Varietal classification of red wine samples from four native Greek grape varieties based on volatile compound analysis, color parameters and phenolic composition-Reference-Cited by-同舟云学术

Varietal classification of red wine samples from four native Greek grape varieties based on volatile compound analysis, color parameters and phenolic composition

Published:2019-11-12 Issue:1 Volume:246 Page:41-53
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Karimali Despina,Kosma Ioanna,Badeka Anastasia^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-019-03398-7.pdf

Reference44 articles.

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2. European Commission, European Union (EU), eAmbrosia—the EU geographical indications register (2019) https://ec.europa.eu/info/food-farming-fisheries/food-safety-and-quality/certification/quality-labels/geographical-indications-register/. Accessed 6 Oct 2019

3. Rebolo S, Peña RM, Latorre MJ, García S, Botana AM, Herrero C (2000) Characterisation of Galician (NW Spain) Ribeira Sacra wines using pattern recognition analysis. Anal Chim Acta 417:211–220

4. Díaz C, Conde JE, Méndez JJ, Pérez Trujillo JP (2002) Chemometric studies of bottled wines with denomination of origin from the Canary Islands (Spain). Eur Food Res Technol 215:83–90

5. Falqué E, Fernández E, Dubourdieu D (2002) Volatile components of Loureira, Dona Branca, and Treixadura wines. J Agric Food Chem 50:538–543

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