n.the process whereby fermentation changes grape juice into wine

Vinification
Vinification
Amino acid utilization and urea formation during vinification fermentations.
Lactic acid bacteria as a potential source of enzymes for use in vinification
Isolation, characterization, and evolution in red wine vinification of resveratrol monomers.
Antilisterial Activities of Polyphenol-Rich Extracts of Grapes and Vinification Byproducts
Occurrence of lactic Acid bacteria during the different stages of vinification and conservation of wines
Extraction of phenolics and changes in antioxidant activity of red wines during vinification
Changes in anthocyanins and color characteristics of Pinot noir wines during different vinification processes.
Production of decanoic acid and other volatile compounds and the growth of yeast and malolactic bacteria during vinification.