Concepedia

Red Wine Stabilization

Red Wine Stabilization is a winemaking process that applies targeted physicochemical and microbiological control measures to red wines in order to prevent post-bottling instabilities—such as haze formation, color degradation, tartrate precipitation, and microbial spoilage—while preserving their desired sensory and chromatic properties during storage and distribution.

386

Publications

17.3K

Citations

1.3K

Authors

350

Institutions

Publications per year

2017–2026

115

Variants

Stabilization Of Red Wine

Parents

Children

Publications

386

Critical environmental concerns in wine production: an integrative review

Katherine L. Christ, Roger Burritt · Journal of Cleaner Production · 2013 · 279 citations

, , +16

Formation of Protein−Polyphenol Haze in Beverages

Karl J. Siebert, Aurea Carrasco, P. Y. Lynn · Journal of Agricultural and Food Chemistry · 1996 · 275 citations

, , +17

Recent advances on the use of natural and safe alternatives to conventional methods to control postharvest gray mold of table grapes

Gianfranco Romanazzi, Amnon Lichter, F. Mlikota Gabler et al. · Postharvest Biology and Technology · 2011 · 268 citations

, , +15

Release of polysaccharides by yeasts and the influence of released polysaccharides on colour stability and wine astringency

Sandra Escot, Michel Feuillat, Laurent Dulau et al. · Australian Journal of Grape and Wine Research · 2001 · 236 citations · Full text

, , +17

Anthocyanins from red wine – Their stability under simulated gastrointestinal digestion

Gordon J. McDougall, S. Fyffe, Patricia P. Dobson et al. · Phytochemistry · 2005 · 218 citations

, , +14

1–5 of 386

Authors

1.3K

  1. AM
    António Morata

    Universidad Politécnica de Madrid, Spain

    13 publications · 779 citations

    13

    h-index

  2. EG
    Encarna Gómez‐Plaza

    Universidad de Murcia, Spain

    11 publications · 519 citations

    11

    h-index

  3. JA
    José Antonio Suárez-Lepe

    Universidad Politécnica de Madrid, Spain

    11 publications · 579 citations

    11

    h-index

  4. CG
    Carmen González

    Universidad Politécnica de Madrid, Spain

    9 publications · 530 citations

    9

    h-index

  5. AG
    Angelita Gambuti

    University of Naples Federico II, Italy

    8 publications · 350 citations

    8

    h-index

1–5 of 1.3K

Institutions

350

  1. Universidad Politécnica de Madrid

    Madrid, Spain

    14 h-index

    83 publications

    5K citations

  2. Australian Wine Research Institute

    Adelaide, Australia

    14 h-index

    45 publications

    2.7K citations

  3. University of California, Davis

    Davis, United States

    13 h-index

    36 publications

    1.7K citations

  4. Universidad de Murcia

    Murcia, Spain

    13 h-index

    47 publications

    3K citations

  5. Unité mixte de recherche Œnologie

    Villenave-d'Ornon, France

    11 h-index

    45 publications

    1.4K citations

  6. China Agricultural University

    Beijing, China

    10 h-index

    41 publications

    1K citations

  7. Sciences pour L’Œnologie

    Montpellier, France

    10 h-index

    30 publications

    1.9K citations

  8. University of Naples Federico II

    Naples, Italy

    10 h-index

    32 publications

    1.2K citations

1–8 of 350

Venues

  1. Food Chemistry

    46 publications · 2.5K citations

    31

    h-index

  2. Journal of Agricultural and Food Chemistry

    34 publications · 2.3K citations

    26

    h-index

  3. American Journal of Enology and Viticulture

    AJEV · 45 publications · 1.5K citations

    20

    h-index

  4. LWT

    16 publications · 571 citations

    15

    h-index

  5. Food Research International

    16 publications · 576 citations

    14

    h-index

1–5