Feasibility of using integrated fingerprinting, profiling and chemometrics approach to understand (bio) chemical changes throughout commercial red winemaking: A case study on Merlot-Reference-Cited by-同舟云学术

Feasibility of using integrated fingerprinting, profiling and chemometrics approach to understand (bio) chemical changes throughout commercial red winemaking: A case study on Merlot

Published:2020-01 Issue: Volume:127 Page:108767
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Arcena Mylene Ross,Kebede Biniam^ORCID,Leong Sze Ying^ORCID,Silcock Patrick^ORCID,Oey Indrawati^ORCID

Funder

New Zealand Ministry of Business, Innovation and Employment

Publisher

Elsevier BV

Subject

Food Science

Reference63 articles.

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2. Volatile composition of Merlot red wine and its contribution to the aroma: Optimization and validation of analytical method. [Article];Arcari;Talanta,2017

3. Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines;Ayestarán;Food Chemistry,2019

4. Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies;Benito;Food Chemistry,2011

5. Pre-fermentative cold maceration in the presence of non-Saccharomyces strains: Effect on fermentation behaviour and volatile composition of a red wine;Benucci;Australian Journal of Grape and Wine Research,2018

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