1. Changes in the detailed pigment composition of red wine during maturity and ageing;Alcalde-Eon;Analytica Chimica Acta,2006
2. Effect of polyphenol compounds on the headspace volatility of flavors;Aronson;American Journal of Enology and Viticulture,2004
3. Formation of vitisin A during red wine fermentation and maturation;Asenstorfer;Australian Journal of Grape and Wine Research,2003
4. Effect of oxygenation on polyphenol changes occurring in the course of winemaking;Atanasova;Analytica Chimica Acta,2002
5. Sensory and olfactometric profiles of red wines after natural and forced oxidation processes;Balboa-Lagunero;American Journal of Enology and Viticulture,2011