Influence of maceration techniques on the chemical, aromatic, sensory and biogenic amine profiles of cherry wine

Influence of fermentation parameters on phytochemical profile and volatile properties of mulberry (Morus nigra) wine

(2017) William Tchabo et al.   JOURNAL OF THE INSTITUTE OF BREWING

Maceration procedures alternative to the standard vinification in red: the case of Nero di Troia wine

(2015) Antonietta Baiano et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Influence of harvesting technique and maceration process on aroma and phenolic attributes of Sauvignon blanc wine

(2015) Kenneth J. Olejar et al.   FOOD CHEMISTRY

Biogenic amines in wine: a review

(2015) Yan-Yun Guo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Optimization and application of headspace-solid-phase micro-extraction coupled with gas chromatography–mass spectrometry for the determination of volatile compounds in cherry wines

(2015) Zuobing Xiao et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Volatile aroma and sensory analysis of black raspberry wines fermented by different yeast strains

(2015) Byoung-Ho Kim et al.   JOURNAL OF THE INSTITUTE OF BREWING

Sequential culture withTorulaspora delbrueckiiandSaccharomyces cerevisiaeand management of fermentation temperature to improve cherry wine quality

(2015) Shu Yang Sun et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A comparative study of the volatile content of Mencía wines obtained using different pre-fermentative maceration techniques

(2015) M. Mihnea et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters

(2014) Jian Cai et al.   FOOD CHEMISTRY

Sensory and chemical effects of two alternatives of prefermentative cold soak in Malbec wines during winemaking and bottle ageing

(2014) Luis F. Casassa et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, colour components and sensory attributes of Merlot wines

(2013) L. Federico Casassa et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Microwave Maceration of Pinot Noir Grape Must: Sanitation and Extraction Effects and Wine Phenolics Outcomes

(2013) Anna L. Carew et al.   Food and Bioprocess Technology

Influence of cold pre-fermentation treatments on the major volatile compounds of three wine varieties

(2013) Ana Moreno-Pérez et al.   FOOD CHEMISTRY

Evolution of microbiological and chemical parameters during red wine making with extended post-fermentation maceration

(2013) Nicola Francesca et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Modulating the Formation of Meili Wine Aroma by Prefermentative Freezing Process

(2013) Chuan-Tao Peng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluating the influence of maceration practices on biogenic amine formation in wine

(2013) Anita Y. Smit et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Relationships between Godello white wine sensory properties and its aromatic fingerprinting obtained by GC–MS

(2011) M. González Álvarez et al.   FOOD CHEMISTRY

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

The influence of skin contact during alcoholic fermentation on the aroma composition of Ribolla Gialla and Malvasia Istriana Vitis vinifera (L.) grape wines

(2011) Dejan Bavčar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Comparison of aromatic and phenolic compounds in cherry wines with different cherry cultivars by HS-SPME-GC-MS and HPLC

(2011) Shu Y. Sun et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Characterization of odor-active compounds of various cherry wines by gas chromatography–mass spectrometry, gas chromatography–olfactometry and their correlation with sensory attributes

(2011) Yunwei Niu et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Analytical and Sensory Characterization of the Aroma of “Langhe D.O.C. Nebbiolo” Wines: Influence of the Prefermentative Cold Maceration with Dry Ice

(2011) Maurizio Petrozziello et al.   JOURNAL OF FOOD SCIENCE

Changes in the aromatic composition of Tempranillo wines during spontaneous malolactic fermentation

(2008) P.M. Izquierdo Cañas et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS