Use of Oenological Tannins to Protect the Colour of Rosé Wine in a Bioprotection Strategy with <i>Metschnikowia pulcherrima</i> by Maëlys Puyo, Scott Simonin, Géraldine Klein, Vanessa David-Vaizant, Natalia Quijada-Morín, Hervé Alexandre, Raphaëlle Tourdot-Maréchal

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Elucidating the Color of Rosé Wines Using Polyphenol-Targeted Metabolomics by Cécile Leborgne, Marine Lambert, Marie-Agnès Ducasse, Emmanuelle Meudec, Arnaud Verbaere, Nicolas Sommerer, Jean-Claude Boulet, Gilles Masson, Jean-Roch Mouret, Véronique Cheynier

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A High-Throughput UHPLC-QqQ-MS Method for Polyphenol Profiling in Rosé Wines by Marine Lambert, Emmanuelle Meudec, Arnaud Verbaere, Gérard Mazerolles, Jérémie Wirth, Gilles Masson, Véronique Cheynier, Nicolas Sommerer

Subjects: “…rosé wine…”
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Use of vine-shoots stilbene extract to the reduction of SO2 in red and rosé Italian wine: Effect on phenolic, volatile, and sensory profiles by Mirella Noviello, Claudia Antonino, Giuseppe Gambacorta, Vito Michele Paradiso, Francesco Caponio

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Rose Wine Market: Anything but Colour? by Stephanie Peres, Eric Giraud-Heraud, Anne-Sophie Masure, Sophie Tempere

Subjects: “…rose wine…”
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Development of an irradiation equipment to accelerate the degradation of rosé wine in antique green and flint bottles by Jennifer Moriones, Nerea Jiménez-Moreno, Carmen Ancín-Azpilicueta, Jonathan Fernández de Ara, Beatriz Navarcorena, Eluxka Almandoz, Irene Esparza

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Untargeted Metabolomics Approach Using UHPLC-HRMS to Unravel the Impact of Fermentation on Color and Phenolic Composition of Rosé Wines by Cécile Leborgne, Emmanuelle Meudec, Nicolas Sommerer, Gilles Masson, Jean-Roch Mouret, Véronique Cheynier

Subjects: “…rosé wine…”
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Continuous flow UV-C irradiation and free SO2 concentrations effects on the oenological, physicochemical properties of rosé wine and stability during storage by Nydia Verónica Rentería-Ríos, Mario Maldonado-Estrada, Miguel Ángel Sánchez-Madrigal, Carmen Oralia Meléndez-Pizarro, María del Cielo Valdez-Cárdenas, Valeria Soledad Eim-Iznardo, Johan Mendoza, José Carlos Espinoza-Hicks, Armando Quintero-Ramos

Subjects: “…Rosé wine…”
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Effect of Maturation with American Oak Chips on the Volatile and Sensory Profile of a Cabernet Sauvignon Rosé Wine and Its Comparison with Commercial Wines by Miguel Ángel Hernández-Carapia, José Ramón Verde-Calvo, Héctor Bernardo Escalona-Buendía, Araceli Peña-Álvarez

Subjects: “…rosé wine…”
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Oxidative Evolution of Different Model Rosé Wines Affected by Distinct Anthocyanin and Tannin Contents by Federico Baris, Antonio Castro Marin, Fabio Chinnici

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Immobilization of Enological Pectinase on Magnetic Sensitive Polyamide Microparticles for Wine Clarification by Sandra Cristina Oliveira, Nadya Vasileva Dencheva, Zlatan Zlatev Denchev

Subjects: “…rosé wine clarification…”
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Effect of two high-yield β-glucosidase strains on aroma quality of rose wine by ZHAI Zihao, LU Tianliang, HU Yixuan, YOU Yilin

Subjects: “…rose wine|non-saccharomyces cerevisiae|sequential inoculation|volatile flavor components|sensory evaluation…”
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Describing the Sensory Complexity of Italian Wines: Application of the Rate-All-That-Apply (RATA) Method by Noemi Sofia Rabitti, Camilla Cattaneo, Marta Appiani, Cristina Proserpio, Monica Laureati

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Aromatized Wine-Type Beverages with Added Byproducts of Essential Rose Oil Industry by Anton Slavov, Hristo Spasov, Rada Dinkova, Petko Denev, Ivayla Dincheva, Mariyana Georgieva Topuzova, Vesela Chalova

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Aroma components analysis of &quot;Gongniang No. 1&quot; rose wine and distilled spirits from Weifang area of Shandong province by DING Wenhui, WANG Yilu, SHEN Huijie, ZHAO Zhichao

Subjects: “…headspace solid-phase microextraction|gongniang no. 1|rose wine|distilled spirits|aroma components|odor activity value…”
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Impact of Steam Extraction and Maceration Duration on Wines from Frozen ‘Frontenac’ Must by Andrej Svyantek, Zhuoyu Wang, Harlene Hatterman-Valenti

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Dosage par chromatographie liquide haute performance des principaux acides organiques du vin by María Carmen Polo, F. Barahona, Isabel Cáceres

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Is the typicality of “Provence Rosé wines” only a matter of color? by Cécile Coulon-Leroy, Nathalie Pouzalgues, Laure Cayla, Ronan Symoneaux, Gilles Masson

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A Statistical Workflow to Evaluate the Modulation of Wine Metabolome and Its Contribution to the Sensory Attributes by José Manuel Muñoz-Redondo, Belén Puertas, Gema Pereira-Caro, José Luis Ordóñez-Díaz, María José Ruiz-Moreno, Emma Cantos-Villar, José Manuel Moreno-Rojas

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Interspecific vs. traditional varieties for rosé wines production by Mojmír Baroň, Michal Kumšta, Petra Bábíková, Radek Sotolář

Subjects: “…rosé wines…”
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