Aroma Characterization of Cabernet Sauvignon Wine from the Plateau of Yunnan (China) with Different Altitudes Using SPME-GC/MS

Comparison on aroma compounds in Cabernet Sauvignon and Merlot wines from four wine grape-growing regions in China

(2013) Bao Jiang et al.   FOOD RESEARCH INTERNATIONAL

Odor Descriptors and Aromatic Series During the Oxidative Aging of Oloroso Sherry Wines

(2013) L. Zea et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Impact of Using New Commercial Glutathione Enriched Inactive Dry Yeast Oenological Preparations on the Aroma and Sensory Properties of Wines

(2013) I. Andújar-Ortiz et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Grape Contribution to Wine Aroma: Production of Hexyl Acetate, Octyl Acetate, and Benzyl Acetate during Yeast Fermentation Is Dependent upon Precursors in the Must

(2012) Eric G. Dennis et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2010) Kleopatra Chira et al.   FOOD CHEMISTRY

Using headspace solid phase micro-extraction for analysis of aromatic compounds during alcoholic fermentation of red wine

(2010) Mingxia Zhang et al.   FOOD CHEMISTRY

Volatile Profile of Sea Buckthorn Wines, Raw Juices and Must in Qinghai (China)

(2010) Shu-Lin Wang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Evolution of Aroma and Phenolic Compounds during Ripening of 'Superior Seedless' Grapes

(2010) Pilar Hellín et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Relationships between the varietal volatile composition of the musts and white wine aroma quality. A four year feasibility study

(2010) Sílvia M. Rocha et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Volatile Compounds of Young Wines from Cabernet Sauvignon, Cabernet Gernischet and Chardonnay Varieties Grown in the Loess Plateau Region of China

(2010) Bao Jiang et al.   MOLECULES

Volatile composition and odour-activity value of thornless ‘Black Diamond’ and ‘Marion’ blackberries

(2009) Xiaofen Du et al.   FOOD CHEMISTRY

Comparison of Odor-Active Compounds in Sherry Wines Processed from Ecologically and Conventionally Grown Pedro Ximenez Grapes

(2009) Lourdes Moyano et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification and Quantification of Impact Aroma Compounds in 4 Nonfloral Vitis vinifera Varieties Grapes

(2009) Wenlai Fan et al.   JOURNAL OF FOOD SCIENCE

Volatile compounds of young Cabernet Sauvignon red wine from Changli County (China)

(2008) Yongsheng Tao et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS