Effect of acetaldehyde addition on the phenolic substances and volatile compounds of red Tempranillo wines

Exogenous acetaldehyde as a tool for modulating wine color and astringency during fermentation

(2015) Marlena K. Sheridan et al.   FOOD CHEMISTRY

Periodic Aeration of Red Wine Compared to Microoxygenation at Production Scale

(2014) V. F. Laurie et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

A consensus orthogonal partial least squares discriminant analysis (OPLS-DA) strategy for multiblock Omics data fusion

(2013) Julien Boccard et al.   ANALYTICA CHIMICA ACTA

NMR metabolite fingerprinting in grape derived products: An overview

(2013) Charalambos Fotakis et al.   FOOD RESEARCH INTERNATIONAL

Impact of Caffeic Acid Addition on Phenolic Composition of Tempranillo Wines from Different Winemaking Techniques

(2013) José Luis Aleixandre-Tudó et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

NMR-based metabolomics in wine science

(2012) Young-Shick Hong   MAGNETIC RESONANCE IN CHEMISTRY

A Metabolomic Approach to the Study of Wine Micro-Oxygenation

(2012) Panagiotis Arapitsas et al.   PLoS One

Two-dimensional gas chromatographic profiling as a tool for a rapid screening of the changes in volatile composition occurring due to microoxygenation of red wines

(2010) Hans-Georg Schmarr et al.   ANALYTICA CHIMICA ACTA

Short- and long-term effects of micro-oxygenation treatments on the colour and phenolic composition of a Cabernet Sauvignon wine aged in barrels and/or bottles

(2010) Alicia González-del Pozo et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

The impact of oxygen exposure before and after bottling on the polyphenolic composition of red wines

(2010) J. Wirth et al.   FOOD CHEMISTRY

Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics, volatile composition and sensory characteristics. Part II: Merlot wines

(2010) María Jesús Cejudo-Bastante et al.   FOOD CHEMISTRY

A review on micro-oxygenation of red wines: Claims, benefits and the underlying chemistry

(2010) E. Gómez-Plaza et al.   FOOD CHEMISTRY

Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics, volatile composition and sensory characteristics. Part I: Petit Verdot wines

(2010) María Jesús Cejudo-Bastante et al.   FOOD CHEMISTRY

Multifactorial analysis of acetaldehyde kinetics during alcoholic fermentation by Saccharomyces cerevisiae

(2010) J.N. Jackowetz et al.   FOOD RESEARCH INTERNATIONAL

Controlling the Fenton Reaction in Wine

(2010) Ryan J. Elias et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile Compounds of Young Wines from Cabernet Sauvignon, Cabernet Gernischet and Chardonnay Varieties Grown in the Loess Plateau Region of China

(2010) Bao Jiang et al.   MOLECULES

Oak barrel maturation vs. micro-oxygenation: Effect on the formation of anthocyanin-derived pigments and wine colour

(2009) M. Cano-López et al.   FOOD CHEMISTRY

Characterization of wines from grape varieties through multivariate statistical analysis of 1H NMR spectroscopic data

(2009) Hong-Seok Son et al.   FOOD RESEARCH INTERNATIONAL

Characterization of Fermentative Behaviors of Lactic Acid Bacteria in Grape Wines through1H NMR- and GC-Based Metabolic Profiling

(2009) Jang-Eun Lee et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Metabolomics Reveals Alterations in Both Primary and Secondary Metabolites by Wine Bacteria

(2009) Jang-Eun Lee et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of Free Radical Intermediates in Oxidized Wine Using Electron Paramagnetic Resonance Spin Trapping

(2009) Ryan J. Elias et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

1H NMR-Based Metabolomic Approach for Understanding the Fermentation Behaviors of Wine Yeast Strains

(2008) Hong-Seok Son et al.   ANALYTICAL CHEMISTRY

Chromatic Characteristics and Optically Derived Compositional Descriptors of Micro-oxygenated Wines from Vitis vinifera cv. Merlot and Cabernet Sauvignon

(2008) Sierra Rayne et al.   Food and Bioprocess Technology

Effect of skin contact on bound aroma and free volatiles of Listán blanco wine

(2008) Juan J. Rodrıguez-Bencomo et al.   FOOD CHEMISTRY

Effect of Micro-oxygenation on Color and Anthocyanin-Related Compounds of Wines with Different Phenolic Contents

(2008) Marta Cano-López et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of micro-oxygenation on the evolution of aromatic compounds in wines: Malolactic fermentation and ageing in wood

(2008) P. Hernández-Orte et al.   LWT-FOOD SCIENCE AND TECHNOLOGY