Evolution of the aromatic profile in Garnacha Tintorera grapes during raisining and comparison with that of the naturally sweet wine obtained-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Evolution of the aromatic profile in Garnacha Tintorera grapes during raisining and comparison with that of the naturally sweet wine obtained

Published:2013-08 Issue:1-4 Volume:139 Page:1052-1061
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.

Funder

Galician Regional Government

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Volatile and aroma compounds;Baumes,2009

2. Different postharvest dehydration rates affect quality characteristics and volatile compounds of Malvasia, Trebbiano and Sangiovese grapes for wine production;Bellincontro;Journal of the Science of Food and Agriculture,2004

3. Metabolic changes of Malvasia grapes for wine production during postharvest drying;Costantini;Journal of Agricultural and Food Chemistry,2006

4. Effect of freeze-drying and oven-drying on volatiles and phenolics composition of grape skin;de Torres;Analytica Chimica Acta,2010

5. Identification and quantification of impact aroma compounds in 4-nonfloral Vitis vinifera varieties grapes;Fan;Journal of Food Science,2010

Cited by 107 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. Glycoside hydrolase PpGH28BG1 modulates benzaldehyde metabolism and enhances fruit aroma and immune responses in peach;Plant Physiology;2024-08-14

2. Postharvest dehydration of red grapes: impact of temperature and water‐loss conditions on free and glycosylated volatile metabolites of exocarp and epicarp of Nebbiolo and Aleatico varieties;Journal of the Science of Food and Agriculture;2024-08-12

3. Discovering the volatilome fingerprint of selected traditional Cuban wines elaborated with native grapes, tropical fruits, and rice using DHS–TD–GC–MS;Journal of Food Science;2024-07-09

4. Study on the relationship between flavor components and quality of ice wine during freezing and brewing of 'beibinghong' grapes;Food Chemistry: X;2023-12

5. The Use of Overripe Grapes and Their Skins for Naturally Sweet Wines Production in a Warm Climate Zone;Agronomy;2023-10-25

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3