Related references
Note: Only part of the references are listed.Evaluation of antioxidant supplementation in must on the development and potential reduction of different compounds involved in atypical ageing of wine using HPLC-HRMS
Tiziana Nardin et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Press Fractioning of Grape Juice: A First Step to Manage Potential Atypical Aging Development during Winemaking
Tomas Roman et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2020)
Saccharomyces cerevisiae and Torulaspora delbrueckii Intra- and Extra-Cellular Aromatic Amino Acids Metabolism
M. Antonia Alvarez-Fernandez et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Organic and biodynamic wines quality and characteristics: A review
Maria Carla Cravero
FOOD CHEMISTRY (2019)
Impact of Glutathione on Wines Oxidative Stability: A Combined Sensory and Metabolomic Study
Maria Nikolantonaki et al.
FRONTIERS IN CHEMISTRY (2018)
Effect of different foliar nitrogen applications on the must amino acids and glutathione composition in Cabernet Sauvignon vineyard
Gaston Gutierrez-Gamboa et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Amino Acid Composition of Grape (Vitis vinifera L.) Juice in Response to Applications of Urea to the Soil or Foliage
Kirsten D. Hannam et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2016)
Variation in Indole-3-Acetic Acid Production by Wild Saccharomyces cerevisiae and S-paradoxus Strains from Diverse Ecological Sources and Its Effect on Growth
Yen-Yu Liu et al.
PLOS ONE (2016)
Effects of Matrix Composition on Detection Threshold Estimates for Methyl Anthranilate and 2-Aminoacetophenone
Demetra M. Perry et al.
FOODS (2016)
Sulfur Dioxide and Glutathione Alter the Outcome of Microoxygenation
Angelita Gambuti et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2015)
Auxin and Tryptophan Homeostasis Are Facilitated by the ISS1/VAS1 Aromatic Aminotransferase in Arabidopsis
Michael Pieck et al.
GENETICS (2015)
Seasonal variation in amino acid and phenolic compound profiles of three Turkish white wine grapes
M. Umit Unal et al.
TURKISH JOURNAL OF AGRICULTURE AND FORESTRY (2015)
Atypical Aging Defect: Sensory Discrimination, Viticultural Causes, and Enological Consequences. A Review
Volker Schneider
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2014)
Tasting green: an experimental design for investigating consumer perception of organic wine
Klaus-Peter Wiedmann et al.
BRITISH FOOD JOURNAL (2014)
Study of the effects of proline, phenylalanine, and urea foliar application to Tempranillo vineyards on grape amino acid content. Comparison with commercial nitrogen fertilisers
T. Garde-Cerdan et al.
FOOD CHEMISTRY (2014)
Role of Glutathione in Winemaking: A Review
Engela C. Kritzinger et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Free amino acids and biogenic amines in Alicante Monastrell wines
Marina Patricia Arrieta et al.
FOOD CHEMISTRY (2012)
The pathway of auxin biosynthesis in plants
Yoshihiro Mano et al.
JOURNAL OF EXPERIMENTAL BOTANY (2012)
Glutathione in plants: an integrated overview
Graham Noctor et al.
PLANT CELL AND ENVIRONMENT (2012)
Influence of oenological practices on the formation of biogenic amines in quality red wines
Matilde Garcia-Marino et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2010)
Study of the Evolution of Nitrogen Compounds during Grape Ripening. Application to Differentiate Grape Varieties and Cultivated Systems
Teresa Garde-Cerdan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Phenolic content and antioxidant activities of white and purple juices manufactured with organically- or conventionally-produced grapes
C. Dani et al.
FOOD AND CHEMICAL TOXICOLOGY (2007)
Analysis of 2-aminoacetophenone by direct-immersion solid-phase microextraction and gas chromatography-mass spectrometry and its sensory impact in Chardonnay and Pinot gris wines
Wenlai Fan et al.
FOOD CHEMISTRY (2007)
Biogenic mono-, di- and polyamine contents in Spanish wines and influence of a limited irrigation
S Bover-Cid et al.
FOOD CHEMISTRY (2006)
Influence of technological practices on biogenic amine contents in red wines
PJ Martín-Alvarez et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2006)
'Untypical aging off-flavor' in wine:: formation of 2-aminoacetophenone and evaluation of its influencing factors
K Hoenicke et al.
ANALYTICA CHIMICA ACTA (2002)
Determination of free and conjugated indole-3-acetic acid, tryptophan, and tryptophan metabolites in grape must and wine
K Hoenicke et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)