org/10.5772/intechopen.110980openalex-snapshot
New Advances in Saccharomyces
inferred← citeshttps://doi.org/10.5772/intechopen.85629openalex-snapshot
Properties of Wine Polysaccharides
inferred← citeshttps://doi.org/10.70675/0c72b268z6b62z45e6zab50zc08986d0d5f8openalex-snapshot
Recherches sur les bases moléculaires de la saveur sucrée des vins secs : approches analytique et sensorielle
inferred← citeshttps://doi.org/10.70675/6b5a7310z6ea6z4a60z94d5zc6a8fed0c566openalex-snapshot
Les composés phénoliques des raisins : étude du potentiel qualitatif et des procédés émergeants d'extraction
inferred← citeshttps://doi.org/10.70675/91e1f17azf43fz481az8c7cz3ad45e85b783openalex-snapshot
Study of the impact of oenological processes on the phenolic composition and biological activities of Lebanese wines
inferred← citeshttps://doi.org/10.70675/efe05176z70c3z4081za5ffzd1268f9c72bbopenalex-snapshot
Caractérisation structurale des polysaccharides extracellulaires de levures indigènes du raisin isolées en Champagne : Implication dans les propriétés moussantes des vins
Editorial review for independent work. ICSAC — the Institute for Complexity
Science and Advanced Computing — runs a structured editorial panel for researchers
publishing outside journals, and publishes on CiteStamp rails. Submission is free
and goes through ORCID: icsacinstitute.org/submit.