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。Changes in physico-chemical and volatile aroma compound composition of Gewurztraminer wine as a result of late and ice harvest
Igor Lukic et al.
FOOD CHEMISTRY (2016)
Indigenous Georgian Wine-Associated Yeasts and Grape Cultivars to Edit the Wine Quality in a Precision Oenology Perspective
Ileana Vigentini et al.
FRONTIERS IN MICROBIOLOGY (2016)
Developments in the Fermentation Process and Quality Improvement Strategies for Mead Production
Antonio Iglesias et al.
MOLECULES (2014)
Effect of Saccharomyces cerevisiae cells immobilisation on mead production
A. P. Pereira et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Biotechnological potential of non-Saccharomyces yeasts isolated during spontaneous fermentations of Malvar (Vitis vinifera cv. L.)
Gustavo Cordero-Bueso et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2013)
High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production
A. P. Pereira et al.
FOOD MICROBIOLOGY (2013)
Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds
Whasley F. Duarte et al.
FOOD RESEARCH INTERNATIONAL (2010)
Analysis of volatile aroma constituents of wine produced from Indian mango (Mangifera indica L.) by GC-MS
L. V. A. Reddy et al.
INDIAN JOURNAL OF MICROBIOLOGY (2010)
Optimization of honey-must preparation and alcoholic fermentation by Saccharomyces cerevisiae for mead production
A. Mendes-Ferreira et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
Correlation between volatile composition and sensory properties in Spanish Albarino wines
Mar Vilanova et al.
MICROCHEMICAL JOURNAL (2010)
Phenolic compounds and colour stability of vinhao wines: Influence of wine-making protocol and fining agents
J. X. Castillo-Sanchez et al.
FOOD CHEMISTRY (2008)
Volatile compounds of young Cabernet Sauvignon red wine from Changli County (China)
Yongsheng Tao et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2008)
Wine production by novel yeast biocatalyst prepared by immobilization on watermelon (Citrullus vulgaris) rind pieces and characterization of volatile compounds
L. Veeranjaneya Reddy et al.
PROCESS BIOCHEMISTRY (2008)
Comparative study of aromatic compounds in young red wine from Cabarnet Sauvignon, Cabernet Franc, and Cabernet Gernischet varieties in China
M. Zhang et al.
JOURNAL OF FOOD SCIENCE (2007)
Volatile components of Zalema white wines
M. Jose Gomez-Miguez et al.
FOOD CHEMISTRY (2007)
Characterization of the volatile fraction of young wines from the Denomination of Origin Vinos de Madrid (Spain)
M Gil et al.
ANALYTICA CHIMICA ACTA (2006)
C6-alcohols as varietal markers for assessment of wine origin
JM Oliveira et al.
ANALYTICA CHIMICA ACTA (2006)
Aroma compounds as markers of the changes in sherry wines subjected to biological ageing
JA Moreno et al.
FOOD CONTROL (2005)
Determining wine aroma from compositional data
IL Francis et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2005)
Volatile composition of red wine from cv. Kalecik Karasi grown in central Anatolia
S Selli et al.
FOOD CHEMISTRY (2004)
Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines
L Culleré et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration
RA Peinado et al.
FOOD CHEMISTRY (2004)
Volatile composition of Baga red wine assessment of the identification of the would-be impact odourants
SM Rocha et al.
ANALYTICA CHIMICA ACTA (2004)
Characterization of the aroma of a wine from Maccabeo.: Key role played by compounds with low odor activity values
A Escudero et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Effect of different strains of Saccharomyces cerevisiae on production of volatiles in Napa Gamay wine and Petite Sirah wine
S Patel et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Chemical characterization of the aroma of Grenache rose wines:: Aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies
V Ferreira et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Monoterpenes in grape juice and wines
JJ Mateo et al.
JOURNAL OF CHROMATOGRAPHY A (2000)