Concepedia

Base Wine Blending

Base Wine Blending is a methodological framework in enological research that systematically integrates distinct base wines to achieve a target sensory and chemical profile, distinguished by its reliance on predictive modeling and compositional analytics to optimize blending decisions.

8

Publications

284

Citations

32

Authors

12

Institutions

Publications per year

2017–2026

2

Parents

Publications

8

Efficacies of soy sauce and wine base marinades for controlling spoilage of raw beef

C. Kargiotou, Eugenios Katsanidis, Jonathan Rhoades et al. · Food Microbiology · 2010 · 76 citations

, , +16

Neural-Network-Assisted Optimization of Wine Blending Based on Sensory Analysis

Jordan G. Ferrier, David E. Block · American Journal of Enology and Viticulture · 2001 · 42 citations

, , +17

Foam Aptitude of Trepat and Monastrell Red Varieties in Cava Elaboration. 1. Base Wine Characteristics

T. Girbau-Solà, Elvira López‐Tamames, Julia Buján et al. · Journal of Agricultural and Food Chemistry · 2002 · 38 citations

, , +16

Using Torulaspora delbrueckii killer yeasts in the elaboration of base wine and traditional sparkling wine

Rocío Velázquez, Emiliano Zamora, María L. Álvarez et al. · International Journal of Food Microbiology · 2018 · 33 citations

, , +16

Foam Aptitude of Trepat and Monastrell Red Varieties in Cava Elaboration. 2. Second Fermentation and Aging

T. Girbau-Solà, M. López-Barajas, Elvira López‐Tamames et al. · Journal of Agricultural and Food Chemistry · 2002 · 31 citations

, , +16

1–5 of 8

Authors

32

  1. SB
    Susana Buxaderas

    Universitat de Barcelona, Spain

    2 publications · 69 citations

    2

    h-index

  2. EL
    Elvira López‐Tamames

    Universitat de Barcelona, Spain

    2 publications · 69 citations

    2

    h-index

  3. TG
    T. Girbau-Solà

    Universitat de Barcelona, Spain

    2 publications · 69 citations

    2

    h-index

  4. EK
    Eugenios Katsanidis

    Aristotle University of Thessaloniki, Greece

    1 publications · 76 citations

    1

    h-index

  5. GP
    Giovanni Petrella

    University of Foggia, Italy

    1 publications · 17 citations

    1

    h-index

1–5 of 32

Institutions

12

  1. Universitat de Barcelona

    Barcelona, Spain

    3 h-index

    10 publications

    330 citations

  2. Government of Extremadura

    Badajoz, Spain

    1 h-index

    2 publications

    66 citations

  3. Institute of Food Science

    Avellino, Italy

    1 h-index

    2 publications

    34 citations

  4. Consorzio Milano Ricerche

    Campobasso, Italy

    1 h-index

    1 publications

    17 citations

  5. Universidad de Extremadura

    Badajoz, Spain

    1 h-index

    2 publications

    66 citations

  6. University of California, Davis

    Davis, United States

    1 h-index

    2 publications

    84 citations

  7. Institute of Agriculture and Tourism

    Poreč, Croatia

    1 h-index

    2 publications

    40 citations

  8. Aristotle University of Thessaloniki

    Thessaloniki, Greece

    1 h-index

    4 publications

    304 citations

1–8 of 12

Venues

  1. Journal of Agricultural and Food Chemistry

    2 publications · 69 citations

    2

    h-index

  2. International Journal of Food Microbiology

    1 publications · 33 citations

    1

    h-index

  3. Foods

    1 publications · 27 citations

    1

    h-index

  4. American Journal of Enology and Viticulture

    AJEV · 1 publications · 42 citations

    1

    h-index

  5. Food Microbiology

    1 publications · 76 citations

    1

    h-index

1–5