Funder
Xinjiang Uygur Autonomous Region Key Project of Science and Technology
Publisher
Springer Science and Business Media LLC
Reference38 articles.
1. Abbott NA, Coombe BG, Williams PJ (1991) The contribution of hydrolyzed flavor precursors to quality differences in Shiraz juice and wines: an investigation by sensory descriptive analysis. Am J Enol Vitic 42(3):167–174
2. Alessandrini M, Gaiotti F, Belfiore N, Matarese F, D'Onofrio C, Tomasi D (2017) Influence of vineyard altitude on Glera grape ripening (Vitis vinifera L.): effects on aroma evolution and wine sensory profile. J Sci Food Agric 97(9):2695–2705. https://doi.org/10.1002/jsfa.8093
3. Asproudi A, Petrozziello M, Cavalletto S, Guidoni S (2016) Grape aroma precursors in cv. Nebbiolo as affected by vine microclimate. Food Chem 211:947–956. https://doi.org/10.1016/j.foodchem.2016.05.070
4. Blättel V, Wirth K, Claus H, Schlott B, Pfeiffer P, König H (2009) A lytic enzyme cocktail from Streptomyces sp. B578 for the control of lactic and acetic acid bacteria in wine. Appl Microbiol Biotechnol 83(5):839–848. https://doi.org/10.1007/s00253-009-1926-7
5. Bonada M, Jeffery DW, Petrie PR, Moran MA, Sadras VO (2015) Impact of elevated temperature and water deficit on the chemical and sensory profiles of Barossa Shiraz grapes and wines. Aust J Grape Wine Res 21(2):240–253
Cited by
8 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献