Dynamic Changes in Volatile Compounds during Fermentation of Cabernet Sauvignon Grapes with and without Skins-Reference-Cited by-同舟云学术

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Dynamic Changes in Volatile Compounds during Fermentation of Cabernet Sauvignon Grapes with and without Skins

Published:2012-06-25 Issue:3 Volume:63 Page:301-312
ISSN:0002-9254
Container-title:American Journal of Enology and Viticulture
language:en
Short-container-title:Am. J. Enol. Vitic.

Author:

Callejón Raquel M.,Margulies Benjamin,Hirson Gregory D.,Ebeler Susan E.

Publisher

American Society for Enology and Viticulture

Subject

Horticulture,Food Science

Cited by 31 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. Adjusting the pomace ratio during red wine fermentation: Effects of adding white grape pomace and juice runoff on wine flavoromics and sensory qualities;Food Chemistry: X;2023-12

4. Volatomics of ‘Cabernet Sauvignon’ grapes and wines under the fan training system revealed the nexus of microclimate and volatile compounds;Food Chemistry;2023-03

5. Impact of skin contact time, oak and tannin addition on the chemical composition, color stability and sensory profile of Merlot wines made from flash détente treatment;Food Chemistry;2023-03

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