Chips, lees, and micro-oxygenation: influence on some flavors and sensory profile of a bottled red Sangiovese wine-Reference-Cited by-同舟云学术

Chips, lees, and micro-oxygenation: influence on some flavors and sensory profile of a bottled red Sangiovese wine

Published:2011-05-06 Issue:1 Volume:233 Page:1-10
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Arfelli Giuseppe,Sartini Elisa,Corzani Claudia,Fabiani Alessandra

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/s00217-011-1480-2.pdf

Reference57 articles.

1. Amati A, Piermattei B, Arfelli G, Castellari M (1999) Influence of different woody-matrices on the phenolic composition of red wine. In: Lonvaud-Funel A (ed) Proceedings of the 6th symposium international d’Œnologie. Tec. & Doc Publisher, Paris (France), pp 481–484

2. Perez-Coello MS, Gonzalez-Vinas MA, Garcia-Romero E, Cabezudo MD, Sanz J (2000) Int J Food Sci Tech 35:23–32

3. Spillman P (1999) Wine Ind J 14:25–33

4. Masson G, Puech JL, Moutounet M (1996) Bull de l’O.I.V 69:634–657

5. Del Álamo M, Nevares I, Gallego L, Fernández de Simón B, Cadahía E (2010) Anal Chim Acta 660:92–101

Cited by 13 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

1. Effects of micro-oxygenation on the aroma of Cabernet Sauvignon wine from Ningxia, China;International Journal of Agricultural and Biological Engineering;2022

2. Astringency subqualities and sensory perception of Tuscan Sangiovese wines;OENO One;2020-02-20

3. Understanding microoxygenation: Effect of viable yeasts and sulfur dioxide levels on the sensory properties of a Merlot red wine;Food Research International;2018-06

4. Updated knowledge about pyranoanthocyanins: Impact of oxygen on their contents, and contribution in the winemaking process to overall wine color;Trends in Food Science & Technology;2017-09

5. Differentiation of Wines Treated with Wood Chips Based on Their Phenolic Content, Volatile Composition, and Sensory Parameters;Journal of Food Science;2015-11-09