Concepedia

Winemaking Additives

Winemaking Additives is a substance intentionally introduced during the winemaking process to achieve specific oenological effects, distinguished from other enological agents by its auxiliary role in modifying wine stability, clarity, flavor, or color.

41

Publications

1.8K

Citations

188

Authors

72

Institutions

Publications per year

2017–2026

20

Parents

Publications

41

Improving colour extraction and stability in red wines: the use of maceration enzymes and enological tannins

Ana Belén Bautista‐Ortín, Adrián Martínez‐Cutillas, José María Ros‐García et al. · International Journal of Food Science & Technology · 2005 · 193 citations

, , +17

Alternative Methods to SO <sub>2</sub> for Microbiological Stabilization of Wine

Maria Tiziana Lisanti, Giuseppe Blaiotta, Claudia Nioi et al. · Comprehensive Reviews in Food Science and Food Safety · 2019 · 125 citations

, , +17

Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines

Kai Chen, Carlos Escott, Iris Loira et al. · Food Microbiology · 2017 · 120 citations

, , +17

Chemical and biochemical features involved in sparkling wine production: from a traditional to an improved winemaking technology

María Ángeles Pozo‐Bayón, Adolfo J. Martínez-Rodríguez, Encarnación Pueyo et al. · Trends in Food Science & Technology · 2009 · 103 citations

, , +16

Proteomics of wine additives: Mining for the invisible via combinatorial peptide ligand libraries

Angelo Cereda, Alexander V. Kravchuk, Alfonsina D’Amato et al. · Journal of Proteomics · 2010 · 71 citations

, , +12

1–5 of 41

Authors

188

  1. KL
    Kerry L. Wilkinson

    The University of Adelaide, Australia

    3 publications · 85 citations

    3

    h-index

  2. SE
    Susan E.P. Bastian

    The University of Adelaide, Australia

    3 publications · 85 citations

    3

    h-index

  3. MM
    Massimo Messori

    University of Modena and Reggio Emilia, Italy

    2 publications · 59 citations

    2

    h-index

  4. RS
    Rosario Sánchez‐Gómez

    University of Castilla-La Mancha, Spain

    3 publications · 85 citations

    2

    h-index

  5. MV
    M. Victoria Moreno‐Arribas

    Instituto de Investigación en Ciencias de la Alimentación, Spain

    2 publications · 137 citations

    2

    h-index

1–5 of 188

Institutions

72

  1. University of Modena and Reggio Emilia

    Modena, Italy

    3 h-index

    6 publications

    158 citations

  2. Unité mixte de recherche Œnologie

    Villenave-d'Ornon, France

    3 h-index

    17 publications

    617 citations

  3. Australian Wine Research Institute

    Adelaide, Australia

    3 h-index

    11 publications

    481 citations

  4. Universidad de Murcia

    Murcia, Spain

    3 h-index

    8 publications

    971 citations

  5. Institut Polytechnique de Bordeaux

    Bordeaux, France

    2 h-index

    14 publications

    554 citations

  6. University of Bologna

    Bologna, Italy

    2 h-index

    3 publications

    78 citations

  7. Ningbo Center for Disease Control and Prevention

    Ningbo, China

    2 h-index

    11 publications

    272 citations

  8. Universidade do Porto

    Porto, Portugal

    2 h-index

    4 publications

    192 citations

1–8 of 72

Venues

  1. Food Chemistry

    4 publications · 154 citations

    4

    h-index

  2. American Journal of Enology and Viticulture

    AJEV · 3 publications · 89 citations

    3

    h-index

  3. Australian Journal of Grape and Wine Research

    2 publications · 76 citations

    2

    h-index

  4. Foods

    2 publications · 39 citations

    2

    h-index

  5. Ciencia e investigación agraria

    2 publications · 34 citations

    2

    h-index

1–5