Multispectral fluorescence sensitivity to acidic and polyphenolic changes in Chardonnay wines – The case study of malolactic fermentation-Reference-Cited by-同舟云学术

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Multispectral fluorescence sensitivity to acidic and polyphenolic changes in Chardonnay wines – The case study of malolactic fermentation

Published:2022-02 Issue: Volume:370 Page:131370
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Pacheco Maxime,Winckler Pascale,Marin Ambroise,Perrier-Cornet Jean-Marie,Coelho Christian

Funder

European Regional Development Fund

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference46 articles.

1. Potential of a multiparametric optical sensor for determining in situ the maturity components of red and white Vitis vinifera Wine grapes;Agati;Journal of Agricultural and Food Chemistry,2013

2. Assessment of anthocyanins in grape (Vitis vinifera L.) berries using a noninvasive chlorophyll fluorescence method;Agati;Journal of Agricultural and Food Chemistry,2007

3. Front-face fluorescence spectroscopy: A new tool for control in the wine industry;Airado-Rodríguez;Journal of Food Composition and Analysis,2011

4. Usefulness of fluorescence excitation−emission matrices in combination with PARAFAC, as fingerprints of red wines;Airado-Rodríguez;Journal of Agricultural and Food Chemistry,2009

5. Oenococcus oeni and malolactic fermentation – Moving into the molecular arena;Bartowsky;Australian Journal of Grape and Wine Research,2005

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1. Real-time monitoring of the pH of white wine and beer with colorimetric sensor arrays (CSAs);Food Chemistry;2024-09

2. Wine authentication: Current progress and state of the art;Trends in Food Science & Technology;2024-08

3. Effect of different inoculation strategies of mixed culture Saccharomyces cerevisiae/Oenococcus oeni on the aroma quality of Chardonnay wine;Food Research International;2024-08

4. Assessment of Wine Quality, Traceability and Detection of Grapes Wine, Detection of Harmful Substances in Alcohol and Liquor Composition Analysis;Letters in Drug Design & Discovery;2023-02-28

5. Impact of accentuated cut edges, yeast strain, and malolactic fermentation on chemical and sensory profiles of Sauvignon blanc wine;Food Chemistry;2023-01

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