Wine aroma

Cited by (466)

Items 301–400 of 466

1. Differential Analysis of Proteins Involved in Ester Metabolism in two Saccharomyces cerevisiae Strains during the Second Fermentation in Sparkling Wine Elaboration
   María del Carmen González-Jiménez, Jaime Moreno‐García, Teresa García‐Martínez, Juan José Moreno, Anna Puig‐Pujol, Capdevila Fina, Juan Carlos Mauricio · 2020 · Microorganisms
2. Analysis of aroma and polyphenolic compounds in Saperavi red wine vinified in Qvevri
   Francesca Ieri, Margherita Campo, Chiara Cassiani, Silvia Urciuoli, K. Jurkhadze, Annalisa Romani · 2021 · Food Science & Nutrition
3. Effect of Lachancea thermotolerans on the Formation of Polymeric Pigments during Sequential Fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae
   Carlos Escott, António Morata, Jorge Manuel Ricardo-Da-Silva, María Jesús Callejo, María Carmen González, José Antonio Suárez-Lepe · 2018 · Molecules
4. Use of Oak and Cherry Wood Chips during Alcoholic Fermentation and the Maturation Process of Rosé Wines: Impact on Phenolic Composition and Sensory Profile
   Inês Nunes, Ana Cristina Correia, António M. Jordão, Jorge Manuel Ricardo-Da-Silva · 2020 · Molecules
5. Microbial and Chemical Analysis of Non-Saccharomyces Yeasts from Chambourcin Hybrid Grapes for Potential Use in Winemaking
   Chun Feng, Xue Yan Du, Josephine Wee · 2021 · Fermentation
6. Changes in the volatile composition of wine from grapes treated with Bordeaux mixture: a laboratory-scale study
   Viviana Martins, António Teixeira, Hernâni Gerós · 2015 · Australian Journal of Grape and Wine Research
7. Wine flavour
   Ann C. Noble · 1994 · Springer eBooks
8. Stereoisomeric flavour compounds. LII: Separation and structure elucidation of the furanoid linalool oxide stereoisomers using chirospecific capillary gas chromatography and nuclear magnetic resonance spectroscopy
   Christiane Askari, Armin Mosandl · 1991 · Phytochemical Analysis
9. Effects of the yeast endogenous β-glucosidase on hawthorn (Crataegus pinnatifida Bunge) wine ethyl carbamate and volatile compounds
   Yingying Han, Jinhua Du, Zhaolin Song · 2021 · Journal of Food Composition and Analysis
10. Modifications in Aroma Characteristics of ‘Merlot’ Dry Red Wines Aged in American, French and Slovakian Oak Barrels with Different Toasting Degrees
    Hao-Cheng Lu, Bin-Hao Cheng, Yibin Lan, Chang‐Qing Duan, Fei He · 2023 · Food Science and Human Wellness
11. Multivariate study of the evolution of phenolic composition and sensory profile on mouth of Mexican red Merlot wine aged in barrels vs wood chips
    Josefa Espitia-López, Héctor B. Escalona‐Buendía, Héctor Luna, José Ramón Verde-Calvo · 2014 · CyTA - Journal of Food
12. INVESTIGATION OF CHEMICAL QUALITY OF SUGARCANE (SACCHARUM OFFICINARUM L.) WINE DURING FERMENTATION BY SACCHAROMYCES CEREVISIAE
    DAW‐I. TZENG, Yi‐Chen Chia, Chao-Ying Tai, Andi Shau-mei Ou · 2010 · Journal of Food Quality
13. Effects of early leaf removal on grape yield, chemical characteristics, and antioxidant activity of grape variety Cabernet Sauvignon and wine from eastern Croatia
    Mato Drenjančević, Vladimir Jukić, Krunoslav Zmaić, Toni Kujundžić, Vesna Rastija · 2017 · Acta Agriculturae Scandinavica Section B - Soil & Plant Science
14. Evolution of Volatile and Phenolic Compounds during Bottle Storage of Merlot Wines Vinified Using Pulsed Electric Fields-Treated Grapes
    Mylene Ross Arcena, Sze Ying Leong, Martin Hochberg, Martin Sack, Georg Mueller, Juergen Sigler, Patrick J. Silcock, Biniam Kebede, Indrawati Oey · 2020 · Foods
15. Volatile and chemical profiles of Bombino sparkling wines produced with autochthonous yeast strains
    Maria Tufariello, Lorenzo Palombi, Antonino Rizzuti, Biagia Musio, Vittorio Capozzi, Vito Gallo, Piero Mastrorilli, Francesco Grieco · 2022 · Food Control
16. Chemical constituents of grapes and wine
    Ronald S. Jackson · 2020 · Elsevier eBooks
17. FORMATION OF AROMA COMPOUNDS DURING LONGAN JUICE FERMENTATION BY WILLIOPSIS SATURNUS VAR. SATURNUS WITH THE ADDITION OF SELECTED AMINO ACIDS
    Thi-Thanh-Tam Trinh, Bin Yu, Phillip Curran, Shao‐Quan Liu · 2011 · Journal of Food Processing and Preservation
18. Biochemistry of Wine and Beer Fermentation
    Ke Tang, Q. Li · 2016 · Elsevier eBooks
19. Study of Wine Volatile Composition of Tempranillo versus Tempranillo Blanco, a New White Grape Variety
    Teresa Garde‐Cerdán, Pilar Rubio‐Bretón, Sandra Marín‐San Román, Elisa Baroja, Itziar Sáenz de Urturi, Eva Pilar Pérez‐Álvarez · 2021 · Beverages
20. Studies on the quality and flavor of ponkan (Citrus poonensis hort.) wines fermented by different yeasts
    Jian-Shing Lee, Chi-Yue Chang, Tung‐Hsi Yu, Shung-Tang Lai, Li-Yun Lin · 2013 · Journal of Food and Drug Analysis
21. Effect of acetaldehyde addition on the phenolic substances and volatile compounds of red Tempranillo wines
    José Luis Aleixandre-Tudó, Victoria Lizama, Inmaculada Álvarez, Helene H. Nieuwoudt, Marı́a José Garcı́a, José Luis Aleixandre, W.J. du Toit · 2015 · Australian Journal of Grape and Wine Research
22. Uneven distribution of flavour components in tablegrape berries
    Itay Maoz, Delila Beno-Moualem, Tania Kaplunov, Efraim Lewinsohn, Amnon Lichter · 2016 · Australian Journal of Grape and Wine Research
23. Comparative assessment of amino acids and volatile compounds role in the formation of wines sensor properties by means of covariation analysis
    З. А. Темердашев, Alexan A. Khalafyan, Yu. F. Yakuba · 2019 · Heliyon
24. Diversity ofSaccharomyces cerevisiaestrains associated to racemes of Grillo grape variety
    Antonio Alfonzo, Nicola Francesca, Michele Matraxia, Valentina Craparo, Vincenzo Naselli, Vincenzo Mercurio, Giancarlo Moschetti · 2020 · FEMS Microbiology Letters
25. Improved Saccharomyces cerevisiae Strain in Pure and Sequential Fermentation with Torulaspora delbrueckii for the Production of Verdicchio Wine with Reduced Sulfites
    Alice Agarbati, Laura Canonico, Francesca Comitini, Maurizio Ciani · 2020 · Applied Sciences
26. The Fermentative and Aromatic Ability of Kloeckera and Hanseniaspora Yeasts
    Dulce María Diaz-Montaño, J. de Jesús Ramírez Córdova · 2009 · Springer eBooks
27. Dry Red Wine Making Using Yeast Immobilized on Cork Pieces
    Argyris Tsakiris, Panagiotis Kandylis, Argyro Bekatorou, Yiannis Kourkoutas, Αθανάσιος Α. Κουτίνας · 2010 · Applied Biochemistry and Biotechnology
28. Volatile and sensory characterization of white wines from three minority Portuguese grapevine varieties
    Simone Piras, João Brazão, Jorge Manuel Ricardo-Da-Silva, Ofélia Anjos, Ilda Caldeira · 2020 · Ciência e técnica vitivinícola/Ciência e técnica vitivinícola
29. A novel approach to discriminate the volatilome of Vitis vinifera berries by selected ion flow tube mass Spectrometry analysis and chemometrics
    Thomas Baerenzung dit Baron, Olivier Yobrégat, Alban Jacques, Valérie Simon, Olivier Geffroy · 2022 · Food Research International
30. Influence of the use of fungicides on the volatile composition of Monastrell red wines obtained from inoculated fermentation
    Jose Miguel Oliva, Ana María Martínez‐Gil, Cándida Lorenzo, Miguel Ángel Cámara, M. Rosario Salinas, A. Barba, Teresa Garde‐Cerdán · 2014 · Food Chemistry
