Macération préfiemnentaire à froid : application à une vendange de nielluccioRETALI, E.Revue française d'oenologie. 2004, Num 209, pp 16-18, issn 0395-899X, 3 p.Article

Influence of different maceration techniques and microbial enzymatic activities on wine stilbene contentPOUSSIER, Matthieu; GUILLOUX-BENATIER, Michèle; TORRES, Mireia et al.American journal of enology and viticulture. 2003, Vol 54, Num 4, pp 261-266, issn 0002-9254, 6 p.Article

Dynamics and diversity of non-Saccharomyces yeasts during the early stages in winemakingZOTT, Katharina; MIOT-SERTIER, Cecile; CLAISSE, Olivier et al.International journal of food microbiology. 2008, Vol 125, Num 2, pp 197-203, issn 0168-1605, 7 p.Article

REFLEXIONS SUR DEUX TECHNIQUES VINICOLES EN RELATION AVEC LA QUALITE DES VINS EN GENERAL, DES VINS DE TABLE EN PARTICULIER : - L'EMPLOI DE LA MACHINE A VENDANGER - LA VINIFICATION PAR MACERATION CARBONIQUEFLANZY M.1983; COMPTES RENDUS DES SEANCES DE L'ACADEMIE D'AGRICULTURE DE FRANCE; ISSN 0151-1335; FRA; DA. 1983; VOL. 69; NO 11; PP. 780-787Article

Effect of pomace-contacting method on the concentration of cis- and trans-resveratrol and resveratrol glucoside isomers in wineDARE, Steven S; SKURRAY, Geoffrey; SHALLIKER, R. Andrew et al.American journal of enology and viticulture. 2004, Vol 55, Num 4, pp 401-406, issn 0002-9254, 6 p.Article

EINFLUSS DER MAZERATION AUF DIE ZUSAMMENSETZUNG, DIE QUALITAET UND AUF DEN AROMAKOMPLEX VON WEIN = INFLUENCE DE LA MACERATION SUR LA COMPOSITION, LA QUALITE ET L'AROME DU VINGORANOV N.1978; NAHRUNG; DDR; DA. 1978; VOL. 22; NO 8; PP. 683-693; ABS. ENG/RUS; BIBL. 8 REF.Article

Actividad antioxidante de los vinos y su relación con prácticas enológicas : influencia de la maceración, prensado y darificación = Antioxidant activity of wines and enological practices : influence of maceration, pressing and clarificationVILLANO, D; FERNANDEZ-PACHON, M. S; TRONCOSO, A. M et al.Bulletin de l'OIV. 2005, Vol 78, Num 889-90, pp 183-195, issn 0029-7127, 13 p.Article

Macération préfermentaire : une étape décisive pour l'élaboration de vin rosé. : Vins rosés : se débarasser des préjugésFLANZY, C.Revue française d'oenologie. 2004, Num 204, pp 20-24, issn 0395-899X, 4 p.Article

The ventilation of boxing glove dressings to reduce skin graft macerationBATCHELOR, A. D. R; BURTLES, R; SUTHERLAND, A. B et al.British journal of plastic surgery. 1983, Vol 36, Num 4, pp 531-532, issn 0007-1226Article

MACERATION IN RELATION TO THE POST-HARVEST HANDLING AND PROCESSING OF PLANT MATERIALCHESSON A.1980; J. APPL. BACTERIOL.; GBR; DA. 1980; VOL. 48; NO 1; PP. 1-45; BIBL. 13 P.Article

Study of the volatile composition and sensory characteristics of new Sherry vinegar-derived products by maceration with fruitsJESUS CEJUDO-BASTANTE, Maria; DURAN, Enrique; CASTRO, Remedios et al.Lebensmittel - Wissenschaft + Technologie. 2013, Vol 50, Num 2, pp 469-479, issn 0023-6438, 11 p.Article

Novel alcoholic beverages : production of spirits and liqueurs using maceration of melon fruits in melon distillatesHERNANDEZ GOMEZ, Luis Fernando; UBEDA, Juan; AREVALO-VILLENA, Maria et al.Journal of the science of food and agriculture. 2009, Vol 89, Num 6, pp 1018-1022, issn 0022-5142, 5 p.Article

