Effect of Skin Contact Before and During Alcoholic Fermentation on the Chemical and Sensory Profile of South African Chenin Blanc White Wines-Reference-Cited by-同舟云学术

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Effect of Skin Contact Before and During Alcoholic Fermentation on the Chemical and Sensory Profile of South African Chenin Blanc White Wines

Published:2015-09 Issue:3 Volume:36 Page:
ISSN:2224-7904
Container-title:South African Journal of Enology and Viticulture
language:
Short-container-title:SAJEV

Author:

Aleixandre-Tudo J.L.,Weightma C.,Nieuwoudt H.H.,du Toit W.J.

Publisher

Stellenbosch University

Cited by 25 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

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3. Complexity of the effects of pre-fermentation oxygenation, skin contact and use of pectolytic enzymes in white winemaking as revealed by comprehensive proteomics and volatilomics analysis;Food Chemistry;2024-05

4. The Influence of Prefermentation Skin Contact, Stabulation, and Skin Fermentation on the Aromatic Behaviour and Phenolic Compounds of Important Austrian White Wine Cultivars;Australian Journal of Grape and Wine Research;2024-04-15

5. Influence of prolonged maceration on phenolic compounds, volatile profile and sensory properties of wines from Minutolo and Verdeca, two Apulian white grape varieties;LWT;2024-01

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