Sparkling Wines Produced from Alternative Varieties: Sensory Attributes and Evolution of Phenolics during Winemaking and Aging-Reference-Cited by-同舟云学术

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Sparkling Wines Produced from Alternative Varieties: Sensory Attributes and Evolution of Phenolics during Winemaking and Aging

Published:2012-10-22 Issue:1 Volume:64 Page:39-49
ISSN:0002-9254
Container-title:American Journal of Enology and Viticulture
language:en
Short-container-title:American Journal of Enology and Viticulture

Author:

Martinez-Lapuente L.,Guadalupe Z.,Ayestaran B.,Ortega-Heras M.,Perez-Magarino S.

Publisher

American Society for Enology and Viticulture

Subject

Horticulture,Food Science

Cited by 19 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. Grape-Derived Polysaccharide Extracts Rich in Rhamnogalacturonans-II as Potential Modulators of White Wine Flavor Compounds;Molecules;2023-09-06

2. Characterization of white and rosé sparkling wine lees surface volatiles;BIO Web of Conferences;2023

3. Impact of Saccharomyces cerevisiae and non-Saccharomyces yeasts to improve traditional sparkling wines production;Food Microbiology;2022-12

4. Non-Conventional Grape Varieties and Yeast Starters for First and Second Fermentation in Sparkling Wine Production Using the Traditional Method;Fermentation;2021-12-20

5. Towards a better understanding of the evolution of odour-active compounds and the aroma perception of sparkling wines during ageing;Food Chemistry;2021-09

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