Characterization of volatile compounds and olfactory profile of red minority varietal wines from La Rioja

Volatile composition and sensory properties of Vitis vinifera red cultivars from North West Spain: Correlation between sensory and instrumental analysis

(2012) M. Vilanova et al.   ANALYTICA CHIMICA ACTA

Sensory profiling and changes in colour and phenolic composition produced by malolactic fermentation in red minority varieties

(2012) Olga Martínez-Pinilla et al.   FOOD RESEARCH INTERNATIONAL

Amino acids and volatile compounds in wines from Cabernet Sauvignon and Tempranillo varieties subjected to malolactic fermentation in barrels

(2012) P Hernández-Orte et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Bound aroma compounds of Gual and Listán blanco grape varieties and their influence in the elaborated wines

(2011) Juan J. Rodríguez-Bencomo et al.   FOOD CHEMISTRY

Free and bound volatile compounds as markers of aromatic typicalness of Moravia Dulce, Rojal and Tortosí red wines

(2011) E. Gómez García-Carpintero et al.   FOOD CHEMISTRY

Wine flavor and aroma

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

Chemometric investigation of the volatile content of young South African wines

(2010) Berhane T. Weldegergis et al.   FOOD CHEMISTRY

Aroma characterization of red wines from cv. Bobal grape variety grown in La Mancha region

(2010) E. Gómez García-Carpintero et al.   FOOD RESEARCH INTERNATIONAL

Effects of the Nonvolatile Matrix on the Aroma Perception of Wine

(2010) María-Pilar Sáenz-Navajas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of alternative techniques to ageing on lees and use of non-toasted oak chips in alcoholic fermentation on the aromatic composition of red wine

(2009) Juan José Rodríguez-Bencomo et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

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

The development of varietal aroma from non-floral grapes by yeasts of different genera

(2007) P HERNANDEZORTE et al.   FOOD CHEMISTRY