Alcohol, Tannins, and Mannoprotein and their Interactions Influence the Sensory Properties of Selected Commercial Merlot Wines: A Preliminary Study

Red wine proteins: Two dimensional (2-D) electrophoresis and mass spectrometry analysis

(2014) Federica Mainente et al.   FOOD CHEMISTRY

Sensory Evaluation of Impact of Wine Matrix on Red Wine Finish: A Preliminary Study

(2014) Allison K. Baker et al.   JOURNAL OF SENSORY STUDIES

Effects of Ethanol, Tannin, and Fructose Concentrations on Sensory Properties of Model Red Wines

(2013) Remedios R. Villamor et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Influence of phenolic compounds on the sensorial perception and volatility of red wine esters in model solution: An insight at the molecular level

(2013) Bénédicte Lorrain et al.   FOOD CHEMISTRY

Effect of pH on the protein profile and heat stability of an Italian white wine

(2013) Milena Lambri et al.   FOOD RESEARCH INTERNATIONAL

Sensory Properties of Wine Tannin Fractions: Implications for In-Mouth Sensory Properties

(2013) Jacqui M. McRae et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of ethanol, tannin and fructose on the headspace concentration and potential sensory significance of odorants in a model wine

(2012) Remedios R. Villamor et al.   FOOD RESEARCH INTERNATIONAL

Influence of Yeast Mannoproteins in the Aroma Improvement of White Wines

(2012) M. Juega et al.   JOURNAL OF FOOD SCIENCE

Contribution of non-volatile and aroma fractions to in-mouth sensory properties of red wines: Wine reconstitution strategies and sensory sorting task

(2011) María-Pilar Sáenz-Navajas et al.   ANALYTICA CHIMICA ACTA

Interactions between yeast autolysates and volatile compounds in wine and model solution

(2011) Piergiorgio Comuzzo et al.   FOOD CHEMISTRY

Effect of commercial mannoproteins on wine colour and tannins stability

(2011) A. Rodrigues et al.   FOOD CHEMISTRY

Quantitative Colorimetric Assay for Total Protein Applied to the Red Wine Pinot Noir

(2011) Mark R. Smith et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of Wine pH on Changes in Color and Polyphenol Composition Induced by Micro-oxygenation

(2011) Nikolaos Kontoudakis et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Application of an E-Tongue to the Analysis of Monovarietal and Blends of White Wines

(2011) Manuel Gutiérrez et al.   SENSORS

Systematic Identification of Yeast Proteins Extracted into Model Wine during Aging on the Yeast Lees

(2010) Jeffrey D. Rowe et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interactions between Wine Volatile Compounds and Grape and Wine Matrix Components Influence Aroma Compound Headspace Partitioning

(2009) Anthony L. Robinson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Role of lees in wine production: A review

(2008) J.A. Pérez-Serradilla et al.   FOOD CHEMISTRY

The influence of interactions between major white wine components on the aroma, flavour and texture of model white wine

(2008) P.R. Jones et al.   FOOD QUALITY AND PREFERENCE