31. Wine consumption, cognitive function and dementias – A relationship?
    Creina S. Stockley · 2015 · Nutrition and Aging
32. Volatiles Formation from Grape Must Fermentation Using a Cryophilic and Thermotolerant Yeast
    Nikolaos Kopsahelis, Loulouda A. Bosnea, Maria Kanellaki, Αθανάσιος Α. Κουτίνας · 2012 · Applied Biochemistry and Biotechnology
33. Study of the content in volatile compounds during the aging of sweet Sherry wines obtained from grapes cv. Muscat and fermented under different conditions
    María Jesús Ruiz-Bejarano, Remedios Castro, M. Carmen Rodríguez Dodero, Carmelo Garcı́a Barroso · 2013 · European Food Research and Technology
34. Terpenoids
    Robert A. Hill · 1993 · Springer eBooks
35. Aroma von Wei�weinbl�ten: Korrelation sensorischer Daten mit Headspace-Inhaltsstoffen
    Gerhard Buchbauer, Leopold Jirovetz, Michael Wasicky, Anton Herlitschka, Alexej Nikiforov · 1994 · European Food Research and Technology
36. Comprehensive Analysis of Teran Red Wine Aroma and Sensory Profiles: Impacts of Maceration Duration, Pre-Fermentation Heating Treatment, and Barrel Aging
    Sara Rossi, Ena Bestulić, Fumica Orbanić, Ivana Horvat, Igor Lukić, Anita Silvana Ilak Peršurić, Marijan Bubola, Tomislav Plavša, Sanja Radeka · 2024 · Applied Sciences
37. Role of Malolactic Fermentation on the Quality of Mango (Mangifera indicaL.) Wine
    Sadineni Varakumar, Kondapalli Naresh, Prasad Shekhar Variyar, Arun Kumar Sharma, Obulam Vijaya Sarathi Reddy · 2013 · Food Biotechnology
38. RNAseq-based transcriptome comparison of Saccharomyces cerevisiae strains isolated from diverse fermentative environments
    Clara Ibáñez, Roberto Pérez‐Torrado, Miguel Morard, Christina Toft, Eladio Barrio, Amparo Querol · 2017 · International Journal of Food Microbiology
39. On‐vine withering process of ‘Moscato bianco’ grapes: effect of cane‐cut system on volatile composition
    Simone Giacosa, Manuela Giordano, Mar Vilanova, Enzo Cagnasso, Susana Rı́o Segade, Luca Rollè · 2018 · Journal of the Science of Food and Agriculture
40. Irrigation effects on the volatile composition and sensory profile of Albariño wines from two different terroirs
    José Manuel Mirás‐Avalos, Yolanda Bouzas-Cid, Emiliano Trigo-Córdoba, Ignacio Orriols, Elena Falqué · 2019 · European Food Research and Technology
41. Physico-chemical parameters complemented with aroma compounds fired up the varietal discrimination of wine using statistics
    Ioannis K. Karabagias, Dionysia Sykalia, Alberto Mannu, Anastasia V. Badeka · 2020 · European Food Research and Technology
42. Separation and identification of volatile and non‐volatile compounds of wine by sorbent extraction and capillary gas chromatography
    Nedo Gelsomini, Francesco Capozzi, Cristina Faggi · 1990 · Journal of High Resolution Chromatography
43. Possibilities of characterizing wine varieties by means of volatile flavor compounds
    A. Rapp · 1995 · Developments in food science
44. Ageing and flavour deterioration in wine
    A. Linsenmeier, Doris Rauhut, W. R. Sponholz · 2010 · Elsevier eBooks
45. White wines from Narince grapes: impact of two different grape provenances on phenolic and volatile composition
    Mustafa Bayram, Miyase Kayalar · 2018 · OENO One
46. Application of Autochthonous Yeast Saccharomyces cerevisiae XG3 in Treixadura Wines from D.O. Ribeiro (NW Spain): Effect on Wine Aroma
    Pilar Blanco, María Vázquez-Alén, Teresa Garde‐Cerdán, Mar Vilanova · 2021 · Fermentation
47. Changes of volatile compounds in vitis labrusca ‘Doonuri’ grapes during stages of fruit development and in wine
    Eun-Ha Chang, Sung-Min Jeong, Youn-Young Hur, Sang-Wook Koh, In-Myung Choi · 2015 · Horticulture Environment and Biotechnology
48. Evaluation of a volatile aroma preference of commercial red wines in Korea: Sensory and gas chromatography characterization
    Ki-Seon Yoo, Ji Eun Kim, Jin Seok Moon, Jee Yun Jung, Ji‐Sun Kim, Hyang-Sik Yoon, Hye-Sun Choi, Myoung‐Dong Kim, Chul Soo Shin, Nam Soo Han · 2010 · Food Science and Biotechnology
49. Must treatments and wild yeast growth before and during alcoholic fermentation
    Agostino Cavazza, Elisa Poznanski, Raffaele Guzzon · 2010 · Annals of Microbiology
50. High-Pressure Phase Equilibrium of CO2 + 2-Phenylethanol and CO2 + 3-Methyl-1-butanol
    José A. Lopes, Dalida Chouchi, Manuel Nunes da Ponte · 2003 · Journal of Chemical & Engineering Data
51. Effects of winemaking techniques on the volatile compounds of Chelva wines
    M. Osorio Alises, E. Sánchez‐Palomo, Miguel Ángel González Viñas · 2024 · Food Bioscience
52. The dynamic of roasted aroma compounds release from oak wood: investigation of the heating barrel process and some spirit maturation parameters
    Magali Picard, Marie‐Françoise Nonier, Nathalie Vivas de Gaulejac, Nicolás Vivas · 2021 · Wood Science and Technology
53. Application of Elicitors, as Conventional and Nano Forms, in Viticulture: Effects on Phenolic, Aromatic and Nitrogen Composition of Tempranillo Wines
    Eva Pilar Pérez‐Álvarez, Itziar Sáenz de Urturi, Pilar Rubio‐Bretón, Sandra Marín‐San Román, Rebeca Murillo‐Peña, Belén Parra Torrejón, Gloria B. Ramírez‐Rodríguez, José Manuel Delgado‐López, Teresa Garde‐Cerdán · 2022 · Beverages
54. Pulsed Electric Field and Fermentation
    Teresa Garde‐Cerdán, M. Arias, Olga Martín‐Belloso, Carmen Ancín‐Azpilicueta · 2016 · Food engineering series
55. Automated supervised learning pipeline for non-targeted GC-MS data analysis
    Kimmo Sirén, Ulrich Fischer, Jochen Vestner · 2019 · Analytica Chimica Acta X
56. Relationship between Sensory Perception, Volatile and Phenolic Components in Commercial Spanish Red Wines from Different Regions
    Héctor B. Escalona‐Buendía, Lorraine Birkmyre, John R. Piggott, Alistair Paterson · 2001 · Journal of the Institute of Brewing
57. Modification of the polyphenolic and aromatic fractions of red wines aged on lees assisted with ultrasound
    Juan Manuel del Fresno, António Morata, Jorge Manuel Ricardo-Da-Silva, Carlos Escott, Iris Loira, José Antonio Suárez‐ Lepe · 2019 · International Journal of Food Science & Technology
