Relationship between Nonvolatile Composition and Sensory Properties of Premium Spanish Red Wines and Their Correlation to Quality Perception-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Relationship between Nonvolatile Composition and Sensory Properties of Premium Spanish Red Wines and Their Correlation to Quality Perception

Published:2010-11-08 Issue:23 Volume:58 Page:12407-12416
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sáenz-Navajas María-Pilar¹,Tao Yong-Sheng²,Dizy Marta²³,Ferreira Vicente⁴,Fernández-Zurbano Purificación¹³

Affiliation:

1. Department of Chemistry

2. Department of Agriculture and Food Science

3. Institute of Vine and Wine Sciences, ICVV (UR-CSIC-GR), Logroño, La Rioja, Spain

4. Laboratory for Analysis and Enology, Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, E-50009 Zaragoza, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf102546f

Reference45 articles.

1. The dimensions of wine quality

2. Various applications of liquid chromatography–mass spectrometry to the analysis of phenolic compounds

3. Application of quality control methods for assessing wine authenticity: Use of multivariate analysis (chemometrics)

4. An assessment of the effects of wine volatiles on the perception of taste and astringency in wine

Cited by 55 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. Fast and Simple UPLC–Q-TOF MS Method for Determination of Bitter Flavan-3-ols and Oligomeric Proanthocyanidins: Impact of Vegetable Protein Fining Agents on Red Wine Composition;Foods;2023-09-02

2. Mouthfeel subqualities in wines: A current insight on sensory descriptors and physical–chemical markers;Comprehensive Reviews in Food Science and Food Safety;2023-06-06

3. Characterization of the color parameters and monomeric phenolic composition of ‘Tempranillo’ and ‘Graciano’ wines made by carbonic maceration;Food Chemistry;2023-04

4. Quantitative (Technical) Wine Assessment;Wine Tasting;2023

5. Developing novel oenological tannins from 44 plants sources by assessing astringency and color in model wine;Journal of the Science of Food and Agriculture;2022-10-17

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