Comparison between Malolactic Fermentation Container and Barrel Toasting Effects on Phenolic, Volatile, and Sensory Profiles of Red Wines-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Comparison between Malolactic Fermentation Container and Barrel Toasting Effects on Phenolic, Volatile, and Sensory Profiles of Red Wines

Published:2017-04-12 Issue:16 Volume:65 Page:3320-3329
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

González-Centeno María Reyes¹²³,Chira Kleopatra¹²³^ORCID,Teissedre Pierre-Louis¹²

Affiliation:

1. Université Bordeaux, ISVV, EA 4577, Œnologie, 210 Chemin de Leysotte, 33140 Villenave d’Ornon, France

2. INRA, ISVV, USC 1366 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d’Ornon, France

3. Tonnellerie Nadalié, 99 Rue Lafont, 33290 Ludon-Médoc, France

Funder

Tonnellerie Nadali?

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b05497

Reference39 articles.

1. Influence of malolactic fermentation, postfermentative treatments and ageing with lees on nitrogen compounds of red wines

2. Evolution of red wine anthocyanins during malolactic fermentation, postfermentative treatments and ageing with lees

3. Malolactic fermentation before or during wine aging in barrels

4. Characterization of Fruity Aroma Modifications in Red Wines during Malolactic Fermentation

Cited by 20 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. Disappearance and survival of fermented beverages in the biosphere reserve Tehuacán-Cuicatlán, Mexico: The cases of Tolonche and Lapo;Frontiers in Sustainable Food Systems;2023-02-01

2. Impact of acidification at bottling by fumaric acid on red wine after 24 months;BIO Web of Conferences;2023

3. Evolution of the Crown Procyanidins’ Tetramer during Winemaking and Aging of Red Wine;Foods;2022-10-13

4. Solubility, acidifying power and sensory properties of fumaric acid in water, hydro-alcoholic solutions, musts and wines compared to tartaric, malic, lactic and citric acids;OENO One;2022-07-21

5. Biotechnological Innovations and Therapeutic Application of Pediococcus and Lactic Acid Bacteria: The Next-Generation Microorganism;Frontiers in Bioengineering and Biotechnology;2022-02-14

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3