Aroma characteristics and volatile compounds of distilled Crystal grape spirits of different alcohol concentrations: wine sprits in the Shangri-La region of China

Kinetics of odorant compounds in wine brandies aged in different systems

(2016) Ilda Caldeira et al.   FOOD CHEMISTRY

Effects of the cultivation period of sweet potato on the sensory quality ofimo-shochu, a Japanese traditional spirit

(2016) Kayu Okutsu et al.   JOURNAL OF THE INSTITUTE OF BREWING

Volatile composition and aroma profile of Uruguayan Tannat wines

(2015) Laura Fariña et al.   FOOD RESEARCH INTERNATIONAL

Identification of aroma-active volatiles in banana Terra spirit using multidimensional gas chromatography with simultaneous mass spectrometry and olfactometry detection

(2015) Michely Capobiango et al.   JOURNAL OF CHROMATOGRAPHY A

Comparative study of aromatic compounds in fruit wines from raspberry, strawberry, and mulberry in central Shaanxi area

(2015) Yiming Feng et al.   Food & Nutrition Research

Free and glycosidically bound aroma compounds in cherry (Prunus avium L.)

(2013) Ya-Qin Wen et al.   FOOD CHEMISTRY

Sensory drivers of intrinsic quality of red wines

(2013) María-Pilar Sáenz-Navajas et al.   FOOD RESEARCH INTERNATIONAL

Modifying PTR-MS operating conditions for quantitative headspace analysis of hydro-alcoholic beverages. 2. Brandy characterization and discrimination by PTR-MS

(2013) Guillaume Fiches et al.   INTERNATIONAL JOURNAL OF MASS SPECTROMETRY

The Possible Influence of a Nonconventional El Niño on the Severe Autumn Drought of 2009 in Southwest China

(2013) Wenjun Zhang et al.   JOURNAL OF CLIMATE

SO2reduction in distilled grape spirits by three methods

(2013) Qingxuan Zhang et al.   JOURNAL OF THE INSTITUTE OF BREWING

Sensory profile and acceptability of traditional and double-distilled cachaça aged in oak casks

(2013) Michelle Boesso Rota et al.   JOURNAL OF THE INSTITUTE OF BREWING

Cosmogenic nuclide constraints on late Quaternary glacial chronology on the Dalijia Shan, northeastern Tibetan Plateau

(2013) Jie Wang et al.   QUATERNARY RESEARCH

Effect of oxygen and lipid supplementation on the volatile composition of chemically defined medium and Chardonnay wine fermented with Saccharomyces cerevisiae

(2012) C. Varela et al.   FOOD CHEMISTRY

The influence of alcohol on the sensory perception of red wines

(2012) Ellena S. King et al.   FOOD QUALITY AND PREFERENCE

A comparison of the influence of eight commercial yeast strains on the chemical and sensory profiles of freshly distilled Chinese brandy

(2012) Yu Ping Zhao et al.   JOURNAL OF THE INSTITUTE OF BREWING

Evaluation of antioxidant capacity and aroma quality of anthograin liqueur

(2011) Wende Li et al.   FOOD CHEMISTRY

Influence of pH and ethanol on malolactic fermentation and volatile aroma compound composition in white wines

(2011) Caroline Knoll et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of a stir bar sorptive extraction method coupled to gas chromatography-mass spectrometry for the analysis of volatile compounds in Sherry brandy

(2010) Raúl Delgado et al.   ANALYTICA CHIMICA ACTA

Impact of partial alcohol reduction in Syrah wine on perceived complexity and temporality of sensations and link with preference

(2010) S. Meillon et al.   FOOD QUALITY AND PREFERENCE

Effect of the Commercial Ripening Stage and Postharvest Storage on Microbial and Aroma Changes of ‘Ambrunés’ Sweet Cherries

(2010) Manuel Joaquín Serradilla et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Countercurrent supercritical fluid extraction of grape-spirit

(2010) Carla Da Porto et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Influence of indigenous yeasts on the fermentation and volatile profile of plum brandies

(2009) Paweł Satora et al.   FOOD MICROBIOLOGY

Profile of Volatile Compounds in 11 Brandies by Headspace Solid-Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry

(2009) Y. Zhao et al.   JOURNAL OF FOOD SCIENCE

EFFECT OF ETHANOL LEVEL IN THE PERCEPTION OF AROMA ATTRIBUTES AND THE DETECTION OF VOLATILE COMPOUNDS IN RED WINE

(2009) MARÍA CRISTINA GOLDNER et al.   JOURNAL OF SENSORY STUDIES

The Identification of Aroma-Active Compounds in Slovak Brandies Using GC-Sniffing, GC–MS and Sensory Evaluation

(2008) Antónia Janáčová et al.   CHROMATOGRAPHIA

Variation of soil organic carbon estimates in mountain regions: A case study from Southwest China

(2008) Y. Zhang et al.   GEODERMA

Long-term trends in sunshine duration over Yunnan-Guizhou Plateau in Southwest China for 1961–2005

(2008) Xiaobo Zheng et al.   GEOPHYSICAL RESEARCH LETTERS

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

Charcoal adsorption of phenolic compounds present in distilled grape pomace

(2007) María Luisa Soto et al.   JOURNAL OF FOOD ENGINEERING