Search filters

List of works by Francesca Fort

Comparison of methods for estimating phenolic maturity in grapes: correlation between predicted and obtained parameters

scientific article published on 10 November 2009

Influence of grape maturity and maceration length on color, polyphenolic composition, and polysaccharide content of Cabernet Sauvignon and Tempranillo wines.

scientific article published on 6 August 2012

Influence of wine pH on changes in color and polyphenol composition induced by micro-oxygenation.

scientific article published on 11 February 2011

The effect of supplementation with three commercial inactive dry yeasts on the colour, phenolic compounds, polysaccharides and astringency of a model wine solution and red wine

scientific article published on 11 March 2016

Paulina is supported by:

About Paulina

Help