Sensory Evaluation of Impact of Wine Matrix on Red Wine Finish: A Preliminary Study

Effects of Ethanol, Tannin, and Fructose Concentrations on Sensory Properties of Model Red Wines

(2013) Remedios R. Villamor et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Effects of ethanol, tannin and fructose on the headspace concentration and potential sensory significance of odorants in a model wine

(2012) Remedios R. Villamor et al.   FOOD RESEARCH INTERNATIONAL

Impact of Perceptive Interactions on Red Wine Fruity Aroma

(2012) Georgia Lytra et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Consumer Preferences and Willingness to Pay for Oak Attributes in Washington Chardonnays

(2011) C. Holmquist et al.   AMERICAN JOURNAL OF AGRICULTURAL ECONOMICS

Impact of exogenous tannin additions on wine chemistry and wine sensory character

(2011) James F. Harbertson et al.   FOOD CHEMISTRY

Assessment of the effect of the non-volatile wine matrix on the volatility of typical wine aroma compounds by headspace solid phase microextraction/gas chromatography analysis

(2011) Juan José Rodríguez-Bencomo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Influence of pH and ethanol on malolactic fermentation and volatile aroma compound composition in white wines

(2011) Caroline Knoll et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Interactions between Wine Volatile Compounds and Grape and Wine Matrix Components Influence Aroma Compound Headspace Partitioning

(2009) Anthony L. Robinson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

PERCEPTION OF FRUITY AND VEGETATIVE AROMAS IN RED WINE

(2009) KAREN HEIN et al.   JOURNAL OF SENSORY STUDIES

Wine flavor: chemistry in a glass

(2008) Pavla Polášková et al.   CHEMICAL SOCIETY REVIEWS

The influence of interactions between major white wine components on the aroma, flavour and texture of model white wine

(2008) P.R. Jones et al.   FOOD QUALITY AND PREFERENCE

Volatile compounds of young Cabernet Sauvignon red wine from Changli County (China)

(2008) Yongsheng Tao et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

AROMA COMPOUNDS AS MARKERS OF WINE QUALITY IN THE CASE OF MALVAZIJA ISTARSKA YOUNG WINE

(2008) IGOR LUKIĆ et al.   JOURNAL OF FOOD QUALITY

THE RELATIONSHIP BETWEEN EXPECTORANT pH AND ASTRINGENCY PERCEPTION

(2008) KARL J. SIEBERT et al.   JOURNAL OF SENSORY STUDIES