Concepedia

Press Fractioning

Press Fractioning is a methodological framework in juice extraction that systematically separates juice into distinct compositional fractions through controlled, sequential pressing stages to optimize yield and quality.

5

Publications

136

Citations

35

Authors

10

Institutions

Publications per year

2017–2026

3

Parents

Publications

5

Exploiting blackcurrant juice press residue in extruded snacks

Leenamaija Mäkilä, Oskar Laaksonen, José Martín Ramos-Díaz et al. · LWT · 2014 · 49 citations

, , +9

Effect of grape juice press fractioning on polysaccharide and oligosaccharide compositions of Pinot meunier and Chardonnay Champagne base wines

Sandrine Jégou, Duc An Hoang, Thomas Salmon et al. · Food Chemistry · 2017 · 31 citations

, , +16

Pressing Effects on Yield, Quality, and Nutraceutical Content of Juice, Seeds, and Skins from Black Beauty and Sunbelt Grapes

Renee T. Threlfall, Justin R. Morris, Luke R. Howard et al. · Journal of Food Science · 2005 · 27 citations

, , +17

Phenolic Content of Apple Juice for Cider Making as Influenced by Common Pre-Fermentation Processes Using Two Analytical Methods

Madeleine L. Way, Joanna E. Jones, N Swarts et al. · Beverages · 2019 · 18 citations · Full text

, , +17

Press Fractioning of Grape Juice: A First Step to Manage Potential Atypical Aging Development during Winemaking

Tomás Román, Tiziana Nardin, Gianmaria Trenti et al. · American Journal of Enology and Viticulture · 2019 · 11 citations

, , +17

1–5 of 5

Authors

35

  1. MV
    Marjatta Vahvaselkä

    University of Helsinki, Finland

    1 publications · 49 citations

    1

    h-index

  2. GN
    Giorgio Nicolini

    Fondazione Edmund Mach, Italy

    1 publications · 11 citations

    1

    h-index

  3. TS
    Thomas Salmon

    Sciences pour L’Œnologie, France

    1 publications · 31 citations

    1

    h-index

  4. RL
    Roberto Larcher

    Fondazione Edmund Mach, Italy

    1 publications · 11 citations

    1

    h-index

  5. KJ
    Kirsi Jouppila

    University of Helsinki, Finland

    1 publications · 49 citations

    1

    h-index

1–5 of 35

Institutions

10

  1. Fondazione Edmund Mach

    San Michele all'Adige, Italy

    1 h-index

    6 publications

    66 citations

  2. Friedrich Schiller University Jena

    Jena, Germany

    1 h-index

    1 publications

    49 citations

  3. University of Tasmania

    Hobart, Australia

    1 h-index

    4 publications

    72 citations

  4. Sciences pour L’Œnologie

    Montpellier, France

    1 h-index

    2 publications

    62 citations

  5. Institut Oenologique de Champagne (France)

    Mardeuil, France

    1 h-index

    1 publications

    31 citations

  6. Comité Champagne

    Épernay, France

    1 h-index

    5 publications

    155 citations

  7. University of Arkansas at Fayetteville

    Fayetteville, United States

    1 h-index

    5 publications

    135 citations

  8. Aalto University

    Espoo, Finland

    1 h-index

    4 publications

    196 citations

1–8 of 10

Venues

  1. American Journal of Enology and Viticulture

    AJEV · 1 publications · 11 citations

    1

    h-index

  2. Food Chemistry

    1 publications · 31 citations

    1

    h-index

  3. Beverages

    1 publications · 18 citations

    1

    h-index

  4. LWT

    1 publications · 49 citations

    1

    h-index

  5. Journal of Food Science

    JFS · 1 publications · 27 citations

    1

    h-index

1–5