58. Aging and flavor deterioration in wine
    A. Linsenmeier, Doris Rauhut, W. R. Sponholz · 2021 · Elsevier eBooks
59. Effect of Early Basal Leaf Removal on Phenolic and Volatile Composition and Sensory Properties of Aglianico Red Wines
    Debora Iorio, Giuseppe Gambacorta, Luigi Tarricone, Mar Vilanova, Vito Michele Paradiso · 2022 · Plants
60. Postfermentation treatments and related topics
    Ronald S. Jackson · 2020 · Elsevier eBooks
61. The role of oak wood in the mint and floral notes of whisky: identification of common terpenoids by aromatic fractionation
    Magali Picard, Clara Oulieu, Marie‐Françoise Nonier, Nathalie Vivas de Gaulejac, Nicolás Vivas · 2023 · Journal of the Institute of Brewing
62. Volatile and sensory characterization of Xarel.lo white wines
    Carolina Muñoz‐González, María Victoria Moreno-Arribas, Pedro J. Martín‐Álvarez, E. Bartra, Ana Puig‐Pujol, Joan García Cazorla, María Ángeles Pozo‐Bayón · 2011 · Flavour and Fragrance Journal
63. Observations on the influence of temperature, dissolved oxygen and juice source on stored alcoholic cider flavour development
    J. A. Scott, C. H. Swaffield · 1998 · Food Biotechnology
64. Qualitative analysis of the main aroma compounds associated with traditional Musalais processing in Xinjiang, China
    Lixia Zhu, Liling Wang, Hongzhuan Song, Dongqi Guo, F. Yingge, Caihua Hou, Julan Xue · 2012 · Journal of the Institute of Brewing
65. Approaches to the classification of wine aroma ageing potential. Applications to the case of terpenoids in Valpolicella red wines
    Giovanni Luzzini, Davide Slaghenaufi, Maurizio Ugliano · 2022 · OENO One
66. Chemical composition and sensory properties of Albariño wine: Fertigation effects
    María Fandiño, Mar Vilanova, Ilda Caldeira, José Silvestre, Benjamín J. Rey, José Manuel Mirás‐Avalos, Javier José Cancela · 2020 · Food Research International
67. Influence of Harvest Date and Grape Variety on Sensory Attributes and Aroma Compounds in Experimental Icewines of Ukraine
    Viktoriia Lutskova, Irina Martirosyan · 2021 · Fermentation
68. Development of Korean Indigenous Low-Temperature-Tolerant Yeast for Enhancing the Flavor of Yakju
    Jong‐Beom Park, Jun-Su Choi, Hyewon Park, Sae-Byuk Lee, Heui-Dong Park · 2021 · Fermentation
69. Effect of Methyl Jasmonate and Methyl Jasmonate Plus Urea Foliar Applications on Wine Phenolic, Aromatic and Nitrogen Composition
    Miriam Gónzalez-Lázaro, Itziar Sáenz de Urturi, Rebeca Murillo‐Peña, Sandra Marín‐San Román, Eva Pilar Pérez‐Álvarez, Pilar Rubio‐Bretón, Teresa Garde‐Cerdán · 2022 · Beverages
70. Characterisation of odour‐active compounds in papaya (Carica papaya L.) wine
    Jorge Antonio Pino, Oscar Queris · 2011 · International Journal of Food Science & Technology
71. Application of Alternative Technologies for Elimination of Artificial Colorings in Alcoholic Beverages Produced by Citrus medica and Potential Impact on Human Health
    Kolona-Dimitra Prompona, Panagiotis Kandylis, Argiris Tsakiris, Maria Kanellaki, Yiannis Kourkoutas · 2012 · Food and Nutrition Sciences
