Aleixandre-Benavent, Rafael; Aleixandre Tudo, José; González Alcaide, Gregorio; Ferrer Sapena, Antonia; Aleixandre Benavent, José Luís; du Toit, Wessel(Academy of Science of South Africa, 2012)
We analysed the production, impact factor of, and scientific collaboration involved in viticulture and oenology articles associated with South African research centres published in international journals during the period ...
dos Santos, Isabel; Bosman, Gurthwin; Aleixandre Tudo, José; Du toit, Wessel(Elsevier, 2022-01-01)
[EN] Phenolic compounds are secondary metabolites known to play crucial roles in important chemical reactions impacting the mouthfeel, colour and ageing potential of red wine. Their complexity has resulted in a number of ...
[EN] The extraction of phenolic compounds during maceration is of utmost importance in red winemaking. However, the monitoring of phenolic extraction is often hampered by analytical and statistical constraints. The aim of ...
Aleixandre-Tudó, José Luis; Buica, Astrid; Nieuwoudt, Helené; Aleixandre Benavent, José Luís; du Toit, Wessel(American Chemical Society, 2017)
[EN] Phenolic compounds are of crucial importance for red wine color and mouthfeel attributes. A large number of enzymatic and chemical reactions involving phenolic compounds take place during winemaking and aging. Despite ...