Impact of maceration enzymes on skin softening and relationship with anthocyanin extraction in wine grapes with different anthocyanin profiles

Phenolic Reactions during Winemaking and Aging

Hélène Fulcrand, Montserrat Dueñas, Erika Salas et al. · American Journal of Enology and Viticulture · 2006 · 309 citations · Full text

Agriculture, Chemistry, Enology +16

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

Agriculture, Enology, Food Science +17

Changes in cell wall composition of three Fragaria x ananassa cultivars with different softening rate during ripening

Hernán G. Rosli, Pedro M. Civello, Gustavo A. Martı́nez · Plant Physiology and Biochemistry · 2004 · 192 citations

Agriculture, Plant Biology, Plant Sciences +14

Effect of macerating enzyme treatment on the polyphenol and polysaccharide composition of red wines

Marie‐Agnès Ducasse, Rose-Marie Canal-Llauberes, Marie de Lumley et al. · Food Chemistry · 2009 · 164 citations

Agriculture, Biochemistry, Enology +16

Differences in morphology and composition of skin and pulp cell walls from grapes (Vitis vinifera L.): technological implications

Ana Ortega‐Regules, José María Ros‐García, Ana Belén Bautista‐Ortín et al. · European Food Research and Technology · 2007 · 117 citations

Life Sciences, Plant Biology, Plant Sciences +5