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Impact of grape variety, berry maturity and size on the extractability of skin polyphenols during model wine‐like maceration experiments

机译：葡萄品种，浆果成熟度和大小对葡萄酒样浸渍实验期间皮肤多酚萃取性的影响

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Elissa Abi‐Habib; Céline Poncet‐Legrand; Stéphanie Roi; Stéphanie Carrillo; Thierry Doco; Aude Vernhet;
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1. Influence of Maceration Temperature in Red Wine Viniflcation on Extraction of Phenolics from Berry Skins and Seeds of Grape (Vitis vinifera) [J] . Kazuya Koyama, Nami Goto-Yamamoto, Katsumi Hashizume 酒類総合研究所報告 . 2008,第180期

机译：红酒发酵中的浸渍温度对葡萄皮和种子中酚类物质的提取的影响
2. Physico-mechanical evaluation of the aptitude of berries of red wine grape varieties to resist the compression in carbonic maceration vinification [J] . Simone Giacosa, Fabrizio Torchio, Susana Rio Segade, International journal of food science & technology . 2013,第4期

机译：红酒葡萄品种的浆果抵抗碳浸渍酿造中的压缩的能力的物理力学评估
3. Influence of ripening stage and maceration length on the contribution of grape skins, seeds and stems to phenolic composition and astringency in wine-simulated macerations. [J] . Llaudy M. C. del, Canals R., Canals J. M., European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2008,第3期

机译：成熟期和浸渍时间对葡萄皮浸渍物中葡萄皮，种子和茎对酚类成分和涩味的贡献。
4. Non-destructive determination of grape berry sugar concentration using visible/near infrared imaging and possible impact on wine quality [C] . Magali Lafontaine, Zrinka Bockaj, Maximilian Freund, International Conference on Optical Characterization of Materials . 2015

机译：使用可见/近红外成像和可能影响葡萄酒品质的无损测定葡萄浆糖浓度的无损测定
5. Phenolic management in red wines: investigation of the timing and severity of regulated deficit irrigation (RDI), grape maturity, and selected maceration conditions by HPLC-MS and sensory techniques. [D] . Casassa, Luis Federico. 2013

机译：红酒中的酚类管理：通过HPLC-MS和感官技术研究调节性缺水灌溉（RDI）的时间和严重程度，葡萄成熟度以及选定的浸渍条件。
6. Elicitors and Pre-Fermentative Cold Maceration: Effects on Polyphenol Concentration in Monastrell Grapes and Wines [O] . Diego F. Paladines-Quezada, Juan D. Moreno-Olivares, José I. Fernández-Fernández, 2019

机译：引发者和发酵前的浸泡浸渍：对Monastrell葡萄和葡萄酒中多酚浓度的影响
7. Influence of freezing skin grapes to extract phenolic compounds during red wine maceration [O] . M. Alegria, M. Jara, A. Cataldo, 2014

机译：冷冻皮葡萄在红葡萄酒浸渍期间提取酚类化合物的影响

Impact of grape variety, berry maturity and size on the extractability of skin polyphenols during model wine‐like maceration experiments

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