Author:
Cai Jian,Zhu Bao-Qing,Wang Yun-He,Lu Lin,Lan Yi-Bin,Reeves Malcolm J.,Duan Chang-Qing
Funder
National Natural Science Foundation of China
Subject
General Medicine,Food Science,Analytical Chemistry
Reference46 articles.
1. Volatile compounds in red wines processed on an industrial scale by short pre-fermentative cold maceration;Albanese;Food and Bioprocess Technology,2013
2. Impact of prefermentative maceration on the phenolic and volatile compounds in Monastrell red wines;Álvarez;Analytica Chimica Acta,2006
3. Gas chromatography−olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines;Culleré;Journal of Agricultural and Food Chemistry,2004
4. Maceration before and during fermentation: Effect on Pinotage wine phenolic composition, total antioxidant capacity and objective colour parameters;De Beer;South African Journal of Enology and Viticulture,2006
5. Quantitative determination of the odorants of young red wines from different grape varieties;Ferreira;Journal of the Science of Food and Agriculture,2000