A Dynamic Analysis of Higher Alcohol and Ester Release During Winemaking Fermentations

Modelling of the gas–liquid partitioning of aroma compounds during wine alcoholic fermentation and prediction of aroma losses

(2011) Sumallika Morakul et al.   PROCESS BIOCHEMISTRY

Comprehensive Study of the Evolution of Gas−Liquid Partitioning of Aroma Compounds during Wine Alcoholic Fermentation

(2010) Sumallika Morakul et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Microbial modulation of aromatic esters in wine: Current knowledge and future prospects

(2009) Krista M. Sumby et al.   FOOD CHEMISTRY

Aroma Release from Wines under Dynamic Conditions

(2009) Maroussa Tsachaki 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

Vapour–liquid equilibria of aroma compounds in hydroalcoholic solutions: Measurements with a recirculation method and modelling with the NRTL and COSMO-SAC approaches

(2008) Violaine Athès et al.   FLUID PHASE EQUILIBRIA

Effect of Ethanol, Temperature, and Gas Flow Rate on Volatile Release from Aqueous Solutions under Dynamic Headspace Dilution Conditions

(2008) Maroussa Tsachaki et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds

(2007) Gemma Beltran et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY