Complexity of the effects of pre-fermentation oxygenation, skin contact and use of pectolytic enzymes in white winemaking as revealed by comprehensive proteomics and volatilomics analysis
Author:
Funder
Hrvatska Zaklada za Znanost
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference41 articles.
1. Effect of skin contact before and during alcoholic fermentation on the chemical and sensory profile of South African Chenin blanc white wines;Aleixandre-Tudo;South African Journal of Enology and Viticulture,2015
2. Influence of cold pre-fermentation maceration on the volatilomic pattern and aroma of white wines;Alti-Palacios;Foods,2023
3. Influence of several enzymatic treatments on aromatic composition of white wines;Armada;LWT - Food Science and Technology,2010
4. Regional features of northern Italian sparkling wines, identified using solid-phase micro extraction and comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry;Carlin;Food Chemistry,2016
5. Combined effects of prefermentative skin maceration and oxygen addition of must on color-related phenolics, volatile composition, and sensory characteristics of Airén White Wine;Cejudo-Bastante;Journal of Agricultural and Food Chemistry,2011
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