Induction of grape botrytization during withering affects volatile composition of Recioto di Soave, a “passito”-style wine

Influence of sour rotten grapes on the chemical composition and quality of grape must and wine

(2011) André Barata et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effects of noble rot on must composition and aroma profile of Amarone wine produced by the traditional grape withering protocol

(2011) Emanuele Tosi et al.   FOOD CHEMISTRY

Model Aging and Oxidation Effects on Varietal, Fermentative, and Sulfur Compounds in a Dry Botrytized Red Wine

(2011) Bruno Fedrizzi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analytical and Sensorial Characterization of the Aroma of Wines Produced with Sour Rotten Grapes Using GC-O and GC-MS: Identification of Key Aroma Compounds

(2011) André Barata et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies

(2010) S. Benito et al.   FOOD CHEMISTRY

Free and hydrolytically released volatile compounds of Vitis vinifera L. cv. Fiano grapes as odour-active constituents of Fiano wine

(2008) Maurizio Ugliano et al.   ANALYTICA CHIMICA ACTA

The Chemical Characterization of the Aroma of Dessert and Sparkling White Wines (Pedro Ximénez, Fino, Sauternes, and Cava) by Gas Chromatography−Olfactometry and Chemical Quantitative Analysis

(2008) Eva Campo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY