Concepedia

Press Fraction Selection

Press Fraction Selection is a method in enology that involves the systematic differentiation and utilization of distinct juice fractions obtained during the pressing of crushed grapes, distinguished by their sequential extraction and differing chemical compositions, to influence the sensory and structural profile of base wine.

1

Publications

31

Citations

8

Authors

3

Institutions

Publications per year

2017–2026

1

Parents

Publications

1

1–1 of 1

Authors

8

  1. SJ
    Sandrine Jégou

    Université de Reims Champagne-Ardenne, France

    1 publications · 31 citations

    1

    h-index

  2. RM
    Richard Marchal

    Université de Reims Champagne-Ardenne, France

    1 publications · 31 citations

    1

    h-index

  3. SO
    Solomen Oluwa

    Institut Oenologique de Champagne (France), France

    1 publications · 31 citations

    1

    h-index

  4. PW
    Pascale Williams

    Sciences pour L’Œnologie, France

    1 publications · 31 citations

    1

    h-index

  5. TS
    Thomas Salmon

    Sciences pour L’Œnologie, France

    1 publications · 31 citations

    1

    h-index

1–5 of 8

Institutions

3

  1. Comité Champagne

    Épernay, France

    1 h-index

    5 publications

    155 citations

  2. Sciences pour L’Œnologie

    Montpellier, France

    1 h-index

    2 publications

    62 citations

  3. Institut Oenologique de Champagne (France)

    Mardeuil, France

    1 h-index

    1 publications

    31 citations

1–3 of 3

Venues

  1. Food Chemistry

    1 publications · 31 citations

    1

    h-index

1–1