Esteban A. Bolcato - Concepedia

Author

Esteban A. Bolcato

National Agricultural Technology Institute

Also Known As

Esteban A. Bolcato, Esteban Bolcato

Publications

192

Citations

H-Index

Concepts

All Affiliations

National Agricultural Technology Institute California Polytechnic State University National Institute of Industrial Technology

About

Esteban A. Bolcato is an author at National Agricultural Technology Institute specializing in food chemistry, health sciences, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	170
2	Food Quality	3	3	118
3	Flavoromics	1	1	39
4	Food Fermentation	1	1	29
5	Agricultural Economics	1	1	35

Esteban A. Bolcato

Publications

192

Citations

H-Index

Page 1

	Year	Citations
Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak L. Federico Casassa, Esteban A. Bolcato, Santiago Sari Food Chemistry Food ChemistryRed WinesSensory AttributesTanninWine Tasting	2014	44
Chemical and Sensory Effects of Cold Soak, Whole Cluster Fermentation, and Stem Additions in Pinot noir Wines L. Federico Casassa, Santiago Sari, Esteban A. Bolcato, American Journal of Enology and Viticulture Food ChemistryPinot Noir WinesStem AdditionsFlavoromicsTannin	2018	39
Microwave-Assisted Extraction Applied to Merlot Grapes with Contrasting Maturity Levels: Effects on Phenolic Chemistry and Wine Color L. Federico Casassa, Santiago Sari, Esteban A. Bolcato, Fermentation Food ChemistryMw TreatmentBotanyTanninContrasting Maturity Levels	2019	35
Combined effect of temperature and ammonium addition on fermentation profile and volatile aroma composition of Torrontés Riojano wines Dolores Pérez, Mariela Assof, Esteban A. Bolcato, LWT Food ChemistryFood FermentationFermentation ProfileAmmonium AdditionVolatile Aroma Composition	2017	29
Effects of maceration length after prefermentative cold soak: Detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines L. Federico Casassa, Esteban A. Bolcato, Santiago Sari, Journal of Food Composition and Analysis Food ChemistryMerlot WinesTanninWine TastingCabernet Sauvignon	2021	23
Combined effect of prefermentative cold soak and SO2 additions in Barbera D'Asti and Malbec wines: Anthocyanin composition, chromatic and sensory properties L. Federico Casassa, Esteban A. Bolcato, Santiago Sari, LWT Food ChemistryBotanyTanninSo2 AdditionsBarbera D'asti	2015	22

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