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Sustainable wineries through waste valorisation: A review of grape marc utilisation for value-added products

Waste management (Elmsford), 2018-02, Vol.72, p.99-118

2018

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Mass Transfer of Anthocyanins during Extraction from Pre-Fermentative Grape Solids under Simulated Fermentation Conditions: Effect of Convective Conditions

Molecules (Basel, Switzerland), 2018-12, Vol.24 (1), p.73

2018

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Modelling the Mass Transfer Process of Malvidin-3-Glucoside during Simulated Extraction from Fresh Grape Solids under Wine-Like Conditions

Molecules (Basel, Switzerland), 2018-08, Vol.23 (9), p.2159

2018

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Processes and purposes of extraction of grape components during winemaking: current state and perspectives

Applied microbiology and biotechnology, 2020-06, Vol.104 (11), p.4737-4755

2020

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Modelling of Catechin Extraction from Red Grape Solids under Conditions That Simulate Red Wine Fermentation

Fermentation (Basel), 2023-04, Vol.9 (4), p.394

2023

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Chemical and Sensory Impacts of Accentuated Cut Edges (ACE) Grape Must Polyphenol Extraction Technique on Shiraz Wines

Foods, 2020-07, Vol.9 (8), p.1027

2020

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Nonlinearity and anthocyanin colour expression: A mathematical analysis of anthocyanin association kinetics and equilibria

Food research international, 2024-05, Vol.183, p.114195-114195, Article 114195

2024

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Mathematical modelling of anthocyanin mass transfer to predict extraction in simulated red wine fermentation scenarios

Food research international, 2019-07, Vol.121, p.705-713

2019

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Dynamic characterization of wine astringency profiles using modified progressive profiling

Food research international, 2019-06, Vol.120, p.244-254

2019

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The effects of copigments, sulfur dioxide and enzyme on the mass transfer process of malvidin-3-glucoside using a modelling approach in simulated red wine maceration scenarios

Food and bioproducts processing, 2021-11, Vol.130, p.34-47

2021

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A new approach to predicting the extraction of malvidin-3-glucoside during red wine fermentation at industrial-scale

Food and bioproducts processing, 2022-01, Vol.131, p.217-223

2022

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Degradation of white wine haze proteins by Aspergillopepsin I and II during juice flash pasteurization

Food chemistry, 2012-12, Vol.135 (3), p.1157-1165

2012

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Potato Protein Fining of Phenolic Compounds in Red Wine: A Study of the Kinetics and the Impact of Wine Matrix Components and Physical Factors

Molecules (Basel, Switzerland), 2019-12, Vol.24 (24), p.4578

2019

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Reduced product loss associated with inline bentonite treatment of white wine by simultaneous centrifugation with yeast lees

Food and bioproducts processing, 2018-03, Vol.108, p.51-57

2018

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Optimal Conditions for Controlling Haze-Forming Wine Protein with Bentonite Treatment: Investigation of Matrix Effects and Interactions Using a Factorial Design

Food and bioprocess technology, 2016-06, Vol.9 (6), p.936-943

2016

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Factors affecting extraction and evolution of phenolic compounds during red wine maceration and the role of process modelling

Trends in food science & technology, 2017-11, Vol.69, p.106-117

2017

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Dynamic Viscosity Levels of Dry Red and White Wines and Determination of Perceived Viscosity Difference Thresholds

American journal of enology and viticulture, 2019-04, Vol.70 (2), p.205-211

2019

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Recovery of phosphate from calcium-containing aqueous solution resulting from biochar-induced calcium phosphate precipitation

Journal of cleaner production, 2017-11, Vol.165, p.27-35

2017

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Removal of pruned vine biomass (PVB) from vineyards – Examining the impact of not incorporating PVB into vineyard soils

OENO one, 2023-08, Vol.57 (3), p.177-187

2023

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Mitigation and adaptation strategies for a carbon neutral grape and wine sector

BIO web of conferences, 2023-01, Vol.56, p.1021

2023

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Compositional Consequences of Ultrafiltration Treatment of White and Red Wines

Foods, 2024-06, Vol.13 (12), p.1850

2024

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Impact of commercial scale ultrafiltration on the composition of white and rosé wine

Separation and purification technology, 2022-02, Vol.284, p.120227, Article 120227

2022

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Pyrolysis Temperature Effects on Biochar–Water Interactions and Application for Improved Water Holding Capacity in Vineyard Soils

Soil systems, 2019-06, Vol.3 (2), p.27

2019

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Amelioration of Smoke Taint in Wine via Addition of Molecularly Imprinted Polymers during or after Fermentation

Journal of agricultural and food chemistry, 2024-08, Vol.72 (32), p.18121-18131

2024

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Biochemical Compositional Analysis and Kinetic Modeling of Hydrothermal Carbonization of Australian Saltbush

Energy & fuels, 2019-12, Vol.33 (12), p.12469-12479

2019

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Sustainable wineries through waste valorisation: A review of grape marc utilisation for value-added products

Mass Transfer of Anthocyanins during Extraction from Pre-Fermentative Grape Solids under Simulated Fermentation Conditions: Effect of Convective Conditions

Modelling the Mass Transfer Process of Malvidin-3-Glucoside during Simulated Extraction from Fresh Grape Solids under Wine-Like Conditions

Processes and purposes of extraction of grape components during winemaking: current state and perspectives

Modelling of Catechin Extraction from Red Grape Solids under Conditions That Simulate Red Wine Fermentation

Chemical and Sensory Impacts of Accentuated Cut Edges (ACE) Grape Must Polyphenol Extraction Technique on Shiraz Wines

Nonlinearity and anthocyanin colour expression: A mathematical analysis of anthocyanin association kinetics and equilibria

Mathematical modelling of anthocyanin mass transfer to predict extraction in simulated red wine fermentation scenarios

Dynamic characterization of wine astringency profiles using modified progressive profiling

The effects of copigments, sulfur dioxide and enzyme on the mass transfer process of malvidin-3-glucoside using a modelling approach in simulated red wine maceration scenarios

A new approach to predicting the extraction of malvidin-3-glucoside during red wine fermentation at industrial-scale

Degradation of white wine haze proteins by Aspergillopepsin I and II during juice flash pasteurization

Potato Protein Fining of Phenolic Compounds in Red Wine: A Study of the Kinetics and the Impact of Wine Matrix Components and Physical Factors

Reduced product loss associated with inline bentonite treatment of white wine by simultaneous centrifugation with yeast lees

Optimal Conditions for Controlling Haze-Forming Wine Protein with Bentonite Treatment: Investigation of Matrix Effects and Interactions Using a Factorial Design

Factors affecting extraction and evolution of phenolic compounds during red wine maceration and the role of process modelling

Dynamic Viscosity Levels of Dry Red and White Wines and Determination of Perceived Viscosity Difference Thresholds

Recovery of phosphate from calcium-containing aqueous solution resulting from biochar-induced calcium phosphate precipitation

Removal of pruned vine biomass (PVB) from vineyards – Examining the impact of not incorporating PVB into vineyard soils

Mitigation and adaptation strategies for a carbon neutral grape and wine sector

Compositional Consequences of Ultrafiltration Treatment of White and Red Wines

Impact of commercial scale ultrafiltration on the composition of white and rosé wine

Pyrolysis Temperature Effects on Biochar–Water Interactions and Application for Improved Water Holding Capacity in Vineyard Soils

Amelioration of Smoke Taint in Wine via Addition of Molecularly Imprinted Polymers during or after Fermentation

Biochemical Compositional Analysis and Kinetic Modeling of Hydrothermal Carbonization of Australian Saltbush

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