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Cold-induced tartaric stabilization as a driver of phenolic modulation and sensory quality in Niágara Rosada (Vitis labrusca) wines

https://doi.org/10.2139/ssrn.6963656
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Outgoing claims: the papers this work cites, builds on, or argues with.

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Understanding Wine Chemistry
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Quercetin instability in red wines: Insights into precipitation and control approaches
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The effect of temperature and radiation on flavonol aglycones and flavonol glycosides of kale (Brassica oleracea var. sabellica)
inferredcites →https://doi.org/10.1016/j.foodchem.2014.02.163openalex-snapshot
Phenolic composition of grape and winemaking by-products of Brazilian hybrid cultivars BRS Violeta and BRS Lorena
inferredcites →https://doi.org/10.1016/j.foodchem.2021.129996openalex-snapshot
Efficiency of carboxymethylcellulose in red wine tartaric stability: Effect on wine phenolic composition, chromatic characteristics and colouring matter stability
inferredcites →https://doi.org/10.1016/j.foodres.2013.07.024openalex-snapshot
Phenolic composition of the berry parts of hybrid grape cultivar BRS Violeta (BRS Rubea × IAC 1398-21) using HPLC–DAD–ESI-MS/MS
inferredcites →https://doi.org/10.1016/j.foodres.2015.05.056openalex-snapshot
Pre-drying and submerged cap winemaking: Effects on polyphenolic compounds and sensory descriptors. Part I: BRS Rúbea and BRS Cora
inferredcites →https://doi.org/10.1016/j.foohum.2025.100828openalex-snapshot
Grape juice and red wine: Composition, processing, and health implications
inferredcites →https://doi.org/10.1016/j.jfca.2023.105794openalex-snapshot
Impact of aging on the physical-chemical and phenolic stability of tropical red wines from Brazil produced with grapes harvested in the summer season
inferredcites →https://doi.org/10.1021/acs.jafc.0c04095openalex-snapshot
Metabolomics Approach to Assess the Relative Contributions of the Volatile and Non-volatile Composition to Expert Quality Ratings of Pinot Noir Wine Quality
inferredcites →https://doi.org/10.1021/jf062800kopenalex-snapshot
Flavonol Profiles ofVitis viniferaRed Grapes and Their Single-Cultivar Wines
inferredcites →https://doi.org/10.1021/jf4055825openalex-snapshot
Color Stabilization of Red Wines. A Chemical and Colloidal Approach
inferredcites →https://doi.org/10.1021/jf802863gopenalex-snapshot
Flavonol 3-O-Glycosides Series of Vitis vinifera Cv. Petit Verdot Red Wine Grapes
inferredcites →https://doi.org/10.1111/ajgw.12056openalex-snapshot
Taste and textural characters of mixtures of caftaric acid and Grape Reaction Product in model wine
inferredcites →https://doi.org/10.1111/ajgw.12194openalex-snapshot
Potassium bitartrate crystallisation in wine and its inhibition
inferredcites →https://doi.org/10.1201/b16452openalex-snapshot
Sensory Evaluation Techniques
inferredcites →https://doi.org/10.3390/antiox13091132openalex-snapshot
Polyphenolic Profile and Antioxidant Activity of Whole Grape Juices from Vitis labrusca and Brazilian Hybrid Grapes in Two Training Systems
inferredcites →https://doi.org/10.3390/antiox13111312openalex-snapshot
Wine Phenolic Compounds: Chemistry, Functionality and Health Benefits
inferredcites →https://doi.org/10.3390/app11031157openalex-snapshot
Interactions between Polyphenols and Volatile Compounds in Wine: A Literature Review on Physicochemical and Sensory Insights
inferredcites →https://doi.org/10.3390/cryst15050401openalex-snapshot
Sustainable Strategies for Wine Colloidal Stability: Innovations in Potassium Bitartrate Crystallization Control
inferredcites →https://doi.org/10.3390/foods13172734openalex-snapshot
Wine Volatilome as Affected by Tartaric Stabilization Treatments: Cold Stabilization, Carboxymethylcellulose and Metatartaric Acid
inferredcites →https://doi.org/10.5344/ajev.1977.28.1.49openalex-snapshot
Total Phenol Analysis: Automation and Comparison with Manual Methods
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