72. Accumulation of C13-Norisoprenoids and Other Aroma Volatiles in Glycoconjugate Form During the Development of Pinot Noir Grapes
    Yu Fang, Michael C. Qian · 2012 · ACS symposium series
73. Effects of Grape Destemming on the Polyphenolic and Volatile Content of Fino Sherry Wine during Alcoholic Fermentation
    Patricia Benı́tez, Remedios Castro, Ramón Natera, Carmelo Garcı́a Barroso · 2005 · Food Science and Technology International
74. Design and Application of a Multifunctional Column Switching GC-MSD System
    Kevin MacNamara, Pascal Brunerie, S. Keck, Andreas Hoffmann · 1992 · Developments in food science
75. Volatile Compounds as Markers of Terroir and Winemaking Practices in Fetească Albă Wines of Romania
    Ioana Cristina Bedreag (Rebigan), Ionel Bogdan Cioroiu, Marius Niculaua, B. Nechita, Valeriu V. Cotea · 2025 · Beverages
76. Semibiocatalytic Approach toward Regioisomerically Enriched Ethyl Dimethylpyrazines Important in Flavor Industries
    Gayanthi Attanayake, Guohong Mao, Kevin D. Walker · 2021 · Journal of Agricultural and Food Chemistry
77. Bottle Aging Affected Aromatic and Phenolic Wine Composition More than Yeast Starter Strains
    Teresa Garde‐Cerdán, Itziar Sáenz de Urturi, Rebeca Murillo‐Peña, Miquel Iribarren, Sandra Marín‐San Román, Pilar Rubio‐Bretón, Eva Pilar Pérez‐Álvarez · 2022 · Applied Sciences
78. Influence of the Nonvolatile Fraction on the Sensory Perception of 40% (v/v) Ethanol‐Containing F rench Grape Brandies
    G. Fiches, Isabelle Déléris, Anne Saint‐Eve, Stéphanie Passot, Pascal Brunerie, Isabelle Souchon · 2014 · Journal of Sensory Studies
79. The relationships between alcohol, wine and cardiovascular diseases –A review
    Creina S. Stockley · 2015 · Nutrition and Aging
80. Identification, quantification, and sensory profile of esters and alcohols of a Mexican red Merlot wine comparing barrel ageing with wood chips, using a multivariable analysis
    Josefa Espitia-López, Héctor Luna, Héctor B. Escalona‐Buendía, José Ramón Verde-Calvo · 2017 · Journal of Food Processing and Preservation
81. Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines
    Yaelle Saltman, Julie A. Culbert, Trent E. Johnson, Renata Ristić, Kerry Leigh Wilkinson, Susan E.P. Bastian · 2020 · Foods
82. Volatile Composition and Sensory Characterization of Dry White Wines Made with Overripe Grapes by Means of Two Different Techniques
    Pau Sancho‐Galán, Antonio Amores Arrocha, Víctor M. Palacios, Ana Jiménez‐Cantizano · 2022 · Foods
83. Postfermentation Treatments and Related Topics
    Ronald S. Jackson · 2000 · Elsevier eBooks
84. Sensorial and Volatile Analysis of Wines Made from Partially Dehydrated Grapes: An Ontario Case Study
    Jennifer M. Kelly, Debra L. Inglis, Gary J. Pickering · 2020 · Journal of Food Quality
85. Determination of Volatile Compounds in Sultaniye Wine by Solid-Phase Microextraction Techniques
    Turgut Cabaroğlu, Serkan Selli, Ebru Kafkas, M. Kurkcuoglu, Ahmet Canbaş, K. Hüsnü Can Başer · 2005 · Chemistry of Natural Compounds
