Comparison of aroma-active volatiles and their sensory characteristics of mangosteen wines prepared bySaccharomyces cerevisiaewith GC-olfactometry and principal component analysis

Discrimination of Cherry Wines Based on Their Sensory Properties and Aromatic Fingerprinting using HS-SPME-GC-MS and Multivariate Analysis

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Impact of two Williopsis yeast strains on the volatile composition of mango wine

(2012) Xiao Li et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Stability of Varietal Thiols in Commercial Sauvignon blanc Wines

(2011) Mandy Herbst-Johnstone et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds and polyphenols in cherry wines

(2011) Shu Yang Sun et al.   FOOD CHEMISTRY

Volatile components of Negroamaro red wines produced in Apulian Salento area

(2011) M. Tufariello et al.   FOOD CHEMISTRY

Characterization of the aroma-active compounds in five sweet cherry cultivars grown in Yantai (China)

(2010) Shu Yang Sun et al.   FLAVOUR AND FRAGRANCE JOURNAL

Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds

(2010) Whasley F. Duarte et al.   FOOD RESEARCH INTERNATIONAL

Different commercial yeast strains affecting the volatile and sensory profile of cava base wine

(2008) Jordi Torrens et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Biodiversity of wild strains of Saccharomyces cerevisiae as tool to complement and optimize wine quality

(2008) Patrizia Romano et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY