Chloride concentration in red wines: influence of terroir and grape type-Reference-Cited by-同舟云学术

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Chloride concentration in red wines: influence of terroir and grape type

Published:2015-03 Issue:1 Volume:35 Page:95-99
ISSN:1678-457X
Container-title:Food Science and Technology (Campinas)
language:en
Short-container-title:Food Sci. Technol (Campinas)

Author:

Coli Marina Sonegheti,Rangel Angelo Gil Pezzini,Souza Elizangela Silva,Oliveira Margareth Ferraro,Chiaradia Ana Cristina Nascimento

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v35n1/0101-2061-cta-35-1-95.pdf

Cited by 8 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. Real-time monitoring of the pH of white wine and beer with colorimetric sensor arrays (CSAs);Food Chemistry;2024-09

2. The Health of Vineyard Soils: Towards a Sustainable Viticulture;Horticulturae;2024-02-06

3. Hydrogen Sulfide Formation in Canned Wines Under Long-Term and Accelerated Conditions;American Journal of Enology and Viticulture;2023

4. An Efficient Iterative Approach to Explainable Feature Learning;IEEE Transactions on Neural Networks and Learning Systems;2021

5. Rootstock and harvest season affect the chemical composition and sensory analysis of grapes and wines of the Alicante Bouschet (Vitis vinifera L.) grown in a tropical semi-arid climate in Brazil;OENO One;2020-11-16

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