Changes in the Composition of Aroma and Phenolic Compounds Induced by Different Enological Practices of Croatian White Wine
Author:
Publisher
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
Subject
Nutrition and Dietetics,Food Science
Link
http://www.journalssystem.com/pjfns/pdf-112328-43755?filename=Tomasevic_2019-11-12.pdf
Reference52 articles.
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2. 2. Azzolini, M., Tosi, E., Lorenzini, M., Finato, F., Zapparoli, G. (2015). Contribution to the aroma of white wines by controlled Torulaspora delbrueckii cultures in association with Saccharomyces cerevisiae. World Journal of Microbiology and Biotechnology, 31(2), 277-293. https://doi.org/10.1007/s11274-014-1774-1
3. 3. Bavčar, D., Baša Česnik, H., Čuš, F., Košmerl, T. (2011). The influence of skin contact during alcoholic fermentation on the aroma composition of Ribolla Gialla and Malvasia Istriana Vitis vinifera (L.) grape wines. International Journal of Food Science & Technology, 46(9), 1801-1808. https://doi.org/10.1111/j.1365-2621.2011.02679.x
4. 4. Belda, I., Ruiz, J., Beisert, B., Navascués, E., Marquina, D., Calderón, F., Rauhut, D., Benito, S., Santos, A. (2017). Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations. International Journal of Food Microbiology, 257(Supplement C), 183-191. https://doi.org/10.1016/j.ijfoodmicro.2017.06.028
5. 5. Bengoechea, L., Hernández, T., Quesada, C., Bartolomé, B., Estrella, I., Gómez-Cordovés, C. (1995). Structure of hydroxycinnamic acid derivatives established by high-performance liquid chromatography with photodiode-array detection. Chromatographia, 41(1-2), 94-98. https://doi.org/10.1007/BF02688006
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