Related references
Note: Only part of the references are listed.Characterization and Evolution of Volatile Compounds of Cabernet Sauvignon Wines from Two Different Clones during Oak Barrel Aging
Xu Qian et al.
FOODS (2022)
Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds
Maria Tufariello et al.
MOLECULES (2021)
Promoting Candida zemplinina adhesion on oak chips: A strategy to enhance esters and glycerol content of Montepulciano d'Abruzzo organic wines
Giorgia Perpetuini et al.
FOOD RESEARCH INTERNATIONAL (2021)
The addition of wine yeast Starmerella bacillaris to grape skin surface influences must fermentation and glycerol production
Chiara Nadai et al.
OENO ONE (2021)
Effect of the type of wood used for ageing on the volatile composition of Pedro Ximenez sweet wine
Pablo Herrera et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2020)
New Insights into the Oenological Significance of Candida zemplinina: Impact of Selected Autochthonous Strains on the Volatile Profile of Apulian Wines
Pasquale Russo et al.
MICROORGANISMS (2020)
Evaluation of Volatile Compounds during Ageing with Oak Chips and Oak Barrel of Muscat Ottonel Wine
Anamaria Calugar et al.
PROCESSES (2020)
Multivariate optimization of an analytical method for the analysis of Abruzzo white wines by ICP OES
Fabrizio Ruggieri et al.
ANALYTICAL METHODS (2020)
Modulating Wine Pleasantness Throughout Wine-Yeast Co-Inoculation or Sequential Inoculation
Alice Vilela
FERMENTATION-BASEL (2020)
Understanding wine sorption by oak wood: Modeling of wine uptake and characterization of volatile compounds retention
Eduardo Coelho et al.
FOOD RESEARCH INTERNATIONAL (2019)
Comparison of high pressure treatment with conventional red wine aging processes: impact on phenolic composition
Mickael C. Santos et al.
FOOD RESEARCH INTERNATIONAL (2019)
Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak Chips
Georgiana-Diana Dumitriu (Gabur) et al.
FOODS (2019)
The use of indigenous Saccharomyces cerevisiae and Starmerella bacillaris strains as a tool to create chemical complexity in local wines
Aspasia Nisiotou et al.
FOOD RESEARCH INTERNATIONAL (2018)
Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition
Maria Kyraleou et al.
OENO One (2017)
Wine varietal authentication based on phenolics, volatiles and DNA markers: State of the art, perspectives and drawbacks
Clizia Villano et al.
FOOD CONTROL (2017)
Improvement of Verdejo white wines by contact with oak chips at different winemaking stages
E. Sanchez-Palomo et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Volatile and phenolic composition of red wines subjected to aging in oak cask of different toast degree during two periods of time
Georgiana-Diana Dumitriu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Different Non-Saccharomyces Yeast Species Stimulate Nutrient Consumption in S-cerevisiae Mixed Cultures
Jose A. Curiel et al.
FRONTIERS IN MICROBIOLOGY (2017)
Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality
Iris Loira et al.
FOOD RESEARCH INTERNATIONAL (2015)
Chemical and sensory evaluation of wine matured in oak barrel: effect of oak species involved and toasting process
Kleopatra Chira et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2015)
Criteria to discriminate between wines aged in oak barrels and macerated with oak fragments
Purificacion Hernandez-Orte et al.
FOOD RESEARCH INTERNATIONAL (2014)
Role of Glycoconjugates of 3-Methyl-4-hydroxyoctanoic Acid in the Evolution of Oak Lactone in Wine during Oak Maturation
Kerry L. Wilkinson et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Candida zemplinina Can Reduce Acetic Acid Produced by Saccharomyces cerevisiae in Sweet Wine Fermentations
Kalliopi Rantsiou et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2012)
Antioxidant capacity, scavenger activity, and ellagitannins content from commercial oak pieces used in winemaking
Antonio M. Jordao et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2012)
Diversity of Candida zemplinina strains from grapes and Italian wines
Rosanna Tofalo et al.
FOOD MICROBIOLOGY (2012)
Effect of grape indigenous Saccharomyces cerevisiae strains on Montepulciano d'Abruzzo red wine quality
Giovanna Suzzi et al.
FOOD RESEARCH INTERNATIONAL (2012)
The influence of skin contact during alcoholic fermentation on the aroma composition of Ribolla Gialla and Malvasia Istriana Vitis vinifera (L.) grape wines
Dejan Bavcar et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2011)
Use of acacia barrique barrels - Influence on the quality of Malvazija from Istria wines
Gianfranco Kozlovic et al.
FOOD CHEMISTRY (2010)
Aroma quality improvement of Chardonnay white wine by fermentation and ageing in barrique on lees
Maria Teresa Liberatore et al.
FOOD RESEARCH INTERNATIONAL (2010)
Changes in Chemical Composition of a Red Wine Aged in Acacia, Cherry, Chestnut, Mulberry, and Oak Wood Barrels
Mirko De Rosso et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Concentration of volatile compounds in Chardonnay wine fermented in stainless steel tanks and oak barrels
Ana González-Marco et al.
FOOD CHEMISTRY (2008)
Structural and chromatic characterization of a new malvidin 3-glucoside-vanillyl-catechin pigment
Carlos Sousa et al.
FOOD CHEMISTRY (2007)
The quality of white wines fermented in Croatian oak barrels
S. Herjavec et al.
FOOD CHEMISTRY (2007)
Volatile components of Zalema white wines
M. Jose Gomez-Miguez et al.
FOOD CHEMISTRY (2007)
Condensation products derived from flavan-3-ol oak wood aldehydes reaction - 1. Structural investigation
MF Nonier et al.
ANALYTICA CHIMICA ACTA (2006)
The development of esters in filtered and unfiltered wines that have been aged in oak barrels
NJ Moreno et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2006)
Volatile composition and sensory characteristics of Chardonnay wines treated with American and Hungarian oak chips
E. Guchu et al.
FOOD CHEMISTRY (2006)
Review of quality factors on wine ageing in oak barrels
Teresa Garde-Cerdan et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2006)
The effect of time and storage conditions on the phenolic composition and colour of white wine
AF Recamales et al.
FOOD RESEARCH INTERNATIONAL (2006)
Concurrent phenomena contributing to the formation of the aroma of wine during aging in oak wood: An analytical study
I Jarauta et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Study of beta-glucosidase production by wine-related yeasts during alcoholic fermentation. A new rapid fluorimetric method to determine enzymatic activity
G Fia et al.
JOURNAL OF APPLIED MICROBIOLOGY (2005)
Artificial aging of wines using oak chips
P Arapitsas et al.
FOOD CHEMISTRY (2004)
Production of volatile compounds in the fermentation of chardonnay musts inoculated with two strains of Saccharomyces cerevisiae with different nitrogen demands
D Torrea et al.
FOOD CONTROL (2003)
The present and future of the international wine industry
LF Bisson et al.
NATURE (2002)
An overview of formation and roles of acetaldehyde in winemaking with emphasis on microbiological implications
SQ Liu et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2000)
Share Paper