Higher alcohols, diacetyl, acetoin and 2,3-butanediol biosynthesis in grapes undergoing carbonic macerationDAN YI YANG; KAKUDA, Yukio; SUBDEN, Ronald E et al.Food research international. 2006, Vol 39, Num 1, pp 112-116, issn 0963-9969, 5 p.Article

Isolation, purification and assay of the macerating enzyme produced by Penicillium oxalicum Curie and ThomIKOTUN, T.Zeitschrift für allgemeine Mikrobiologie. 1984, Vol 24, Num 4, pp 247-252, issn 0044-2208Article

Macerating properties of a commercial pectinase on carrot and celery = Utilisation d'une préparation de pectinase pour la macération des carottes et du céleriSREENATH, H. K; KOGEL, F; RADOLA, B. J et al.Journal of fermentation technology (Osaka. 1977). 1986, Vol 64, Num 1, pp 37-44, issn 0385-6380Article

LA VINO-MACERATION A CHAUD. PROCEDE ECAL-SERRESECAL F; SERRES F.1978; VIGNES ET VINS; FRA; DA. 1978; NO 272; PP. 51-52Article

CHAINE CONTINUE DE TRAITEMENT DES RAISINS AVEC MACERATION DE LA VENDANGEGRINTSOV AN; RAZUVAEV VS.1977; VINOD. VINOGRADAR.; S.S.S.R.; DA. 1977; NO 3; PP. 51-54Article

VINIFICACAO POR MACERACAO CARBONICA. II. ENSAIOS EM ESCALA SEMI-INDUSTRIAL. = VINIFICATION PAR MACERATION CARBONIQUE. II. ESSAI A L'ECHELLE SEMI-INDUSTRIELLEHASHIZUME T; CARVALHO R; MIYAMORI EE et al.1977; COLET. INST. TECNOL. ALIMENT.; BRAS.; DA. 1977; VOL. 8; NO 2; PP. 543-556; ABS. ANGL.; BIBL. 2 P.Article

Macération enzymatique du parenchyme de pomme. Etude et modélisation des cinétiques d'hydrolyse = Enzymatic maceration of apple parenchyma tissue study and modelling of the hydrolysis kineticsElla Missang, Crepin; Drilleau, J.-F.1995, 243 p.Thesis

LE MACERATEUR VILLENEUVEMOLLET C.1981; VIGNES ET VINS; ISSN 0395-9465; FRA; DA. 1981; NO 305; PP. 33-39; 6 P.Article

Effects of different maceration enzymes on yield, clarity and anthocyanin and other polyphenol contents in blackberry juiceWANG, Wei-Dong; XU, Shi-Ying; JIN, Moon-Kim et al.International journal of food science & technology. 2009, Vol 44, Num 12, pp 2342-2349, issn 0950-5423, 8 p.Article

Sensory attribute evolution in bottled young red wines from Rioja AlavesaETAIO, Inaki; PEREZ ELORTONDO, Francisco José; ALBISU, Marta et al.European food research & technology (Print). 2009, Vol 228, Num 5, pp 695-705, issn 1438-2377, 11 p.Article

Influence of Prefermentative Treatments to the Major Volatile Compounds of Assyrtiko WinesKECHAGIA, Despina; PARASKEVOPOULOS, Yannis; SYMEOU, Eleni et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 12, pp 4555-4563, issn 0021-8561, 9 p.Article

Analytical and Sensory Characterization of the Aroma of Langhe D.O.C. Nebbiolo Wines: Influence of the Prefermentative Cold Maceration with Dry IcePETROZZIELLO, Maurizio; GUAITA, Massimo; MOTTA, Silvia et al.Journal of food science. 2011, Vol 76, Num 4, issn 0022-1147, C525-C534Article

Phenolic content and antioxidant potential of macerated white winesRUZIC, Iva; SKERGET, Mojca; KNEZ, Zeljko et al.European food research & technology (Print). 2011, Vol 233, Num 3, pp 465-472, issn 1438-2377, 8 p.Article