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Publications by Jorge M. Ricardo-da-Silva
Impact of Cherry, Acacia and Oak Chips on Red Wine Phenolic Parameters and Sensory Profile
Oeno One
Horticulture
Food Science
Evolution of Proanthocyanidins During Grape Maturation, Winemaking, and Aging Process of Red Wines
Related publications
The Effect of Inactivated Yeast-Based Products on the Process of Wine Aging, Phenolic Compounds and Sensory Characteristics of Red Wine Prokupac
BIO Web of Conferences
Sensory Profile and Contribution of Major Components of Aroma in Dry Red Wine Quality
Revista Vértices
The Contact Surface of Oak Chips / Wine Determined by Image Analysis
Effect of Oak Matrix (Barrel and Toasted Chips) on the Volatiles in Goji (Lycium Chinese) Wine
Journal of the Institute of Brewing
Food Science
Influence of Vertical Training Systems on Warm Climate Red Winemaking: Wine Parameters, Polyphenols, Volatile Composition and Sensory Analysis
Oeno One
Horticulture
Food Science
Fermentation Temperature and the Phenolic and Aroma Profile of Persimmon Wine
Journal of the Institute of Brewing
Food Science
Influence of Maceration Techniques on the Chemical, Aromatic, Sensory and Biogenic Amine Profiles of Cherry Wine
Journal of the Institute of Brewing
Food Science
Colour, Phenolic Content and Antioxidant Activity of the Slovak Alibernet Red Wine Samples
Journal of Microbiology, Biotechnology and Food Sciences
Biotechnology
Molecular Biology
Microbiology
Food Science
Impact of Pulp on the Chemical Profile of Mango Wine
South African Journal of Enology and Viticulture
