Aroma profile of Garnacha Tintorera-based sweet wines by chromatographic and sensorial analyses-Reference-Cited by-同舟云学术

Aroma profile of Garnacha Tintorera-based sweet wines by chromatographic and sensorial analyses

Published:2012-10 Issue:4 Volume:134 Page:2313-2325
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Noguerol-Pato R.,González-Álvarez M.,González-Barreiro C.,Cancho-Grande B.,Simal-Gándara J.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference47 articles.

1. Prediction of aged red wine aroma properties from aroma chemical composition. Partial least squares regression models;Aznar;Journal of Agricultural and Food Chemistry,2003

2. Fate of key odorants in Sauternes wines through aging;Bailly;Journal of Agricultural and Food Chemistry,2009

3. Changes in volatile composition of Madeira wines during their oxidative ageing;Câmara;Analytica Chimica Acta,2006

4. The influence of Brettanomyces/Dekkera sp. Yeasts and lactic acid bacteria on the ethylphenol content of red wines;Chatonnet;American Journal of Enology and Viticulture,1995

5. Fermentation kinetics and chemical characterisation of vino tostado, a traditional sweet wine from Galicia (NW Spain);Cortés;Journal of Science and Food Agriculture,2010

Cited by 86 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. Volatile aroma compound-based decoding and prediction of sweet berry aromas in dry red wine;Food Chemistry;2025-01

2. Characterization of the key odorants in goji wines in three levels of sweetness by applications of sensomics approach;Food Chemistry;2024-12

3. Uncovering the flavor differences between black rice wine and glutinous rice wine by GC-MS, GC-IMS, HPLC, and electronic sensory analysis;Food Bioscience;2024-08

4. Effect of pectinase produced by Bacillus velezensis W17-6 on methanol content and overall quality of kiwifruit wine;Food Bioscience;2024-06

5. Differentiation through E‐nose and GC‐FID data modeling of rosé sparkling wines elaborated via traditional and Charmat methods;Journal of the Science of Food and Agriculture;2024-01-05