Influence of vinification process over the composition of volatile compounds and sensorial characteristics of greek wines
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-021-05160-y.pdf
Reference32 articles.
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2. Boroski M, Crupi P, Tamborra P, Antonacci D, Toci AT (2017) Influence of winemaking techniques with low sulphur dioxide on wine varieties Chardonnay, Pinot and Montepulciano. J Food and Nutr Res 56:326–334
3. Bosch-Fusté J, Riu-Aumatell M, Guadayol JM, Caixach J, López-Tamames E, Buxaderas S (2007) Volatile profiles of sparkling wines obtained by three extraction methods and gas chromatography–mass spectrometry (GC–MS) analysis. Food Chem 105:428–435. https://doi.org/10.1016/j.foodchem.2006.12.053
4. Caruso M, Galgano F, Morelli MAC, Viggiani L, Lencioni L, Giussani B, Favati F (2012) Chemical profile of white wines produced from ‘Greco bianco’ grape variety in different italian areas by nuclear magnetic resonance (NMR) and conventional physicochemical analyses. J Agric Food Chem 60:7–15. https://doi.org/10.1021/jf204289u
5. Cerreti M, Ferranti P, Benucci I, Liburdi K, De Simone C, Esti M (2017) Thiol precursors in Grechetto grape juice and aromatic expression in wine. Eur Food Res Technol 243:753–760. https://doi.org/10.1007/s00217-016-2789-7
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