Concepedia

Stabilization During Aging

Stabilization During Aging is a winemaking process within the broader category of red wine stabilization methods, distinguished by its deliberate application during the maturation phase to ensure colloidal, chemical, and microbiological stability through controlled interactions between phenolic compounds, tannins, and polysaccharides over time.

30

Publications

1.3K

Citations

116

Authors

39

Institutions

Publications per year

2017–2026

8

Parents

Publications

30

Artificial aging of wines using oak chips

Panagiotis Arapitsas, Aristotelis Antonopoulos, E. Stefanou et al. · Food Chemistry · 2004 · 150 citations

, , +14

Structural Modification of Wine Arabinogalactans during Aging on Lees

Thierry Doco, P. Vuchot, Véronique Cheynier et al. · American Journal of Enology and Viticulture · 2003 · 121 citations

, , +17

RETRACTED: Expression of the longevity proteins by both red and white wines and their cardioprotective components, resveratrol, tyrosol, and hydroxytyrosol

Subhendu Mukherjee, István Lekli, Narasimman Gurusamy et al. · Free Radical Biology and Medicine · 2008 · 110 citations · Full text

, , +15

Polysaccharide Profile and Content during the Vinification and Aging of Tempranillo Red Wines

Zenaida Guadalupe, Belén Ayestarán · Journal of Agricultural and Food Chemistry · 2007 · 106 citations · Full text

, , +17

Polysaccharide Patterns During the Aging of Carignan noir Red Wines

Thierry Doco, N. Quellec, Michel Moutounet et al. · American Journal of Enology and Viticulture · 1999 · 88 citations

, , +17

1–5 of 30

Authors

116

  1. LP
    Luis Pérez

    Universidad de Cádiz, Spain

    3 publications · 82 citations

    3

    h-index

  2. AR
    Ana Roldán

    Universidad de Cádiz, Spain

    3 publications · 82 citations

    3

    h-index

  3. IC
    Ildefonso Caro

    Universidad de Cádiz, Spain

    3 publications · 82 citations

    3

    h-index

  4. DM
    David Madigan

    Columbia University, United States

    2 publications · 117 citations

    2

    h-index

  5. MM
    Michel Moutounet

    Sciences pour L’Œnologie, France

    2 publications · 209 citations

    2

    h-index

1–5 of 116

Institutions

39

  1. Universidad de Cádiz

    Cadiz, Spain

    4 h-index

    16 publications

    415 citations

  2. Juan Agustín Maza University

    Mendoza, Argentina

    1 h-index

    6 publications

    96 citations

  3. University of Modena and Reggio Emilia

    Modena, Italy

    1 h-index

    2 publications

    84 citations

  4. Doosan (South Korea)

    Seoul, South Korea

    1 h-index

    7 publications

    287 citations

  5. Universidad de Sevilla

    Seville, Spain

    1 h-index

    3 publications

    51 citations

  6. Azienda Sanitaria Locale di Asti

    Asti, Italy

    1 h-index

    5 publications

    90 citations

  7. Laboratoire de Chimie des Polymères Organiques

    Pessac, France

    1 h-index

    4 publications

    352 citations

  8. Universitat Rovira i Virgili

    Tarragona, Spain

    1 h-index

    1 publications

    15 citations

1–8 of 39

Venues

  1. Food Chemistry

    3 publications · 188 citations

    3

    h-index

  2. Journal of Agricultural and Food Chemistry

    3 publications · 151 citations

    3

    h-index

  3. 2

    h-index

  4. American Journal of Enology and Viticulture

    AJEV · 2 publications · 209 citations

    2

    h-index

  5. International Journal of Food Properties

    1 publications · 39 citations

    1

    h-index

1–5