The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of ‘Muscat Hamburg’ Wine

Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae

(2018) Vasileios Englezos et al.   FOOD CHEMISTRY

Phenolic composition and sensory characteristics of Cabernet Sauvignon wines: effect of water stress and harvest date

(2018) Paula Delgado Cuzmar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Recent advances in postharvest technology of the wine grape to improve the wine aroma

(2018) Fabio Mencarelli et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Practical interventions that influence the sensory attributes of red wines related to the phenolic composition of grapes: a review

(2017) Roland Harrison   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Enological tannins affect acetaldehyde evolution, colour stability and tannin reactivity during forced oxidation of red wine

(2017) Luigi Picariello et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antioxidant activity and phenolic profiles of Sauvignon Blanc wines made by various maceration techniques

(2015) K.J. Olejar et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Dynamic sensory description of Rioja Alavesa red wines made by different winemaking practices by using Temporal Dominance of Sensations

(2015) Iñaki Etaio et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Extraction kinetics of anthocyanins from skin to pulp during carbonic maceration of winegrape berries with different ripeness levels

(2014) Caterina Pace et al.   FOOD CHEMISTRY

Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine

(2014) Juliane Elisa Welke et al.   FOOD RESEARCH INTERNATIONAL

Influence of yeast strain on aromatic profile of Gewürztraminer wine

(2014) Furdíková Katarína et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of flavor-related metabolites in cherimoya (Annona cherimola Mill.) fruit and their relationship with ripening physiology

(2014) Daniel A. Manríquez et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Regional Differentiation of New Zealand Pinot noir Wine by Wine Professionals Using Canonical Variate Analysis

(2013) Elizabeth Tomasino et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Effect of Fermentation Temperature and Culture Medium on Glycerol and Ethanol during Wine Fermentation

(2011) G. Du et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Impact of cover crops in vineyard on the aroma compounds of Vitis vinifera L. cv Cabernet Sauvignon wine

(2011) Zhu-mei Xi et al.   FOOD CHEMISTRY

Aroma characterisation of Pu-erh tea using headspace-solid phase microextraction combined with GC/MS and GC–olfactometry

(2011) Hai-Peng Lv et al.   FOOD CHEMISTRY

Influence of the mite Carpoglyphus lactis (L) on the aroma of pale and dry wines aged under flor yeasts

(2009) Julia Marín et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS