Evolution of physico-chemical and sensory characteristics of Minutolo white wines during aging in amphorae: A comparison with stainless steel tanks-Reference-Cited by-同舟云学术

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Evolution of physico-chemical and sensory characteristics of Minutolo white wines during aging in amphorae: A comparison with stainless steel tanks

Published:2019-04 Issue: Volume:103 Page:78-87
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Baiano Antonietta^ORCID,Varva Gabriella

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. The effect of in-amphorae aging on oenological parameters, phenolic profile and volatile composition of Minutolo white wine;Baiano;Food Research International,2015

2. Effects of different vinification procedures and aging containers on phenolic and volatile composition of Greco white wines;Baiano;European Food Research and Technology,2017

3. Varietal differences among the phenolic profiles and antioxidant activities of seven table grape cultivars grown in the south of Italy based on chemometrics;Baiano;Journal of Agricultural and Food Chemistry,2011

4. Effects of different vinification technologies on physical and chemical characteristics of Sauvignon blanc wines;Baiano;Food Chemistry,2012

5. Influence of type of amphora on physico-chemical properties and antioxidant capacity of ‘Falanghina’ white wines;Baiano;Food Chemistry,2014

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1. “Orange” Wine—The Resurgence of an Ancient Winemaking Technique: A Review;Agriculture;2023-09-03

2. Management of in-Amphora “Trebbiano Toscano” Wine Production: Selection of Indigenous Saccharomyces cerevisiae Strains and Influence on the Phenolic and Sensory Profile;Foods;2023-06-14

3. Storage vats, vessels, and tanks;Transporting Operations of Food Materials Within Food Factories;2023

4. Effects of Different Aging Methods on the Phenolic Compounds and Antioxidant Activity of Red Wine;Fermentation;2022-10-31

5. Cultivar-Dependent Effects of Non-Saccharomyces Yeast Starter on the Oenological Properties of Wines Produced from Two Autochthonous Grape Cultivars in Southern Italy;Foods;2022-10-26

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