Innovations in Winemaking-Reference-Cited by-同舟云学术

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Innovations in Winemaking

Published:2017 Issue: Volume: Page:617-662
ISSN:
Container-title:Science and Technology of Fruit Wine Production
language:
Short-container-title:

Author:

Jackson R.S.

Publisher

Elsevier

Reference147 articles.

1. Effect of different initial TSS level on physico-chemical and sensory quality of wild apricot mead;Abrol;International Journal of Food and Fermentation Technology,2011

2. Adulteration of wine;Accum,1820

3. Prefermentative cryomaceration;Allen;Australian & New Zealand Grapegrower & Winemaker,2007

4. The history of wine: sulfurous acid – used in wineries for 500years;Anonymous;German Wine Reviews,1986

5. Wine authenticity, traceability and safety monitoring;Arvanitoyannis,2010

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Wine quality implications of the treatment of oak wood with plasma activated water (PAW): A preliminary study;LWT;2024-08

2. Techniques for Dealcoholization of Wines: Their Impact on Wine Phenolic Composition, Volatile Composition, and Sensory Characteristics;Foods;2021-10-18

3. Machine Vision for Ripeness Estimation in Viticulture Automation;Horticulturae;2021-09-03

4. The Flavor Chemistry of Fortified Wines—A Comprehensive Approach;Foods;2021-05-29

5. Influence of keeping the calyces during fermentation on physicochemical and sensory properties of Hibiscus sabdariffa wines;Journal of Food Science and Technology;2021-03-07

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