Effect of Different Clarification Treatments on the Volatile Composition and Aromatic Attributes of ‘Italian Riesling’ Icewine

The aroma of La Mancha Chelva wines: Chemical and sensory characterization

(2019) E. Sánchez-Palomo et al.   FOOD RESEARCH INTERNATIONAL

Characterization and differentiation of key odor-active compounds of ‘Beibinghong’ icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution

(2019) Yi-Bin Lan et al.   FOOD CHEMISTRY

Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine

(2019) Ivana Horvat et al.   FOOD CHEMISTRY

Effect of polyvinylpolypyrrolidone treatment on rosés wines during fermentation: Impact on color, polyphenols and thiol aromas

(2019) Mélodie Gil et al.   FOOD CHEMISTRY

Affinity and selectivity of plant proteins for red wine components relevant to color and aroma traits

(2018) Tiziana Mariarita Granato et al.   FOOD CHEMISTRY

Volatile composition and aromatic attributes of wine made with Vitisvinifera L.cv Cabernet Sauvignon grapes in the Xinjiang region of China: effect of different commercial yeasts

(2018) Wei-Peng Duan et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of egg albumin fining, progressive clarification and cross-flow microfiltration on the polysaccharide and proanthocyanidin composition of red varietal wines

(2017) Leticia Martínez-Lapuente et al.   FOOD RESEARCH INTERNATIONAL

Aroma Precursors in Grapes and Wine: Flavor Release during Wine Production and Consumption

(2017) Mango Parker et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analysis of the impact of fining agents types, oenological tannins and mannoproteins and their concentrations on the phenolic composition of red wine

(2017) C. Ghanem et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of winemaking practices on the concentration and composition of tannins in red wine

(2015) P.A. Smith et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Current state of knowledge and challenges in wine clarification

(2015) A. Mierczynska-Vasilev et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Aroma compounds in Ontario Vidal and Riesling icewines. I. Effects of harvest date

(2015) Amy J. Bowen et al.   FOOD RESEARCH INTERNATIONAL

Study of Combined Effect of Proteins and Bentonite Fining on the Wine Aroma Loss

(2015) Simone Vincenzi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of yeast strain on odor active compounds in Riesling and Vidal blanc icewines

(2015) Molly Crandles et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of fining on the colour and pigment composition of young red wines

(2014) Gustavo González-Neves et al.   FOOD CHEMISTRY

Influence of the structural features of commercial mannoproteins in white wine protein stabilization and chemical and sensory properties

(2014) T. Ribeiro et al.   FOOD CHEMISTRY

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

Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

(2013) A. L. Robinson et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Fining white wine with plant proteins: effects of fining on proanthocyanidins and aroma components

(2013) Tiziana Mariarita Granato et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Analytical characterisation of Negroamaro red wines by “Aroma Wheels”

(2013) Simonetta Capone et al.   FOOD CHEMISTRY

Modulating the Formation of Meili Wine Aroma by Prefermentative Freezing Process

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

Assessment of the fining efficiency of zeins extracted from commercial corn gluten and sensory analysis of the treated wine

(2013) Barbara Simonato et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Investigation of the effect of gelatine, egg albumin and cross-flow microfiltration on the phenolic composition of Pinotage wine

(2012) A. Oberholster et al.   FOOD CHEMISTRY

Odor Potency of Aroma Compounds in Riesling and Vidal blanc Table Wines and Icewines by Gas Chromatography–Olfactometry–Mass Spectrometry

(2012) Amy J. Bowen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparing the impact of bentonite addition for both must clarification and wine fining on the chemical profile of wine from Chambave Muscat grapes

(2011) Milena Lambri et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Wine flavor and aroma

(2011) Gustav Styger et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Evaluating potential alternatives to potassium caseinate for white wine fining: Effects on physicochemical and sensory characteristics

(2011) F. Cosme et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Determination of the Bovine Food Allergen Casein in White Wines by Quantitative Indirect ELISA, SDS−PAGE, Western Blot and Immunostaining

(2009) Weber Patrick et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY