Influence of Ripe Persimmon on Quality Characteristics and Antioxidant Potential of Sparkling Wine-Reference-Cited by-同舟云学术

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Influence of Ripe Persimmon on Quality Characteristics and Antioxidant Potential of Sparkling Wine

Published:2017-12-30 Issue:4 Volume:11 Page:1647-1653
ISSN:0973-7510
Container-title:Journal of Pure and Applied Microbiology
language:
Short-container-title:J PURE APPL MICROBIO

Author:

Cho Ji-Hyeong,Cho Mun-Gyeong,Dhungana Sanjeev,Kim Hye-Ryun,Kim Dong-Joon,Kim Il-Doo

Publisher

Journal of Pure and Applied Microbiology

Subject

Applied Microbiology and Biotechnology,Microbiology,Biotechnology

Reference34 articles.

1. 1. Mariani, A., Pomarici, E., Boatto, V. The international wine trade: Recent trends and critical issues. Wine Econ. Policy, 2012; 1: 24 40.

2. 2. Andres-Lacueva, C., Gallart, M., Lopez-Tamames, E., Lamuela-Raventos, R.M. Influence of variety and aging on foaming properties of sparkling wine (Cava). 1. J. Agric. Food Chem., 1996; 44: 3826e3829.

3. 3. Riu-Aumatell, M., Bosch-Fusté, J., López-Tamames, E., Buxaderas, S. Development of volatile compounds of cava (Spanish sparkling wine) during long ageing time in contact with lees. Food Chem., 2006; 95: 237 242.

4. 4. Pozo-Bayón, M.Á., Martínez-Rodríguez, A., Pueyo, E., Moreno-Arribas, M.V. Chemical and biochemical features involved in sparkling wine production: from a traditional to an improved winemaking technology. Trends Food Sci. Technol., 2009; 20: 289 299.

5. 5. Torrens, J., Riu-Aumatell, M., Vichi, S., Loìpez-Tamames, E., Buxaderas, S. Assessment of volatile and sensory profiles between base and sparkling wines. J. Agric. Food Chem., 2010; 58: 2455 2461.

Cited by 2 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. Insights into Developing Persimmon-based Food Products: Bibliometric Analysis and the Innovative Formulation of Chutney and Ketchup;Journal of Culinary Science & Technology;2022-04-07

2. Multi-Sensor Characterization of Sparkling Wines Based on Data Fusion;Chemosensors;2021-07-30

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