Search Results - Bolcato, Esteban

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  1. 1
    Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak

    Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak by Casassa, L. Federico, Bolcato, Esteban A., Sari, Santiago E.

    Published in Food chemistry
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  2. 2
    Microwave-Assisted Extraction Applied to Merlot Grapes with Contrasting Maturity Levels: Effects on Phenolic Chemistry and Wine Color

    Microwave-Assisted Extraction Applied to Merlot Grapes with Contrasting Maturity Levels: Effects on Phenolic Chemistry and Wine Color by Casassa, L., Sari, Santiago, Bolcato, Esteban, Fanzone, Martin

    Published in Fermentation (Basel)
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  3. 3
    Effects of maceration length after prefermentative cold soak: Detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines

    Effects of maceration length after prefermentative cold soak: Detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines by Casassa, L. Federico, Bolcato, Esteban A., Sari, Santiago E., Barda, Nora

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  4. 4
    Combined effect of temperature and ammonium addition on fermentation profile and volatile aroma composition of Torrontés Riojano wines

    Combined effect of temperature and ammonium addition on fermentation profile and volatile aroma composition of Torrontés Riojano wines by Pérez, Dolores, Assof, Mariela, Bolcato, Esteban, Sari, Santiago, Fanzone, Martín

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  5. 5
    Combined effect of prefermentative cold soak and SO2 additions in Barbera D'Asti and Malbec wines: Anthocyanin composition, chromatic and sensory properties

    Combined effect of prefermentative cold soak and SO2 additions in Barbera D'Asti and Malbec wines: Anthocyanin composition, chromatic and sensory properties by Federico Casassa, L., Bolcato, Esteban A., Sari, Santiago E., Fanzone, Martín L., Jofré, Viviana P.

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