Characterization of the Aroma Profile of Commercial Prosecco Sparkling Wines
暂无分享,去创建一个
Davide Slaghenaufi | M. Ugliano | Andrea Dal Cin | V. Zandonà | Giovanni Luzzini | Anita Boscaini | Matteo Borgato | D. Slaghenaufi
[1] A. Versari,et al. Monoterpenoids and norisoprenoids in Italian red wines , 2022, OENO One.
[2] G. Morreale,et al. First investigation on polyphenols and glycosidic aroma precursors in a spontaneous colour mutant of 'Glera', the principal grape variety of Prosecco sparkling wine. , 2022, Journal of the science of food and agriculture.
[3] Davide Slaghenaufi,et al. Influence of grape composition and origin, yeast strain and spontaneous fermentation on aroma profile of Corvina and Corvinone wines , 2021 .
[4] Davide Slaghenaufi,et al. Two Sides to One Story—Aroma Chemical and Sensory Signature of Lugana and Verdicchio Wines , 2021, Molecules.
[5] Davide Slaghenaufi,et al. Volatile and phenolic composition of monovarietal red wines of Valpolicella appellations , 2021 .
[6] V. Ferreira,et al. Sensory, olfactometric and chemical characterization of the aroma potential of Garnacha and Tempranillo winemaking grapes. , 2020, Food chemistry.
[7] Davide Slaghenaufi,et al. Volatile terpenoids, norisoprenoids and benzenoids as markers of fine scale vineyard segmentation for Corvina grapes and wines. , 2019, Food research international.
[8] R. Vecchio,et al. The role of production process and information on quality expectations and perceptions of sparkling wines. , 2018, Journal of the science of food and agriculture.
[9] P. Smith,et al. Evaluation of putative precursors of key 'reductive' compounds in wines post-bottling. , 2018, Food chemistry.
[10] M. Ugliano,et al. Norisoprenoids, Sesquiterpenes and Terpenoids Content of Valpolicella Wines During Aging: Investigating Aroma Potential in Relationship to Evolution of Tobacco and Balsamic Aroma in Aged Wine , 2018, Front. Chem..
[11] Carmela Vaccaro,et al. Geochemical fingerprints of “Prosecco” wine based on major and trace elements , 2018, Environmental Geochemistry and Health.
[12] J. Marais. Terpenes in the Aroma of Grapes and Wines: A Review , 2017 .
[13] V. Ferreira,et al. Rapid strategies for the determination of sensory and chemical differences between a wealth of similar wines , 2017, European Food Research and Technology.
[14] G. Toller,et al. Regional features of northern Italian sparkling wines, identified using solid-phase micro extraction and comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry. , 2016, Food chemistry.
[15] S. Tempère,et al. Investigation and Sensory Characterization of 1,4-Cineole: A Potential Aromatic Marker of Australian Cabernet Sauvignon Wine. , 2015, Journal of agricultural and food chemistry.
[16] R. Gardner,et al. Evolution of Volatile Sulfur Compounds during Wine Fermentation. , 2015, Journal of agricultural and food chemistry.
[17] G. Versini,et al. Aroma components of Galician Albariño, Loureira and Godello wines , 2015 .
[18] L. Sansone,et al. The (87)Sr/(86)Sr strontium isotopic systematics applied to Glera vineyards: a tracer for the geographical origin of the Prosecco. , 2015, Food chemistry.
[19] G. de Revel,et al. Esters in Wines: New Insight through the Establishment of a Database of French Wines , 2014, American Journal of Enology and Viticulture.
[20] S. Ebeler,et al. Carotenoid Cleavage Products , 2013 .
[21] Federica Gaiotti,et al. The Power of the Terroir: the Case Study of Prosecco Wine , 2013, Springer Basel.
[22] A. Kurtz,et al. Sensory threshold of 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) and concentrations in young Riesling and non-Riesling wines. , 2012, Journal of agricultural and food chemistry.
[23] P. Kilmartin,et al. Identifying the Chemical Composition Related to the Distinct Aroma Characteristics of New Zealand Sauvignon blanc Wines , 2012, American Journal of Enology and Viticulture.
[24] M. Victoria Moreno-Arribas,et al. Chemical and biochemical features involved in sparkling wine production: from a traditional to an improved winemaking technology. , 2009 .
[25] M. M. Mendes-Pinto,et al. Carotenoid breakdown products the-norisoprenoids-in wine aroma. , 2009, Archives of biochemistry and biophysics.
[26] M. Moreno-Arribas,et al. Wine chemistry and biochemistry , 2009 .
[27] P. Bonnarme,et al. Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food , 2008, Applied Microbiology and Biotechnology.
[28] V. Ferreira,et al. Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines. , 2007, Journal of agricultural and food chemistry.
[29] Cornelis van Leeuwen,et al. Which Impact for β-Damascenone on Red Wines Aroma? , 2007 .
[30] Jane M. McCarthy,et al. Hydrolysis and transformation of grape glycosidically bound volatile compounds during fermentation with three Saccharomyces yeast strains. , 2006, Journal of agricultural and food chemistry.
[31] M. Perkins,et al. Quantitative analysis, occurrence, and stability of (E)-1-(2,3,6-Trimethylphenyl)buta-1,3-diene in wine. , 2005, Journal of agricultural and food chemistry.
[32] Eric Duchêne,et al. Grapevine and climatic changes: a glance at the situation in Alsace , 2005 .
[33] A. Razungles,et al. Contribution of dimethyl sulfide to the aroma of Syrah and Grenache Noir wines and estimation of its potential in grapes of these varieties. , 2004, Journal of agricultural and food chemistry.
[34] M. Perkins,et al. (E)-1-(2,3,6-trimethylphenyl)buta-1,3-diene: a potent grape-derived odorant in wine. , 2003, Journal of agricultural and food chemistry.
[35] A. Fürholz,et al. Crosstalk between cytosolic and plastidial pathways of isoprenoid biosynthesis in Arabidopsis thaliana , 2003, Proceedings of the National Academy of Sciences of the United States of America.
[36] M. Pozo-Bayón,et al. Study of low molecular weight phenolic compounds during the aging of sparkling wines manufactured with red and white grape varieties. , 2003, Journal of agricultural and food chemistry.
[37] K. White,et al. Demystifying wine expertise: olfactory threshold, perceptual skill and semantic memory in expert and novice wine judges. , 2002, Chemical senses.
[38] G. de Revel,et al. Determination of volatile compounds in Grenache wines in relation with different terroirs in the Rhone Valley. , 2002, Journal of agricultural and food chemistry.
[39] T. Hogg,et al. Volatile sulphur compounds in wines related to yeast metabolism and nitrogen composition of grape musts , 2002 .
[40] Juan Cacho,et al. Quantitative determination of the odorants of young red wines from different grape varieties , 2000 .
[41] O. Busto,et al. Analysis of organic sulfur compounds in wine aroma. , 2000, Journal of chromatography. A.
[42] S. Buxaderas,et al. Quality of base and sparkling wines as influenced by the type of fining agent added pre-fermentation , 1999 .
[43] H. Guth. Quantitation and Sensory Studies of Character Impact Odorants of Different White Wine Varieties , 1997 .
[44] E. Agosin,et al. Influence of Sun Exposure on the Aromatic Composition of Chilean Muscat Grape Cultivars Moscatel de Alejandría and Moscatel rosada , 1997, American Journal of Enology and Viticulture.