Influence of in‐amphorae vinification on the molecular profile of Sangiovese and Cabernet Franc-Reference-Cited by-同舟云学术

Influence of in‐amphorae vinification on the molecular profile of Sangiovese and Cabernet Franc

Published:2022-05-07 Issue:4 Volume:37 Page:219-233
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour & Fragrance J

Author:

Martellini Tania¹²,Sposato Laura¹³,Pucci Susanna⁴,Meoni Gaia¹⁵^ORCID,Marinelli Cristian³,Tenori Leonardo¹⁵,Luchinat Claudio¹⁵⁶,Giorgi Rodorico¹²,Sarti Chiara¹,Cincinelli Alessandra¹²

Affiliation:

1. Department of Chemistry “Ugo Schiff” University of Florence Florence Italy

2. CSGI University of Florence Florence Italy

3. ANALYTICAL S.R.L. Florence Italy

4. Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI) University of Florence Florence Italy

5. Magnetic Resonance Center (CERM) University of Florence Florence Italy

6. Consorzio Interuniversitario Risonanze Magnetiche di Metallo Proteine (CIRMMP) Florence Italy

Publisher

Wiley

Subject

General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ffj.3697

Reference30 articles.

1. Influence of type of amphora on physico-chemical properties and antioxidant capacity of ‘Falanghina’ white wines

2. Antioxidant Capacities and Phenolic Levels of Different Varieties of Serbian White Wines

3. The effect of in-amphorae aging on oenological parameters, phenolic profile and volatile composition of Minutolo white wine

4. Evolution of oak-related volatile compounds in a Spanish red wine during 2 years bottled, after aging in barrels made of Spanish, French and American oak wood

5. Identifying wine and oil production: analysis of residues from Roman and Late Antique plastered vats

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