Sensory characteristics changes of red Grenache wines submitted to different oxygen exposures pre and post bottling

DESIGNS TO BALANCE THE EFFECT OF ORDER OF PRESENTATION AND FIRST‐ORDER CARRY‐OVER EFFECTS IN HALL TESTS

Halliday J.H. MacFie, N. Bratchell, Keith Greenhoff et al. · Journal of Sensory Studies · 1989 · 1.8K citations

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Oxygen with Phenols and Related Reactions in Musts, Wines, and Model Systems: Observations and Practical Implications

Vernon L. Singleton · American Journal of Enology and Viticulture · 1987 · 513 citations

Agriculture, Biochemistry, Chemistry +17

A new class of wine pigments generated by reaction between pyruvic acid and grape anthocyanins

Hélène Fulcrand, Carime Benabdeljalil, Jacques Rigaud et al. · Phytochemistry · 1998 · 448 citations

Agriculture, Enology, Viticulture +15

Spectral evaluation of young red wines: Anthocyanin equilibria, total phenolics, free and molecular SO₂, “chemical age”

T. C. Somers, Michael E. Evans · Journal of the Science of Food and Agriculture · 1977 · 410 citations

Agriculture, Chemistry, Food Science +17

Oxidation of Wine Phenolics: A Critical Evaluation and Hypotheses

Andrew L. Waterhouse, V. Felipe Laurie · American Journal of Enology and Viticulture · 2006 · 390 citations · Full text

Agriculture, Chemistry, Enology +16