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。Role of Yeasts on the Sensory Component of Wines
Patrizia Romano et al.
FOODS (2022)
Influence of vintage, geographical location and agricultural management on yeast populations in Galician grape musts (NW Spain)
Pilar Blanco et al.
OENO ONE (2022)
Authentication of Douro DO monovarietal red wines based on anthocyanin profile: Comparison of partial least squares ? discriminant analysis, decision trees and artificial neural networks
Fernanda Cosme et al.
FOOD CONTROL (2021)
VOLATILE AND SENSORY CHARACTERIZATION OF WHITE WINES FROM THREE MINORITY PORTUGUESE GRAPEVINE VARIETIES
Simone Piras et al.
CIENCIA E TECNICA VITIVINICOLA (2020)
The aroma of La Mancha Chelva wines: Chemical and sensory characterization
E. Sanchez-Palomo et al.
FOOD RESEARCH INTERNATIONAL (2019)
Characterisation of the Portuguese grapevine germplasm with 48 single-nucleotide polymorphisms
J. Cunha et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2016)
Anthocyanin profile and antioxidant activity from 24 grape varieties cultivated in two Portuguese wine regions
Elisa Costa et al.
OENO One (2016)
Comparative study on the use of anthocyanin profile, color image analysis and near-infrared hyperspectral imaging as tools to discriminate between four autochthonous red grape cultivars from La Rioja (Spain)
Julio Nogales-Bueno et al.
TALANTA (2015)
Volatile composition and sensory properties of North West Spain white wines
Mar Vilanova et al.
FOOD RESEARCH INTERNATIONAL (2013)
Large-scale parentage analysis in an extended set of grapevine cultivars (Vitis vinifera L.)
Thierry Lacombe et al.
THEORETICAL AND APPLIED GENETICS (2013)
Effect of Addition of Commercial Grape Seed Tannins on Phenolic Composition, Chromatic Characteristics, and Antioxidant Activity of Red Wine
Ana C. Neves et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Volatile composition of red wine from cv. Kalecik Karasi grown in central Anatolia
S Selli et al.
FOOD CHEMISTRY (2004)