86. A simple method for analysing the major volatile compounds of Asyrtiko wines subjected to pre-fermentative skin maceration
    Eleni Symeou, Maria Galiotou‐Panayotou, Despina Kechagia, Yorgos Kotseridis · 2007 · The Journal of Agricultural Science
87. Effects of Defoliation Treatments of Babica Grape Variety(Vitis vinifera L.) on Volatile Compounds Content in Wine
    Toni Kujundžić, Vesna Rastija, Domagoj Šubarić, Vladimir Jukić, Florian Schwander, Mato Drenjančević · 2022 · Molecules
88. Revealing the Unique Characteristics of Greek White Wine Made from Indigenous Varieties Through Volatile Composition and Sensory Properties
    Evangelia Nanou, Maria Metafa, Susan E.P. Bastian, Yorgos Kotseridis · 2025 · Beverages
89. Dynamics of volatile compounds during longan juice fermentation by three yeasts from the genusWilliopsis
    Thi My Ngoc Trinh, Bin Yu, Philip Curran, S. Liu · 2011 · Acta Alimentaria
90. Influence of Skin-Contact Treatment on Aroma Profile of MalvasiaAromaticaWines in D.O. “Vinos de Madrid”
    Julia Crespo, Valeria Romero, Margarita Jiménez García, Teresa Arroyo, Juan Mariano Cabellos · 2021 · IntechOpen eBooks
91. Influence of the inoculation time of high sugar content must on the formation of wine aroma
    José Juan Mateo, Misericordia Jiménez, A. Pastor, Tomas S. Huerta · 1998 · World Journal of Microbiology and Biotechnology
92. Aroma Profile of Fruit Juice and Wine Prepared from Cavendish Banana (Musa Sp., Group AAA) Cv. Robusta
    K. Ranjitha, C.K. Narayana, T. K. Roy · 2013 · Journal of Horticultural Sciences
93. Sensory evaluation and some acetate esters of bottle aged Chardonnay wines
    Jasmina Marić, M. Firšt-Bača · 2003 · Plant Soil and Environment
94. Nature and Origins of Wine Quality
    Ronald S. Jackson · 2017 · Elsevier eBooks
95. Microbial Enzymes: Relevance for Winemaking
    Harald Claus · 2017 · Springer eBooks
96. Sensory and Omics approaches reveal the impact of heat treatment before fermentation on kiwi wine
    Qiuyu Lan, Zhibo Yang, Lu Lin, Chuan Song, Junni Tang, Yuan Liu, Zonghua Ao, Suyi Zhang, Xin Du, Chenglin Zhu et al. · 2025 · npj Science of Food
97. Anthocyanin‐rich fruit vinegar from Grewia and Cantaloupe fruit blends
    Shalini Gaur Rudra, Sunita Singh, H. Harish, Haritha Bollinedi, Kamalesh Narain Singh, Lata Nain, Surender Singh, O. P. Awasthi · 2022 · International Journal of Food Science & Technology
98. Contribution of Starmerella bacillaris and Oak Chips to Trebbiano d’Abruzzo Wine Volatile and Sensory Diversity
    Giorgia Perpetuini, Alessio Pio Rossetti, Noemi Battistelli, Camillo Zulli, Andrea Piva, Giuseppe Arfelli, Aldo Corsetti, Rosanna Tofalo · 2023 · Foods
99. Changes in the quality and antioxidant capacity of Msalais during storage
    Lu Li, Panpan Chen, Kailong Yang, Yunfeng Pu · 2024 · International Journal of Food Properties
100. Sparkling wine production by immobilised yeast fermentation
     Borislav Miličević, Jurislav Babić, Đurđica Ačkar, Radoslav Miličević, Antun Jozinović, Huska Jukić, Vlado Babić, Drago Šubarić · 2017 · Czech Journal of Food Sciences