Volatile composition and sensory properties of wines from vineyards affected by iron chlorosis

Relationships between chlorophyll content of vine leaves, predawn leaf water potential at veraison, and chemical and sensory attributes of wine

(2020) Ramón Sánchez et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects on must and wine volatile composition after biostimulation with a brown alga to Tempranillo grapevines in two seasons

(2020) Gastón Gutiérrez‐Gamboa et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Impacts of Leaf Removal and Shoot Thinning on Cumulative Daily Light Intensity and Thermal Time and their Cascading Effects of Grapevine (Vitis vinifera L.) Berry and Wine Chemistry in Warm Climates

(2020) Nazareth Torres et al.   FOOD CHEMISTRY

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

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

The Actual and Potential Aroma of Winemaking Grapes

(2019) Vicente Ferreira et al.   Biomolecules

Novel wine yeast with ARO4 and TYR1 mutations that overproduce ‘floral’ aroma compounds 2-phenylethanol and 2-phenylethyl acetate

(2018) Antonio G. Cordente et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Effects of irrigation over three years on the amino acid composition of Treixadura ( Vitis vinifera L.) musts and wines, and on the aromatic composition and sensory profiles of its wines

(2018) Yolanda Bouzas-Cid et al.   FOOD CHEMISTRY

Foliar applications of iron promote flavonoids accumulation in grape berry of Vitis vinifera cv. Merlot grown in the iron deficiency soil

(2018) Pengbao Shi et al.   FOOD CHEMISTRY

Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines

(2018) Belén Ayestarán et al.   FOOD CHEMISTRY

Transcriptional Characterization of a Widely-Used Grapevine Rootstock Genotype under Different Iron-Limited Conditions

(2017) Alessandro Vannozzi et al.   Frontiers in Plant Science

Albariño wine aroma enhancement through the use of a recombinant polygalacturonase from Kluyveromyces marxianus

(2013) Carmen Sieiro et al.   FOOD CHEMISTRY

Effect of ammonium nitrogen supplementation of grape juice on wine volatiles and non-volatiles composition of the aromatic grape variety Albariño

(2012) Mar Vilanova et al.   FOOD CHEMISTRY

Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature

(2011) Ariel Massera et al.   ANNALS OF MICROBIOLOGY

Wine flavor and aroma

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

Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age

(2010) Kleopatra Chira et al.   FOOD CHEMISTRY

Production of  fermentation aroma compounds bySaccharomyces cerevisiaewine yeasts: effects of yeast assimilable nitrogen on two model strains

(2008) Francisco M. Carrau et al.   FEMS YEAST RESEARCH

Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution

(2007) Hélène Fontoin et al.   FOOD QUALITY AND PREFERENCE