Vin Santo-Reference-Cited by-同舟云学术

Vin Santo

Published:2011 Issue: Volume: Page:41-100
ISSN:1043-4526
Container-title:Advances in Food and Nutrition Research
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Author:

Domizio Paola,Lencioni Livio

Publisher

Elsevier

Reference120 articles.

1. Una nuova tecnologia per l'appassimento delle uve;Amati;Vignevini,1983

2. Evolution of yeast flora and lactic acid bacteria in Chianti grapes during the natural drying for Vin Santo production;Balloni;Yeast,1988

3. Il Vin Santo di Vigoleno;Barbieri,2003

4. Nuova tecnologia di appassimento di uve Trebbiano e Malvasia (New technology of withering of Trebbiano and Malvasia wine grapes);Bellincontro;Indust. Bevande,2002

Cited by 17 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. Biological acidification of “Vino Santo di Gambellara” by mixed fermentation of L. thermotolerans and S. cerevisiae. Role of nitrogen in the evolution of fermentation and aroma profile;OENO One;2023-08-29

2. The Content of Selected Bioactive Compounds in Wines Produced from Dehydrated Grapes of the Hybrid Variety ‘Hibernal’ as a Factor Determining the Method of Producing Straw Wines;Foods;2022-04-01

3. Postharvest Water Loss of Wine Grape: When, What and Why;Metabolites;2021-05-14

4. Volatile Organic Compounds in Sweet Passito Wines as Markers of Grape Dehydration/Withering/Drying Process;American Journal of Enology and Viticulture;2020-12-29

5. Identification of the Volatile Compounds and Sensory Attributes of Long-Term Aging Vin Santo Wine from Malvasia di Candia Aromatic Grapes;Foods;2020-11-25