Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties-Reference-Cited by-同舟云学术

Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties

Published:2018-09 Issue: Volume:259 Page:196-206
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Schelezki Olaf J.,Šuklje Katja,Boss Paul K.,Jeffery David W.

Funder

ARC’s, Australia Industrial Transformation Research Program

Wine Australia, Australia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Quorum-sensing in yeast and its potential in wine making;Avbelj;Applied Microbiology and Biotechnology,2016

2. Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference;Bindon;Food Chemistry,2014

3. Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry;Bindon;Food Chemistry,2013

4. Potential grape-derived contributions to volatile ester concentrations in wine;Boss;Molecules,2015

5. A reverse osmosis for the production of low ethanol content wine;Bui;American Journal of Enology and Viticulture,1986

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