Effect of ethanol, dry extract and reducing sugars on density and viscosity of Brazilian red wines

Characterisation of the flavour profile from Graciano Vitis vinifera wine variety by a novel dual stir bar sorptive extraction methodology coupled to thermal desorption and gas chromatography–mass spectrometry

(2013) Maria Arbulu et al.   ANALYTICA CHIMICA ACTA

Oral processing, texture and mouthfeel: From rheology to tribology and beyond

(2013) Jason R. Stokes et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Influence of volatile thiols in the development of blackcurrant aroma in red wine

(2013) Peggy Rigou et al.   FOOD CHEMISTRY

Sensory characterisation and factors influencing quality of wines made from 18 minor varieties (Vitis vinifera L.)

(2013) Sonia García-Muñoz et al.   FOOD QUALITY AND PREFERENCE

Influence of two different vinification procedures on the physicochemical and sensory properties of Brazilian non-Vitis vinifera red wines

(2013) Maurício Bonatto Machado de Castilhos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordô and Isabel) red wines

(2012) Maurício Bonatto Machado de Castilhos et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Investigating the coffee flavour in South African Pinotage wine using novel offline olfactometry and comprehensive gas chromatography with time of flight mass spectrometry

(2012) Yvette Naudé et al.   JOURNAL OF CHROMATOGRAPHY A

Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age

(2010) Kleopatra Chira et al.   FOOD CHEMISTRY

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