相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Pre-fermentation approaches to producing lower alcohol wines from Cabernet Sauvignon and Shiraz: Implications for wine quality based on chemical and sensory analysis
Olaf J. Schelezki et al.
FOOD CHEMISTRY (2020)
The impacts of Schizosaccharomyces on winemaking
Santiago Benito
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2019)
Compositional Consequences of Partial Dealcoholization of Red Wine by Reverse Osmosis-Evaporative Perstraction
Duc-Truc Pham et al.
MOLECULES (2019)
Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine
Javier Ruiz et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2019)
Importance and role of lipids in wine yeast fermentation
Catherine Tesniere
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2019)
Investigation of intraregional variation, grape amino acids, and pre-fermentation freezing on varietal thiols and their precursors for Vitis vinifera Sauvignon blanc
Liang Chen et al.
FOOD CHEMISTRY (2019)
Predicting the Impact of Red Winemaking Practices Using a Reactor Engineering Model
Konrad V. Miller et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2019)
Experimental evolution: its principles and applications in developing stress-tolerant yeasts
Krishna B. S. Swamy et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2019)
Measures to improve wine malolactic fermentation
Krista M. Sumby et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2019)
Creation and validation of a reactor engineering model for multiphase red wine fermentations
Konrad V. Miller et al.
BIOTECHNOLOGY AND BIOENGINEERING (2019)
Mathematical modelling of anthocyanin mass transfer to predict extraction in simulated red wine fermentation scenarios
Patrick C. Setford et al.
FOOD RESEARCH INTERNATIONAL (2019)
Mass Transfer of Anthocyanins during Extraction from Pre-Fermentative Grape Solids under Simulated Fermentation Conditions: Effect of Convective Conditions
Patrick C. Setford et al.
MOLECULES (2019)
Optical system for automatic color monitoring in heterogeneous media during vinification processes
Salvador Terrades et al.
SENSORS AND ACTUATORS B-CHEMICAL (2019)
Thermal and Non-Thermal Physical Methods for Improving Polyphenol Extraction in Red Winemaking
Marcos Maza et al.
BEVERAGES (2019)
Stress tolerance phenotype of industrial yeast: industrial cases, cellular changes, and improvement strategies
Xueliang Qiu et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2019)
Harvesting and blending options for lower alcohol wines: a sensory and chemical investigation
Rocco Longo et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)
Extended Maceration and Cap Management Impacts on the Phenolic, Volatile, and Sensory Profiles of Merlot Wine
Scott C. Frost et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2018)
The complexity of wine: clarifying the role of microorganisms
Sophie Tempere et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2018)
The impact of Torulaspora delbrueckii yeast in winemaking
Santiago Benito
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2018)
The impacts of Lachancea thermotolerans yeast strains on winemaking
Santiago Benito
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2018)
Novel wine yeast with ARO4 and TYR1 mutations that overproduce 'floral' aroma compounds 2-phenylethanol and 2-phenylethyl acetate
Antonio G. Cordente et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2018)
Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties
Olaf J. Schelezki et al.
FOOD CHEMISTRY (2018)
Phenolic profiling of grapes, fermenting samples and wines using UV-Visible spectroscopy with chemometrics
Jose Luis Aleixandre-Tudo et al.
FOOD CONTROL (2018)
Relationship between astringency and phenolic composition of commercial Uruguayan Tannat wines: Application of boosted regression trees
Leticia Vidal et al.
FOOD RESEARCH INTERNATIONAL (2018)
Volatile and sensory profiling of Shiraz wine in response to alcohol management: comparison of harvest timing versus technological approaches
Rocco Longo et al.
FOOD RESEARCH INTERNATIONAL (2018)
Cold maceration application in red wine production and its effects on phenolic compounds: A review
Jose Luis Aleixandre-Tudo et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Chemometric compositional analysis of phenolic compounds in fermenting samples and wines using different infrared spectroscopy techniques
Jose Luis Aleixandre-Tudo et al.
TALANTA (2018)
Oak wine barrel as an active vessel: A critical review of past and current knowledge
Maria del Alamo-Sanza et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)
Chemical and sensory profiling of Shiraz wines co-fermented with commercial non-Saccharomyces inocula
A. Hranilovic et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2018)
Use of Oak Fragments during the Aging of Red Wines. Effect on the Phenolic, Aromatic, and Sensory Composition of Wines as a Function of the Contact Time with the Wood
Pilar Rubio-Breton et al.
BEVERAGES (2018)
Recent Advances and Applications of Pulsed Electric Fields (PEF) to Improve Polyphenol Extraction and Color Release during Red Winemaking
Arianna Ricci et al.
BEVERAGES (2018)
Novel brewing yeast hybrids: creation and application
Kristoffer Krogerus et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2017)
Changes in volatile composition and sensory attributes of wines during alcohol content reduction
Rocco Longo et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)
Assessing the efficacy of PEF treatments for improving polyphenol extraction during red wine vinifications
Guillermo Saldana et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2017)
Application of high-power ultrasounds during red wine vinification
Ana Belen Bautista-Ortin et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2017)
Evolution of pigments, tannins and acetaldehyde during forced oxidation of red wine: Effect of tannins addition
Luigi Picariello et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Factors affecting extraction and evolution of phenolic compounds during red wine maceration and the role of process modelling
Patrick C. Setford et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Chemical Gradients in Pilot-Scale Cabernet Sauvignon Fermentations and Their Effect on Phenolic Extraction
Larry Lerno et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2017)
Skin Particle Size Affects the Phenolic Attributes of Pinot noir Wine: Proof of Concept
Angela M. Sparrow et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2016)
Preliminary study of the effect of ultrasound on physicochemical properties of red wine
Qing-An Zhang et al.
CYTA-JOURNAL OF FOOD (2016)
Preliminary study of the effect of ultrasound on physicochemical properties of red wine
Qing-An Zhang et al.
CYTA-JOURNAL OF FOOD (2016)
Accentuated Cut Edges (ACE): Effects of Skin Fragmentation on the Composition and Sensory Attributes of Pinot noir Wines
Angela M. Sparrow et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2016)
The impact of non-Saccharomyces yeasts in the production of alcoholic beverages
Cristian Varela
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2016)
Influence of polysaccharides on the taste and mouthfeel of white wine
R. Gawel et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2016)
Evaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage
Jose-Miguel Avizcuri et al.
FOOD CHEMISTRY (2016)
Red Wine Tannin Structure-Activity Relationships during Fermentation and Maceration
Ralph S. Yacco et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity
Beatriz Padilla et al.
FRONTIERS IN MICROBIOLOGY (2016)
The Impact of Climate Change on Viticulture and Wine Quality
Cornelis van Leeuwen et al.
JOURNAL OF WINE ECONOMICS (2016)
Effects of Cap and Overall Fermentation Temperature on Phenolic Extraction in Cabernet Sauvignon Fermentations
Larry Lerno et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2015)
Unripe Berries and Petioles in Vitis vinifera cv. Cabernet Sauvignon Fermentations Affect Sensory and Chemical Profiles
Sophie C. Ward et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2015)
Impact of winemaking practices on the concentration and composition of tannins in red wine
P. A. Smith et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2015)
Use and impact of oxygen during winemaking
M. P. Day et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2015)
Review of smoke taint in wine: smoke-derived volatile phenols and their glycosidic metabolites in grapes and vines as biomarkers for smoke exposure and their role in the sensory perception of smoke taint
M. P. Krstic et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2015)
Terpenoids and their role in wine flavour: recent advances
C. A. Black et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2015)
Characterization of Sensory Properties of Flavanols-A Molecular Dynamic Approach
Raul Ferrer-Gallego et al.
CHEMICAL SENSES (2015)
Barrel maturation, oak alternatives and micro-oxygenation: Influence on red wine aging and quality
A. Oberholster et al.
FOOD CHEMISTRY (2015)
Reducing alcohol levels in wines through rational and evolutionary engineering of Saccharomyces cerevisiae
Valentin Tilloy et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2015)
A Review of Polyphenolics in Oak Woods
Bo Zhang et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2015)
Remarkable Proanthocyanidin Adsorption Properties of Monastrell Pomace Cell Wall Material Highlight Its Potential Use as an Alternative Fining Agent in Red Wine Production
Ana Belen Bautista-Ortin et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Investigating the Effect of Cold Soak Duration on Phenolic Extraction during Cabernet Sauvignon Fermentation
Siriwan Panprivech et al.
MOLECULES (2015)
Effect of early oxygen exposure on red wine colour and tannins
Jacqui M. McRae et al.
TETRAHEDRON (2015)
Yeast population dynamics reveal a potential 'collaboration' between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation
A. Contreras et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2015)
Wine Aroma Compounds in Grapes: A Critical Review
Carmen Gonzalez-Barreiro et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)
Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts
Anthony L. Robinson et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2014)
Periodic Aeration of Red Wine Compared to Microoxygenation at Production Scale
V. Felipe Laurie et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2014)
In-Line Measurement of Color and Total Phenolics during Red Wine Fermentations Using a Light-Emitting Diode Sensor
Nicholas L. Shrake et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2014)
Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine
A. Contreras et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2014)
Determination of polyphenolic compounds of red wines by UV-VIS-NIR spectroscopy and chemometrics tools
M. J. Martelo-Vidal et al.
FOOD CHEMISTRY (2014)
Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters
Jian Cai et al.
FOOD CHEMISTRY (2014)
White Wine Taste and Mouthfeel As Affected by Juice Extraction and Processing
Richard Gawel et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Influence of winemaking techniques on proanthocyanidin extraction in Monastrell wines from four different areas
Ana Moreno-Perez et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2013)
Wine and grape polyphenols — A chemical perspective
Jorge Garrido et al.
FOOD RESEARCH INTERNATIONAL (2013)
Pyranoanthocyanin Derived Pigments in Wine: Structure and Formation during Winemaking
Ana Marquez et al.
JOURNAL OF CHEMISTRY (2013)
Sensory profiling and changes in colour and phenolic composition produced by malolactic fermentation in red minority varieties
Olga Martinez-Pinilla et al.
FOOD RESEARCH INTERNATIONAL (2012)
Vineyard and Fermentation Studies To Elucidate the Origin of 1,8-Cineole in Australian Red Wine
Dimitra L. Capone et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Influence of Grape Maturity and Maceration Length on Color, Polyphenolic Composition, and Polysaccharide Content of Cabernet Sauvignon and Tempranillo Wines
Mariona Gil et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Production Technologies for Reduced Alcoholic Wines
Leigh M. Schmidtke et al.
JOURNAL OF FOOD SCIENCE (2012)
Anthocyanins and Their Variation in Red Wines I. Monomeric Anthocyanins and Their Color Expression
Fei He et al.
MOLECULES (2012)
Use of unripe grapes harvested during cluster thinning as a method for reducing alcohol content and pH of wine
N. Kontoudakis et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2011)
A review on micro-oxygenation of red wines Claims, benefits and the underlying chemistry
E. Gomez-Plaza et al.
FOOD CHEMISTRY (2011)
Chemical composition of dietary fiber and polyphenols of five different varieties of wine grape pomace skins
Qian Deng et al.
FOOD RESEARCH INTERNATIONAL (2011)
The Extraction of Anthocyanins and Proanthocyanidins from Grapes to Wine during Fermentative Maceration Is Affected by the Enological Technique
Naiara Busse-Valverde et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Ripening-Induced Changes in Grape Skin Proanthocyanidins Modify Their Interaction with Cell Walls
Keren A. Bindon et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Quantification of Phenolic Compounds during Red Winemaking Using FT-MIR Spectroscopy and PLS-Regression
Sandra Fragoso et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Wine flavor and aroma
Gustav Styger et al.
JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY (2011)
Too Much of a Good Thing? Causes and Consequences of Increases in Sugar Content of California Wine Grapes
Julian M. Alston et al.
JOURNAL OF WINE ECONOMICS (2011)
Sensory characteristics changes of red Grenache wines submitted to different oxygen exposures pre and post bottling
Soline Caille et al.
ANALYTICA CHIMICA ACTA (2010)
NIR and MIR spectroscopy as rapid methods to monitor red wine fermentation
Valentina Di Egidio et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2010)
Effect of macerating enzyme treatment on the polyphenol and polysaccharide composition of red wines
Marie-Agnes Ducasse et al.
FOOD CHEMISTRY (2010)
Oak barrel maturation vs. micro-oxygenation: Effect on the formation of anthocyanin-derived pigments and wine colour
M. Cano-Lopez et al.
FOOD CHEMISTRY (2010)
Effect of Different Enological Practices on Skin and Seed Proanthocyanidins in Three Varietal Wines
Naiara Busse-Valverde et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Biosynthesis of Anthocyanins and Their Regulation in Colored Grapes
Fei He et al.
MOLECULES (2010)
Formation of temperature gradients in large- and small-scale red wine fermentations during cap management
F. Schmid et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2009)
Microoxygenation Treatment and Sensory Properties of Young Red Wines
M. L. Gonzalez-Sanjose et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2008)
Berry integrity and extraction of skin and seed proanthocyanidins during red wine fermentation
Fiorella K. Cerpa-Calderon et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Effect of flash release and pectinolytic enzyme treatments on wine polysaccharide composition
Thierry Doco et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Study of solid-liquid extraction kinetics of total polyphenols from grape seeds
Ana Bucic-Kojic et al.
JOURNAL OF FOOD ENGINEERING (2007)
Influence of maceration temperature in red wine vinification on extraction of phenolics from berry skins and seeds of grape (Vitis vinifera)
Kazuya Koyama et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2007)
Evolution of colour and anthocyanin composition of Syrah wines elaborated with pre-fermentative cold maceration
Manuela Gomez-Miguez et al.
JOURNAL OF FOOD ENGINEERING (2007)
Effect of flash release treatment on phenolic extraction and wine composition
Cecile Morel-Salmi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Behaviour and characterisation of the colour during red wine making and maturation
EGP Rivas et al.
ANALYTICA CHIMICA ACTA (2006)
Interactions between yeast lees and wine polyphenols during simulation of wine aging: I. Analysis of remnant polyphenolic compounds in the resulting wines
JP Mazauric et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Influence of ethanol concentration on the extraction of color and phenolic compounds from the skin and seeds of tempranillo grapes at different stages of ripening
R Canals et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Implications of nitrogen nutrition for grapes, fermentation and wine
SJ Bell et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2005)
Prediction of phenolic compounds in red wine fermentations by visible and near infrared spectroscopy
D Cozzolino et al.
ANALYTICA CHIMICA ACTA (2004)
Differentiation of red winemaking technologies by phenolic and volatile composition
MI Spranger et al.
ANALYTICA CHIMICA ACTA (2004)
The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium
S Vidal et al.
FOOD CHEMISTRY (2004)
Function of yeast species and strains in wine flavour
P Romano et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)
Yeast interactions and wine flavour
GH Fleet
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)
The polysaccharides of red wine: total fractionation and characterization
S Vidal et al.
CARBOHYDRATE POLYMERS (2003)
Effect of different winemaking technologies on phenolic composition in Tinta Miuda red wines
BH Sun et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Vinification effects on the sensory, colour and GC profiles of Pinot noir wines from British Columbia
B Girard et al.
FOOD RESEARCH INTERNATIONAL (2001)
Impact of fermentation technology on the phenolic and volatile composition of German red wines
U Fischer et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2000)