Whole bunch fermentation and the use of grape stems: effect on phenolic and volatile aroma composition of Vitis vinifera cv. Pinot Noir wine-Reference-Cited by-同舟云学术

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Whole bunch fermentation and the use of grape stems: effect on phenolic and volatile aroma composition of Vitis vinifera cv. Pinot Noir wine

Published:2021-11-18 Issue: Volume: Page:
ISSN:1322-7130
Container-title:Australian Journal of Grape and Wine Research
language:en
Short-container-title:Australian Journal of Grape and Wine Research

Author:

Wimalasiri P.M.¹^ORCID,Olejar K.J.¹,Harrison R.¹,Hider R.¹,Tian B.¹^ORCID

Affiliation:

1. Faculty of Agriculture and Life Sciences Lincoln University Lincoln 7647 New Zealand

Publisher

Wiley

Subject

Horticulture

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ajgw.12535

Reference61 articles.

1. Contribution of methoxypyrazines to sauvignon blanc wine aroma;Allen M.A.;American Journal of Enology and Viticulture,1991

2. Threshold odors of organic chemicals;Baker R.A.;Journal‐American Water Works Association,1963

3. Identifying the chemical composition related to the distinct aroma characteristics of New Zealand sauvignon blanc wines;Benkwitz F.;American Journal of Enology and Viticulture,2012

4. A review on stems composition and their impact on wine quality;Blackford M.;Molecules,2021

5. A survey of methoxypyrazines in wine;Botezatu A.;Journal of Food, Agriculture and Environment,2016

Cited by 15 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. Extraction of tannin, colour and aroma compounds in pinot noir wines as affected by clone selection and whole bunch addition;Food Chemistry;2024-09

2. Characterisation and extractability of tannins in Pinot noir grape skin, seed, and stem: Impact of leaf removal, clone, and rootstock;Journal of Food Composition and Analysis;2024-06

3. New insights about sensory contribution of grape stems during winemaking: role of astilbin, a sweet polyphenol;OENO One;2024-03-07

4. Timing of leaf removal modulates tannin composition and the level of anthocyanins and methoxypyrazines in Pinot noir grapes and wines;Food Research International;2024-02

5. The Influences of Rootstock on the Performance of Pinot Noir (Vitis vinifera L.): Berry and Wine Composition;Australian Journal of Grape and Wine Research;2024-01

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