Esteban A. Bolcato

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

L. Federico Casassa, Esteban A. Bolcato, Santiago Sari · Food Chemistry · 2014 · 44 citations

Food Chemistry, Red Wines, Sensory Attributes +5

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 et al. · American Journal of Enology and Viticulture · 2018 · 39 citations

Food Chemistry, Pinot Noir Wines, Stem Additions +14

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 et al. · Fermentation · 2019 · 35 citations · Full text

Food Chemistry, Mw Treatment, Botany +13

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 et al. · LWT · 2017 · 29 citations

Food Chemistry, Food Fermentation, Fermentation Profile +3

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 et al. · Journal of Food Composition and Analysis · 2021 · 23 citations · Full text

Food Chemistry, Merlot Wines, Tannin +8