Effect of Bentonite Fining on Polyfunctional Mercaptans and Other Volatile Compounds in Sauvignon blanc Wines
Author:
Publisher
American Society for Enology and Viticulture
Subject
Horticulture,Food Science
Cited by 15 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. Wine proteome after partial clarification during fermentation reveals differential efficiency of various bentonite types;Journal of Food Composition and Analysis;2024-02
2. Solid-Phase Extraction Followed by Gas Chromatography–Mass Spectrometry for Revealing the Effects of the Application of Bentonite, Tannins, and Their Combination during Fermentation in the Production of White Wine;Chemosensors;2023-10-21
3. Revealing the sensory impact of different levels and combinations of esters and volatile thiols in Chardonnay wines;Heliyon;2023-01
4. Proteolytic activity under white wine fermentation by Hanseniaspora vineae yeast strains;BIO Web of Conferences;2023
5. Effect of Bentonite Addition to Pedro Ximénez White Grape Musts before Their Fermentation with Selected Yeasts on the Major Volatile Compounds and Polyols of Wines and Tentative Relationships with the Sensorial Evaluation;Molecules;2022-11-20
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