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Ana Moreno-Pérez, José I. Fernández-Fernández, Ana B. Bautista-Ortín, Encarna Gómez-Plaza, Adrián Martínez-Cutillas & Rocío Gil-Muñoz. (2013) Influence of winemaking techniques on proanthocyanidin extraction in Monastrell wines from four different areas. European Food Research and Technology 236:3, pages 473-481.
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L. Federico Casassa, C.W. Beaver, M.S. Mireles & J.F. Harbertson. (2013) Effect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, colour components and sensory attributes of Merlot wines. Australian Journal of Grape and Wine Research 19:1, pages 25-39.
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Mariona Gil, Nikolaos Kontoudakis, Elena González, Mireia Esteruelas, Francesca Fort, Joan Miquel Canals & Fernando Zamora. (2012) Influence of Grape Maturity and Maceration Length on Color, Polyphenolic Composition, and Polysaccharide Content of Cabernet Sauvignon and Tempranillo Wines. Journal of Agricultural and Food Chemistry 60:32, pages 7988-8001.
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Ana C. Neves, Maria I. Spranger, Yuqing Zhao, Maria C. Leandro & Baoshan Sun. (2010) Effect of Addition of Commercial Grape Seed Tannins on Phenolic Composition, Chromatic Characteristics, and Antioxidant Activity of Red Wine. Journal of Agricultural and Food Chemistry 58:22, pages 11775-11782.
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Ana Belén Bautista-Ortín, Inmaculada Romero-Cascales, Jose Ignacio Fernández-Fernández, Jose María López-Roca & Encarna Gómez-Plaza. (2007) Influence of the yeast strain on Monastrell wine colour. Innovative Food Science & Emerging Technologies 8:3, pages 322-328.
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Hasim Kelebek, Ahmet Canbas, Serkan Selli, Cédric Saucier, Michäel Jourdes & Yves Glories. (2006) Influence of different maceration times on the anthocyanin composition of wines made from Vitis vinifera L. cvs. Boğazkere and Öküzgözü. Journal of Food Engineering 77:4, pages 1012-1017.
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